{"id":4706,"date":"2024-08-04T15:18:24","date_gmt":"2024-08-04T15:18:24","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=4706"},"modified":"2024-08-04T15:18:24","modified_gmt":"2024-08-04T15:18:24","slug":"float-drink","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/float-drink\/","title":{"rendered":"S\u00fcspansiyonlu i\u00e7ecekler i\u00e7in yayg\u0131n olarak kullan\u0131lan s\u00fcspansiyon maddeleri, yayg\u0131n proses sorunlar\u0131 ve \u00e7\u00f6z\u00fcmleri nelerdir?"},"content":{"rendered":"

 <\/p>\n

Benzersiz bir i\u00e7ecek \u00e7e\u015fidi olan ask\u0131da meyveli i\u00e7ecek, 1980'lerde piyasaya s\u00fcr\u00fclmesinden bu yana 20 y\u0131ldan fazla bir s\u00fcre ge\u00e7mi\u015ftir. Ask\u0131da meyveli i\u00e7ecekler, g\u00fc\u00e7l\u00fc bir ger\u00e7eklik hissi, benzersiz g\u00f6r\u00fcn\u00fcm, besin a\u00e7\u0131s\u0131ndan zengin, i\u00e7imi kolay ve benzeri gibi bir\u00e7ok m\u00fckemmel duyusal etkiye ve \u00f6zelli\u011fe sahiptir ve bu nedenle t\u00fcketicilerin \u00e7o\u011funlu\u011fu taraf\u0131ndan tercih edilmektedir.<\/p>\n

\"Ask\u0131ya almak i\u00e7in jel\" ke\u015fif ilkesi, sadece meyve par\u00e7ac\u0131klar\u0131n\u0131n s\u00fcspansiyonu i\u00e7in de\u011fil, ayn\u0131 zamanda ask\u0131ya alma maddesi se\u00e7iminin s\u00fcspansiyonundaki i\u00e7eceklerin s\u00fcspansiyonu i\u00e7in de makul bir a\u00e7\u0131klama yapmak i\u00e7in y\u00f6n\u00fc i\u015faret etti: teorik olarak, hepsi jel monomer \u00fcretebilir veya kompozit jel bir s\u00fcspansiyon maddesi olarak kullan\u0131labilir. Ve sadece viskozite \u00fcretecek bir jel kolloid olu\u015fturmayacak ayr\u0131 bir s\u00fcspansiyon ajan\u0131 olamaz.<\/p>\n

Bununla birlikte, pratikte, ger\u00e7ek kolloid, uygulamalar\u0131n \u00fcretiminde bir s\u00fcspansiyon maddesi olarak kullan\u0131labilir, ancak ayn\u0131 zamanda a\u015fa\u011f\u0131daki ko\u015fullara da sahip olmal\u0131d\u0131r: Birincisi, g\u0131da katk\u0131 maddelerinin g\u00fcvenlik gereklilikleri do\u011frultusunda; \u0130kincisi, \u00e7ok iyi bir lezzet salma \u00f6zelli\u011fine, m\u00fckemmel tada sahiptir; \u00dc\u00e7\u00fcnc\u00fcs\u00fc, asit pirolizine kar\u015f\u0131 \u00fcst\u00fcn bir dirence sahiptir; D\u00f6rd\u00fcnc\u00fcs\u00fc, suyun \u00e7\u00f6kelmesine kar\u015f\u0131 g\u00fc\u00e7l\u00fc diren\u00e7; Be\u015fincisi, y\u00fcksek bir jel s\u0131cakl\u0131k noktas\u0131na sahiptir, i\u015flemi \u00e7al\u0131\u015ft\u0131rmas\u0131 kolayd\u0131r; Alt\u0131nc\u0131s\u0131, il miktar\u0131. Daha iyi ekonomik performansa sahiptir.<\/p>\n

Yayg\u0131n olarak kullan\u0131lan birka\u00e7 ask\u0131ya alma maddesi performans\u0131 ve uygulama tan\u0131t\u0131m\u0131<\/strong><\/p>\n

I. Agar<\/strong><\/p>\n

Agar\u0131n ilk olarak s\u00fcspansiyonlu meyve i\u00e7ecekleri i\u00e7in s\u00fcspansiyon ajan\u0131 olarak kullan\u0131ld\u0131\u011f\u0131 bildirilmi\u015ftir. Zhou Ying [2] ilk olarak narenciye s\u00fcspansiyon i\u00e7eceklerinin \u00fcretiminde agar kullan\u0131m\u0131n\u0131 tan\u0131tm\u0131\u015ft\u0131r. Fang Xiugui ve arkada\u015flar\u0131 [16], pektin, jelatin, agar, gellan sak\u0131z\u0131, sodyum aljinat, karboksimetil sel\u00fcloz (CMC) ve di\u011fer kolloidlerin narenciye meyve suyu h\u00fccrelerinin s\u00fcspansiyonu \u00fczerindeki s\u00fcspansiyon etkisi \u00fczerine yap\u0131lan deneyler sonucunda, agar\u0131n 0.18% ila 0.20% konsantrasyonunda kullan\u0131labilen en uygun s\u00fcspansiyon ajan\u0131 oldu\u011fu ve uygun konsantrasyonda gellan sak\u0131z\u0131 varl\u0131\u011f\u0131nda s\u00fcspansiyon etkisinin daha da iyi oldu\u011fu d\u00fc\u015f\u00fcn\u00fclmektedir. Li Zhengming ve arkada\u015flar\u0131 [17] da narenciye suyu h\u00fccre s\u00fcspansiyon i\u00e7eceklerinde agar kullan\u0131m\u0131n\u0131 incelemi\u015f ve agar art\u0131 sitrat kombinasyonunun tatmin edici sonu\u00e7lar verdi\u011fi sonucuna varm\u0131\u015ft\u0131r.<\/p>\n

Peng Jazhe [18] narenciye suyu h\u00fccre s\u00fcspansiyonu deneyleri i\u00e7in agar \u00fczerinde en iyi sonu\u00e7lar\u0131 elde etmi\u015ftir: 0.25% agar konsantrasyonu, 3.6 ila 4.0 aras\u0131nda i\u00e7ecek pH ayar\u0131, dozaj \u0131s\u0131tma s\u00fcresinden sonra \u00e7ok uzun s\u00fcre \u0131s\u0131t\u0131lmamal\u0131d\u0131r.<\/p>\n

Zhu Mouhan ve arkada\u015flar\u0131 [19], agar\u0131n \u015fu anda \u00fcretimde kullan\u0131lan k\u0131vam artt\u0131r\u0131c\u0131lar aras\u0131nda en g\u00fc\u00e7l\u00fc jelle\u015ftirici oldu\u011fu ve 0.04% konsantrasyonunda bile jelle\u015fme etkisinin a\u00e7\u0131k\u00e7a mevcut oldu\u011fu ve i\u00e7ece\u011fin iyi bir \u015feffafl\u0131\u011fa ve p\u00fcr\u00fczs\u00fcz bir tada sahip oldu\u011fu sonucuna varm\u0131\u015ft\u0131r.<\/p>\n

Hu ve arkada\u015flar\u0131 [1] Mingleberry'nin s\u00fcspansiyon i\u00e7iminde agar kullanm\u0131\u015f ve agar\u0131n s\u00fcspansiyon etkisini etkileyen ana fakt\u00f6rlerin konsantrasyon, s\u0131cakl\u0131k, pH ve elektrolitler oldu\u011funu belirtmi\u015ftir. Y\u00fcksek s\u0131cakl\u0131klar ve uzun s\u00fcreli y\u00fcksek s\u0131cakl\u0131klar ve \u00e7\u00f6zeltinin y\u00fcksek asitli\u011fi agar\u0131n bozulmas\u0131na ve ba\u015far\u0131s\u0131z olmas\u0131na neden olabilir.<\/p>\n

