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  • I still remembered when I made chocolate  for the first time, I chose to make it  

    我還記得我第一次做巧克力的時候,我選擇

  • with cocoa butter. And the recipe always says  "dissolve sugar in the melted cocoa butter",  

    用可可脂做。食譜總是說“將糖溶解在融化的可可脂中”,

  • but here is a problem. Sugar does not dissolve in oil. And I don't know why you said that recipe,  

    但這裡有一個問題。糖不溶於油!我不知道你為什麼叫我這麼做?食譜先生。

  • why you ask me to do something  that cannot be accomplished?  

    為什麼你要我做一件無法達成的事?

  • As a result, the finished products always  have "two layers", and the lower layer is  

    結果,成品總是有“兩層”,下層

  • always sweeter than the upper layer. Then one  day I tried another recipe calling for lecithin,  

    總是比上層甜。然後有一天我嘗試了另一種需要卵磷脂的食譜,

  • and it perfectly solved this problem. The  question is, why? Let's find out with PAA.  

    它完美地解決了這個問題。問題是,為什麼?讓我們用 PAA 找出答案吧。

  • Hi, I am Shao Chieh Lo, welcome to what  people also ask, where I search for something  

    嗨,我是 Shao Chieh Lo,歡迎來到《別人Google了什麼》,本節目中我會搜索一些

  • seemingly obvious and share with you  some of its PAA, aka People Also Ask,  

    看似顯而易見的關鍵詞, 並與您分享一些 PAA,又名別人Google了什麼,

  • which is a feature telling you what other  people are searching on Google that relates  

    這是一個功能,告訴您其他人在 Google 上搜索與

  • to your query. Today's keyword is Lecithin, and  specifically, the chocolate making implementation  

    您的查詢有關問題。今天的關鍵詞是卵磷脂,特別是卵磷脂的巧克力製作應用

  • of lecithin. So I think it's a good idea to talk  about what is lecithin first. So what is lecithin?  

    所以我覺得先談談什麼是卵磷脂是個好主意。那麼什麼是卵磷脂?

  • What many people don't know is that lecithin is  not a specific compound but a collective noun.  

    很多人不知道的是,卵磷脂並不是一個特定的化合物,而是一個集合名詞。

  • According to the definition of lecithin in the  book "Lecithin: Source, Manufacturing, and Use"  

    根據美國油化學家協會 1989 年出版的

  • published by the American Oil Chemists' Society  in 1989. Lecitin is any group of yellow-brownish  

    《卵磷脂:來源、製造和使用》一書中對卵磷脂的定義。卵磷脂是

  • fatty substances occurring in animal and plant  tissues that are amphiphilic which means they  

    存在於動植物組織中的 任何一組黃褐色 脂肪物質,它具有兩親性。意味著它同時會

  • attract both water and fatty substances, and so  are both hydrophilic and lipophilic, and are used  

    吸引水和脂肪物質,因此既具有親水性又具有親油性,可用於

  • for smoothing food textures, emulsifying and homogenizing liquid mixtures. Lecithins are  

    平滑食物質地、乳化和均質化液體混合物。卵磷脂是

  • mixtures of glycerophospholipids includingbunch of hard-to-pronounce stuff.

    一些甘油磷脂的混合物,包括一堆難以發音的物質。

  • I know most of you don't actually care about this,

    我知道你們大多數人實際上並不關心這個,

  • so let's move on to our  next PAA: Do you need lecithin to make chocolate?  

    所以讓我們繼續我們的下一個 PAA:你需要卵磷脂來製作巧克力嗎?

  • Google's auto-generated answer is linked to  an article titled "Soy Lecithin In Chocolate:  

    谷歌自動生成的答案鏈接到一篇題為“巧克力中的大豆卵磷脂:

  • Why Is It So Controversial?" published by The  Chocolate Journalist which appears to be a website  

    為什麼如此有爭議?”的文章。由 The Chocolate Journalist 出版,該網站似乎是一個

  • of a journalist who covers the news and trends in  the chocolate industry. According to this article,  

    報導巧克力行業新聞和趨勢的記者的網站 。根據這篇文章,

  • chocolate makers usually use lecithin to thin down  their chocolate mixture to make it more workable.  

    巧克力製造商通常使用卵磷脂來稀釋巧克力混合物,使其更易於使用操作。

  • And 0.5% of lecithin can thin down the  chocolate to the same degree as a mixture  

    0.5% 的卵磷脂可以將巧克力稀釋到與添加額外 3.0% 或 4.0% 可可脂

  • added an additional 3.0% or 4.0% additional  cocoa butter. But this article does not answer my  

    所能達成的相同稀釋程度 。但是這篇文章沒有回答我

  • question regarding how lecithin helps me solve  the "layered chocolate" problem. But I found  

    關於卵磷脂如何幫助我解決“分層巧克力問題“的疑問。但我發現有

  • two pieces of research that can answer this  question. A study published in the journal "Food hydrocolloids"

    兩項研究可以回答這個問題。 2005年發表在《Food Hydrocolloids》期刊上的一項研究

  • in 2005 observed the dispersion  of sugar in oily solvents such as cocoa butter  

    觀察了糖在可可脂 或大豆油等 油性溶劑中有或無卵磷脂等乳化劑

  • or soybean oil, with and without emulsifiers  such as lecithin, and found that emulsifiers can  

    的分散情況,發現乳化劑可以

  • effectively reduce the volume of sedimentThis study believes that this phenomenon is  

