Kat\u0131 i\u00e7ecekler, g\u0131da hammaddeleri, g\u0131da katk\u0131 maddeleri ve toz, gran\u00fcl veya blok halindeki di\u011fer kat\u0131 maddelerle i\u015flenen demleme ve i\u00e7me ama\u00e7l\u0131 \u00fcr\u00fcnlerdir. Meyve suyu tozu, soya fasulyesi tozu, \u00e7ay tozu, kahve tozu, meyve aromal\u0131 kat\u0131 i\u00e7ecekler, kat\u0131 halde soda (efervesan tabletler), zencefil tozu gibi. Kat\u0131 i\u00e7ecek, i\u00e7ece\u011fin fiziksel durumu ile ilgilidir. \u00d6zel bir i\u00e7ecek \u00e7e\u015fididir. K\u00fc\u00e7\u00fck hacim, iyi h\u0131zl\u0131 \u00e7\u00f6z\u00fcn\u00fcrl\u00fck ve iyi koruma ile karakterizedir.<\/p>\n
Yayg\u0131n olarak kullan\u0131lan hammaddeler ve yard\u0131mc\u0131 maddeler<\/strong><\/p>\n Meyve suyu:<\/strong> Meyve suyu, meyve suyu tipi kat\u0131 i\u00e7ece\u011fin ana hammaddesidir.<\/p>\n Maltodekstrin:<\/strong> Maltodekstrin, i\u00e7ece\u011fin viskozitesini art\u0131rmak ve i\u00e7ece\u011fin tatl\u0131l\u0131\u011f\u0131n\u0131 azaltmak i\u00e7in kullan\u0131labilir, ayn\u0131 zamanda bulan\u0131kla\u015ft\u0131r\u0131c\u0131 rol\u00fcne sahiptir ve pigment, aroma vb. kullan\u0131m\u0131 ile uygun oranda \u00fcr\u00fcn\u00fcn \u015feffafl\u0131k hissi kaybolur, taze meyve suyunun g\u00f6r\u00fcn\u00fcm\u00fc ki\u015fiye ger\u00e7eklik hissi verir.<\/p>\n Tatland\u0131r\u0131c\u0131lar:<\/strong> Tatland\u0131r\u0131c\u0131lar (sakaroz, glikoz, fruktoz, maltoz vb. dahil) meyveli ikamelerin ana hammaddelerinden biridir ve bu t\u00fcr \u00fcr\u00fcnler i\u00e7in ana tatl\u0131l\u0131k kayna\u011f\u0131d\u0131r.<\/p>\n S\u00fct \u00fcr\u00fcnleri:<\/strong> tatland\u0131r\u0131lm\u0131\u015f yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct, s\u00fct tozu, krema vb. Protein bazl\u0131 kat\u0131 i\u00e7eceklerin ana hammaddesidir.<\/p>\n Yumurta sar\u0131s\u0131 tozu:<\/strong> Taze yumurta sar\u0131s\u0131ndan yap\u0131lm\u0131\u015f veya sprey kurutmadan sonra buz yumurta sar\u0131s\u0131 ile kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f, normal kokulu, ac\u0131 tad\u0131 ve di\u011fer tuhaf tad\u0131 olmayan ve iyi \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc olan sar\u0131 tozdur.<\/p>\n Kakao Pudra:<\/strong> Fermantasyon ve kurutmadan sonra taze kakao \u00e7ekirdeklerinden yap\u0131l\u0131r ve kar\u0131\u015ft\u0131rarak k\u0131zartma, kabuk soyma, ya\u011f \u00e7\u0131karma, kurutma vb. i\u015flemlerle i\u015flenir. Koyu kahverengi renkte, do\u011fal kakao aromas\u0131na sahiptir ve kakao tipi Bu\u011fday Kremas\u0131 \u00fcretiminde kullan\u0131l\u0131r.<\/p>\n F\u0131r\u0131nlama soda:<\/strong> Proteinlerin asit etkisiyle \u00e7\u00f6kelmesini ve y\u00fczmesini \u00f6nlemek i\u00e7in protein bazl\u0131 kat\u0131 i\u00e7eceklerin \u00fcretiminde hammaddelerin asitli\u011fini n\u00f6tralize etmek i\u00e7in kullan\u0131l\u0131r.