Bitki bazl\u0131 g\u0131da patlamas\u0131
\n2018 y\u0131l\u0131nda \"k\u00fcresel yenilik\u00e7i g\u0131da alan\u0131 yat\u0131r\u0131m i\u015flem projeleri \"nde ilk 10'da yer alan sermaye miktar\u0131, ilk 8'i bitki bazl\u0131 et ve bitki proteinli i\u00e7ecekler olmak \u00fczere bitki bazl\u0131 g\u0131da projeleri olup, pazar b\u00fcy\u00fcme oran\u0131 bu y\u0131l 17%'ye ula\u015fm\u0131\u015ft\u0131r.
\nVejetaryen burger metalurjisiyle \u00fcnl\u00fc Beyond Meat, bitki bazl\u0131 g\u0131da alan\u0131nda d\u00fcnyan\u0131n borsaya kay\u0131tl\u0131 ilk \u015firketi oldu, piyasa de\u011ferinin ilk g\u00fcn\u00fc 163% y\u00fckseldi, sermaye ve t\u00fcketici piyasas\u0131n\u0131 \"bitki bazl\u0131 g\u0131da tutkusu\" konusunda hemen ate\u015fledi, o zamandan beri bitki bazl\u0131 g\u0131da \u00fcr\u00fcnlerinin geli\u015ftirilmesi k\u00fcresel g\u0131da end\u00fcstrisinin ilgi oda\u011f\u0131 haline geldi.
\n\u00c7in'de, ceviz s\u00fct\u00fcyle \u00fcnl\u00fc \"six walnuts\" markas\u0131, bitki bazl\u0131 yo\u011furt pazar\u0131n\u0131n d\u00fczenini ba\u015flatmak i\u00e7in Kas\u0131m 2019'da oda s\u0131cakl\u0131\u011f\u0131nda cevizli fermente s\u00fctten olu\u015fan yeni bir \u00fcr\u00fcn piyasaya s\u00fcrd\u00fc; \"Magic Claw\" markas\u0131, \"kahve + enerji + bitki bazl\u0131 g\u0131da \"y\u0131 ger\u00e7ekle\u015ftirerek ilk yulaf ezmeli enerji i\u00e7ece\u011fini piyasaya s\u00fcrd\u00fc. \"Kahve + enerji + bitki bazl\u0131\" 3 y\u00f6nl\u00fc; bitki bazl\u0131 at\u0131\u015ft\u0131rmal\u0131klar \"orijinal fasulye canlanma metalurji markas\u0131 bitki proteinleri alan\u0131na giriyor, yava\u015f \u00f6\u011f\u00fct\u00fclm\u00fc\u015f kuru fasulye \u00fcr\u00fcnlerinin piyasaya s\u00fcr\u00fclmesi, bir dizi miras olmayan g\u0131da yaratmak ve yeni fikirler sunmaya devam etmek vb. yurti\u00e7inden d\u0131\u015f d\u00fcnyaya, bitki bazl\u0131 g\u0131da yepyeni bir \u00e7a\u011f ba\u015flat\u0131yor.
\n\u00c7in'de bitkisel protein kaynaklar\u0131n\u0131n i\u015flenmesi ve kullan\u0131m\u0131na ili\u015fkin mevcut durumun analizi
\n\u00c7in, bitkisel protein kaynaklar\u0131 a\u00e7\u0131s\u0131ndan zengin bir \u00fclkedir ve kullan\u0131m ge\u00e7mi\u015fi uzun bir tarihe sahiptir. Bitkisel proteinin ana kullan\u0131m\u0131 yem, do\u011frudan t\u00fcketim, g\u0131da ve bile\u015fen i\u015fleme olmak \u00fczere 3 kategoriye ayr\u0131labilir.
