{"id":4427,"date":"2024-08-04T14:07:22","date_gmt":"2024-08-04T14:07:22","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=4427"},"modified":"2024-08-04T14:07:22","modified_gmt":"2024-08-04T14:07:22","slug":"red-yeast","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/kirmizi-maya\/","title":{"rendered":"G\u0131da Katk\u0131 Maddelerinden K\u0131rm\u0131z\u0131 Maya Nedir?"},"content":{"rendered":"

K\u0131rm\u0131z\u0131 Frenk \u00dcz\u00fcm\u00fc<\/strong><\/p>\n

Ulusal Standart:<\/strong> 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\u0131s\u0131<\/p>\n

Tan\u0131m:<\/strong> 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 veya hammadde olarak k\u0131rm\u0131z\u0131 ku\u015f \u00fcz\u00fcm\u00fc pirinci kullan\u0131larak elde edilen g\u0131da katk\u0131 maddesinin ekstraksiyonu, konsantrasyonu ve rafine edilmesiyle elde edilen bir g\u0131da katk\u0131 maddesi.<\/p>\n

Duyusal gereksinimler:<\/strong><\/p>\n

\"\"<\/p>\n

Fiziksel ve kimyasal g\u00f6stergeler:<\/strong><\/p>\n

\"\"<\/p>\n

\u00c7\u00f6z\u00fcn\u00fcrl\u00fck :<\/strong> 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.<\/p>\n

Kararl\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.<\/p>\n

\u00dcr\u00fcnlerde k\u0131rm\u0131z\u0131 k\u0131pk\u0131rm\u0131z\u0131 pigment uygulamas\u0131<\/strong><\/p>\n

Et \u00fcr\u00fcnlerinde uygulama<\/strong>
\nFermente sosis, fermantasyon ve et \u00fcr\u00fcnleri i\u00e7in laktik asit bakterilerinin a\u015f\u0131lanmas\u0131yla yap\u0131l\u0131r, geleneksel i\u015fleme y\u00f6ntemlerinde nitrit renklendirici eklenir, ancak nitritin potansiyel tehlikeleri dikkate al\u0131nd\u0131\u011f\u0131nda, baz\u0131 ara\u015ft\u0131rmac\u0131lar fermente sosis i\u00e7in renklendirici olarak k\u0131rm\u0131z\u0131 pigment kullan\u0131m\u0131na ge\u00e7mi\u015ftir, sonu\u00e7lar \u015funu g\u00f6stermektedir: Fermente sosis rengi \u00fcretimi i\u00e7in renklendirici olarak 1600 ppm k\u0131rm\u0131z\u0131 pigment, renklendirici olarak 150 ppm sodyum nitrit taraf\u0131ndan \u00fcretilen fermente sosis rengine yak\u0131nd\u0131r. Sonu\u00e7lar g\u00f6stermi\u015ftir ki: renklendirici olarak 1600 ppm k\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc pigmenti ile yap\u0131lan fermente sosisin rengi, renklendirici olarak 150 ppm sodyum nitrit ile yap\u0131lan fermente sosisin rengine yak\u0131nd\u0131r; k\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc 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.<\/p>\n

Ayn\u0131 zamanda Streptococcus lactis veya potasyum sorbat ile kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f 1600mg\/kg k\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc pigmenti kullan\u0131ld\u0131\u011f\u0131nda, Clostridium botulinum'un \u00f6nemli bir \"zehirli\" etkiye sahip oldu\u011fu ve b\u00f6ylece besin h\u00fccresinin y\u0131rt\u0131ld\u0131\u011f\u0131 g\u00f6r\u00fclm\u00fc\u015ft\u00fcr. Yani, k\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc pigmentinin 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.<\/p>\n

Tofu s\u00fct\u00fcnde uygulama<\/strong>
\nFasulye lor s\u00fct\u00fc \u00c7in'de geleneksel bir fermente g\u0131dad\u0131r. Fasulye lorunun fermantasyonundan sonra protein, bir\u00e7ok amino asidin yan\u0131 s\u0131ra alkoller, esterler, organik asitler ve aromatik mevcut maddelere hidrolize olur, bu da fasulye lor s\u00fct\u00fcn\u00fcn benzersiz renk ve lezzet stilini olu\u015fturur ve emilecek besinler a\u00e7\u0131s\u0131ndan zengindir.<\/p>\n

K\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:<\/p>\n

Soya fasulyesi \u2192 suda bekletme \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 \u00e7izme \u2192 lor k\u00fct\u00fc\u011f\u00fc \u2192 a\u015f\u0131lama (Trichoderma veya Rhizoctonia) mantar yeti\u015ftirme \u2192 salamura k\u00fct\u00fc\u011f\u00fc (tuz ekleme) \u2192 sunak montaj\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<\/p>\n

Soya sosunda uygulama<\/strong>
\nK\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc pigment tozunun do\u011frudan soya sosu ruhlar\u0131n\u0131n fermantasyonuna eklenmesi, soya sosunun k\u0131rm\u0131z\u0131 indeksini art\u0131rabilir ve soya sosunun lezzetini iyile\u015ftirebilir.<\/p>\n

\u015eekerlemelerde uygulama<\/strong>
\nHamur i\u015flerinin \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\u015fmi\u015f ve k\u0131rm\u0131z\u0131 olmu\u015ftur. 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.<\/p>\n

