Hoʻolikelike kēia kī multifruit olaola i nā hua o ka wā, ka ʻano kī pua, a me nā mea kikokikona pāʻani ma o nā ʻenehana hoʻonohonoho pololei. I loko o ka lulu maloʻo, 40g hou strawberry (ʻāpana), 15g Spider Fruit (Vittaria spp., ʻili ʻia a hoʻopau ʻia), a me 5g blueberries ʻāhiu i hoʻoheheʻe ʻia me ka hau i ʻoki ʻia me ka hoʻohana ʻana i ka pestle lāʻau—he ʻenehana kuʻi ʻia e unuhi i nā wai ʻōmaʻomaʻo me ka mālama ʻana i ka pono o ka cell cell. A laila, loaʻa i ka hui ʻulaʻula he 150ml o ke kī jasmine i hoʻoheheʻe ʻia i ke anu (i hoʻopaʻa ʻia ma 4°C no 8 mau hola e mālama ai i nā mea ʻala like ʻole), 20ml artianal cane sugar syrup (65°Brix no ka ʻono kaulike), a me nā pahu hau piha i ka laina 450ml. ʻO ka haʻalulu ikaika ma -5°C e hoʻokumu i nā aniani hau liʻiliʻi e hoʻonui i ka hoʻopuehu ʻana me ka ʻole o ka dilution.
Hōʻike ka aniani lawelawe i ka 30g popping boba e hana ana i kahi kumu e like me ka momi. Ke hoʻoheheʻe ʻia ka ti hau ma luna o kēia mau momi, hoʻomaka ka ʻokoʻa o ka mahana i nā hōʻike kikoʻī: ʻo ka mua ka ʻakika maʻemaʻe o ka tiʻa hau mai ke ʻano kiwi like ʻole o ka hua spider, a laila ka ʻono o nā strawberry e hui pū ana me ka pua liʻiliʻi o ka jasmine. Hoʻokiʻekiʻe nā skewers huaʻai (lychee-stuffed blueberries, rose-petal-wrapped strawberry cubes) hoʻokiʻekiʻe i ke kiʻi keaka me ka hoʻopuka ʻana i nā memo lāʻau maʻalahi.
Hoʻololi kēia meaʻai ma o:
ʻO ka mālama ʻana i ka bioactive - mālama ka hana haʻahaʻa haʻahaʻa i ka 92% o nā huaʻai C a me nā polyphenols
ʻO Flavor Architecture - Hoʻopau ka waika malic o ka spider hua i ka sucrose ikaika, hana i ka ʻono hoʻoponopono ponoʻī.
Texture Chronology - ʻO ka lohi ʻana o nā momi (3-5 kekona ma hope o ka ninini ʻana) e ʻae i ka hoʻopili ʻana i ka naʻau.
Moʻomeheu Hybridity - Kūleʻa nā mea hoʻonani kīʻaha Kina i ka gastronomy molecular Western
Ke huli nei i ka poʻe hauʻoli olakino o ke kūlanakauhale, hoʻomaʻamaʻa hou ʻo ia i ke kī kīwī ma ke ʻano he meaʻai hana - kēlā me kēia mea hoʻohui i hōʻoia ʻia e hoʻomaikaʻi i ka absorption antioxidant (Journal of Food Science, 2023). Mālama maikaʻi ka ʻaoʻao pH-balanced o ka formulation (3.8-4.2) i ka paʻa ʻana o ka ʻono a me ka hoʻohālikelike probiotic i ka wā i hui pū ʻia me nā ʻōhua yogurt.
Nā Manaʻo Kūikawā
ʻO ke kino hau hau: 2.5kg/cm² kaomi e hoʻonui i ka hua wai me ka hoʻokuʻu ʻole ʻana i ka ʻawaʻawa.
Osmotic Sugar Engineering: ʻO ka lākiō fructose-glucose o Cane syrup e pale i ka crystallization ma nā haʻahaʻa haʻahaʻa.
Hoʻolālā Rheology: ʻO ka mānoanoa o ka membrane momi i hoʻopaʻa ʻia no ke kū ʻana i ka ikaika shear lulu (15-20N)
Ka lawelawe ʻana i ka Ritual: Hoʻokumu ʻia ke kaʻina hui ʻana i ka Instagrammable color stratification (Pantone 18-2045 TCX a 13-0648 TCX gradient)
Ka manawa hoʻouna: Mar-20-2025
