La guida definitiva per preparare deliziose gelatine gelatinose a casa

I ghiaccioli di gelatina, una deliziosa delizia che riporta alla mente ricordi nostalgici dell’infanzia, sono un dolce divertente e facile da preparare a casa. Questo articolo fungerà da guida definitiva per creare queste deliziose prelibatezze, fornendoti i passaggi e i suggerimenti necessari per garantire che i tuoi ghiaccioli di gelatina fatti in casa siano un successo.

Per cominciare, gli ingredienti necessari per preparare i ghiaccioli di gelatina sono abbastanza semplici e facilmente disponibile. Avrai bisogno di una scatola della tua gelatina aromatizzata preferita, gelatina non aromatizzata, zucchero e acqua. Inoltre, avrai bisogno di stampi e bastoncini per ghiaccioli per dare ai tuoi dolcetti la loro forma caratteristica.

Il processo di preparazione dei ghiaccioli inizia con l’acqua bollente. Una volta che l’acqua raggiunge il bollore, puoi aggiungere la gelatina, la gelatina non aromatizzata e lo zucchero. Mescolare il composto finché tutti gli ingredienti non saranno completamente sciolti. Questo passaggio è fondamentale poiché garantisce che i tuoi pops di gelatina abbiano una consistenza morbida.

Dopo che gli ingredienti sono completamente sciolti, lascia raffreddare leggermente la miscela. Questo è un passaggio importante poiché versare la miscela calda direttamente negli stampi può deformarli o scioglierli. Una volta che il composto si sarà raffreddato, versatelo con cura negli stampini per ghiaccioli. Assicurati di lasciare un po’ di spazio nella parte superiore di ogni stampo per consentire alla miscela di espandersi mentre si congela.

Quindi, inserisci i bastoncini di ghiacciolo negli stampi. Se hai difficoltà a far stare i bastoncini in posizione verticale, puoi utilizzare un pezzo di foglio di alluminio per tenerli in posizione. Basta coprire la parte superiore dello stampo con un foglio di alluminio e praticare delle piccole fessure per far scorrere i bastoncini. Ciò li manterrà perfettamente centrati mentre i tuoi pops di gelatina si congelano.

Metti gli stampini riempiti nel congelatore e lasciali riposare per almeno quattro ore o finché non saranno completamente solidi. La pazienza è la chiave qui; rimuovere i ghiaccioli troppo presto può causare un pasticcio e un dessert non perfetto.

Una volta che i ghiaccioli di gelatina sono completamente congelati, sono pronti per essere gustati. Per togliere i pop dagli stampini, metteteli sotto l’acqua tiepida per qualche secondo. Ciò allenterà i bottoni e consentirà loro di scivolare fuori facilmente.

Indicatori fisici e chimici
Articolo	Unità	Requisiti degli indicatori	Risultati del test
Requisiti sensoriali	/	Giallo chiaro/giallo	Giallo chiaro
	/	Stato solido	Particelle solide
	/	Nessun odore sgradevole	Nessun odore sgradevole
Ph	/	3.5-7.5	5.7
Viscosità	6,67 per cento 60\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\℃	Map.s	3.9
Contenuto di umidità	%	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≤14.0	9.5
Contenuto di ceneri	%	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≤2.0	1.08
Forza di condensazione	Fiore g	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≥50	213
Rapporto di trasmissione luminosa	%	Lunghezza d’onda450nm\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\≥30Lunghezza d’onda620nm\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\≥50	Lunghezza d’onda450nm:79Lunghezza d’onda620nm:92
Materia insolubile in acqua	%	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≤0.2	0.01
Anidride solforosa	mg/kg	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≤30	12 ppm
Superossido	mg/kg	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≤10	0 ppm
Arsenico totale (come As).	mg/kg	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≤1.0	0.3
Cromo (come Cr)	mg/kg	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≤2.0	0.8
Piombo (come Pb)	mg/kg	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≤1.5	\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\≤0.3

Ora, anche se la ricetta base per i ghiaccioli gelatinosi è piuttosto semplice, c’è molto spazio per la creatività. Puoi sperimentare diversi gusti di gelatina o anche mescolare sapori per creare le tue combinazioni uniche. L’aggiunta di pezzi di frutta o succo alla miscela prima del congelamento può anche aggiungere un ulteriore strato di sapore e consistenza.



In conclusione, preparare i pops di gelatina in casa è un processo semplice e divertente. Con pochi ingredienti e un po’ di pazienza potrete creare un dolcetto delizioso e rinfrescante che piacerà sicuramente sia ai bambini che agli adulti. Sia che tu ti attenga alla ricetta base o decida di essere creativo con i tuoi sapori e le tue aggiunte, il risultato finale sarà sicuramente un delizioso dessert che porta un tocco di nostalgia e tanto sapore.