![\"\"](\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/1-3-650x123.jpg\")
<\/p>\nK\u0131rm\u0131z\u0131 Frenk \u00dcz\u00fcm\u00fc
\nUlusal Standart: GB 1886.181-2016 G\u0131da G\u00fcvenli\u011fi i\u00e7in Ulusal Standart G\u0131da Katk\u0131 Maddeleri K\u0131rm\u0131z\u0131 Maya K\u0131rm\u0131z\u0131
\nTan\u0131m: Ana hammadde olarak pirin\u00e7 ve soya fasulyesinin s\u0131v\u0131 ortam\u0131n\u0131n ve Monascus'un s\u0131v\u0131 fermantasyon k\u00fclt\u00fcr\u00fc, ekstraksiyonu, konsantrasyonu ve rafine edilmesiyle elde edilen bir g\u0131da katk\u0131 maddesi; veya hammadde olarak k\u0131rm\u0131z\u0131 ku\u015f \u00fcz\u00fcm\u00fc pirinci kullan\u0131larak elde edilen g\u0131da katk\u0131 maddesinin ekstrakte edilmesi, konsantre edilmesi ve rafine edilmesiyle elde edilir.
\nDuyusal gereksinimler:<\/p>\n
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Fiziksel ve kimyasal g\u00f6stergeler:<\/p>\n
![\"\"](\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/10\/2-1-650x311.jpg\")
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\u00c7\u00f6z\u00fcn\u00fcrl\u00fck: N\u00f6tr ve alkali sulu \u00e7\u00f6zeltilerde \u00e7\u00f6z\u00fcn\u00fcr. PH4.0'\u0131n alt\u0131ndaki ortamlarda \u00e7\u00f6z\u00fcn\u00fcrl\u00fck azal\u0131r. Etanol, propilen glikol, propanetriol ve bunlar\u0131n sulu \u00e7\u00f6zeltilerinde kolayl\u0131kla \u00e7\u00f6z\u00fcn\u00fcr, ya\u011fda ve polar olmayan \u00e7\u00f6z\u00fcc\u00fclerde \u00e7\u00f6z\u00fcnmez.
\nKararl\u0131l\u0131k: \u0131s\u0131 direnci ve asit direnci, do\u011frudan g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131 solabilir. Protein \u00fczerinde g\u00fc\u00e7l\u00fc renklendirme performans\u0131na sahiptir, bir kez lekelendi\u011finde, y\u0131kand\u0131ktan sonra bile renk solmaz.
\n\u00dcr\u00fcnlerde k\u0131rm\u0131z\u0131 k\u0131pk\u0131rm\u0131z\u0131 pigment uygulamas\u0131<\/p>\n
Et \u00fcr\u00fcnlerinde fermente sosis uygulamas\u0131, fermantasyon i\u00e7in laktik asit bakterilerinin a\u015f\u0131lanmas\u0131 ve geleneksel i\u015fleme y\u00f6ntemlerinde nitrit renklendirici eklenerek et \u00fcr\u00fcnlerinden yap\u0131l\u0131r, ancak nitritin potansiyel tehlikelerini dikkate alan bir ara\u015ft\u0131rmac\u0131, fermente sosis renklendirici ajan i\u00e7in k\u0131rm\u0131z\u0131 pigmente ge\u00e7ti, sonu\u00e7lar \u015funu g\u00f6steriyor: Fermente sosis renginin \u00fcretimi i\u00e7in renklendirici olarak 1600 ppm k\u0131rm\u0131z\u0131 pigment, renklendirici olarak 150 ppm sodyum nitritin fermente sosis rengine yak\u0131nd\u0131r, fermente sosisin rengi 150 ppm sodyum nitritin fermente sosis rengine benzerdir. Sonu\u00e7lar g\u00f6stermi\u015ftir ki: renklendirici olarak 1600ppm k\u0131rm\u0131z\u0131 maya pigmenti ile yap\u0131lan fermente sosisin rengi, renklendirici olarak 150ppm sodyum nitrit ile yap\u0131lan fermente sosisin rengine yak\u0131nd\u0131r; k\u0131rm\u0131z\u0131 maya pigmenti ile yap\u0131lan fermente sosis 4\u00b0C'de sakland\u0131\u011f\u0131nda bir ay i\u00e7inde renk de\u011fi\u015ftirmemi\u015ftir. Dozaj sodyum nitritten daha fazla olmas\u0131na ra\u011fmen, g\u00fcvenlik y\u00fcksektir.
\nAyn\u0131 zamanda, Streptococcus lactis veya potasyum sorbat ile kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f 1600 mg\/kg k\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc pigmenti kullan\u0131larak, Clostridium botulinum'un \u00f6nemli bir \"zehirli\" etkiye sahip oldu\u011fu ve b\u00f6ylece besin h\u00fccresinin y\u0131rt\u0131ld\u0131\u011f\u0131 bulunmu\u015ftur. Yani, k\u0131rm\u0131z\u0131 pigmentin renklendirici olarak kullan\u0131lmas\u0131, nitrit miktar\u0131n\u0131n bir k\u0131sm\u0131n\u0131n yerini alabilir, ancak ayn\u0131 zamanda Clostridium botulinum basilini de inhibe edebilir.
