{"id":6089,"date":"2024-08-05T17:02:08","date_gmt":"2024-08-05T17:02:08","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6089"},"modified":"2024-08-05T17:02:08","modified_gmt":"2024-08-05T17:02:08","slug":"pomegranate","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/pomegranate\/","title":{"rendered":"Nar\u0131n besin ve sa\u011fl\u0131k fonksiyonlar\u0131 ve g\u0131da i\u015fleme teknolojisi nelerdir?"},"content":{"rendered":"

Nar i\u00e7in nar bitkisi, Orta Asya \u00e7evresindeki Pers Himalayalar\u0131na, yani \u015fimdi \u0130ran, Afganistan ve di\u011fer \u00fclkelere \u00f6zg\u00fcd\u00fcr, 2.000 y\u0131ldan fazla bir s\u00fcre \u00f6nce Han Hanedan\u0131 Zhang Qian (M\u00d6 1 ~ 2 y\u00fczy\u0131llar) taraf\u0131ndan \u0130pek Yolu ile \u00fclkemize getirilmi\u015ftir.<\/p>\n

\u015eu anda \u00fclkemizin her yerinde da\u011f\u0131t\u0131m\u0131 yap\u0131lmaktad\u0131r. Antik \u00e7a\u011flardan beri nar, \"Kristal Ye\u015fim\" ad\u0131yla de\u011ferli bir meyve olarak listelenmi\u015ftir, ayn\u0131 zamanda tatl\u0131 ve ek\u015fi tad\u0131, serin do\u011fas\u0131 ve besin a\u00e7\u0131s\u0131ndan zengin olmas\u0131 nedeniyle, insanlar\u0131n sevmesi i\u00e7in derinlerin \u00e7ok \u00e7e\u015fitli terap\u00f6tik etkileri vard\u0131r.<\/p>\n

Nar\u0131n besin de\u011feri<\/strong><\/p>\n

\"D\u00fcnyan\u0131n garip meyvesi, dokuz devletin \u00fcnl\u00fc meyvesi\" olarak bilinen nar\u0131n meyvesi karbonhidratlar, proteinler, \u00e7e\u015fitli amino asitler ve temel eser elementler ve \u00e7e\u015fitli vitaminler a\u00e7\u0131s\u0131ndan zengindir.<\/p>\n

Nar\u0131n yenilebilir k\u0131sm\u0131, yakla\u015f\u0131k 78,2% su, olgunla\u015fmam\u0131\u015fken daha fazla sakaroz ve olgunla\u015ft\u0131\u011f\u0131nda daha fazla d\u00f6n\u00fc\u015ft\u00fcr\u00fclm\u00fc\u015f \u015feker i\u00e7eren yakla\u015f\u0131k 15% ila 40%'yi olu\u015fturur ve toplam \u015feker miktar\u0131 11% ila 16,8%'dir.<\/p>\n

Nar malik asit ve rafinik asit i\u00e7erir, asitlik meyvenin \u00e7e\u015fidine ve olgunlu\u011funa g\u00f6re de\u011fi\u015fir, genel i\u00e7erik 0.4% ila 1.0%, ortalama 0.77%'dir.<\/p>\n

Nar vitamin ve mineraller a\u00e7\u0131s\u0131ndan zengindir, 100 g meyve suyu ba\u015f\u0131na karoten 0.01mg, VB1, 0.0 4mg, VB2, 0.0 9 rag, V p p, 1.7 rag, VC, 4.6 ~ 11mg, kalsiyum 11 ~ 13 rag, fosfor 11 ~ 16 rag, demir 0.4 ~ 1.6mg, ayr\u0131ca daha zengin potasyum, bak\u0131r, manganez, \u00e7inko ve benzeri i\u00e7erir.<\/p>\n