Agar\u0131n jel g\u00fcc\u00fc ve viskozitesi d\u00fc\u015f\u00fck pH \u00e7\u00f6zeltilerinde k\u00fc\u00e7\u00fckt\u00fcr ve pH'\u0131n artmas\u0131yla artar ve \u00e7\u00f6zeltinin viskozitesi pH 6-11'de maksimumdur. Agar \u00e7\u00f6zeltisi jel g\u00fcc\u00fc ve viskozitesi y\u00fcksek s\u0131cakl\u0131k s\u00fcresinin artmas\u0131yla azal\u0131r, 5 saatten fazla y\u00fcksek s\u0131cakl\u0131k s\u00fcresinde \u00e7\u00f6zelti viskozitesi \u00e7ok k\u00fc\u00e7\u00fckt\u00fcr, jel olu\u015fturamaz.<\/p>\n

Bu nedenle, proses s\u0131cakl\u0131\u011f\u0131n\u0131n ve y\u00fcksek s\u0131cakl\u0131k s\u00fcresinin s\u0131k\u0131 kontrol\u00fc, uygun asitle\u015ftirici ve pH se\u00e7imi, agar s\u00fcspansiyonunun ba\u015far\u0131s\u0131 veya ba\u015far\u0131s\u0131zl\u0131\u011f\u0131 i\u00e7in anahtard\u0131r.<\/p>\n

Ayn\u0131 zamanda, CMC ilavesi de agar\u0131n jel g\u00fcc\u00fc ve ak\u0131\u015fkanl\u0131\u011f\u0131 \u00fczerinde daha b\u00fcy\u00fck bir etkiye sahip olacakt\u0131r, i\u00e7ece\u011fin ana s\u00fcspansiyon maddesi olarak agar-CMC ile \u00e7\u00f6zeltinin ak\u0131\u015fkanl\u0131\u011f\u0131 ve stabilitesi nispeten iyidir, \u015feffaft\u0131r ve jelin \u00e7\u00f6kelmesi kolay de\u011fildir, sinerjik \u00f6zelliklerin daha iyi bir kombinasyonunu g\u00f6sterir. \u00c7ok say\u0131da \u00e7al\u0131\u015fma da agar-CMC'nin m\u00fckemmel bir s\u00fcspansiyon ajan\u0131 kombinasyonu oldu\u011funu ve iyi stabiliteye sahip berrak ve \u015feffaf \u00fcr\u00fcnlerle sonu\u00e7land\u0131\u011f\u0131n\u0131 g\u00f6stermi\u015ftir [20-24].<\/p>\n

Dong Wenming ve arkada\u015flar\u0131 [25] 0.05% agar, 0.03% Dianthus saponaria polisakkarit sak\u0131z\u0131 ve 0.03% potasyum klor\u00fcr i\u00e7eren bir s\u00fcspansiyon form\u00fclasyonu ile tatmin edici bir aloe vera s\u00fcspansiyon i\u00e7ece\u011fi \u00fcretmek i\u00e7in Dianthus saponaria polisakkarit sak\u0131z\u0131 ile birle\u015ftirilmi\u015f agar kullanm\u0131\u015flard\u0131r.<\/p>\n

Wang Yanzhe ve arkada\u015flar\u0131 [26] 7% i\u00e7eren krizantem yapra\u011f\u0131 i\u00e7ece\u011finin iyi s\u00fcspansiyon stabilizasyonu i\u00e7in agar 0.20%, CMC 0.20%, jelatin 0.10% s\u00fcspansiyon ajan\u0131 form\u00fclasyonu kullanm\u0131\u015ft\u0131r.<\/p>\n

II. Karragenan<\/strong><\/p>\n

Hu ve arkada\u015flar\u0131[1] karragenan\u0131n s\u00fcspansiyon etkisini incelemi\u015ftir: karragenan -K+, karragenan - ke\u00e7iboynuzu sak\u0131z\u0131 -K+, karragenan - konjak sak\u0131z\u0131 -K+ bile\u015fik s\u00fcspansiyon ajan\u0131 s\u00fcspansiyon etkisi en ideal olan\u0131d\u0131r, son ikisi iyi bir sinerjik kombinasyon g\u00f6stermi\u015ftir, belirli bir \u03ba-karragenan ve konjak sak\u0131z\u0131 ve ke\u00e7iboynuzu sak\u0131z\u0131 konsantrasyon aral\u0131\u011f\u0131nda, s\u0131ras\u0131yla, bile\u015fik olu\u015ftururken, jelin g\u00fcc\u00fcnde \u00f6nemli bir art\u0131\u015f olacakt\u0131r. \u03b9-karragenan da daha arzu edilen bir s\u00fcspansiyon etkisine sahiptir, ancak mevcut durum karragenan\u0131n s\u00fcspansiyon etkisi i\u00e7in uygun de\u011fildir. \u03b9-karragenan da daha arzu edilen bir s\u00fcspansiyon etkisine sahiptir, ancak mevcut piyasa fiyat\u0131 y\u00fcksektir ve s\u00fcspansiyon maddesi olarak uygulamas\u0131 s\u0131n\u0131rl\u0131 olacakt\u0131r.<\/p>\n

Ana s\u00fcspansiyon maddesi olarak \u03ba-karragenan, uygun K+ konsantrasyonu eklendi\u011finde ve di\u011fer kolloidlerle birle\u015ftirildi\u011finde iyi bir s\u00fcspansiyon etkisi g\u00f6sterebilir, ancak ana dezavantaj\u0131, i\u00e7ece\u011fin s\u00fcspansiyon stabilitesini bir dereceye kadar etkileyen aside ve y\u00fcksek s\u0131cakl\u0131\u011fa dayan\u0131kl\u0131 olmamas\u0131d\u0131r, ancak yine de kar\u0131\u015f\u0131ml\u0131 i\u00e7ecekler i\u00e7in daha ideal bir s\u00fcspansiyon maddesidir.<\/p>\n

\u0130\u00e7eceklerin s\u00fcspansiyonunda 0,1% ila 0,4% miktar\u0131nda karragenan, 0,2% i\u00e7in K+, 0,2% i\u00e7in Ca2+.<\/p>\n

\u00dc\u00e7\u00fcnc\u00fc olarak, sodyum aljinat<\/strong><\/p>\n

Xiang Yunfeng ve arkada\u015flar\u0131 [35] 0.25% sodyum aljinat\u0131 0.02% kalsiyum klor\u00fcr ile birlikte kullanarak nitelikli bir s\u00fcspansiyon meyve kaps\u00fcl\u00fc i\u00e7ece\u011fi \u00fcretmi\u015ftir. Ai Zhilu ve arkada\u015flar\u0131 [36] meyve suyu h\u00fccresi stabilizasyon etkisinin s\u00fcspansiyonunda sodyum aljinat\u0131n basit kullan\u0131m\u0131n\u0131n ideal olmad\u0131\u011f\u0131n\u0131, sodyum aljinat ve karboksimetil sel\u00fcloz veya jelatin kar\u0131\u015ft\u0131rma etkisi gibi birka\u00e7 kolloid kar\u0131\u015f\u0131m\u0131n\u0131n kullan\u0131m\u0131n\u0131n daha iyi oldu\u011funu belirtmi\u015ftir.<\/p>\n