\nG\u0131da i\u015fleme \u00fcr\u00fcnleri t\u00fcr\u00fcnde, \u00c7in'in bitkisel protein bazl\u0131 g\u0131da kullan\u0131m\u0131 be\u015f kategoriye ayr\u0131labilir: bile\u015fenler ve katk\u0131 maddeleri, besinsel protein tozu (peptit tozu), bitkisel s\u00fct i\u00e7ecekleri, bitkisel et ve geleneksel soya fasulyesi \u00fcr\u00fcnleri. Bunlar aras\u0131nda, bile\u015fenler ve katk\u0131 maddeleri, besinsel protein tozu (peptit tozu), bitki bazl\u0131 et, bu \u00fc\u00e7 \u00fcr\u00fcn kategorisi, \u00c7in'deki bitki protein kaynaklar\u0131n\u0131n, \u00f6zellikle \u00c7in'in fonksiyonel g\u0131dalar\u0131ndaki soya proteininin kullan\u0131m\u0131n\u0131n yeni bir yoludur, klinik beslenme \u00f6nemli bir rol oynamaktad\u0131r.
\n\u00d6te yandan, geleneksel soya fasulyesi \u00fcr\u00fcnleri \u00c7in'de bitkisel protein al\u0131m\u0131n\u0131n g\u00f6z ard\u0131 edilemeyecek \u00f6nemli yollar\u0131ndan biridir, yeti\u015fkinlerin g\u00fcnl\u00fck protein ihtiyac\u0131n\u0131n 1\/4'\u00fcn\u00fc sa\u011flar, zengin protein ve \u00c7in ulusunun \u00fcremesi i\u00e7in temel besin korumas\u0131 sa\u011flar.
\n\u00c7in'de bitki bazl\u0131 s\u00fct i\u00e7eceklerinin i\u015flenmesi ve kullan\u0131m\u0131na ili\u015fkin mevcut durum
\n\u00c7inli t\u00fcketicilerin sa\u011fl\u0131k bilincinin artmas\u0131yla birlikte, geleneksel olarak besleyici etkileri oldu\u011fu kabul edilen bitkisel protein i\u00e7ecekleri pop\u00fcler hale gelmi\u015ftir.
\nProspective Industry Research Institute taraf\u0131ndan yay\u0131nlanan 2017-2022 \u00c7in bitki proteinli i\u00e7ecek end\u00fcstrisi pazar talebi ve yat\u0131r\u0131m planlama analizi raporuna g\u00f6re 2016 y\u0131l\u0131nda bitki bazl\u0131 s\u00fct end\u00fcstrisinin geliri 24,5% bile\u015fik b\u00fcy\u00fcme oran\u0131yla 121,72 milyar yuan oldu ve t\u00fcm i\u00e7ecek end\u00fcstrisinin pay\u0131 8 artt\u0131.79%'den 18.69%'ye y\u00fckseldi\u011fini ve bitki proteinli i\u00e7ecek end\u00fcstrisinin \u00f6n\u00fcm\u00fczdeki birka\u00e7 y\u0131ldaki b\u00fcy\u00fcme oran\u0131n\u0131n 20%'nin \u00fczerinde kalmas\u0131n\u0131n beklendi\u011fini, 2020 y\u0131l\u0131na kadar bitki proteinli i\u00e7eceklerin pazar b\u00fcy\u00fckl\u00fc\u011f\u00fcn\u00fcn 258.3 milyar yuan'a ula\u015farak i\u00e7ecek end\u00fcstrisinin oran\u0131n\u0131n 24.2%'ye, h\u0131zl\u0131 geli\u015fim h\u0131z\u0131na y\u00fckselmeye devam etti\u011fini g\u00f6steriyor.
\n\u0130\u00e7ecek t\u00fcrlerinin ve markalar\u0131n\u0131n i\u015flenmesinde, alt\u0131 ceviz, Lulu badem s\u00fct\u00fc, hindistan cevizi markas\u0131 hindistan cevizi s\u00fct\u00fc vb. ile temsil edilen bir dizi marka olu\u015fturmu\u015ftur ve geli\u015fme daha istikrarl\u0131 ve dengelidir. Hindistan cevizi, ceviz, badem, yulaf ve f\u0131nd\u0131k t\u00fcketimi istikrarl\u0131 bir \u015fekilde artarken, soya fasulyesi \u00c7in'de bitki bazl\u0131 i\u00e7ecekler \u00fcretmek i\u00e7in her zaman ilk tercih olmu\u015ftur ve soya s\u00fct\u00fc ve soya s\u00fct\u00fc \u00c7in halk\u0131n\u0131n sofras\u0131nda vazge\u00e7ilmez ve \u00f6nemli i\u00e7eceklerdir.
