{"id":6109,"date":"2024-08-05T17:27:05","date_gmt":"2024-08-05T17:27:05","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6109"},"modified":"2024-08-05T17:27:05","modified_gmt":"2024-08-05T17:27:05","slug":"jam","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/jam\/","title":{"rendered":"Re\u00e7el s\u00fcreci ve s\u00fct \u00fcr\u00fcnlerindeki uygulamas\u0131 nedir?"},"content":{"rendered":"

Re\u00e7el yap\u0131m\u0131nda kullan\u0131lan bir\u00e7ok hammadde \u00e7e\u015fidi vard\u0131r, yazar \u00f6rnek olarak muzu ele almakta, muz re\u00e7elinin \u00fcretim ve i\u015fleme teknolojisini k\u0131saca a\u00e7\u0131klamakta ve farkl\u0131 s\u00fct \u00fcr\u00fcnlerinde re\u00e7elin mevcut uygulama y\u00f6ntemleri ve stat\u00fckosu i\u00e7in ikisinin kombinasyonunda \u00fcr\u00fcn geli\u015ftirme y\u00f6n\u00fc hakk\u0131nda baz\u0131 fikirler ortaya koymaktad\u0131r.<\/p>\n

Re\u00e7el i\u015fleme teknolojisi<\/strong><\/p>\n

1\u3001Re\u00e7el \u00fcretimi i\u00e7in hammaddeler<\/strong>
\nPlantago cinsine ait olan muz, tatl\u0131 tad\u0131 ve so\u011fuk do\u011fas\u0131 ile \u00e7ok y\u0131ll\u0131k a\u011fa\u00e7 benzeri yaprak d\u00f6kmeyen bir bitkidir ve y\u00fcksek t\u0131bbi de\u011fere sahiptir. Ana i\u015flevi mide ve ba\u011f\u0131rsaklar\u0131 temizlemek, kab\u0131zl\u0131\u011f\u0131 iyile\u015ftirmek ve \u0131s\u0131y\u0131 temizleme ve akci\u011ferleri nemlendirme, susuzlu\u011fu giderme, \u00f6z\u00fc doldurma ve alkol\u00fcn zehrini giderme etkisine sahip olmakt\u0131r. Muzun so\u011fuk do\u011fas\u0131 nedeniyle, dalak ve mide so\u011fu\u011fu, mide a\u011fr\u0131s\u0131, ishal az miktarda yenmelidir, a\u015f\u0131r\u0131 mide asidi yememek en iyisidir.<\/p>\n

Muzun besin de\u011feri y\u00fcksek, kalorisi d\u00fc\u015f\u00fckt\u00fcr ve iyi bir besleyici g\u0131dad\u0131r. Analize g\u00f6re, her 100 g muz posas\u0131 20 g karbonhidrat, 1,23 g protein, 0,66 g ya\u011f, 0,9 g ham lif, 0,7 g inorganik tuz, 70% su i\u00e7erir ve A vitamini (karoten), B1 vitamini, B2 vitamini, C vitamini ve U vitamini ve di\u011fer vitaminleri i\u00e7erir ve ayr\u0131ca kalsiyum, fosfor ve demir gibi insan v\u00fccudunun ihtiya\u00e7 duydu\u011fu mineraller de vard\u0131r.<\/p>\n

2, muz re\u00e7eli \u00fcretim s\u00fcreci<\/strong>
\nHammadde se\u00e7imi, \u00f6n i\u015flem, s\u0131cak ha\u015flama, renk koruma, hamur haline getirme, harmanlama, doldurma, m\u00fch\u00fcrleme, sterilizasyon, so\u011futma, bitmi\u015f \u00fcr\u00fcn.
\n(1) Hammadde se\u00e7imi<\/strong>
\nHammaddeler, dolgun g\u00f6r\u00fcn\u00fcml\u00fc, taze, ha\u015fere ve hastal\u0131klardan ar\u0131nd\u0131r\u0131lm\u0131\u015f, mekanik hasar g\u00f6rmemi\u015f ve 7~8%'ye olgunla\u015ft\u0131r\u0131lm\u0131\u015f Hainan muzlar\u0131d\u0131r.<\/p>\n