D\u00f6rt, ksantan sak\u0131z\u0131 - mannoz<\/strong><\/p>\n

Ksantan gam\u0131n \u00f6nemli bir \u00f6zelli\u011fi, ke\u00e7iboynuzu gam\u0131, guar gam\u0131 gibi mannoz ile ayn\u0131 te\u015fvik edici rol\u00fcd\u00fcr. Ksantan sak\u0131z\u0131 mannanlarla kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, kar\u0131\u015f\u0131m\u0131n viskozitesi tek ba\u015f\u0131na her ikisine k\u0131yasla \u00f6nemli \u00f6l\u00e7\u00fcde artar [38]. Bu \u00f6zellik, ksantan sak\u0131z\u0131 ve mannan komplekslerinin meyveli i\u00e7ecekler i\u00e7in s\u00fcspansiyon ajan\u0131 olarak kullan\u0131lmas\u0131n\u0131 sa\u011flar.<\/p>\n

Ksantan sak\u0131z\u0131 ve mannoz ortak promosyonu, i\u00e7eceklerin s\u00fcspansiyonunda iki kombinasyonda yayg\u0131n olarak kullan\u0131lmaktad\u0131r: ksantan sak\u0131z\u0131 - konjak sak\u0131z\u0131 ve ksantan sak\u0131z\u0131 - ke\u00e7iboynuzu sak\u0131z\u0131.<\/p>\n

(A) Ksantan sak\u0131z\u0131 - konjak sak\u0131z\u0131<\/strong><\/p>\n

Konjac sak\u0131z\u0131 (konjac gum) glukomannan\u0131n ana bile\u015fenidir, molek\u00fcler form\u00fcl\u00fc [C6H10O5]n, \u03b2-1,4 glikozidik ba\u011flant\u0131n\u0131n 1:1.6 molar oran\u0131na g\u00f6re D-glukoz ve D-mannoz taraf\u0131ndan heteropolisakkarit i\u00e7ine.<\/p>\n

Ksantan sak\u0131z\u0131 ve konjak sak\u0131z\u0131n\u0131n her ikisi de jelatinle\u015fmeyen polisakkaritlerdir, ancak ikisinin belirli bir oranda kar\u0131\u015ft\u0131r\u0131lmas\u0131 jel elde etmek i\u00e7in sinerjik etki g\u00f6sterebilir, ksantan sak\u0131z\u0131n\u0131n konjak sak\u0131z\u0131na k\u00fctle oran\u0131 7:3 ve toplam i\u00e7erik 1.0% oldu\u011funda, sinerjik etki maksimum de\u011fere ula\u015f\u0131r. Kar\u0131\u015f\u0131k polisakkarit jelle\u015fme kabiliyeti sadece kar\u0131\u015f\u0131m oran\u0131yla de\u011fil, ayn\u0131 zamanda i\u00e7ecek sistemindeki tuz iyonu konsantrasyonuyla da ilgilidir ve tuz iyonu konsantrasyonu 0,2 mol\/L oldu\u011funda jel g\u00fcc\u00fc maksimumdur [39-40].<\/p>\n

Dong Wenming ve arkada\u015flar\u0131 [41] s\u00fcspansiyonlu i\u00e7ece\u011fin stabilitesini incelemek i\u00e7in \u00e7e\u015fitli s\u00fcspansiyon ajan\u0131 sentezi ile hammadde olarak tatl\u0131 m\u0131s\u0131r kullanm\u0131\u015ft\u0131r, sonu\u00e7lar ksantan sak\u0131z\u0131, konjak sak\u0131z\u0131, siklodekstrin kompozit s\u00fcspansiyon ajan\u0131n\u0131n en iyisi oldu\u011funu ve optimal dozaj\u0131n\u0131n s\u0131ras\u0131yla 0.04%, 0.02%, 0.02% oldu\u011funu g\u00f6stermektedir. Batma fenomeninin par\u00e7ac\u0131klar\u0131n\u0131n sat\u0131\u015f depolama s\u00fcrecinde \u00fcr\u00fcn\u00fc \u00e7\u00f6zmek i\u00e7in tatl\u0131 m\u0131s\u0131r tanesi ka\u015f\u0131\u011f\u0131n\u0131n stabilitesini en \u00fcst d\u00fczeye \u00e7\u0131karabilir.<\/p>\n

(B) Ksantan sak\u0131z\u0131 - ke\u00e7iboynuzu sak\u0131z\u0131<\/strong><\/p>\n

Ke\u00e7iboynuzu sak\u0131z\u0131 (Locust bean gum) Akdeniz b\u00f6lgesinde \u00fcretilen akasya a\u011fac\u0131 tohumlar\u0131n\u0131n i\u015flenmi\u015f bitki tohumu sak\u0131z\u0131d\u0131r, polisakkarit bile\u015fiklerinin yap\u0131sal birimi olarak galaktoz ve mannoz kal\u0131nt\u0131lar\u0131d\u0131r, monomer jelle\u015fmez.<\/p>\n

Fan Jianping ve arkada\u015flar\u0131na [42] g\u00f6re, ksantan sak\u0131z\u0131 ve ke\u00e7iboynuzu sak\u0131z\u0131, kar\u0131\u015f\u0131m i\u00e7eri\u011fi 0.5% ila 0.6%'ye ula\u015ft\u0131\u011f\u0131nda bir jel olu\u015fturur. Ke\u00e7iboynuzu sak\u0131z\u0131n\u0131n ksantan sak\u0131z\u0131na oran\u0131 2:8 oldu\u011funda, kar\u0131\u015f\u0131m\u0131n viskozitesi en y\u00fcksek ve sinerjisi en iyi olmu\u015ftur. Kar\u0131\u015f\u0131m\u0131n i\u00e7eri\u011fi 1%'ye ula\u015ft\u0131\u011f\u0131nda, ke\u00e7iboynuzu sak\u0131z\u0131 ve ksantan sak\u0131z\u0131 kar\u0131\u015f\u0131k \u00e7\u00f6zeltisinin viskozitesi, tek ke\u00e7iboynuzu sak\u0131z\u0131 \u00e7\u00f6zeltisinin viskozitesinin yakla\u015f\u0131k 150 kat\u0131 ve tek ksantan sak\u0131z\u0131 \u00e7\u00f6zeltisinin viskozitesinin yakla\u015f\u0131k 3 kat\u0131d\u0131r. Kar\u0131\u015f\u0131k \u00e7\u00f6zeltinin viskozitesi i\u00e7eri\u011fin artmas\u0131yla artm\u0131\u015ft\u0131r ve i\u00e7erik 0,3%'den az oldu\u011funda art\u0131\u015f k\u00fc\u00e7\u00fck olmu\u015ftur; i\u00e7erik daha y\u00fcksek oldu\u011funda b\u00fcy\u00fck bir art\u0131\u015f olmu\u015ftur; i\u00e7erik 1%'ye ula\u015ft\u0131\u011f\u0131nda viskozite 4370 mPa-s olmu\u015ftur.<\/p>\n