\nAra\u015ft\u0131rmalar, \u00c7in'deki yeni soya bazl\u0131 bitki bazl\u0131 i\u00e7eceklerin t\u00fcm yeni \u00fcr\u00fcn lansmanlar\u0131n\u0131n 53%'sini olu\u015fturdu\u011funu ve bu rakam\u0131n 40%'den fazla olan k\u00fcresel pazar b\u00fcy\u00fckl\u00fc\u011f\u00fcnden daha y\u00fcksek oldu\u011funu g\u00f6stermektedir. Son y\u0131llarda yap\u0131lan ara\u015ft\u0131rmalar, laktik asit fermantasyonunun peptitlerin ve amino asitlerin emilimine yard\u0131mc\u0131 oldu\u011funu, faydal\u0131 floran\u0131n b\u00fcy\u00fcmesini te\u015fvik etti\u011fini, ba\u011f\u0131\u015f\u0131kl\u0131\u011f\u0131, yanmay\u0131 \u00f6nleyici ve di\u011fer etkileri geli\u015ftirdi\u011fini ve bu sayede bitki bazl\u0131 fermente yo\u011furt geli\u015fiminin de artt\u0131\u011f\u0131n\u0131 ortaya koymu\u015ftur.
\n2018 y\u0131l\u0131nda Nongfusanquan, \u00c7in'in ilk bitki bazl\u0131 soya yo\u011furt \u00fcr\u00fcnlerini g\u00f6rkemli bir \u015fekilde piyasaya s\u00fcrd\u00fc; Kas\u0131m 2019'da Saintyear ve Frans\u0131z St. You live, Frans\u0131z bitki bazl\u0131 yo\u011furt listesiyle i\u015fbirli\u011fi i\u00e7inde; ayn\u0131 zamanda Kas\u0131m 2019'da alt\u0131 ceviz de piyasaya s\u00fcr\u00fcld\u00fc, oda s\u0131cakl\u0131\u011f\u0131nda ceviz fermente s\u00fct yeni \u00fcr\u00fcnler, yeni \u00fcr\u00fcnler \u00e7\u0131karmaya devam ediyor, bitki proteinli i\u00e7ecekler pazar\u0131 zenginle\u015fmeye devam ediyor. Bununla birlikte, \u015fu anda, yukar\u0131daki bitki bazl\u0131 yo\u011furt \u00fcr\u00fcnleri piyasada nadiren g\u00f6r\u00fcl\u00fcyor, ancak lezzet ve dokular\u0131n\u0131n t\u00fcketiciler taraf\u0131ndan kabul edilip edilemeyece\u011fi, bitki bazl\u0131 yo\u011furdun ba\u015far\u0131s\u0131n\u0131n anahtar\u0131d\u0131r. Bitki bazl\u0131 et \u00fcr\u00fcnlerinin geli\u015fimi ve i\u015fleme teknolojisindeki yenilikler
\nYeni bir bitki proteini bile\u015feni t\u00fcr\u00fc olan doku proteini (\u00e7ekilmi\u015f protein) art\u0131k et \u00fcr\u00fcnlerinde, dondurulmu\u015f g\u0131dalarda, haz\u0131r g\u0131dalarda, jambon ve sosis, dondurulmu\u015f k\u00f6fte, haz\u0131r eri\u015fte baharat\u0131, bal\u0131k k\u00f6ftesi, vejetaryen tavuk, vejetaryen et vb. dahil olmak \u00fczere at\u0131\u015ft\u0131rmal\u0131k g\u0131da alan\u0131nda yayg\u0131n olarak kullan\u0131lmaktad\u0131r.
\nBununla birlikte, catering alan\u0131 i\u00e7in, ulusal t\u00fcketim ve beslenme al\u0131\u015fkanl\u0131klar\u0131m\u0131z\u0131n, bitki kaynakl\u0131 \"et\" hammadde i\u015fleme teknolojisinin derinlemesine geli\u015ftirilmesi i\u00e7in nas\u0131l tam olarak entegre edilece\u011fi, catering end\u00fcstrisinde bitki kaynakl\u0131 \"et\" \u00fcr\u00fcn geli\u015ftirme ve kullan\u0131m teknolojisi olacak \"ger\u00e7ek et\" alternatifine ula\u015fmak. Bu, \"et\" \u00fcr\u00fcnlerinin teknolojik yeniliklerini geli\u015ftirmek ve kullanmak i\u00e7in \u00f6nemli bir yol olacakt\u0131r.
