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'打破迷信！零脂肪牛奶拉花實驗 脫脂牛奶也可以用來拉花？' |
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'專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ） 昨天在咖啡館作了一個實驗 , 也許很多人都知道了 , 但是我以前對奶泡的認識來自於許多書籍或網絡 , 也許包含了一些不正確的地方 .對我來說最簡單的方法 , 還是作實驗 , 所以昨天到' |
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'<h2 style="font-family: \'ヒラギノ角ゴ Pro W3\', \'Hiragino Kaku Gothic Pro\', メイリオ, Meiryo, \'ＭＳ Ｐゴシック\', sans-serif; orphans: 2; widows: 2; box-sizing: border-box; margin: 0px 0px 0.8em; padding: 0px 0px 0px 28px; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-variant-ligatures: normal; font-stretch: inherit; font-size: 19px; line-height: 30px; vertical-align: baseline; position: relative; color: rgb(51, 51, 51); width: auto;">
<span style="font-size: 16px;">專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房（微信公衆號cafe_style ）</span></h2>
<span style="font-size:16px;"><img len="0" src="/uploads/allimg/180101/3-1P1011P5045H.jpg" style="width: 332px; height: 500px;" /><br len="0" />
<br len="0" />
昨天在咖啡館作了一個實驗 , 也許很多人都知道了 , 但是我以前對奶泡的認識來自於許多書籍或網絡 , 也許包含了一些不正確的地方 . 對我來說最簡單的方法 , 還是作實驗 , 所以昨天到小7買了一罐零脂肪鮮乳 . 不要問我爲什麼買瑞穗的 , 因爲小7我只買的到這個 .<br len="0" />
<br len="0" />
<img len="0" src="/uploads/allimg/180101/3-1P1011P5115G.jpg" style="width: 500px; height: 332px;" /><br len="0" />
<br len="0" />
作實驗的來影響來自於這本書 , 其實前一陣子也才作過低脂鮮奶的實驗 , 因爲坊間一直有傳言說低脂的鮮奶很難打奶泡拉花 , 但是我上次實驗就沒感覺 . 這次在看書時看到 . 在書中提到 , 牛奶中的奶泡是蛋白質的成份包覆空氣而成 !!! 怪了 , 怎麼跟我以前看到的數據不同 , 所以這麼說 , 上次低脂的實驗當然ok , 因爲奶泡的形成不需要脂肪. 所以這次乾脆一點 , 買零脂的鮮奶回來試試看就知道囉 !<br len="0" />
<br len="0" />
<img len="0" src="/uploads/allimg/180101/3-1P1011P51B37.jpg" style="width: 500px; height: 332px;" /><br len="0" />
<br len="0" />
在營養標示中 , 脂肪類全的數據全都爲零 , 蛋白質的含量爲 9.3克 , 與一般全脂鮮奶或低脂鮮奶差不多 .<br len="0" />
<br len="0" />
<img len="0" src="/uploads/allimg/180101/3-1P1011P52A41.jpg" style="width: 332px; height: 500px;" /><img len="0" src="/uploads/allimg/180101/3-1P1011P532P3.jpg" style="width: 332px; height: 500px;" /><br len="0" />
<br len="0" />
依照WBC比賽的規格起泡 , 算是厚的了 . 一次就將280cc的鮮奶用完 , 剛好完成2杯咖啡, 連殘奶都沒有 .<br len="0" />
<br len="0" />
<img len="0" src="/uploads/allimg/180101/3-1P1011P540339.jpg" style="width: 500px; height: 332px;" /><br len="0" />
<br len="0" />
咖啡的側面照 <br len="0" />
<br len="0" />
雖然可以打出一樣細緻光滑的奶泡 , 拉花也沒問題 , 但是喝起來的味道果然就少了一種味道 , 也許對我來說不合適 . 牛奶中的脂肪對我來說還是很重要 , 嘟嘟也不喜歡喝這種味道 , 咖啡的味道較全脂牛奶重很多 .<br len="0" />
<br len="0" />
<img len="0" src="/uploads/allimg/180101/3-1P1011P54E41.jpg" style="width: 500px; height: 332px;" /><br len="0" />
<br len="0" />
第二部份是脂肪會幫助奶泡結構的穩定 , 但實驗後我看着這杯咖啡快30分鐘 , 奶泡依然與全脂的鮮奶相同 , 也很持久 . 不會因爲沒有脂肪幫助奶泡穩定而消泡 . 所以奶泡持久性測試也完全沒問題 .<br len="0" />
<br len="0" />
以上實驗結果供參考囉 !<br len="0" />
至少我現在知道了 , 奶泡是牛奶中的蛋白質包覆空氣形成的 . <br len="0" />
以後也許又會有新知識來推翻現在瞭解的東西呢!</span><br len="0" style="color: rgb(102, 102, 102); font-family: Arial, sans-serif;" />
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'page' => 'page.html',
'list' => 'list.html',
'category' => 'category.html',
'search' => 'search.html',
'show' => 'show.html',
),
'cat_field' => '',
'module_field' => '',
'html' => 0,
),
'displayorder' => '0',
'acount' => '158',
'namerule' => '{typedir}/{Y}{M}{D}{aid}.html',
'namerule2' => '{typedir}/list_{tid}_{page}.html',
'mid' => 'article',
'pcatpost' => 1,
'topid' => '4',
'domain' => '',
'catids' =>
array (
0 => '308',
),
'is_post' => 1,
'mobile_domain' => '',
'tid' => 1,
'url' => 'https://gafei.com/list-lahua.html',
'total' => 158,
'field' =>
array (
),
),
) |
| urlrule |
'/views-114387-[page].html' |
| fix_html_now_url |
'' |
| my_web_url |
'https://cdn.gafei.com/views-114387' |
| get |
array (
's' => 'article',
'c' => 'show',
'id' => '114387',
'm' => 'index',
) |