Guo Shoujun'un [43] sonu\u00e7lar\u0131na g\u00f6re, ke\u00e7iboynuzu sak\u0131z\u0131 ve ksantan sak\u0131z\u0131 g\u00fc\u00e7l\u00fc bir sinerjik kal\u0131nla\u015fmaya sahiptir, ke\u00e7iboynuzu sak\u0131z\u0131 ve ksantan sak\u0131z\u0131 viskozitesi kolloidal i\u00e7erikteki art\u0131\u015fla birlikte artar; Bile\u015fik sak\u0131z \"Newtonyen olmayan bir s\u0131v\u0131d\u0131r\", kesme kuvvetindeki art\u0131\u015f ve azalma ile \u00e7\u00f6zeltinin viskozitesi; \u0131s\u0131tma, viskozitenin viskozitesinin daha b\u00fcy\u00fck bir art\u0131\u015f\u0131n\u0131n bile\u015fi\u011fini yapmak i\u00e7in kullan\u0131labilir, 60 dakika \u0131s\u0131tma da dahil olmak \u00fczere viskozitenin bile\u015fi\u011finin viskozitesini yapmak i\u00e7in kullan\u0131labilir. Is\u0131tma, bile\u015fik tutkal\u0131n viskozitesinin b\u00fcy\u00fck bir art\u0131\u015f g\u00f6stermesini sa\u011flayabilir, burada 60 dakika \u0131s\u0131tma, bile\u015fik tutkal\u0131n viskozitesinin maksimum de\u011fere y\u00f6nelmesini sa\u011flayabilir ve viskozitesini d\u00fc\u015f\u00fcrmek i\u00e7in 90 dakikadan fazla \u0131s\u0131tma; Bile\u015fik tutkal\u0131n viskozitesi \u00fczerindeki pH, alkali ko\u015fullar\u0131n viskozitesinin viskozitesindeki d\u00fc\u015f\u00fc\u015f\u00fcn daha b\u00fcy\u00fck oldu\u011fu belirli bir etkiye sahiptir; Bile\u015fik tutkal\u0131n akasya fasulyesi sak\u0131z\u0131 ve ksantan sak\u0131z\u0131 viskozitesindeki donma-\u00e7\u00f6z\u00fclme de\u011fi\u015fiklikleri nispeten b\u00fcy\u00fck bir art\u0131\u015fa sahiptir.<\/p>\n

Lin Meijuan ve arkada\u015flar\u0131 [44] yap\u0131\u015fkan m\u0131s\u0131r suyunun s\u00fcspansiyon stabilitesi \u00fczerinde kolloidler kullanm\u0131\u015f, ksantan sak\u0131z\u0131 ve ke\u00e7iboynuzu sak\u0131z\u0131 k\u00fctle oran\u0131 1:4 oldu\u011funda, i\u00e7ecek sedimantasyon oran\u0131n\u0131n en d\u00fc\u015f\u00fck de\u011fere ula\u015ft\u0131\u011f\u0131n\u0131, s\u00fcspansiyon stabilitesinin optimal oldu\u011funu belirtmi\u015ftir.<\/p>\n

Si Weili ve arkada\u015flar\u0131 [45] konjak sak\u0131z\u0131, ke\u00e7iboynuzu sak\u0131z\u0131 ve ksantan sak\u0131z\u0131n\u0131n s\u00fcspansiyon halindeki meyve suyu i\u00e7eceklerinin stabilitesi \u00fczerindeki etkisini incelemi\u015f, sonu\u00e7lar konjak sak\u0131z\u0131, ke\u00e7iboynuzu sak\u0131z\u0131 ve ksantan sak\u0131z\u0131n\u0131n bile\u015fi\u011fin 3:2:2 oran\u0131na, 0.06% miktar\u0131na, s\u00fcspansiyon halindeki meyve suyu i\u00e7eceklerinin stabilitesinin en iyi oldu\u011funu ve viskozitenin orta d\u00fczeyde oldu\u011funu, belirgin bir jel fenomeni olmad\u0131\u011f\u0131n\u0131 g\u00f6stermi\u015ftir.<\/p>\n

Si Wei Li ve arkada\u015flar\u0131 [46] ayr\u0131ca konjak sak\u0131z\u0131, ke\u00e7iboynuzu sak\u0131z\u0131 ve ksantan sak\u0131z\u0131 bile\u015fimini ve s\u00fcspansiyon halindeki meyveli ek\u015fi s\u00fctl\u00fc i\u00e7eceklerin stabilitesi \u00fczerine \u00e7e\u015fitli fosfatlar\u0131 incelemi\u015f, \u00e7al\u0131\u015fma konjak sak\u0131z\u0131, ke\u00e7iboynuzu sak\u0131z\u0131 ve ksantan sak\u0131z\u0131n\u0131n k\u00fctle oran\u0131na 4:1:2 bile\u015fim oran\u0131 ve 0.06%, sistemin daha iyi s\u00fcspanse oldu\u011fu; toplam i\u00e7ecek miktar\u0131na 0.08% sodyum heksametafosfat eklendi\u011finde, sistemin en iyi s\u00fcspansiyon oldu\u011fu sonucuna var\u0131lm\u0131\u015ft\u0131r.<\/p>\n

V. D\u00fc\u015f\u00fck esterli pektin<\/strong><\/p>\n

Pektin, narenciye kabu\u011fundan vb. elde edilen bir t\u00fcr bitki sak\u0131z\u0131d\u0131r. Temel iskelet olarak poligalakturonik asit i\u00e7eren bir polimer polisakkarittir ve molek\u00fcldeki galakturonik asit \u00fczerindeki karboksil gruplar\u0131n\u0131n farkl\u0131 esterle\u015fme derecesine g\u00f6re, y\u00fcksek ester (HMP) pektin (esterle\u015fme derecesi> 50%) ve d\u00fc\u015f\u00fck ester (LMP) pektin (esterle\u015fme derecesi \uff1c 50%) olarak ikiye ayr\u0131l\u0131r.<\/p>\n

HMP pektin, jel olu\u015fturmak i\u00e7in \u015feker ve asitlerle hidrojen ba\u011f\u0131na dayan\u0131r ve daha y\u00fcksek bir \u015feker konsantrasyonu gerektirir, bu da s\u00fcspansiyon i\u00e7eceklerde kullan\u0131m\u0131n\u0131 zorla\u015ft\u0131r\u0131r. \u00d6te yandan LMP pektin, \u00e7ok de\u011ferlikli katyonlarla iyonik ba\u011fl\u0131 jeller olu\u015fturmak i\u00e7in serbest karboksil gruplar\u0131na dayan\u0131r ve b\u00f6ylece sadece belirli bir katyon konsantrasyonu ve belirli bir s\u0131cakl\u0131k ko\u015fulu ile d\u00fc\u015f\u00fck veya \u015fekersiz ko\u015fullar alt\u0131nda jeller olu\u015fturabilir.<\/p>\n

LMP pektin, asitli\u011fe kar\u015f\u0131 daha stabil olan bir polisakkarittir ve jel g\u00fcc\u00fc ve viskozitesi pH 3.1 civar\u0131nda maksimumdur. Bu nedenle, LM pektini stabilizat\u00f6r olarak kullan\u0131rken, pH, s\u00fcspansiyon halindeki i\u00e7ece\u011fin tad\u0131n\u0131 etkilemeden m\u00fcmk\u00fcn oldu\u011funca d\u00fc\u015f\u00fcr\u00fclmelidir [1].<\/p>\n

S\u00fcspansiyonlu i\u00e7ecekler i\u00e7in LMP pektinin avantajlar\u0131 parlak ve p\u00fcr\u00fczs\u00fcz tat, g\u00fc\u00e7l\u00fc asit direnci, asitli i\u00e7eceklerde kullan\u0131ma uygun olmas\u0131 [47], dezavantaj\u0131 ise katk\u0131 maddesi miktar\u0131n\u0131n fazla ve fiyat\u0131n\u0131n y\u00fcksek olmas\u0131d\u0131r.<\/p>\n