\nTofu s\u00fct\u00fcnde uygulama tofu s\u00fct\u00fc, \u00c7in'in geleneksel fermente g\u0131das\u0131d\u0131r, fermantasyondan sonra tofu, \u00e7e\u015fitli amino asitlerin yan\u0131 s\u0131ra alkoller, esterler, organik asitler, aromatik sunum maddeleri, tofu s\u00fct\u00fcn\u00fcn olu\u015fumu benzersiz renk ve aroma stili ve emilmek i\u00e7in besin a\u00e7\u0131s\u0131ndan zengindir.
\nK\u0131rm\u0131z\u0131 Fasulye Lorunda, \u00fcr\u00fcn\u00fcn y\u00fczeyinde \u00e7ekici bir k\u0131rm\u0131z\u0131 renk ve i\u00e7inde \u00e7e\u015fitli aroma ve lezzet bile\u015fenleri olu\u015fturmak i\u00e7in k\u0131rm\u0131z\u0131 lor pigmenti kullan\u0131l\u0131r. \u00dcretim s\u00fcreci a\u015fa\u011f\u0131daki gibidir:
\nSoya fasulyesi \u2192 suda \u0131slatma \u2192 \u00f6\u011f\u00fctme \u2192 filtreleme \u2192 kaynatma \u2192 lekeleme (p\u0131ht\u0131la\u015ft\u0131r\u0131c\u0131 ekleme) \u2192 \u00e7i\u00e7ek yeti\u015ftirme \u2192 presleme \u2192 engelleme \u2192 lor k\u00fct\u00fc\u011f\u00fc \u2192 a\u015f\u0131lama (Trichoderma veya Rhizoctonia) bakteri yeti\u015ftirme \u2192 salamura k\u00fct\u00fc\u011f\u00fc (tuz ekleme) \u2192 montaj suna\u011f\u0131 [malzemeler ekleme (sar\u0131 \u015farap veya pirin\u00e7 \u015farab\u0131 + eri\u015fte loru + k\u0131rm\u0131z\u0131 lor k\u0131rm\u0131z\u0131 toz + tatland\u0131r\u0131c\u0131lar)] \u2192 olgunla\u015fan \u2192 bitmi\u015f \u00fcr\u00fcn
\nSoya sosu uygulamas\u0131nda, soya sosu ruhlar\u0131n\u0131n fermantasyonunda do\u011frudan k\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc pigment tozuna eklenecek, soya sosunun k\u0131rm\u0131z\u0131 indeksini art\u0131rabilir ve soya sosunun lezzetini art\u0131rabilir.
\n\u015eekerlemede uygulama \u015eekerleme \u00fcretiminde, k\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc suyu \u00f6z\u00fct\u00fc eklenirken, k\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc ekme\u011finin aromas\u0131na, tad\u0131na ve dokusuna farkl\u0131 miktarda eklenmesinin b\u00fcy\u00fck bir etkisi yoktur, sadece ekleme miktar\u0131n\u0131n artmas\u0131yla renk derinle\u015fir ve k\u0131rm\u0131z\u0131 olur. Frenk \u00fcz\u00fcm\u00fc tozunun do\u011frudan eklenmesiyle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, her a\u00e7\u0131dan b\u00fcy\u00fck bir de\u011fi\u015fiklik vard\u0131r, \u00f6zellikle aromada, k\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc \u00f6z\u00fc olmadan yap\u0131lan hamur i\u015flerine k\u0131yasla, daha ferahlat\u0131c\u0131 ve benzersizdir. K\u0131rm\u0131z\u0131 rengin solmas\u0131n\u0131n nedeni
\n1\u3001S\u0131cakl\u0131k k\u0131rm\u0131z\u0131 maya k\u0131rm\u0131z\u0131 pigmenti 130 \u2103'nin alt\u0131nda nispeten kararl\u0131d\u0131r, s\u0131cakl\u0131k 150 \u2103 veya daha y\u00fcksek oldu\u011funda, k\u0131rm\u0131z\u0131 maya k\u0131rm\u0131z\u0131 pigmenti h\u0131zla denat\u00fcrasyon ayr\u0131\u015fmas\u0131na ba\u015flar ve bu da h\u0131zl\u0131 renk kayb\u0131na neden olur.