<\/p>\n Vitaminler:<\/strong> Genellikle A Vitamini, D Vitamini ve B1 Vitamini ile zenginle\u015ftirilmi\u015f Bu\u011fday Kremas\u0131 \u00fcretiminde besin artt\u0131r\u0131c\u0131 olarak kullan\u0131l\u0131r.<\/p>\n Di\u011fer g\u0131da katk\u0131 maddeleri:<\/strong> aromalar, renkler, asitlik d\u00fczenleyiciler, tatland\u0131r\u0131c\u0131lar vb. dahil.<\/p>\n \u00dcretim s\u00fcreci<\/strong><\/p>\n 2.1 Anahtar kontrol ba\u011flant\u0131lar\u0131<\/strong><\/p>\n Ham ve yard\u0131mc\u0131 maddeler ile ambalaj malzemelerinin kalite kontrol\u00fc; \u00fcretim at\u00f6lyelerinin, \u00f6zellikle so\u011futma ve paketleme at\u00f6lyelerinin hijyen y\u00f6netimi kontrol\u00fc; ekipman\u0131n temizlenmesi ve sterilize edilmesi; harmanlama ve \u00f6l\u00e7\u00fcm; dehidrasyon ve paketleme i\u015flemlerinin kontrol\u00fc; operat\u00f6rlerin hijyen y\u00f6netimi.<\/p>\n 2.2 Ortaya \u00e7\u0131kmas\u0131 muhtemel kalite ve g\u00fcvenlik sorunlar\u0131<\/strong><\/p>\n Ekipman, \u00e7evre, ham ve yard\u0131mc\u0131 maddeler, ambalaj malzemeleri, dehidrasyon ve kurutma, so\u011futma ve paketleme, personel vb. konular\u0131n yetersiz y\u00f6netimi ve kontrol\u00fc, \u00fcr\u00fcnleri nem ve hijyen endeksleri vb. a\u00e7\u0131s\u0131ndan kolayca niteliksiz hale getirecektir; bile\u015fenlerin ve di\u011fer ba\u011flant\u0131lar\u0131n kontrol\u00fc, g\u0131da katk\u0131 maddelerinin kapsam ve miktar\u0131n\u0131 a\u015fan \u015fekilde kullan\u0131lmas\u0131na kolayca yol a\u00e7acakt\u0131r.<\/p>\n 2.3 \u00dcr\u00fcnlerin ortak sorunlar\u0131<\/strong><\/p>\n (1) Tat ve renk de\u011fi\u015fimi:<\/strong> Kat\u0131 i\u00e7ecek \u00fcr\u00fcnlerinin tad\u0131 esas olarak oksidasyondan kaynaklan\u0131r. \u00d6rne\u011fin, \u00fcr\u00fcndeki ya\u011f oksidasyonu, \u00fcr\u00fcn\u00fcn ya\u011f oksidasyonu aromas\u0131na sahip olmas\u0131n\u0131 sa\u011flar.<\/p>\n \u00d6nleyici tedbirler:<\/p>\n 1, proses parametrelerinin s\u0131k\u0131 kontrol\u00fc, \u00f6zellikle sterilizasyon s\u0131cakl\u0131\u011f\u0131 ve bekletme s\u00fcresi, lipolitik enzim ve peroksidaz kayb\u0131n\u0131n aktivitesini yapmal\u0131d\u0131r.<\/p>\n 2\u3001\u00dcr\u00fcn\u00fcn nem i\u00e7eri\u011fini s\u0131k\u0131 bir \u015fekilde kontrol edin.<\/p>\n 3, \u00fcr\u00fcn ambalaj\u0131n\u0131n s\u0131zd\u0131rmazl\u0131\u011f\u0131n\u0131 sa\u011flamak i\u00e7in.<\/p>\n 4\u3001\u00dcr\u00fcn\u00fc serin ve kuru bir ortamda saklay\u0131n.<\/p>\n 2\uff09Kirlilikler<\/strong><\/p>\n Kat\u0131 i\u00e7ecek \u00fcr\u00fcnlerinde safs\u0131zl\u0131k g\u00f6r\u00fclmesinin nedenleri a\u015fa\u011f\u0131daki gibidir:<\/p>\n 1, hammaddelerin safla\u015ft\u0131r\u0131lmas\u0131 tamamlanmam\u0131\u015ft\u0131r.