Gellan sak\u0131z\u0131<\/strong><\/p>\n

Gellan sak\u0131z\u0131 polisakkarit ana zincir yap\u0131s\u0131, \u03b2-D-glukoz, \u03b2-D-glukuronik asit ve \u03b1-L-ramnoz taraf\u0131ndan uzun zincirli molek\u00fcllerin 2: 1: 1 molar oran polimerizasyonuna tekrarlayan bir birim olarak do\u011frusal bir tetrasakkarit tekrarlayan birimdir; yakla\u015f\u0131k 0.5 \u00d7 106 Dalton ba\u011f\u0131l molek\u00fcler k\u00fctle. Y\u00fcksek a\u00e7illi jellan sak\u0131z\u0131 ile d\u00fc\u015f\u00fck a\u00e7illi jellan sak\u0131z\u0131 aras\u0131ndaki fark, y\u00fcksek a\u00e7illi jellan sak\u0131z\u0131n\u0131n ilk glikoz grubunun C-3 konumunda bir gliserol ester grubuna ve C-6 konumunda bir asetil grubuna sahip olmas\u0131d\u0131r; burada glukuronik asit, kar\u0131\u015f\u0131k tuzlar olu\u015fturmak \u00fczere K+, Ca2+, Na+ ve Mg2+ taraf\u0131ndan n\u00f6tralize edilebilir. Y\u00fcksek a\u00e7illi gellan sak\u0131zlar\u0131n\u0131n pH 10 alkali \u00e7\u00f6zeltisi ile muamelesi, agara benzer sert ve k\u0131r\u0131lgan jeller olu\u015fturan d\u00fc\u015f\u00fck a\u00e7illi gellan sak\u0131zlar\u0131 ile sonu\u00e7lan\u0131r [50].<\/p>\n

(i) D\u00fc\u015f\u00fck a\u00e7illi jellan sak\u0131z\u0131<\/strong><\/p>\n

D\u00fc\u015f\u00fck asil gellan sak\u0131z\u0131, bir jel olu\u015fturmak i\u00e7in serbest radikallerine ve iki de\u011ferlikli metal iyonlar\u0131na dayan\u0131r, uygun miktarda Ca2+, Mg2+ ve di\u011fer iyonlarla birlikte iyi bir destekleme kuvvetine sahip \u00fc\u00e7 boyutlu bir a\u011f yap\u0131s\u0131 olu\u015fturur, ayn\u0131 zamanda s\u00f6zde esnekli\u011fe ve \u00e7ok d\u00fc\u015f\u00fck viskoziteye sahiptir, b\u00f6ylece i\u00e7ecek iyi ak\u0131\u015fkanl\u0131k ve s\u00fcspansiyon kabiliyetini korur ve ayr\u0131ca asidik ko\u015fullar alt\u0131nda \u00e7ok kararl\u0131d\u0131r, bu nedenle meyveli i\u00e7eceklerin s\u00fcspansiyonunun uygulanmas\u0131nda \u00e7ok iyi bir de\u011fere sahiptir.<\/p>\n

Zhu Shubin ve arkada\u015flar\u0131 [51] s\u0131ras\u0131yla oligoasilsel\u00fcloz, kalsiyum karbonat, sodyum polifosfat ve sitrik asit ile tek fakt\u00f6rl\u00fc s\u00fcspansiyon \u00e7\u00f6zeltileri haz\u0131rlam\u0131\u015f ve ortogonal testler sonucunda oligoasilsel\u00fcloz ile haz\u0131rlanan s\u00fcspansiyon sistemlerinin optimal form\u00fclasyonlar\u0131 elde edilmi\u015ftir: oligoasilsel\u00fcloz 0.018%, kalsiyum karbonat 0.04%, sodyum polifosfat 0.02% ve sitrik asit 0.2%. S\u00fcspansiyon sistemi \u015feffaft\u0131 ve meyve partik\u00fclleri 90 g\u00fcn boyunca homojen s\u00fcspansiyonda tutulabildi.<\/p>\n

Zhong Fang ve di\u011ferleri [8] ve di\u011fer ara\u015ft\u0131rmalar, reolojide, gellan sak\u0131z\u0131 solunun 0.1% ila 0.4% i\u00e7eri\u011finin tipik akma ps\u00f6doplastik \u00f6zellikleri g\u00f6sterdi\u011fini ortaya koymu\u015ftur. 0.1% jellan sak\u0131z\u0131 solunun akma gerilimi 0.405 Pa idi ve bu de\u011fer portakal kumu keselerinin yer\u00e7ekimi alt\u0131nda batmas\u0131yla olu\u015fan kayma geriliminden daha y\u00fcksekti. Bu nedenle, gellan sak\u0131z\u0131 meyve s\u00fcspansiyonlu i\u00e7eceklerde s\u00fcspansiyon stabilizat\u00f6r\u00fc olarak kullan\u0131lma potansiyeline sahiptir.<\/p>\n

H\u0131zland\u0131r\u0131lm\u0131\u015f depolama deneylerinin sonu\u00e7lar\u0131, portakal kumu keselerinin en iyi s\u00fcspansiyon etkisinin gellan sak\u0131z\u0131 i\u00e7eri\u011fi 0.08% ve Ca2+ iyonu i\u00e7eri\u011fi 160 \u03bcg\/g oldu\u011funda elde edildi\u011fini g\u00f6stermi\u015ftir. Bu temelde, jellan sak\u0131z\u0131 ve ksantan sak\u0131z\u0131n\u0131n bile\u015fimi, jellan sak\u0131z\u0131n\u0131n olu\u015fturdu\u011fu jel a\u011f yap\u0131s\u0131 ve kesme etkisi alt\u0131nda ksantan sak\u0131z\u0131n\u0131n s\u00fcrekli faz viskozitesinin artmas\u0131yla, i\u00e7ece\u011fin h\u0131zland\u0131r\u0131lm\u0131\u015f deneylerinde portakal kumu kaps\u00fcl s\u00fcspansiyonunun olu\u015fturdu\u011fu kum kaps\u00fcl\u00fcn\u00fcn batma mesafesi 1'den az olmu\u015ftur.90 g\u00fcnl\u00fck periyotta 5 cm ve bile\u015fik sak\u0131z kullan\u0131m\u0131 da portakal kumu kaps\u00fcl\u00fc aromas\u0131n\u0131n korunmas\u0131na yard\u0131mc\u0131 oldu ve 25 g\u00fcn sonra h\u0131zland\u0131r\u0131lm\u0131\u015f depolama deneylerinde limonenin tutulmas\u0131 28.7% idi. Gellan sak\u0131z\u0131 eklenmeden limonenin tutulmas\u0131 28.7% iken, gellan sak\u0131z\u0131 eklenmeden limonenin tutulmas\u0131 28.7% idi. Limonen tutma oran\u0131 25 g\u00fcnl\u00fck h\u0131zland\u0131r\u0131lm\u0131\u015f depolama sonras\u0131nda 28.7% iken, sak\u0131z eklenmemi\u015f kontrol \u00f6rneklerinin tutma oran\u0131 sadece 0.08%'dir.<\/p>\n

Wang Xiumei ve arkada\u015flar\u0131 [52], 3 mm \u00e7ap\u0131ndaki armut par\u00e7ac\u0131klar\u0131n\u0131n, jelatinin 0.025%'sinin daha iyi bir s\u00fcspansiyon etkisi ve bir y\u0131la kadar raf \u00f6mr\u00fc sa\u011flayabilece\u011fi sonucuna varm\u0131\u015ft\u0131r.<\/p>\n