Ayr\u0131ca 0.6% ila 1.5% protein ve 0.6% ila 1.6% ya\u011f, 2.7% ham lif i\u00e7erir. Nar\u0131n t\u00fcm g\u00f6vdesi bir hazinedir, farkl\u0131 k\u0131s\u0131mlar\u0131nda farkl\u0131 kimyasal bile\u015fenler i\u00e7erir, flavonoidler, tanenler, alkaloidler, organik asitler ve meyve suyundaki polifenollerin \u00f6zel yap\u0131s\u0131, perikarp, yapraklar, kabuk a\u011f\u0131rl\u0131\u011f\u0131n\u0131n her birinin da\u011f\u0131l\u0131m\u0131nda; nar tohumlar\u0131 ve sterollerin di\u011fer k\u0131s\u0131mlar\u0131, fosfolipidler, trigliseritler ve di\u011fer bile\u015fenler.<\/p>\n

Nar g\u0131da i\u015fleme teknolojisi<\/strong><\/p>\n

1. Nar suyu i\u00e7ece\u011finin i\u015flenmesi<\/strong>
\n1.1 S\u00fcre\u00e7<\/strong>
\nHammadde se\u00e7imi, temizleme, k\u0131rpma, hamur haline getirme, \u0131s\u0131l i\u015flem, filtreleme, harmanlama, oksijen giderme, doldurma, m\u00fch\u00fcrleme, sterilizasyon, so\u011futma, etiketleme, bitmi\u015f \u00fcr\u00fcn.<\/p>\n

1.2 \u00c7al\u0131\u015fma noktalar\u0131<\/strong>
\n(1) Hammadde se\u00e7imi: Meyve taze ve tam olmal\u0131, 90%'den tam olgunlu\u011fa kadar, \u00e7\u00fcr\u00fcme, zararl\u0131lar ve hastal\u0131klar ve mekanik yaralanma olmadan, \u00e7ap\u0131 40 mm'den fazla olmal\u0131d\u0131r.<\/p>\n

(2) Temizleme ve d\u00fczeltme: nitelikli meyveler su ile durulan\u0131r ve ard\u0131ndan meyve u\u00e7lar\u0131 ve \u00e7anak yapraklar\u0131 paslanmaz \u00e7elik b\u0131\u00e7akla \u00e7\u0131kar\u0131l\u0131r.<\/p>\n

(3) K\u0131rma ve hamur haline getirme: Ka\u011f\u0131t hamuru haline getirmeyi kolayla\u015ft\u0131rmak i\u00e7in meyveler \u00f6nce ezilecek, ard\u0131ndan 1:1 oran\u0131nda su eklenecek ve ka\u011f\u0131t hamuru haline getirme i\u015flemi kolloid de\u011firmen ile ger\u00e7ekle\u015ftirilecektir.<\/p>\n

(4) Is\u0131l i\u015flem: Yukar\u0131daki posa 80 \u2103'ye \u0131s\u0131t\u0131l\u0131r ve 10 dakika bekletilir, bu da pektin ayr\u0131\u015fma proteini politermal denat\u00fcrasyon p\u0131ht\u0131la\u015fmas\u0131n\u0131n bir k\u0131sm\u0131n\u0131 yapabilir, ancak ayn\u0131 zamanda polifenol oksidaz aktivitesini pasifle\u015ftirebilir. Is\u0131l i\u015flemden sonra besinlerin \u00e7\u00f6z\u00fcnmesi kolayd\u0131r, meyve suyu oran\u0131 daha y\u00fcksektir.<\/p>\n

(5) Filtreleme: \u00f6nce kaba filtreleme i\u00e7in 4 kat gazl\u0131 bez kullan\u0131n ve ard\u0131ndan naylon bez filtreleme, birka\u00e7 kez filtrelemeden sonra nar suyu elde edin.<\/p>\n

(6) Harmanlama: Meyve suyu i\u00e7eceklerinin orijinal meyve suyu i\u00e7eri\u011fi ve tat ihtiya\u00e7lar\u0131na g\u00f6re, orijinal meyve suyu i\u00e7eri\u011fi, \u015feker, asit harmanlama. Bitmi\u015f \u00fcr\u00fcn 12% \u015feker seviyesi, 0.2% asitlik, 20% orijinal meyve suyu i\u00e7eri\u011fi gerektirir. Ayn\u0131 zamanda, stabilizat\u00f6r olarak 0.1% sodyum aljinat ekleyin. \u015eeker, asit do\u011frudan kar\u0131\u015ft\u0131rma tank\u0131na eklenir, \u0131s\u0131t\u0131l\u0131r ve \u00e7\u00f6z\u00fcl\u00fcr ve ard\u0131ndan orijinal meyve suyu, i\u00e7me suyu vb. ile kar\u0131\u015ft\u0131r\u0131l\u0131r.<\/p>\n