2\uff09\u00d6n i\u015fleme<\/strong>
\na. Soyma
\nMuzlar\u0131 soyun ve muzlar\u0131n \u00fcst\u00fcndeki siyah kafay\u0131 \u00e7\u0131kar\u0131n ve ge\u00e7ici olarak saklamak i\u00e7in temiz bir kaba koyun.
\nb. Dilimleme
\nMuz dilimlerini yakla\u015f\u0131k 5 cm uzunlu\u011funda kesin ve \u00e7\u00fcr\u00fck ve \u00e7\u00fcr\u00fck par\u00e7alar\u0131 \u00e7\u0131kar\u0131n.
\nc. Y\u0131kama
\nMuzun k\u00fctlesinin yakla\u015f\u0131k 50 kat\u0131 kadar tatl\u0131 suda y\u0131kay\u0131n, durulay\u0131n ve s\u00fcz\u00fcn.<\/p>\n

3) Ha\u015flama ve renk koruma<\/strong>
\nMuzlar\u0131 s\u00fcz\u00fcn ve hemen kaynar suya ekleyin ve hafif\u00e7e kaynayana kadar durulay\u0131n, 5 dakika durulay\u0131n ve sonra s\u00fcz\u00fcn, siyah noktalar\u0131 ay\u0131klay\u0131n, renk koruyucuyu ekleyin (muz k\u00fctlesinin 0.3%'sine g\u00f6re sodyum askorbat ekleyin), iyice kar\u0131\u015ft\u0131r\u0131n ve bekleyin. Bu s\u00fcre\u00e7te, ha\u015flama s\u00fcresi s\u0131k\u0131 bir \u015fekilde kontrol edilmelidir ve test, 5 dakika boyunca ha\u015flaman\u0131n polifenol oksidaz aktivitesini iyi bir \u015fekilde pasifle\u015ftirdi\u011fini, kahverengile\u015fmeyi \u00f6nledi\u011fini ve ayr\u0131ca muzlar\u0131n lezzetini iyi bir \u015fekilde korudu\u011funu kan\u0131tlamaktad\u0131r.<\/p>\n

4) Ka\u011f\u0131t Hamuru<\/strong>
\n60 g\u00f6zl\u00fc kolloid de\u011firmenden ge\u00e7irin, miktar\u0131n\u0131 belirleyin, so\u011futun ve saklay\u0131n. Uzun s\u00fcreli depolama gerekiyorsa, muzu hamur haline getirdikten sonra doldurun ve 90\u2103 \/ 40 dk'da sterilize edin, sirk\u00fcle eden su ile h\u0131zl\u0131 bir \u015fekilde so\u011futun ve buzdolab\u0131nda saklay\u0131n.<\/p>\n

5) Kar\u0131\u015ft\u0131rma<\/strong>
\nRe\u00e7elin ferahlat\u0131c\u0131 lezzetini korumak i\u00e7in, pektin ve modifiye ni\u015fasta genellikle koyula\u015ft\u0131r\u0131c\u0131 madde olarak kullan\u0131l\u0131r, b\u00f6ylece sadece tat ve su tutma a\u00e7\u0131s\u0131ndan daha iyi bir seviye elde edilir. Geleneksel harmanlama s\u00fcreci \u015f\u00f6yledir: malzemeler, kaynatma ve test etme.
\na. Dozajlama
\nOran optimizasyon testine g\u00f6re (Tablo 1) her bir hammadde s\u0131n\u0131fland\u0131rmaya yerle\u015ftirilecek, a\u00e7\u0131k\u00e7a tan\u0131mlanacakt\u0131r.<\/p>\n

\"\"<\/p>\n

b. Kaynatma
\n(1) Sak\u0131z
\nKantitatif \u015feker ve pektin kar\u0131\u015ft\u0131r\u0131l\u0131r ve suda da\u011f\u0131t\u0131l\u0131r, tam kaynamaya kadar \u0131s\u0131tmak i\u00e7in buhar vanas\u0131n\u0131 a\u00e7\u0131n, tutkal berrakla\u015fana ve \u015feffafla\u015fana kadar 3 dakika s\u0131cak tutun. Bu s\u00fcre\u00e7te \u015feker ve pektin suda tamamen da\u011f\u0131lmal\u0131 ve \u00e7\u00f6z\u00fclmelidir, sandvi\u00e7 kaptaki tutkal \u0131s\u0131tma s\u00fcresi \u00e7ok uzun olmamal\u0131d\u0131r, 30 dakikadan fazla tutkal\u0131n viskozitesini etkileyecektir.<\/p>\n