(ii) Y\u00fcksek a\u00e7illi jellan sak\u0131z\u0131<\/strong><\/p>\n

Y\u00fcksek a\u00e7il gellan sak\u0131z\u0131n\u0131n jeli yumu\u015fak ve elastiktir ve jel dokusu bir\u00e7ok g\u0131dan\u0131n ihtiya\u00e7lar\u0131na uyarlanm\u0131\u015ft\u0131r. S\u00fct \u00fcr\u00fcnlerinin s\u00fcspansiyonunda, d\u00fc\u015f\u00fck konsantrasyondaki y\u00fcksek a\u00e7il gellan sak\u0131z\u0131n\u0131n reolojisi s\u00fcspansiyonda iyi bir rol oynayabilir, y\u00fcksek a\u00e7il gellan sak\u0131z\u0131, meyve posas\u0131, kakao tozu vb. s\u00fct s\u00fcspansiyonunda yayg\u0131n olarak kullan\u0131l\u0131r.<\/p>\n

Y\u00fcksek a\u00e7illi jellan gam\u0131n yo\u011furttaki avantajlar\u0131 \u015funlard\u0131r: kazein ile \u00e7\u00f6z\u00fcn\u00fcr ve d\u00fc\u015f\u00fck a\u00e7illi jellan gam gibi duvar fenomeni olu\u015fturmaz; d\u00fc\u015f\u00fck dozaj ve iyi yap\u0131sal geri kazan\u0131m \u00f6zelliklerine sahiptir. Lif i\u00e7eren meyve suyu ve soya i\u00e7eceklerinde, y\u00fcksek a\u00e7illi jellan gamlar da \u00e7\u00f6kelme olmadan iyi bir \u015fekilde s\u00fcspanse edilebilir [53]. Y\u00fcksek a\u00e7illi jellan gamlar, s\u0131cakl\u0131k gecikmesi olmaks\u0131z\u0131n yakla\u015f\u0131k 72 \u2103'de yumu\u015fak, elastik jeller olu\u015fturur [54].<\/p>\n

\u0130l dozaj\u0131, y\u00fcksek jel s\u0131cakl\u0131k noktas\u0131, su \u00e7\u00f6kelmesini \u00f6nleyici, duvars\u0131z vb. y\u00fcksek a\u00e7il gellan sak\u0131z\u0131 nedeniyle, art\u0131k \"meyveli s\u00fct\" s\u00fcspansiyon i\u00e7eceklerinde yayg\u0131n olarak kullan\u0131lmaktad\u0131r.<\/p>\n

Yedi, yayg\u0131n olarak kullan\u0131lan birka\u00e7 s\u00fcspansiyon ajan\u0131 temel \u00f6zellik kar\u015f\u0131la\u015ft\u0131rmas\u0131<\/strong><\/p>\n

Yukar\u0131daki a\u00e7\u0131klamalar do\u011frultusunda, i\u00e7ecekleri s\u00fcspanse etmek i\u00e7in uygun olan \u00e7e\u015fitli kolloidlerin temel \u00f6zellikleri Tablo 1 ve \u015eekil 2'de \u00f6zetlenmi\u015ftir.<\/p>\n

Tablo 1 \u00c7e\u015fitli kolloidlerin s\u00fcspansiyon \u00f6zelliklerinin kar\u015f\u0131la\u015ft\u0131r\u0131lmas\u0131 [57].
\n\"\"<\/p>\n

\u015eekil 2 \u00c7e\u015fitli s\u00fcspansiyon kolloidlerinin \u00f6zelliklerini kar\u015f\u0131la\u015ft\u0131ran \u015fematik diyagram [57]<\/p>\n

\"\"<\/p>\n

S\u00fcspansiyonlu i\u00e7ecek \u00fcretiminde s\u0131k kar\u015f\u0131la\u015f\u0131lan proses sorunlar\u0131 ve \u00e7\u00f6z\u00fcmleri<\/strong><\/p>\n

I. S\u00fcspansiyon maddesinin asit-\u0131s\u0131 bozunmas\u0131<\/strong><\/p>\n

S\u00fcspansiyon maddesinin asit-\u0131s\u0131 bozunumu, s\u00fcspansiyon halindeki meyveli i\u00e7eceklerin stabilitesini etkileyen \u00f6nemli bir fakt\u00f6rd\u00fcr. Asit-\u0131s\u0131 ko\u015fullar\u0131, kolloid ar\u0131zas\u0131n\u0131n ayr\u0131\u015fmas\u0131n\u0131 \u015fiddetlendirebilir, en belirgin agar, karragenan, mannan tipi, pektin ve jelatin asit \u0131s\u0131 direnci biraz daha g\u00fc\u00e7l\u00fcd\u00fcr. Kolloidlerin ayr\u0131\u015fmas\u0131, s\u00fcspansiyon etkisini ciddi \u015fekilde etkileyecektir.<\/p>\n

\u00dcretim uygulamas\u0131nda, kolloid \u0131s\u0131tma s\u00fcresindeki bile\u015fenler \u00e7ok uzunsa, art\u0131 asit s\u00fcresi \u00e7ok erkense veya depolama tamburu kapasitesi \u00e7ok b\u00fcy\u00fckse, s\u0131cak malzemelerin depolanmas\u0131 i\u00e7in \u00e7ok uzun bir s\u00fcre ile sonu\u00e7lan\u0131rsa, kald\u0131rma zorluklar\u0131na neden olur veya dolum \u00fcr\u00fcn\u00fcn\u00fcn ba\u015flang\u0131c\u0131ndaki ayn\u0131 \u00fcr\u00fcn grubu ve dolum \u00fcr\u00fcn kalitesinin \u00fcr\u00fcn kalitesinin sonu tutarl\u0131 bir durum de\u011fildir.<\/p>\n

Bu sorunu \u00e7\u00f6zmek i\u00e7in, s\u0131cak \u00e7\u00f6z\u00fcn\u00fcr, so\u011fuk dozaj, ultra y\u00fcksek s\u0131cakl\u0131kta anl\u0131k sterilizasyon, malzemelerin s\u0131n\u0131rl\u0131 depolanmas\u0131, zaman s\u0131n\u0131rl\u0131 doldurma i\u015fleminin \u00fcretiminde (\u015eekil 3). S\u00fcspansiyon tipi meyveli i\u00e7ecek \u00fcretmek i\u00e7in bu i\u015flemle, s\u00fcspansiyon maddesinin kullan\u0131m\u0131n\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde azaltabilir ve tutarl\u0131l\u0131\u011f\u0131 korumak i\u00e7in ayn\u0131 parti \u00fcr\u00fcn kalitesini sa\u011flayabilir [14].<\/p>\n

\u015eekil 3 Meyve taneli s\u00fcspansiyon i\u00e7ece\u011finin rasyonel proses ak\u0131\u015f\u0131 [57].
\n\"\"<\/p>\n

\u0130kinci olarak, su ya\u011f\u0131\u015f\u0131<\/strong><\/p>\n

S\u00fcspansiyon tipi meyveli i\u00e7eceklerde s\u0131kl\u0131kla g\u00f6r\u00fclen \u00fcr\u00fcn kusuru \u00e7\u00f6kelme olgusudur, yani i\u00e7ece\u011fin \u00fcst k\u0131sm\u0131nda ask\u0131ya alma maddesi olmayan bir b\u00f6l\u00fcm ortaya \u00e7\u0131kar ve meyve \u015feffaf tabakas\u0131 i\u00e7ermez ve i\u00e7ecek g\u00f6vdesinin alt k\u0131sm\u0131 net bir s\u0131n\u0131r olu\u015fturur, son derece \u00e7irkin, t\u00fcketiciler taraf\u0131ndan i\u00e7ece\u011fin bozuldu\u011fu yan\u0131lg\u0131s\u0131na d\u00fc\u015f\u00fclmesi kolayd\u0131r.<\/p>\n