(7) Gaz giderme: Yukar\u0131daki harmanlanm\u0131\u015f bitmi\u015f \u00fcr\u00fcn\u00fc 60 ~ 70 \u2103'ye \u0131s\u0131t\u0131n, 5 dakika boyunca gazdan ar\u0131nd\u0131r\u0131n ve ard\u0131ndan kolloid de\u011firmen ile homojenize edin.<\/p>\n

(8) doldurma ve sterilizasyon: \u00f6nce 250m l cam \u015fi\u015feler y\u0131kanacak, sterilize edilecek ve daha sonra harmanlanm\u0131\u015f i\u00e7eceklerle y\u00fcklenecek, ta\u00e7 kapatma makinesi ile kapat\u0131lacakt\u0131r. Y\u00fcksek s\u0131cakl\u0131kta sterilizat\u00f6r sterilizat\u00f6r\u00fcne koyun, 5-lOmin\/110 \u2103 i\u00e7in sterilizasyon form\u00fcl\u00fc, so\u011fuk su segmenti ile oda s\u0131cakl\u0131\u011f\u0131na so\u011futun. \u00dcr\u00fcn s\u00fct beyaz\u0131, hafif bulan\u0131k, katmanl\u0131 de\u011fil, \u00e7\u00f6kelme yok, g\u00fc\u00e7l\u00fc bir nar aromas\u0131, \u00e7\u00f6z\u00fcn\u00fcr kat\u0131lar 12%, 0.2% asit i\u00e7eriyor.<\/p>\n

2. Narl\u0131 dondurman\u0131n i\u015flenmesi<\/strong>
\n2.1 S\u00fcre\u00e7:<\/strong><\/p>\n

\"\"<\/p>\n

2.2 \u00c7al\u0131\u015fma noktalar\u0131<\/strong>
\n(1) Nar posas\u0131 haz\u0131rlama: \u00f6nce nar meyvesi toplan\u0131r, \u00e7\u00fcr\u00fcm\u00fc\u015f, olgunla\u015fm\u0131\u015f ve zarar g\u00f6rm\u00fc\u015f meyveler ay\u0131klan\u0131r. Daha sonra suyla y\u0131kay\u0131n, y\u0131kama suyunun sodyum 2 etilheksanes\u00fclfonat veya sodyum lauril s\u00fclfonat gibi deterjan eklemesi gerekir ve ard\u0131ndan deterjan\u0131 iyice y\u0131kamak i\u00e7in temiz su kullan\u0131n, kabaca ezilmi\u015f meyveyi temizleyin ve ard\u0131ndan hamur makinesi hamur haline getirerek tohumlar\u0131 ve posay\u0131 ay\u0131r\u0131n. Kolloid de\u011firmen \u00f6\u011f\u00fctme ile meyve posas\u0131, ta\u015f h\u00fccreleri ezebilir, meyve par\u00e7ac\u0131klar\u0131n\u0131 mikro ince hale getirebilir, orijinal posan\u0131n organizasyonunu iyile\u015ftirebilir, orijinal posa, zaman\u0131nda veya so\u011futulmu\u015f bekleme modunda kullan\u0131labilir.<\/p>\n

Depolanacak nar posas\u0131 h\u0131zl\u0131 bir \u015fekilde -18 \u00b0C'ye kadar so\u011futulmal\u0131, bu s\u0131cakl\u0131kta so\u011fuk depolanmal\u0131d\u0131r. Depolama s\u0131ras\u0131nda renk, aroma, tat ve C vitamini kayb\u0131n\u0131 ve dondurma s\u0131ras\u0131nda bozulmay\u0131 \u00f6nlemek i\u00e7in, meyvenin ezildi\u011finde antioksidan eklenmesi gerekir ve hamur haline getirme s\u0131ras\u0131nda bir miktar \u015feker, antioksidan (iste\u011fe ba\u011fl\u0131 SO2) eklenir.
\nSO2'nin kullan\u0131mdan \u00f6nce vakumlu k\u0131sa s\u00fcreli buharla\u015ft\u0131rma i\u015flemi ile giderilmesi gerekir.<\/p>\n