(2) Is\u0131tma konsantrasyonu
\nS\u0131ras\u0131yla, \u015feker, fruktoz \u015furubu, meyve malzemesi sandvi\u00e7 kab\u0131na \u0131s\u0131t\u0131l\u0131rken, hafif kaynat\u0131l\u0131rken iyi bir tutkal eklenir, konsantrasyon, konsantrasyon s\u00fcresi \u00fcr\u00fcn\u00fcn kalitesini do\u011frudan etkiler.<\/p>\n

\"\"<\/p>\n

(3) Ni\u015fasta dekstrinasyonu \u00d6nce buhar\u0131 kapat\u0131n, tenceredeki s\u0131cakl\u0131k 80\u00b0C'nin alt\u0131na d\u00fc\u015fene kadar bekleyin, ard\u0131ndan ni\u015fastay\u0131 2 kat su i\u00e7inde da\u011f\u0131t\u0131n, ni\u015fasta \u00e7\u00f6zeltisini 80 g\u00f6zl\u00fc bir elekten ge\u00e7irin ve ni\u015fastan\u0131n viskoziteye yeterince dekstrinasyonunu sa\u011flamak i\u00e7in s\u00fcrekli kar\u0131\u015ft\u0131rarak sandvi\u00e7 tenceresine yava\u015f\u00e7a ekleyin. Yard\u0131mc\u0131 malzemeler d\u00f6k\u00fcl\u00fcrken, teste haz\u0131rl\u0131k i\u00e7in sitrik asit eklenmesi gerekir, d\u00fc\u015f\u00fck asit durumunda ni\u015fasta hidrolize olur, sistemin viskozitesi azal\u0131r.<\/p>\n

c. Test etme
\nTest i\u00e7in \u00fcr\u00fcn\u00fcn standard\u0131na g\u00f6re, al\u0131nan test numunelerinin 20 \u2103'ye kadar so\u011futulmas\u0131 gerekir; testi ge\u00e7tikten sonra aromay\u0131 ekleyin, 2 dakika kar\u0131\u015ft\u0131r\u0131n ve ard\u0131ndan doldurulacak ge\u00e7ici depolama variline vurun.<\/p>\n

6) Doldurma ve m\u00fch\u00fcrleme<\/strong>
\nS\u0131cak dolum i\u00e7in belirtilen \u00f6zelliklere g\u00f6re, egzoz i\u00e7in s\u0131zd\u0131rmazl\u0131k.<\/p>\n

7\uff09\u00d6ld\u00fcrme ve so\u011futma<\/strong>
\nBitmi\u015f muz re\u00e7elini doldurduktan sonra 90\u2103\/30 dakika sterilize edin, bitirdikten sonra 25\u2103'ye so\u011futun ve depoya paketleyin. Genellikle s\u00fct \u00fcr\u00fcnleri ile birlikte re\u00e7el \u015feker kontrol\u00fc 30 ~ 40 derece bumerangda uygundur.<\/p>\n

S\u00fct \u00fcr\u00fcnlerinde re\u00e7el uygulamas\u0131<\/strong><\/p>\n

\u015eu anda piyasada, s\u0131v\u0131 s\u00fct \u00fcr\u00fcnlerinde neredeyse sadece fermente s\u00fct ve s\u00fctl\u00fc i\u00e7ecekler, sadece s\u00fct \u00fcr\u00fcnlerinin tad\u0131n\u0131 artt\u0131rmakla kalmay\u0131p ayn\u0131 zamanda farkl\u0131 t\u00fcketicilerin ihtiya\u00e7lar\u0131n\u0131 da kar\u015f\u0131layabilen re\u00e7el eklemi\u015ftir.<\/p>\n

1\u3001Fermente S\u00fct<\/strong>
\nMevcut pazar kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f yo\u011furt (yani s\u0131radan yo\u011furt), kesilmi\u015f yo\u011furt (yani eski yo\u011furt) olarak ikiye ayr\u0131l\u0131r, iki uygulamadaki re\u00e7el \u00e7ok farkl\u0131d\u0131r.<\/p>\n