Farkl\u0131 s\u00fcspansiyon maddelerinin kullan\u0131lmas\u0131 nedeniyle, \u00e7\u00f6kelme olgusu iki nedene ayr\u0131labilir.<\/p>\n

\u0130lk olarak, agar ve di\u011fer sert kolloidlerin s\u00fcspansiyon ajan\u0131 olarak kullan\u0131lmas\u0131, \u00e7alkalama ve di\u011fer i\u015flemler s\u0131ras\u0131nda so\u011futma \u00fcretim s\u00fcreci gibi mekanik titre\u015fime yak\u0131n jel s\u0131cakl\u0131k noktas\u0131n\u0131n s\u00fcspansiyonu kolloidin jel durumuna zarar verecekse, eksik jel olu\u015fumu, serbest suyun bir k\u0131sm\u0131n\u0131n \u00e7\u00f6kelmesi ve flok\u00fclent kolloidal kondensat. Bu nedenle, bu t\u00fcr kolloidlerle meyveli i\u00e7ecekler yap\u0131l\u0131rken, jelle\u015fme noktas\u0131 yak\u0131n\u0131nda mekanik titre\u015fime maruz b\u0131rak\u0131lmas\u0131 kesinlikle yasakt\u0131r. Sadece jelin tam olu\u015fumundan sonra, e\u015fit olarak i\u015flenebilir ve ayn\u0131 zamanda, tah\u0131l \u00e7ok fazla \u015fiddetli \u00e7alkaland\u0131\u011f\u0131nda bile, jelin zarar g\u00f6rmesine neden olur ve bu da su fenomeninin kolloidal \u00e7\u00f6kelmesine neden olur.<\/p>\n

\u0130kinci olarak, bir s\u00fcspansiyon ajan\u0131 olarak ksantan sak\u0131z\u0131 - mannoz kolloidi, jelle\u015fmesi esas olarak fiziksel g\u00f6mme ve hidrojen ba\u011f\u0131 ve olu\u015fumu ile iki t\u00fcr kolloide dayan\u0131r, e\u011fer jel olu\u015fumu biraz g\u00fc\u00e7l\u00fc mekanik titre\u015fimle, hidrojen ba\u011f\u0131n\u0131n yok edilmesi kolayd\u0131r, B\u00f6ylece jel fenomeni k\u0131smen veya tamamen kaybolur, dehidrasyon veya sedimantasyonla sonu\u00e7lan\u0131r, bu nedenle bu t\u00fcr bir kolloid jelle\u015fmenin ilk d\u00f6neminde (45 \u2103) homojenizasyonda olmal\u0131d\u0131r, \u015fu anda biraz \u00e7alkalama, kolloidin su \u00e7\u00f6kelmesine neden olmadan homojenizasyonun etkisini sa\u011flayabilir. \u015eu anda, biraz \u00e7alkalama, hidrojen ba\u011flar\u0131n\u0131n tahrip olmas\u0131na neden olmayacak homojenizasyon etkisini sa\u011flayabilir [14].<\/p>\n

Meyve par\u00e7ac\u0131klar\u0131n\u0131n ta\u015f\u0131nmas\u0131 ve yerle\u015fmesi (sal\u0131n\u0131m yer de\u011fi\u015ftirmesi)<\/strong><\/p>\n

\u00dcretim ve pazarlama s\u00fcrecinde s\u00fcspansiyon tipi meyveli i\u00e7eceklerde s\u0131kl\u0131kla b\u00f6yle bir sorun ortaya \u00e7\u0131kmaktad\u0131r: yani, \u00fcr\u00fcn\u00fcn iyi bir s\u00fcspansiyonunun \u00fcretilmesi, sat\u0131\u015f noktas\u0131na ula\u015fmak i\u00e7in uzun bir nakliye s\u00fcresinden sonra, t\u00fcm meyve par\u00e7ac\u0131klar\u0131n\u0131n kab\u0131n dibine yerle\u015fti\u011fi tespit edilmi\u015ftir, bu da uzun bir s\u00fcre boyunca nakliye s\u00fcrecinden ve mekanik yer de\u011fi\u015ftirmenin sal\u0131n\u0131m\u0131ndan kaynaklanmaktad\u0131r. Monomerlerin neden oldu\u011fu sal\u0131n\u0131ml\u0131 yer de\u011fi\u015ftirmeler, yeniden homojenizasyondan sonra s\u00fcspansiyonu (ger\u00e7ek a\u011f yap\u0131s\u0131) eski haline getirebilmi\u015ftir.<\/p>\n

\u00d6te yandan, ksantan sak\u0131z\u0131 - mannoz ve di\u011fer kompozit sak\u0131zlar\u0131n sal\u0131n\u0131ml\u0131 yer de\u011fi\u015ftirmesi, esas olarak e\u015fle\u015fen kolloidler aras\u0131ndaki hidrojen ba\u011f\u0131n\u0131n tahrip olmas\u0131 nedeniyle, yeniden homojenizasyondan sonra s\u00fcspansiyonu (s\u00f6zde a\u011f yap\u0131s\u0131) eski haline getirememi\u015ftir. Bununla birlikte, noktan\u0131n \u00fczerindeki jelle\u015fme s\u0131cakl\u0131\u011f\u0131na kadar yeniden \u0131s\u0131tma, hidrojen ba\u011f\u0131n\u0131n yeniden ba\u011flanmas\u0131, s\u00f6zde a\u011f yap\u0131s\u0131 s\u00fcspansiyonu eski haline getirmek i\u00e7in yeniden olu\u015fturulabilir.<\/p>\n

\u00dcretici, sal\u0131n\u0131ml\u0131 yer de\u011fi\u015ftirmeyi azaltmak veya \u00fcstesinden gelmek i\u00e7in kolloid dozaj\u0131n\u0131 sat\u0131\u015f ta\u015f\u0131ma mesafesinin uzunlu\u011funa g\u00f6re ayarlayarak kolloidin jel g\u00fcc\u00fcn\u00fc de\u011fi\u015ftirebilir [14].<\/p>\n

S\u00fcspansiyonlu meyveli i\u00e7eceklerin \u00fcretim s\u00fcrecindeki sorunlar\u0131n kapsaml\u0131 ve verimli bir \u015fekilde \u00e7\u00f6z\u00fclmesi gerekmektedir. Ayr\u0131ca asit ve termal bozunmaya kar\u015f\u0131 olduk\u00e7a diren\u00e7li olmas\u0131, y\u00fcksek jel s\u0131cakl\u0131k noktas\u0131, i\u00e7ece\u011fin lezzetini etkilememesi ve ayn\u0131 zamanda yeni s\u00fcspansiyon maddesinin geli\u015ftirilmesinin su \u00e7\u00f6keltme performans\u0131na kar\u015f\u0131 g\u00fc\u00e7l\u00fc diren\u00e7 g\u00f6stermesi beklenmektedir. Yeni kolloidlerin geli\u015ftirilmesi ve uygulanmas\u0131 ve \u00e7e\u015fitli kolloidlerin organik bile\u015fimi, ask\u0131da meyve i\u00e7eceklerinin ara\u015ft\u0131rma ve geli\u015ftirmesinin gelecekteki y\u00f6n\u00fc olan tatmin edici \u00fcr\u00fcnlerin elde edilmesine yard\u0131mc\u0131 olabilir.<\/p>\n

Ejder meyveli s\u00fcspansiyon i\u00e7ece\u011finin deneme \u00fcretimi [56]<\/strong><\/p>\n

Ana hammadde olarak ejder meyvesi, sitrik asit, \u015feker, ksantan sak\u0131z\u0131, sodyum karboksimetil sel\u00fcloz (CMC-Na), karragenan ve benzerlerini yard\u0131mc\u0131 malzemeler olarak kullanarak ejder meyvesi s\u00fcspansiyon i\u00e7ece\u011fi yap\u0131yoruz.<\/p>\n

