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| title |
'咖啡拉花技巧，瞭解6個影響牛奶發泡的因素 拉花技巧及竅門分享' |
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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 ） 咖啡拉花視頻_咖啡拉花培訓_咖啡拉花教程 （1）牛奶溫度 牛奶溫度在打發牛奶時是很重要的因素，牛奶的保存溫度在每上升攝氏2度時，將會減少一半的保存期限，而溫度越高，乳脂肪分' |
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'2018-03-11 21:51:47' |
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'<img alt="" src="/uploads/allimg/180311/3-1P31121531JV.jpg" style="width: 700px; height: 466px;" /><br />
<h2 style="padding: 0px 0px 0px 28px; margin: 0px 0px 0.8em; outline: 0px; zoom: 1; font-size: 19px; font-weight: normal; color: rgb(51, 51, 51); box-sizing: border-box; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-variant-numeric: inherit; font-stretch: inherit; line-height: 30px; 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; vertical-align: baseline; position: relative; width: auto;">
<font style="padding: 0px; margin: 0px; outline: 0px; zoom: 1; box-sizing: border-box; vertical-align: inherit;">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 ）</font></h2>
<ul style="padding-right: 0px; padding-left: 0px; margin: 0px 0px 20px; outline: 0px; zoom: 1; box-sizing: border-box; border: 0px; font-variant-numeric: inherit; font-stretch: inherit; font-size: 14px; line-height: inherit; 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; vertical-align: baseline; list-style: none outside; color: rgb(0, 0, 0);">
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<a href="https://www.gafei.com/kafeilahua/">咖啡拉花視頻_咖啡拉花培訓_咖啡拉花教程</a></li>
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（1）牛奶溫度</div>
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牛奶溫度在打發牛奶時是很重要的因素，牛奶的保存溫度在每上升攝氏2度時，將會減少一半的保存期限，而溫度越高，乳脂肪分解越多，發泡程度就越低。當在相同保存溫度下，儲存的時間越久乳脂肪分解越多，發泡的程度就越底。當牛奶在發泡時，起始的溫度越低，蛋白質變性越完整均勻，發泡程度也越高，另外要注意的是，最佳的牛奶保存溫度約在攝氏4度左右。</div>
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（2）牛奶乳脂肪</div>
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我們可從下面的數據中得知，一般來說乳脂肪的成分越高，奶泡的組織會越綿密，但奶泡的比例會較少，所以，如果全部都使用高乳脂肪的全脂牛乳時，打出來的奶泡組織並不一定是最佳的狀態，適應的加入一些發泡過的冰牛奶，打出來的奶泡組織跟奶泡量，纔會是多又綿密的口感。</div>
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</div>
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乳脂肪對發泡的影響</div>
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脂肪含量：無脂牛乳〈 0.5%</div>
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奶泡特性：奶泡比例最多、質感粗糙、口感輕</div>
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</div>
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起泡大小：大</div>
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</div>
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脂肪含量：低脂牛乳0.5-1.5%</div>
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</div>
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奶泡特性：奶泡比例中等、質感滑順、口感較重</div>
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</div>
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起泡大小：中</div>
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</div>
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脂肪含量：全脂牛乳 〉3%</div>
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</div>
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奶泡特性：奶泡比例較低、質感稠密、口感厚重</div>