(1) Kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f yo\u011furt yo\u011furt fermantasyonunda tamamlan\u0131r ve daha sonra re\u00e7el ve yo\u011furt kar\u0131\u015ft\u0131r\u0131l\u0131r, kar\u0131\u015ft\u0131rma so\u011futulmu\u015f paketlere b\u00f6l\u00fcnebilir, re\u00e7el oran\u0131 7% ~ 9%'ye eklenir ve re\u00e7el \u015fekeri ve asitli\u011fi s\u0131k\u0131 kontrole sahiptir, \u015fekerin genel kontrol\u00fc 30 ~ 40 derece boeuf, pH de\u011feri 3.2 ~ 3.6 uygundur, b\u00f6ylece re\u00e7el ve yo\u011furt kombinasyonu sadece lezzet a\u00e7\u0131s\u0131ndan zengin de\u011fil, ayn\u0131 zamanda daha kapsaml\u0131 beslenme.<\/p>\n

(2) Kesilmi\u015f yo\u011furda re\u00e7el eklemenin teknik zorlu\u011fu, normal kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f yo\u011furttan \u00e7ok daha fazlad\u0131r.
\nBirincisi, re\u00e7el yo\u011furt mayalanmadan \u00f6nce eklenmeli ve yo\u011furtla birlikte mayalanmal\u0131d\u0131r ve mayalanmadan \u00f6nce mayalama maddesinin k\u0131vam\u0131 \u00e7ok d\u00fc\u015f\u00fckt\u00fcr, bu nedenle re\u00e7el ve mayalama maddesinin birbiriyle kayna\u015fmamas\u0131 nas\u0131l sa\u011flan\u0131r. Kayna\u015f\u0131rsa, yo\u011furdun d\u00fczensiz kesilmesine ve iyi olmamas\u0131na neden olur;
\n\u0130kinci olarak, meyve \u00e7ok say\u0131da organik asit ve do\u011fal renk i\u00e7erir, pigmentin fermantasyon i\u015flemi s\u0131ras\u0131nda g\u00f6\u00e7 etmemesi nas\u0131l sa\u011flan\u0131r, pigment s\u00fcte \u00e7ok fazla dahil edilir ve bu da d\u00fczensiz renge yol a\u00e7arak normal sat\u0131\u015flar\u0131 etkiler ve organik asitler, posan\u0131n etraf\u0131ndaki proteinin yerel denat\u00fcrasyona u\u011framas\u0131na neden olur ve bu da yetersiz p\u0131ht\u0131la\u015fmaya yol a\u00e7ar.<\/p>\n

Bu nedenle, kesilmi\u015f yo\u011furda re\u00e7el eklenmesi, \u00f6zellikle meyve par\u00e7ac\u0131klar\u0131n\u0131n daha eksiksiz olmas\u0131 i\u00e7in, re\u00e7el ve yo\u011furdun katmanlamadan sonra jelatinle\u015fmesi gerekir. Daha sonra fermantasyondaki re\u00e7el ve mayalama maddesinin kayna\u015fmamas\u0131n\u0131 sa\u011flamak ve rengi sabitlemek i\u00e7in meyvedeki rengin kat\u0131la\u015ft\u0131r\u0131lmas\u0131 y\u00f6ntemini kullanmak, kanama yapmamak, b\u00f6ylece re\u00e7elin s\u00fct \u00fczerindeki etkisini en aza indirmek gerekir.<\/p>\n

2\u3001S\u00fct i\u00e7eren i\u00e7ecekler<\/strong>
\nS\u00fct i\u00e7eren i\u00e7ecekler genellikle n\u00f6tr tip s\u00fctl\u00fc i\u00e7ecekler ve asitli s\u00fctl\u00fc i\u00e7ecekler olarak ikiye ayr\u0131labilir, n\u00f6tr s\u00fctl\u00fc i\u00e7ecekler esas olarak sudan, temel hammadde olarak inek s\u00fct\u00fcnden yap\u0131l\u0131r, kahve, kakao, meyve sular\u0131 vb. gibi di\u011fer aroma yard\u0131mc\u0131lar\u0131n\u0131 ekler ve ard\u0131ndan inek s\u00fct\u00fc i\u00e7mekten yap\u0131lan renk ve aroma. Protein i\u00e7eri\u011fi 1.0%'den az olmayan s\u00fct i\u00e7ece\u011fi olarak adland\u0131r\u0131l\u0131r. Asitli s\u00fct i\u00e7ecekleri, fermente asitli s\u00fct i\u00e7eceklerini ve harmanlanm\u0131\u015f asitli s\u00fct i\u00e7eceklerini i\u00e7erir.<\/p>\n