(2) hammadde kar\u0131\u015ft\u0131rma ve homojenizasyon, ya\u015fland\u0131rma: stabilizat\u00f6r ve a\u011f\u0131rl\u0131\u011f\u0131n\u0131n 10 kat\u0131 \u015feker e\u015fit olarak kar\u0131\u015ft\u0131r\u0131l\u0131r, su eklenir ve \u00e7\u00f6z\u00fcl\u00fcr ve bekletilir.<\/p>\n

Ya\u011fs\u0131z s\u00fct tozu veya tam ya\u011fl\u0131 s\u00fct tozu, hafif yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct ve do\u011fru miktarda su ile ince krema ve eritilmi\u015f krema ve haz\u0131r stabilizat\u00f6r eklemek i\u00e7in iyice kar\u0131\u015ft\u0131r\u0131n, kalan \u015feker, meyve posas\u0131 birlikte kar\u0131\u015ft\u0131r\u0131l\u0131r, 65 \u00b0 C'ye \u0131s\u0131t\u0131l\u0131r, insanlar\u0131 homojenizat\u00f6r, homojenizasyon i\u015flemi. Mikro ince par\u00e7ac\u0131klardan sonra, 80 \u2103, 20 dakika sterilizasyon, ya\u015fland\u0131rma silindirine konur, s\u0131cakl\u0131k 4 \u2103'ye d\u00fc\u015f\u00fcr\u00fcl\u00fcr, 4 ~ 6 saat kar\u0131\u015ft\u0131r\u0131l\u0131r, b\u00f6ylece hammaddelerin hidrasyonu artar; ve daha sonra 4 \u2103'den 2 \u2103'ye d\u00fc\u015f\u00fcr\u00fcl\u00fcr, 6 ~ lOh ya\u015fland\u0131r\u0131l\u0131r, yava\u015f kar\u0131\u015ft\u0131r\u0131l\u0131r, b\u00f6ylece s\u0131v\u0131 ile birle\u015ftirilen malzeme buz kristalleri olmadan yemek i\u00e7in yeterlidir.<\/p>\n

(3) dondurma, doldurma ve depolama: 0 ~ 4 \u2103'de dondurma, s\u0131k s\u0131k donma durumunu kontrol etmeli, uygun genle\u015fme oran\u0131n\u0131 korumak i\u00e7in kar\u0131\u015ft\u0131rma h\u0131z\u0131n\u0131 zaman\u0131nda ayarlamal\u0131 ve doldurma h\u0131z\u0131 ile koordinasyon sa\u011flamal\u0131y\u0131z.<\/p>\n

Dondurulduktan sonra doldurma, insanlar\u0131 -18 \u2103 a 20 \u2103 dondurucu veya so\u011fuk hava deposu buzdolab\u0131na koyun, sert dondurma haline gelecektir. Sabit bir s\u0131cakl\u0131\u011f\u0131 korumak i\u00e7in so\u011fuk depolama s\u00fcrecinde nar taze meyve dondurmas\u0131, 3 aydan fazla olmayan depolama s\u00fcresi, zaman\u0131nda satmak en iyisidir.<\/p>\n

2.3 Teknolojik form\u00fcl<\/strong>
\n137g tam ya\u011fl\u0131 s\u00fct tozu, 85g light yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct, 85g krema, 53g \u015feker, 18g yumurta, 3g sodyum aljinat, 2g monogliserit, 200g nar posas\u0131, 417g su.<\/p>\n