    有效減少沉澱物的體積。本研究認為,這種現

  • due to the fact that surfactants such as lecithin  reduce the strength of the attractive interactions  

    像是由於卵磷脂等表面活性劑降低 了沉降糖粒之間的

  • between the sedimenting sugar particles. This  theory is supported by another study published  

    相互吸引力的強度 。這一理論得到了 2013 年 發表

  • in the journal Colloids and Surfaces in 2013. The  study added powdered sugar to soybean oil and MCT  

    在 《Colloids and Surfaces》 期刊上的另一項研究的支持 。 該研究將糖粉添加到大豆油和 MCT油中

  • oil and observe the mixture using atomic force  microscopy and found that lecithin indeed will  

    ,並使用原子力顯微鏡觀察混合物,發現卵磷脂確實會

  • reduce adhesion between sugar particles dispersed  in oil. So after reading these two researches I  

    減少分散在油中的糖顆粒之間的粘附,所以在閱讀這兩項研究後我

  • realized, when you are making chocolate, your  goal is not to dissolve sugar in cocoa butter,  

    意識到,當你製作巧克力時,你的目標不是將糖溶解在可可脂中,

  • because I promise you, you won't make it happen. Your goal  is to disperse the sugar as evenly in the mixture  

    因為我向你保證,你不會讓它發生。您的目標是將糖盡可能均勻地分散在混合物

  • as possible and make it colloids. And surfactant  like lecithin can definitely help here. Another study  

    中並使其成為膠體。像卵磷脂這樣的表面活性劑絕對可以在這裡提供幫助。

  • published in the Journal of Food Engineering  in 2011 discovered another lesser known effect  

    2011 年發表在《Journal of Food Engineering》期刊上的另一項研究發現 了卵磷脂對巧克力的

  • of lecithin on chocolate:it can speed up  the cocoa butter crystallization process and  

    另一種鮮為人知的影響 :它可以加速可可脂的結晶過程,並

  • resulted in a more homogenous microstructure for  seeded chocolate. As to what is crystallization  

    導致使用種子法的巧克力的微觀結構更加均勻。至於什麼是結晶

  • and seeding, I recommend watching another two  videos by kitchen matter, I will put the links  

    和種子法,我建議觀看另外兩個kitchen matter發表的影片,我將在下方中

  • in the description. So what if you don't want to  use lecithin for some reason? Let's talk about our  

    放鏈接 。那麼,如果您出於某種原因不想使用卵磷脂怎麼辦?說說我們的

  • next PAA: Can pectin replace lecithin? Google's  automatic generated answer linked to a research  

    下一個PAA:果膠能代替卵磷脂嗎?谷歌自動生成的答案鏈接到

  • titled" okra pectin as lecithin substitute in  chocolate" published in 2019 on Journal Scientific  

    2019 年發表在《scientific African》上的題為《秋葵果膠作為巧克力中的卵磷脂替代品》

  • African. According to this research, you probably  can use okra pectin instead! In this research,  

    的研究 。根據這項研究,您可能可以使用秋葵果膠代替卵磷脂!在這項研究中,

  • they use different proportions of okra pectin in  place of lecithin in the milk chocolate-making  

    他們在牛奶巧克力製作過程中使用不同比例的秋葵果膠代替卵磷脂

  • process and found that all the chocolate samples  from the various formulations had similar sensory  

    ,發現來自各種配方的所有巧克力樣品都具有相似的感官特性

  • properties as well as textural parameters (aka  hardness, cohesiveness, adhesiveness, springiness,  

    和質地參數(也就是硬度、內聚力、粘性、彈性

  • and chewiness), which suggests that it is possible  to use okra pectin as an emulsifier to produce  

    和咀嚼性),這表明可以使用秋葵果膠作為乳化劑來生產

  • milk chocolate that is acceptable to consumers

    消費者可接受的牛奶巧克力。

  • Okaylet's recap. Today we learned what is lecithin,  

    好的,讓我們回顧一下。今天我們了解了什麼是卵磷脂,

  • why you need lecithin in chocolate making process, and  its scientific explanation and you might be  

    為什麼在巧克力製作過程中需要卵磷脂,以及它的科學解釋,你也許可以

  • able to use pectin in place of lecithin in the  milk chocolate-making process. If you made it to  

    在牛奶巧克力製作過程中使用果膠代替卵磷脂。如果您看完

  • the end of the video, chances are that you enjoy  learning what people also ask on Google. But let's  

    了本影片,代表你可能會喜歡學習人們也在 Google 上提出了什麼問題。但是讓我們

  • face it, reading PAA yourself will be a pain. So  here's the deal, I will do the reading for you  

    面對現實,自己閱讀 PAA 會很痛苦。所不如這樣吧!我會為你閱讀

  • and upload a video compiling some fun PAAs onceweek, all you have to do is to hit the subscribe  

    並上傳每週一次編譯一些有趣的 PAA ,你所要做的就是點擊訂閱

  • button and the bell icon so you won't miss any PAA  report that I compile. So just do it right now.  

    按鈕和鈴鐺圖標,這樣你就不會錯過我的任何 PAA 報告編譯。所以現在就去做。

  • Bye!

    再見!

I still remembered when I made chocolate  for the first time, I chose to make it  

我還記得我第一次做巧克力的時候,我選擇

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B1 中級 中文 巧克力 秋葵 研究 混合物 使用 製作

為什麼做巧克力要用到卵磷脂(Lecithin: Why you need it in chocolate making. Science explained.)

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    羅紹桀 發佈於 2021 年 08 月 06 日
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