Yukar\u0131daki geleneksel \u00fcr\u00fcnler, meyve suyu s\u00fctl\u00fc i\u00e7eceklerin asitli\u011fi ve 4.5 ~ 4.8 pH aral\u0131\u011f\u0131n\u0131n iyi alg\u0131lanmas\u0131 nedeniyle esas olarak meyve aromal\u0131d\u0131r, kazeinin s\u00fct pH de\u011ferindeki izoelektrik noktas\u0131 4.6 veya daha fazla iken, kazein oldu\u011funda re\u00e7el veya p\u00fcre eklerseniz, homojen elektrik y\u00fck\u00fc itme kuvvetinin kayb\u0131 ve b\u00fcy\u00fck molek\u00fcllerin \u00e7\u00f6kelmeye p\u0131ht\u0131la\u015fmas\u0131 olacakt\u0131r, bu da \u00fcr\u00fcn tabakala\u015fmas\u0131na yol a\u00e7acakt\u0131r.<\/p>\n

Buna ek olarak, s\u00fctteki y\u00fcksek s\u00fct ya\u011f\u0131 i\u00e7eri\u011fi nedeniyle, ya\u011f\u0131n y\u00fckselmesi kolayd\u0131r. Bu sadece s\u00fct end\u00fcstrisinin teknik zorluklar\u0131n\u0131 artt\u0131rmakla kalmaz, ayn\u0131 zamanda s\u00fctl\u00fc i\u00e7ece\u011fe re\u00e7el e\u015fi\u011fini de y\u00fckseltir, ancak b\u00fcy\u00fck pazar potansiyeli hala bu say\u0131s\u0131z akademisyeni ara\u015ft\u0131rmaya \u00e7ekmektedir. Bu nedenle, s\u00fctl\u00fc i\u00e7eceklere re\u00e7el meyve par\u00e7ac\u0131klar\u0131n\u0131n eklenmesi, tad\u0131 sa\u011flamak ve ayn\u0131 zamanda re\u00e7elin viskozitesi ve pH de\u011feri i\u00e7in pipet \u00e7\u00f6keltmesini kolayla\u015ft\u0131rmak i\u00e7in 5 mm x 5 mm x 5 mm'lik genel par\u00e7ac\u0131k boyutu k\u00fc\u00e7\u00fck olmal\u0131d\u0131r. ayr\u0131ca s\u0131k\u0131 bir \u015fekilde kontrol edilecek, bu da sadece s\u00fctl\u00fc i\u00e7eceklerimizi daha \u00e7e\u015fitli tatlar yapmakla kalmayacak, ayn\u0131 zamanda beslenmeyi ve e\u011flenceyi de art\u0131racakt\u0131r.<\/p>\n

Re\u00e7el ve s\u00fct \u00fcr\u00fcnleri kombinasyonunun geli\u015fim y\u00f6n\u00fc<\/strong><\/p>\n

Ya\u015fam standartlar\u0131n\u0131n iyile\u015fmesiyle birlikte, insanlar diyetin sa\u011fl\u0131\u011f\u0131na ve g\u00fcvenli\u011fine giderek daha fazla \u00f6nem vermektedir. \u0130nsanlar\u0131n b\u00fcy\u00fck \u00e7o\u011funlu\u011fu kalsiyum al\u0131m\u0131n\u0131 desteklemek i\u00e7in s\u00fct i\u00e7er, yo\u011furt iyi bir do\u011fal kalsiyum kayna\u011f\u0131d\u0131r, her 100 gr kesilmi\u015f yo\u011furt yakla\u015f\u0131k 120 mg kalsiyum i\u00e7erir; ayn\u0131 zamanda B vitaminleri, kolin vb. a\u00e7\u0131s\u0131ndan zengindir, bu nedenle \u00fcr\u00fcn g\u00fc\u00e7l\u00fc bir pazar talebine ve rekabet avantaj\u0131na sahiptir.<\/p>\n

Bu ba\u011flamda, son derece besleyici ve nadir meyvelerden yap\u0131lan re\u00e7ellerin yo\u011furtla birle\u015fimi t\u00fcketiciler taraf\u0131ndan yava\u015f yava\u015f tan\u0131nmaya ve kabul g\u00f6rmeye ba\u015flam\u0131\u015f ve kompozit meyve re\u00e7elleri, meyveli ve tah\u0131ll\u0131 re\u00e7eller ve meyveli ve sebzeli re\u00e7eller gibi \u00e7e\u015fitli yeni re\u00e7el \u00fcr\u00fcnlerinin ortaya \u00e7\u0131kmas\u0131na neden olmu\u015ftur.<\/p>\n