3. Nar sa\u011fl\u0131kl\u0131 meyve sirkesinin i\u015flenmesi<\/strong>
\n3.1 S\u00fcre\u00e7:<\/strong><\/p>\n

\"\"<\/p>\n

3.2 Operasyon noktalar\u0131:
\n(1) Meyve se\u00e7imi, meyve y\u0131kama, soyma: sirke yap\u0131m\u0131nda kullan\u0131lan nar meyvelerinin tamamen olgunla\u015fm\u0131\u015f, zararl\u0131lardan ve hastal\u0131klardan ar\u0131nm\u0131\u015f, k\u00fcflenmemi\u015f ve bozulmam\u0131\u015f olmas\u0131 gerekir; bitmi\u015f \u00fcr\u00fcnlerin kirlenmesini azaltmak i\u00e7in meyvelerin y\u00fczeyindeki kirleri ve tozu y\u0131kay\u0131n; meyveleri elle ve ayr\u0131ca mekanik olarak soyun ve nar \u00e7ekirdeklerini ezin.<\/p>\n

(2) \u015eeker: Sakkaroz ve nar taneleri 1.2 ~ 1:1 oran\u0131na g\u00f6re k\u0131r\u0131lm\u0131\u015f, bir kat nar taneleri bir kat \u015feker, porselen, emaye kap veya emprenye havuzuna yerle\u015ftirilmi\u015f, aroman\u0131n ka\u00e7mas\u0131n\u0131 \u00f6nlemek i\u00e7in kapat\u0131lm\u0131\u015f, 6 ~ 10d emprenye edilmi\u015ftir.<\/p>\n

(3) meyve suyunun filtrelenmesi: nar \u00e7ekirdekleri ve bunlar\u0131n gazl\u0131 bez filtrasyon ayr\u0131m\u0131 ile s\u0131z\u0131nt\u0131 suyu, yani nar \u015fekeri suyunu, 65% ila 70% i\u00e7in \u00e7\u00f6z\u00fcn\u00fcr kat\u0131lar\u0131 elde etmek i\u00e7in. Da\u011f nar \u00e7ekirdeklerinin ayr\u0131lmas\u0131, flavonoidler ve di\u011fer maddeler \u00e7\u0131kar\u0131labilir.<\/p>\n

(4) Seyreltme: orijinal meyve suyunun a\u011f\u0131rl\u0131\u011f\u0131n\u0131n 1 kat\u0131na g\u00f6re 4 kez so\u011fuk su ile seyreltilmi\u015f nar suyunun yakla\u015f\u0131k 16% ~ 18% kadar \u00e7\u00f6z\u00fcn\u00fcr kat\u0131 maddesi.<\/p>\n

(5) alkol fermantasyonu: nar suyunu ferment\u00f6re seyreltin. Ham meyve suyu, havuzun d\u0131\u015f\u0131na s\u0131v\u0131 ta\u015fmas\u0131n\u0131n fermantasyonunu \u00f6nlemek i\u00e7in 1\/5 oran\u0131nda bo\u015f alan b\u0131rakarak ferment\u00f6re 4\/5 oran\u0131nda eklenir. \u0130yice kar\u0131\u015ft\u0131r\u0131lan maya k\u00fclt\u00fcr\u00fcn\u00fcn 5% ila 7%'sine eri\u015fin, alkolik fermantasyon i\u00e7in s\u0131cakl\u0131\u011f\u0131 yakla\u015f\u0131k 25 \u2103'de kontrol edin. T\u00fcm alkoll\u00fc fermantasyon s\u00fcrecinin tamamlanmas\u0131 yakla\u015f\u0131k bir hafta s\u00fcrer ve alkol i\u00e7eri\u011fi yakla\u015f\u0131k 7%'dir. Fermantasyon s\u00fcrecindeki de\u011fi\u015fiklikleri kavramak i\u00e7in, \u015feker, asit ve alkol i\u00e7eri\u011finin fermantasyonunu s\u0131k s\u0131k kontrol etmeli, alkol\u00fcn buharla\u015fmas\u0131n\u0131 azaltmak i\u00e7in havuzun a\u011fz\u0131n\u0131 kapatmaya dikkat etmelidir.<\/p>\n