K\u0131rm\u0131z\u0131 rengin solma nedeni<\/strong><\/p>\n

1\u3001S\u0131cakl\u0131k<\/strong>
\nK\u0131rm\u0131z\u0131 maya k\u0131rm\u0131z\u0131 pigmenti 130\u00b0C'nin alt\u0131nda nispeten stabildir, s\u0131cakl\u0131k 150\u00b0C'den y\u00fcksek oldu\u011funda k\u0131rm\u0131z\u0131 maya k\u0131rm\u0131z\u0131 pigmenti dejenere olmaya ve h\u0131zla ayr\u0131\u015fmaya ba\u015flar, bu da h\u0131zl\u0131 renk kayb\u0131na neden olur.<\/p>\n

2\u3001I\u015f\u0131k<\/strong>
\nS\u00fcrekli \u0131\u015f\u0131\u011f\u0131n eritrosiyanidin k\u0131rm\u0131z\u0131 pigmentinin stabilitesini \u00f6nemli \u00f6l\u00e7\u00fcde azaltaca\u011f\u0131 bulunmu\u015ftur. Eritrosiyaninin 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\u011fu alt\u0131nda, dalga boyu azald\u0131k\u00e7a, eritrosiyanidin k\u0131rm\u0131z\u0131 pigmentinin bozulma derecesi artar, \u00f6zellikle ultraviyole \u0131\u015f\u0131\u011fa duyarl\u0131d\u0131r.<\/p>\n

3\u3001Metal iyonlar\u0131<\/strong>
\nAz miktarda sodyum iyonlar\u0131 ve kalsiyum iyonlar\u0131n\u0131n eritrosiyanin pigmenti \u00fczerinde neredeyse hi\u00e7bir etkisi olmad\u0131\u011f\u0131, \u00e7inko iyonlar\u0131 ve bak\u0131r iyonlar\u0131n\u0131n ise eritrosiyanin pigmenti \u00fczerinde \u00f6nemli bir etkisi oldu\u011fu bulunmu\u015ftur. Bunlar aras\u0131nda Cu2+ ve Fe3+ k\u0131rm\u0131z\u0131ms\u0131 k\u0131rm\u0131z\u0131 pigmenti parlak k\u0131rm\u0131z\u0131dan kahverengiye d\u00f6n\u00fc\u015ft\u00fcr\u00fcr ve \u00e7\u00f6kelti \u00fcretir.<\/p>\n

4\u3001Katk\u0131 maddeleri veya di\u011fer maddeler<\/strong>
\nDeneyler, k\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc k\u0131rm\u0131z\u0131s\u0131 pigmentinin sodyum nitrit, askorbik asit, hidrojen peroksit vb. katk\u0131 maddeleri ve reaktifler \u00fczerinde etkili oldu\u011funu ortaya koymu\u015ftur. Bununla birlikte, sodyum hipoklorit varl\u0131\u011f\u0131nda, k\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc k\u0131rm\u0131z\u0131s\u0131 pigmenti ciddi \u015fekilde renk de\u011fi\u015ftirir.<\/p>\n

5\u3001Oksijen<\/strong>
\nFrenk \u00fcz\u00fcm\u00fc pigmenti serbest radikaller i\u00e7in g\u00fc\u00e7l\u00fc bir temizleme kapasitesine sahiptir ve \u00f6nemli antioksidan \u00f6zelliklere sahiptir. Oksidasyon eritrosiyanin pigmentinin rengini de\u011fi\u015ftirecektir.<\/p>\n

6\u3001pH<\/strong>
\nK\u0131rm\u0131z\u0131 renk pigmenti 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 renk pigmentinin kararl\u0131l\u0131\u011f\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde azal\u0131r.<\/p>\n

K\u0131rm\u0131z\u0131 rengin solmas\u0131n\u0131 \u00f6nleyici tedbirler<\/strong><\/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\u0131zartma olarak de\u011fi\u015ftirilebilir.
\n2\u3001I\u015f\u0131ktan ka\u00e7\u0131n\u0131n, \u0131\u015f\u0131k yal\u0131t\u0131m \u00f6nlemleri kullan\u0131n.
\n3, disodyum EDTA gibi metal \u015felatlama maddesi ekleyin.
\n4, askorbik asit, sitrik asit gibi antioksidanlar ekleyin.
\n5\u3001Ambalaj malzemesini de\u011fi\u015ftirin, daha iyi \u0131\u015f\u0131k bariyeri ve oksijen bariyeri performans\u0131na sahip ambalaj malzemesi kullan\u0131n.
\n6\u3001\u00dcretim ortam\u0131ndaki dezenfeksiyon reaktiflerinin miktar\u0131na ve kal\u0131nt\u0131 miktar\u0131na dikkat edilmesi.<\/p>","protected":false},"excerpt":{"rendered":"

Red Currant National Standard: GB 1886.181-2016 National Standard for Food Safety Food Additives Red Yeast Red Definition: A food additive obtained by extracting, concentrating and refining the liquid medium of rice and soybean as the main raw material and the liquid fermentation culture, extraction, concentration and refining of Monascus; or by extracting, concentrating and refining […]<\/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":"\nWhat is Red Yeast of Food Additives? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/kirmizi-maya\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is Red Yeast of Food Additives? 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