<\/p>\n 2\u3001\u00dcretim s\u00fcreci ikincil kirlili\u011fe tabidir.<\/p>\n 3\u3001Kurutma odas\u0131ndaki s\u0131cak havan\u0131n s\u0131cakl\u0131\u011f\u0131 \u00e7ok y\u00fcksektir, bu da hava \u00fcfleyicinin etraf\u0131ndaki tozun yanmas\u0131na neden olur.<\/p>\n 4\u3001Hava da\u011f\u0131t\u0131m kutusundaki s\u0131cak havan\u0131n yanl\u0131\u015f d\u00fczenlenmesi, girdap ak\u0131m\u0131na neden olur, b\u00f6ylece s\u00fct tozu yerel olarak a\u015f\u0131r\u0131 \u0131s\u0131n\u0131r ve kavrulmu\u015f toz \u00fcretir.<\/p>\n (3) Zay\u0131f h\u0131z \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc<\/strong><\/p>\n Kat\u0131 i\u00e7ecek \u00fcr\u00fcnlerinin zay\u0131f h\u0131z \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc i\u00e7in a\u015fa\u011f\u0131daki \u00f6nlemler al\u0131nabilir:<\/p>\n 1\u3001\u00dcr\u00fcn partik\u00fcllerinin \u00fczerine lesitin p\u00fcsk\u00fcrt\u00fcn.<\/p>\n 2. Partik\u00fcllerin \u00e7ap\u0131n\u0131 uygun \u015fekilde art\u0131r\u0131n ve \u00fcr\u00fcn partik\u00fcllerini tek tip \u00e7apta yapmaya \u00e7al\u0131\u015f\u0131n.<\/p>\n 4\uff09Kekleme<\/strong><\/p>\n Kat\u0131 i\u00e7ecek paketi a\u00e7\u0131ld\u0131ktan sonra i\u00e7eri\u011fi kolayca topaklan\u0131r. Bunun nedeni, kat\u0131 i\u00e7eceklerin genel su i\u00e7eri\u011finin nispeten d\u00fc\u015f\u00fck olmas\u0131, nemin biraz daha y\u00fcksek oldu\u011fu d\u0131\u015f ortamda su emmesidir.<\/p>\n Belirli bir s\u0131cakl\u0131kta, \u00e7e\u015fitli g\u0131da malzemeleri ve d\u0131\u015f ortam\u0131n ba\u011f\u0131l nemi dengede bir nem i\u00e7eri\u011fine sahiptir. Nem i\u00e7eri\u011fi, nem i\u00e7eri\u011finden daha d\u00fc\u015f\u00fck oldu\u011funda, yani higroskopiklik kekle\u015fmeye yol a\u00e7ar.<\/p>\n Bu nedenle kat\u0131 i\u00e7ecekler \u00fcretimden paketlemeye, nakliyeden depolamaya kadar nem emilimini \u00f6nlemeye dikkat etmelidir.<\/p>\n Genel paketleme odas\u0131n\u0131n ba\u011f\u0131l nemi 45%'nin alt\u0131nda kontrol edilmelidir; paketleme yapmak i\u00e7in iyi hava bariyeri malzemeleri veya kompozit malzemeler kullan\u0131lmal\u0131d\u0131r; bile\u015fenlerde asit kullan\u0131l\u0131rken susuz sitrik asit veya tartarik asit kullan\u0131lmal\u0131d\u0131r.<\/p>","protected":false},"excerpt":{"rendered":" Solid beverages are products for brewing and drinking that are processed with food raw materials, food additives and other solid materials in powder, granule or block form. Such as juice powder, soybean powder, tea powder, coffee powder, fruit-flavored solid drinks, solid state soda (effervescent tablets), ginger powder. Solid beverage is relative to the physical state […]<\/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