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</div>
<div>
起泡大小：小</div>
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</div>
<div>
（3）蒸汽管形式</div>
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<div>
蒸汽管的出汽方式，主要分爲：外擴張式跟集中式二種。不同形式的蒸汽管，產生的出汽強度跟出汽量就會有所不同，再加上出汽孔的位置跟孔數的變化，就會造成在打牛奶時，角度跟方式的差異。而外擴張式的蒸汽管在打發牛奶時，不可以太靠近鋼杯邊緣，纔不會容易產生亂流現象;而集中式的蒸汽管，在角度上的控制就要比較注意，不然很容易打不出良好的牛奶泡組織。</div>
<div>
</div>
<div>
（4）蒸汽量大小</div>
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</div>
<div>
蒸汽量越大打發牛奶的速度就越快，但相對的比較容易有較粗的奶泡產生，蒸汽量大的方式，也較適合用在較大的鋼杯，大小的鋼杯則容易產生亂流的現象。蒸汽量較小的蒸汽管，牛奶發泡效果較差，但好處是不容易產生粗大氣泡，打發打綿的時間較久，整體的掌控會比較容易。</div>
<div>
</div>
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（5）蒸汽乾燥度</div>
<div>
</div>
<div>
蒸汽的乾燥度越高含水量就會越少，打出來的牛奶泡就會比較綿密、含水量較少，所以蒸汽的乾燥度越乾燥越好。</div>
<div>
</div>
<div>
（6）拉花鋼杯大小形狀</div>
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</div>
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鋼杯的大小跟要衝煮的咖啡飲品種類有關，越大的杯量就需要越大的鋼杯，一般來說衝煮卡布其諾時使用600CC容量的鋼杯，衝煮拿鐵咖啡則使用1000CC容量的鋼杯，使用正確的鋼杯容量大小才能打出組織良好的牛奶泡。由於是製作咖啡拉花的方式，所以，鋼杯的形狀都一尖嘴型的爲主，而不同的尖嘴形狀鋼杯，就需要靠自己多去練習了。</div>
<div>
</div>
<div>
其次，你知道爲什麼要使用發泡牛奶嗎？</div>
<div>
</div>
<div>
牛奶發泡的基本原理，就是利用蒸汽去衝打牛奶，使液態狀的牛奶打入空氣，利用乳蛋白的表面張力作用，形成許多細小泡沫，讓液態狀的牛奶體積膨脹，成爲泡沫狀的牛奶泡。在發泡的過程中，乳糖因爲溫度升高，溶解於牛奶，並利用發泡的作用使乳糖封在牛奶之中，而乳脂肪的功用就是讓這些細小泡沫形成安定的狀態，使這些牛奶泡在飲用時，細小泡沫會在口中破裂，讓味道跟芳香物質有較好的散發放大作用，讓牛奶產生香甜濃稠的味道跟口感。而且在與咖啡融合時，分子之間的黏結力會比較強，使咖啡與牛奶充分的結合，讓咖啡和牛奶的特性能各自凸顯出來，而又完全融合在一起，達到相輔相成的作用。</div>
<div>
</div>
<div>
最後，我們再告訴你如何製作綿密細緻的牛奶泡</div>
<div>
</div>
<div>
我們在製作良好的牛奶泡組織時，有許多不同的方式，不過都包含了二種階段：第一個階段是打發，打發就是打入蒸汽使牛奶的體積產生髮泡的作用，第二個階段是打綿，打綿就是將發發泡後牛奶，利用旋渦的方式綣入空氣，並使較大的奶泡破裂，分解成細小的泡沫，並讓牛奶分子之間產生黏結的作用，使奶泡組織變得更加綿密。</div>
<div>
</div>
<div>
在市面上的牛奶發泡方式有很多種，不過大致上分爲二大類：一種爲邊打發邊打綿，就是打發牛奶跟打綿牛奶泡的階段結合在一起;另一種爲打發、打綿的階段分開，也就是先打發牛奶再打綿牛奶泡。這兩種方式形成的牛奶泡組織跟口感有所不同，第一種邊打發邊打綿的方式，製作出來的牛奶泡組織會較細緻柔軟，但是牛奶泡的綿綢度會稀一點，較不易產生有綿密彈性的牛奶泡組織，但是拉花的圖形比較容易形成;第二種方式先打發牛奶再打綿牛奶泡組織的綿綢度較高，可以產生Q軟有彈性的牛奶泡，不過較容易在打發階段，而要製作拉花的圖案難度會較高，不過沖煮出的<a href="https://www.gafei.com/kafeilahua/">咖啡拉花</a>口感會較綿密。</div>
<div>
</div>
<div>
打奶泡是關鍵【參考視頻】</div>
<div>
</div>
<div>
接下來我們就針對這二種方式作較詳細的解說：</div>
<div>
</div>
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先打發再打綿</div>
<div>
</div>
<div>
（1）將蒸汽管放置於鋼杯的中心點，斜右上方45度靠鋼杯杯緣處，深度約1釐米的地方。</div>
<div>
</div>
<div>
（2）打開蒸汽管蒸汽，鋼杯慢慢往下移動，並使牛奶呈現上下翻轉方式滾動慢慢讓體積發泡膨脹。</div>
<div>
</div>
<div>
（3）發泡膨脹至八分滿時，將蒸汽管拉斜移至於鋼杯的中心點右方靠鋼杯杯緣處，使牛奶泡呈現旋渦方式滾動。</div>
<div>
</div>
<div>
（4）控制鋼杯角度與深度將較粗奶泡捲入，打至所需溫度即停止。</div>
<div>
</div>
<div>
邊打發邊打綿</div>
<div>
</div>
<div>
（1）將蒸汽管放置於鋼杯的中心點，斜右下方45度靠鋼杯杯緣處，深度約1釐米的地方。</div>
<div>
</div>
<div>
（2）打開蒸汽管蒸汽，鋼杯慢慢往下移動，並使牛奶呈現旋渦方式轉動。</div>
<div>
</div>
<div>
（3）控制鋼杯角度與移動速度，使牛奶持續以旋渦方式轉動，並讓讓體積發泡膨脹至九分滿。</div>
<div>
</div>
<div>
（4）將鋼杯停止移動使蒸汽管深度加深，控制牛奶泡打至所需溫度，即停止。</div>
<div>
</div>
<div>
最後，<a href="https://www.gafei.com/kafeilahua/">咖啡拉花</a>欣賞——</div>
</div>
</div>
</div>
</div>
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<div style="padding: 0px; margin: 0px; outline: 0px; zoom: 1;">
<a href="https://www.gafei.com/dianping/20170907109004.html">重點討論：咖啡拉花真的那麼重要嗎？</a></div>
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'shopurl' => '',
'litpic2' => '',
'litpic3' => '',
'beanrank' => '',
'local' => '',
'tel' => '',