\n2, \u0131\u015f\u0131k Ara\u015ft\u0131rmalar, s\u00fcrekli \u0131\u015f\u0131\u011f\u0131n eritrosiyanidin k\u0131rm\u0131z\u0131 pigmentinin stabilitesini \u00f6nemli \u00f6l\u00e7\u00fcde azaltaca\u011f\u0131n\u0131 bulmu\u015ftur. K\u0131rm\u0131z\u0131 damar k\u0131rm\u0131z\u0131 pigmenti g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131na kar\u015f\u0131 nispeten hassast\u0131r ve g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131 \u0131\u015f\u0131nlamas\u0131 alt\u0131nda \u00f6nemli \u00f6l\u00e7\u00fcde renk de\u011fi\u015fimine u\u011frayacakt\u0131r. Ayn\u0131 \u0131\u015f\u0131k yo\u011funlu\u011funda, dalga boyu azald\u0131k\u00e7a, eritrosiyanin k\u0131rm\u0131z\u0131 pigmentinin bozulma derecesi y\u00fckselir, \u00f6zellikle ultraviyole \u0131\u015f\u0131\u011fa duyarl\u0131d\u0131r.
\n3, metal iyonlar\u0131 ara\u015ft\u0131rmas\u0131, k\u0131rm\u0131z\u0131ms\u0131 k\u0131rm\u0131z\u0131 pigment \u00fczerinde az miktarda sodyum iyonu ve kalsiyum iyonunun neredeyse hi\u00e7bir etkisi olmad\u0131\u011f\u0131n\u0131, \u00e7inko iyonlar\u0131 ve bak\u0131r iyonlar\u0131n\u0131n ise \u00f6nemli bir etkisi oldu\u011funu ortaya koymu\u015ftur. Bunlar aras\u0131nda Cu2+ ve Fe3+ k\u0131rm\u0131z\u0131ms\u0131 k\u0131rm\u0131z\u0131 pigmenti parlak k\u0131rm\u0131z\u0131dan kahverengiye \u00e7evirecek ve \u00e7\u00f6kelti \u00fcretecektir.
\n4, katk\u0131 maddeleri veya di\u011fer maddeler \u00fczerinde yap\u0131lan deneyler, sodyum nitrit, askorbik asit, hidrojen peroksit ve di\u011fer katk\u0131 maddeleri ve reaktifler \u00fczerindeki eritrosiyanin pigmentinin, ancak sodyum hipoklorit varl\u0131\u011f\u0131nda, eritrosiyanin pigmentinin ciddi \u015fekilde soldu\u011funu ortaya koymu\u015ftur.
\n5, Oksijen eritrosiyanin pigmenti, \u00f6nemli antioksidan \u00f6zelliklere sahip g\u00fc\u00e7l\u00fc bir serbest radikal temizleme kapasitesine sahiptir. Oksidasyon eritrosiyanidin rengini de\u011fi\u015ftirecektir.
\n6\u3001pH k\u0131rm\u0131z\u0131 pigment pH3~10 aral\u0131\u011f\u0131nda nispeten kararl\u0131d\u0131r, bu aral\u0131ktan daha y\u00fcksek veya daha d\u00fc\u015f\u00fck, k\u0131rm\u0131z\u0131 pigmentin kararl\u0131l\u0131\u011f\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde azal\u0131r.
\nK\u0131rm\u0131z\u0131 rengin solmas\u0131n\u0131 \u00f6nleyici tedbirler<\/p>\n
1\u3001K\u0131zartma i\u015flemi i\u00e7in \u0131s\u0131l i\u015flem s\u0131cakl\u0131\u011f\u0131n\u0131 kontrol edin, d\u00fc\u015f\u00fck s\u0131cakl\u0131kta k\u0131zartmaya de\u011fi\u015ftirilebilir. 2\u3001I\u015f\u0131ktan ka\u00e7\u0131n\u0131n, \u0131\u015f\u0131k yal\u0131t\u0131m \u00f6nlemleri kullan\u0131n. 3\u3001Disodyum EDTA gibi metal \u015felatlama maddesi ekleyin. 4\u3001 Askorbik asit, sitrik asit gibi antioksidanlar ekleyin. 5\u3001Ambalaj malzemelerini de\u011fi\u015ftirin, ambalaj malzemesinin \u0131\u015f\u0131k bariyeri ve oksijen bariyeri performans\u0131n\u0131n kullan\u0131m\u0131 daha iyidir. 6\u3001\u00dcretim ortam\u0131ndaki dezenfekte edici reaktiflerin miktar\u0131na ve kal\u0131nt\u0131 miktar\u0131na dikkat edin<\/p>","protected":false},"excerpt":{"rendered":"
G\u0131da Katk\u0131 Maddelerinden K\u0131rm\u0131z\u0131 Maya Nedir? Frenk \u00dcz\u00fcm\u00fc Ulusal Standard\u0131: GB 1886.181-2016 G\u0131da G\u00fcvenli\u011fi G\u0131da Katk\u0131 Maddeleri Ulusal Standard\u0131 K\u0131rm\u0131z\u0131 Maya K\u0131rm\u0131z\u0131 Tan\u0131m: Ana hammadde olarak pirin\u00e7 ve soya fasulyesinin s\u0131v\u0131 ortam\u0131n\u0131n ve s\u0131v\u0131 fermantasyon k\u00fclt\u00fcr\u00fcn\u00fcn ekstraksiyonu, konsantrasyonu ve rafine edilmesiyle elde edilen bir g\u0131da katk\u0131 maddesi [...]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n