\nBitki bazl\u0131 \"et\" \u00fcr\u00fcnlerinin uzun vadeli geli\u015fimini ger\u00e7ekle\u015ftirmek i\u00e7in, bitki bazl\u0131 hammaddelerin yasan\u0131n etkisinin kalitesi \u00fczerindeki do\u011fas\u0131na ve bitki bazl\u0131 hammadde emtia performans\u0131na hakim olmak gerekir.
\nYer f\u0131st\u0131\u011f\u0131 doku proteini \u00f6rnek olarak al\u0131nd\u0131\u011f\u0131nda, hammadde bile\u015fiminin yer f\u0131st\u0131\u011f\u0131 doku proteininin kalitesini do\u011frudan etkiledi\u011fi bulunmu\u015ftur. D\u00fc\u015f\u00fck nemli ekstr\u00fczyon i\u015fleminde, hammaddenin ya\u011f i\u00e7eri\u011fi artar ve protein organizasyon derecesi azal\u0131r. Hammaddelerin ni\u015fasta i\u00e7eri\u011finin art\u0131r\u0131lmas\u0131, dallanm\u0131\u015f ni\u015fasta ve \u00f6nceden jelatinle\u015ftirilmi\u015f ni\u015fastan\u0131n \u00fcr\u00fcn\u00fcn protein \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fcn\u00fc art\u0131rd\u0131\u011f\u0131 histonlar\u0131n suda \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fcn\u00fc art\u0131racakt\u0131r.
\n\u00c7ekme proteini ara\u015ft\u0131rmas\u0131 \u00f6rnek olarak al\u0131nd\u0131\u011f\u0131nda, d\u00fc\u015f\u00fck nem i\u00e7eri\u011fine sahip \u00e7ekme proteininin bitmi\u015f \u00fcr\u00fcn\u00fc \u015fi\u015firilmi\u015f s\u00fcngerimsi yap\u0131da ve k\u0131r\u0131lgand\u0131r. Ta\u015f\u0131ma ve depolama s\u00fcrecinde k\u0131r\u0131lmas\u0131 kolayd\u0131r, bu da \u00fcr\u00fcn\u00fcn ticari performans\u0131n\u0131n d\u00fc\u015fmesine neden olur.
\n\u00d6te yandan, bitmi\u015f \u00fcr\u00fcn\u00fcn nem i\u00e7eri\u011fi y\u00fcksek oldu\u011funda, mikrobiyal b\u00fcy\u00fcme ve \u00fcreme riski artar ve bu da \u00fcr\u00fcn\u00fcn g\u0131da g\u00fcvenli\u011fini ciddi \u015fekilde etkiler.
\nBu nedenle, \u00fcr\u00fcn\u00fcn g\u0131da g\u00fcvenli\u011fini sa\u011flamak temelinde pultruded proteinin yumu\u015fakl\u0131\u011f\u0131n\u0131n nas\u0131l iyile\u015ftirilece\u011fi de pultruded protein i\u015fletmeleri i\u00e7in acil bir sorundur.<\/p>","protected":false},"excerpt":{"rendered":"
\u00c7in'de bitki bazl\u0131 s\u00fctl\u00fc i\u00e7eceklerin ve bitki bazl\u0131 etin i\u015flenmesi ve kullan\u0131m\u0131nda mevcut durum nedir? Bitki bazl\u0131 g\u0131da patlamas\u0131 2018 y\u0131l\u0131nda \"k\u00fcresel yenilik\u00e7i g\u0131da alan\u0131 yat\u0131r\u0131m i\u015flem projelerinde\" ilk 10 s\u0131rada yer alan sermaye miktar\u0131 bitki bazl\u0131 g\u0131da projeleri olup, bunlar\u0131n ilk 8'i bitki bazl\u0131 et ve bitki [...]<\/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