'gevideocode' => '',
'myurl' => NULL,
) |
| _inputtime |
'1520776307' |
| _updatetime |
'1520776457' |
| meta_title |
'咖啡拉花技巧，瞭解6個影響牛奶發泡的因素 拉花技巧及竅門分享_咖啡拉花_咖啡知識_中國咖啡網' |
| meta_keywords |
'咖啡,拉花,技巧,瞭解,6個,影響,牛奶,發泡,因素,竅門' |
| meta_description |
'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 ） 咖啡拉花視頻_咖啡拉花培訓_咖啡拉花教程 （1）牛奶溫度 牛奶溫度在打發牛奶時是很重要的因素，牛奶的保存溫度在每上升攝氏2度時，將會減少一半的保存期限，而溫度越高，乳脂肪分' |
| cat |
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'seo' =>
array (
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'template' =>
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'module_field' => '',
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'tid' => 1,
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'total' => 295,
'field' =>
array (
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| top |
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'dirname' => 'kafeizhishi',
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'seo' =>
array (
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'template' =>
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'field' =>
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| pageid |
1 |
| params |
array (
'catid' => '33',
) |
| parent |
array (
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'pids' => '0,4',
'name' => '咖啡拉花',
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'setting' =>
array (
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'seo' =>
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'topid' => '4',
'domain' => '',
'catids' =>
array (
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1 => '307',
2 => '308',
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'tid' => 1,
'url' => 'https://gafei.com/list-kafeilahua.html',
'total' => 295,
'field' =>
array (
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) |
| markid |
'module-article-33' |
| related |
array (
307 =>
array (
'id' => '307',
'pid' => '33',
'pids' => '0,4,33',
'name' => '奶泡',
'dirname' => 'naipao',
'pdirname' => 'kafeizhishi/kafeilahua/',
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'thumb' => '',
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'setting' =>
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'linkurl' => '',
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'seo' =>
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'topid' => '4',
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'tid' => 1,
'url' => 'https://gafei.com/list-naipao.html',
'total' => 137,
'field' =>
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308 =>
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array (
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'seo' =>
array (
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'list_description' => '',
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'template' =>
array (
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'total' => 158,
'field' =>
array (
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) |
| urlrule |
'/views-116198-[page].html' |
| fix_html_now_url |
'' |
| my_web_url |
'https://test.gafei.com/views-116198' |
| get |
array (
's' => 'article',
'c' => 'show',
'id' => '116198',
'm' => 'index',
) |