I. Malzemeler<\/strong><\/p>\n

Ejder meyvesi (k\u0131rm\u0131z\u0131 kabuklu ve beyaz etli \u00e7e\u015fitler), \u015feker, sitrik asit, ksantan sak\u0131z\u0131, sodyum karboksimetil sel\u00fcloz (CMC-Na), karragenan vb.<\/p>\n

II. S\u00fcre\u00e7<\/strong>
\n\"\"<\/p>\n

\u00dc\u00e7\u00fcnc\u00fc olarak, operasyonun ana noktalar\u0131<\/strong><\/p>\n

(A) Hammadde se\u00e7imi<\/strong><\/p>\n

Temiz y\u00fczeyli, \u00e7atlaks\u0131z ve donmam\u0131\u015f taze ejder meyvelerini se\u00e7in ve meyvelerin yumu\u015fakl\u0131\u011f\u0131n\u0131 ve sertli\u011fini kontrol edin, ejder meyvelerinin daha yumu\u015fak dokusunu \u00e7\u0131karmak i\u00e7in meyveleri parmaklar\u0131n\u0131zla hafif\u00e7e bast\u0131r\u0131n.<\/p>\n

(ii) Temizleme, soyma ve kesme<\/strong><\/p>\n

Se\u00e7ilen taze ejder meyvesini paslanmaz \u00e7elik bir le\u011fene koyun, y\u00fczeyini akan musluk suyu ile durulay\u0131n ve meyve g\u00f6vdesinin y\u00fczeyindeki kirleri temizleyin.<\/p>\n

Ard\u0131ndan, meyve etinin zarar g\u00f6rmesini ve hammadde israf\u0131n\u0131 \u00f6nlemek i\u00e7in meyve etini nazik\u00e7e soyun ve kabu\u011funu ay\u0131r\u0131n. Soyulduktan sonra, meyve g\u00f6vdesinin y\u00fczeyindeki pembe kabu\u011fun \u00e7\u0131kar\u0131l\u0131p \u00e7\u0131kar\u0131lmad\u0131\u011f\u0131n\u0131 kontrol edin, \u00e7ok fazla pembe kabuk kal\u0131rsa, bitmi\u015f \u00fcr\u00fcn\u00fcn organoleptik kalitesini etkileyecektir. Son olarak, soyulmu\u015f ejder meyvesinin bir k\u0131sm\u0131 par\u00e7alar halinde kesilir ve di\u011fer k\u0131sm\u0131 buzdolab\u0131nda bekletilir.<\/p>\n

(C) Ejder meyvesi posas\u0131n\u0131n haz\u0131rlanmas\u0131<\/strong><\/p>\n

Par\u00e7alara ayr\u0131lm\u0131\u015f ejder meyvesini posa s\u0131kaca\u011f\u0131na koyun. Meyve \u00f6z\u00fc homojen hale gelene kadar, meyve par\u00e7ac\u0131klar\u0131 olmadan ve daha sonra buzdolab\u0131nda bekletilen kaba koyun.<\/p>\n

(D) Ejder Meyvesi Gran\u00fcllerinin Haz\u0131rlanmas\u0131<\/strong><\/p>\n

Soyulmu\u015f ejder meyvesi 4 mm3 taneler halinde kesilmi\u015f ve 10-15 saniye kaynar suda ha\u015flanm\u0131\u015ft\u0131r. Kullanmadan \u00f6nce kahverengile\u015fmeyi \u00f6nlemek i\u00e7in kesilen taneler 30 dakika boyunca 0,1% izoaskorbik asit \u00e7\u00f6zeltisinde bekletilmi\u015ftir.<\/p>\n

Daha sonra 2% CaCl2 \u00e7\u00f6zeltisi ile oda s\u0131cakl\u0131\u011f\u0131nda 0,5 saat boyunca kalsifiye edilmi\u015flerdir. Son olarak, 3~5 kez saf su ile durulanm\u0131\u015f ve so\u011fuk depolama i\u00e7in buzdolab\u0131na (yakla\u015f\u0131k 5 \u2103) yerle\u015ftirilmi\u015ftir.<\/p>\n

(E) s\u00fcspansiyon stabilizat\u00f6r\u00fcn\u00fcn haz\u0131rlanmas\u0131<\/strong><\/p>\n

Uygun miktarda \u0131l\u0131k su (yakla\u015f\u0131k 40 \u2103) (yakla\u015f\u0131k 100 mL) al\u0131n ve 0,2% ksantan sak\u0131z\u0131 ve 0,15% CMC-Na kompozit s\u00fcspansiyon stabilizat\u00f6r\u00fc ekleyin ve 90~95 \u2103 su banyosu s\u0131cakl\u0131\u011f\u0131nda 2~3 dakika tutun ve \u00e7\u00f6z\u00fcnmesi i\u00e7in bir cam \u00e7ubukla hafif\u00e7e kar\u0131\u015ft\u0131r\u0131n.<\/p>\n

(F) Ejder meyveli s\u00fcspansiyon i\u00e7ece\u011finin harmanlanmas\u0131<\/strong><\/p>\n

Belirli bir miktarda saf su al\u0131n ve 15% ejder meyvesi posas\u0131, 6% \u015feker, bile\u015fik s\u00fcspansiyon stabilizat\u00f6r\u00fc ekleyin, \u0131s\u0131t\u0131n ve \u015fekeri tamamen \u00e7\u00f6z\u00fcnd\u00fcr\u00fcn, ard\u0131ndan aroma i\u00e7in 0.12% sitrik asit ekleyin ve 6% ejder meyvesi par\u00e7ac\u0131klar\u0131 ekleyin.<\/p>\n

(VII) Doldurma<\/strong><\/p>\n

Doldurmadan \u00f6nce, gerekli cam i\u00e7ecek \u015fi\u015feleri se\u00e7ilmeli, temizlenmeli, standart alt\u0131 \u015fi\u015feler ortadan kald\u0131r\u0131lmal\u0131, temizlenmeli, temiz plastik sepetlere d\u00f6k\u00fclmeli, bekletilmelidir. Doldurma i\u015flemi m\u00fcmk\u00fcn oldu\u011funca \u00e7abuk yap\u0131lmal\u0131, s\u0131zd\u0131rmazl\u0131k g\u00fcc\u00fc orta d\u00fczeyde olmal\u0131, s\u0131zd\u0131rmazl\u0131k s\u0131k\u0131 olmal\u0131d\u0131r.<\/p>\n

(H) Sterilizasyon<\/strong><\/p>\n

Past\u00f6rizasyon y\u00f6ntemini benimseyin, doldurulmu\u015f s\u00fcspansiyon i\u00e7ece\u011fini 85 \u2103 \u0131l\u0131k suya koyun, 20 ~ 25 dakika tutun, sterilizasyondan sonra oda s\u0131cakl\u0131\u011f\u0131na so\u011futun.<\/p>\n

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  As a unique beverage variety, suspended fruit drink has gone through more than 20 years since its introduction in the 1980s. Suspended fruit drinks have many excellent sensory effects and characteristics, such as a strong sense of reality, unique appearance, rich in nutrients, easy to drink, and so on, and are therefore favored by […]<\/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 are the commonly used suspending agents, common process problems and solutions for suspension beverages? - 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\/float-drink\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the commonly used suspending agents, common process problems and solutions for suspension beverages? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"  As a unique beverage variety, suspended fruit drink has gone through more than 20 years since its introduction in the 1980s. 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