\u00d6zel insan gruplar\u0131 (\u00f6rne\u011fin kad\u0131nlar, \u00e7ocuklar vb.) i\u00e7in, s\u00fct \u00fcr\u00fcnlerine uygun sa\u011fl\u0131k fonksiyonlar\u0131na sahip re\u00e7ellerin ara\u015ft\u0131r\u0131lmas\u0131 ve geli\u015ftirilmesi, farkl\u0131 insan gruplar\u0131n\u0131n ihtiya\u00e7lar\u0131n\u0131 kar\u015f\u0131layabilir. Yeni bir g\u00fc\u00e7 olarak oda s\u0131cakl\u0131\u011f\u0131nda yo\u011furt, geli\u015fim i\u00e7in s\u0131n\u0131rs\u0131z alana sahip olacak, geleneksel tek aromal\u0131 s\u00fctl\u00fc i\u00e7ecekler de\u011fi\u015fmeye ba\u015flad\u0131, kar lotus meyvesi su kestanesi kompozit s\u00fct i\u00e7ece\u011fi ve di\u011fer benzer \u00fcr\u00fcnlerin yerel geli\u015fimi, daha sa\u011fl\u0131kl\u0131 bir y\u00f6n\u00fcn geli\u015fimini zorlamak i\u00e7in t\u00fcm end\u00fcstri olacakt\u0131r.<\/p>\n

Ayn\u0131 zamanda, peynirin geli\u015fmesi i\u00e7in \u00e7ok yer var, 10 y\u0131l \u00f6nce, peynir \u00c7inliler i\u00e7in hala \u00e7ok garip ve \u015fimdi b\u00fcy\u00fck \u015fehirlerin s\u00fcpermarketlerinde, \u00e7e\u015fitli peynirler s\u00fct \u00fcr\u00fcnleri dolab\u0131nda \u00f6nemli bir \u00fcr\u00fcn haline gelmeye ba\u015flad\u0131, \u00c7in'in peynir pazar\u0131 b\u00fcy\u00fck bir i\u015f f\u0131rsat\u0131 i\u00e7eriyor, ancak \u00c7in'in yerelle\u015ftirilmi\u015f peynir \u00fcretimi 0'dan az.\u00dclkenin toplam s\u00fct\u00fcn\u00fcn 2%'si ve s\u00fct end\u00fcstrisinde daha geli\u015fmi\u015f \u00fclkelerde s\u00fct kullan\u0131m\u0131 Daha geli\u015fmi\u015f s\u00fct end\u00fcstrilerine sahip \u00fclkelerde, s\u00fct kaynaklar\u0131n\u0131n kullan\u0131m\u0131 genellikle 30% ila 50% civar\u0131ndad\u0131r.<\/p>\n

Peynirin besin de\u011ferine ili\u015fkin veri analizi, taze s\u00fct\u00fcn 10 kat\u0131 olmal\u0131d\u0131r, bu nedenle peynir, s\u00fct end\u00fcstrisindeki en y\u00fcksek besin de\u011feri, en kaliteli \u00fcr\u00fcnler, \"s\u00fct alt\u0131n\u0131\" d\u0131r.<\/p>\n

\u0130nsanlar\u0131n farkl\u0131 ihtiya\u00e7lar\u0131 ile peynir, kendi avantajlar\u0131 sayesinde giderek daha fazla t\u00fcketici taraf\u0131ndan kabul g\u00f6recek, tad\u0131 orijinal tek lezzet de\u011fi\u015fikliklerinden \u00e7e\u015fitlendirilecek ve bu da s\u00fct \u00fcr\u00fcnlerinde yeni bir re\u00e7el uygulamas\u0131 olacakt\u0131r.<\/p>","protected":false},"excerpt":{"rendered":"

There are many kinds of raw materials used to make jam, the author takes banana as an example, briefly describes the production and processing technology of banana jam, and puts forward some ideas on the direction of product development in the combination of the two for the current application methods and status quo of jam […]<\/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 the process of jam and its application in dairy products? - 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\/jam\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the process of jam and its application in dairy products? 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