(6) Asetik asit fermantasyonu: Fermente nar suyu miktar\u0131na g\u00f6re 1\/3 asetik asit i\u00e7in asetik asit bakterileri ana lik\u00f6r\u00fc ekleyin. Fermantasyon s\u0131cakl\u0131k kontrol\u00fc yakla\u015f\u0131k 30 \u2103'de, fermantasyon \u0131\u015f\u0131k ko\u015fullar\u0131 alt\u0131nda yap\u0131lmal\u0131d\u0131r. Fermantasyon s\u0131v\u0131s\u0131ndaki oksijen i\u00e7eri\u011fini art\u0131rmak i\u00e7in fermantasyon \u00f6ncesi d\u00f6nemde g\u00fcnde bir kez kar\u0131\u015ft\u0131r\u0131lmas\u0131 tavsiye edilir. Yakla\u015f\u0131k 10 g\u00fcn sonra, toplam asitlik art\u0131k y\u00fckselmedi\u011finde, eser miktarda alkol i\u00e7eri\u011fi, yani nar sirkesi.<\/p>\n

(7) Ya\u015fland\u0131rma: Nar sirkesini 2 ~ 3 ay boyunca f\u0131\u00e7\u0131ya ta\u015f\u0131y\u0131n, ya\u015fland\u0131rma i\u015flemi s\u0131ras\u0131nda sirke s\u0131v\u0131s\u0131nda bir dizi fiziksel ve kimyasal de\u011fi\u015fiklik meydana gelir, bu da nar sirkesinin renginin koyula\u015fmas\u0131na, aromas\u0131n\u0131n g\u00fc\u00e7l\u00fc olmas\u0131na, tad\u0131n\u0131n yumu\u015fak ve yumu\u015fak olmas\u0131na ve konsantrasyonun artmas\u0131na neden olur ve kalite daha da iyile\u015ftirilir.<\/p>\n

(8) Kar\u0131\u015ft\u0131rma: Y\u0131llanm\u0131\u015f nar sirkesine 2% tuz ve 0.08% potasyum sorbat ekleyin ve asitli\u011fi ve di\u011fer indeksleri standarda g\u00f6re ayarlay\u0131n.<\/p>\n

(9) Filtreleme: Nar meyve sirkesinin berrakl\u0131\u011f\u0131n\u0131 ve \u015feffafl\u0131\u011f\u0131n\u0131 sa\u011flamak i\u00e7in nar meyve sirkesindeki \u00e7\u00f6keltiyi filtreleyin.<\/p>\n

(10) Sterilizasyon: sterilize etmek i\u00e7in an\u0131nda sterilizat\u00f6r kullan\u0131n, sterilizasyon s\u0131cakl\u0131\u011f\u0131 yakla\u015f\u0131k 90 \u2103 ve s\u00fcre 15 saniyedir. Veya nar meyvesi sirkesi kaynat\u0131l\u0131p sterilize edilebilir ve daha sonra s\u0131cakken \u015fi\u015felenebilir.<\/p>\n

(11) \u015ei\u015feleme denetimi: sterilize edilmi\u015f sirkeyi \u015fi\u015feleyin ve m\u00fch\u00fcrleyin ve numune alma denetimini ge\u00e7tikten sonra bitmi\u015f \u00fcr\u00fcn olacakt\u0131r.<\/p>\n

3.3 S\u00fcre\u00e7 parametreleri<\/strong>
\nAlkolik fermantasyon: ba\u015flang\u0131\u00e7 \u015feker derecesi 180B x, ba\u015flang\u0131\u00e7 asitli\u011fi pH4.2, fermantasyon s\u0131cakl\u0131\u011f\u0131 25\u2103, fermantasyon s\u00fcresi 8d; asetik asit fermantasyonu: fermantasyon s\u0131cakl\u0131\u011f\u0131 30\u2103, fermantasyon s\u00fcresi 10d, ba\u015flang\u0131\u00e7 asitli\u011fi 1.4%, alkol 7%.<\/p>","protected":false},"excerpt":{"rendered":"

Pomegranate for the pomegranate pomegranate plants, native to the Persian Himalayas around Central Asia, that is, now Iran, Afghanistan and other countries, more than 2,000 years ago by the Han Dynasty Zhang Qian (1 ~ 2 centuries BC) by the Silk Road to our country. At present, all parts of our country have distribution. 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