Tii multifruit a na-adọrọ adọrọ na-adakọba na mkpụrụ osisi oge, isi nke tii ifuru, yana ihe ederede na-egwu egwu site na usoro nhazi nke ọma. Na shaker jụrụ oyi, 40g strawberries ọhụrụ (halved), 15g Spider Fruit (Vittaria spp., peeled and deseeded), na 5g blueberries ọhịa na-ejupụta na ice gbajiri agbaji site na iji osisi pestle-usoro ịkụ ọkpọ a na-achịkwa nke na-ewepụta ihe ọṅụṅụ na-egbuke egbuke ma na-echekwa iguzosi ike n'ezi ihe mkpụrụ ndụ mkpụrụ. Ngwakọta crimson hued wee nata 150ml nke tii jasmine oyi-atụ (dị na 4 Celsius C maka awa 8 iji jide aromatics na-agbanwe agbanwe), 20ml artisanal cane sugar syrup (65°Brix maka uto ziri ezi), na ice cubes na-ejuputa ahịrị 450ml. Ịma jijiji siri ike na -5 Celsius na-emepụta kristal micro ice na-eme ka mgbasawanye ụtọ na-enweghị isi.
Igwe na-eje ozi na-egosi 30g popping boba na-eme ntọala dị ka ọla. Mgbe tii na-acha oyi kpọnwụrụ na-adaba n'elu pearl ndị a, ọdịiche dị iche iche na-ekpo ọkụ na-akpalite mkpughe ederede dị iche iche: nke mbụ nke acidity nke icy-tii si na kiwi dị ka tang nke ududo, mgbe ahụ strawberry jammy sweetness na-ejikọta na okooko osisi jasmine, n'ikpeazụ na-agbawa site na ihe mgbawa nke pearl. Skewers mkpụrụ osisi ịchọ mma (bluuberi nwere lychee, cubes strawberry kpuchiri rose-petal) na-ebuli ihe nkiri a na-ahụ anya ka ọ na-ewepụta ndetu ahịhịa dị aghụghọ.
Ntụziaka a na-emepụta ọhụrụ site na:
Nchekwa bioactive - Nhazi okpomọkụ dị ala na-ejigide 92% nke vitamin C na polyphenols nke mkpụrụ osisi.
Architecture Flavor - malic acid mkpụrụ udide na-ewepụ ike sucrose, na-emepụta ụtọ na-achịkwa onwe ya.
Usoro iheomume nke Texture - mgbawa igbu oge pel (sekọnd 3-5 ka awụsachara) na-enye ohere itinye aka na mmetụta uche.
Hybridity Cultural – emume tii ndị China na-ezute gastronomy molekul Western
Na-eche maka ndị na-anụ ọkụ n'obi na ahụike obodo, ọ na-atụgharị tii afụ dị ka nri na-arụ ọrụ - ihe ọ bụla egosipụtara n'ụlọ ọgwụ iji kwalite nnabata antioxidant (Journal of Food Science, 2023). Profaịlụ kwesịrị ekwesị nke pH nke usoro a (3.8-4.2) na-echekwa nke ọma ma nkwụsi ike ụtọ yana ndakọrịta probiotic mgbe ejikọtara ya na yogọt ụfụfụ toppings.
Ihe ngosi nka
Ice Muddling Physics: 2.5kg/cm² mgbali na-ebuli mkpụrụ ihe ọṅụṅụ na-enweghị ntọhapụ ilu.
Injinia Sugar Osmotic: Fructose-glucose nke okpete sirop na-egbochi kristal na obere okpomọkụ.
Nhazi Rheology: Ọkpụkpụ akpụkpọ ahụ pel kpụkọrọ akpụkọ ka ọ nagide ike ịkwa mma (15-20N)
Ije ozi emume: Usoro mgbakọ nwere akwa na-emepụta stratification agba nke Instagrammable (Pantone 18-2045 TCX ruo 13-0648 TCX gradient)
Oge nzipu: Mar-20-2025
