S\u0131radan tatl\u0131 patateslerle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, mor tatl\u0131 patatesler antosiyanin benzeri pigmentler, polisakkaritler, \u00e7\u00f6z\u00fcn\u00fcr proteinler, vitaminler, mineral elementler ve di\u011fer bir\u00e7ok besin a\u00e7\u0131s\u0131ndan zengindir. S\u0131radan tatl\u0131 patateslerin i\u015flevlerine ek olarak benzersiz fizyolojik etkilere sahiptir ve bu nedenle \u00f6nemli bir g\u0131da bile\u015fenidir. \u0130nsanlar\u0131n t\u00fcketim konseptlerinin yava\u015f yava\u015f besleyici ve sa\u011fl\u0131kl\u0131, ye\u015fil g\u0131dalara d\u00f6n\u00fc\u015ft\u00fc\u011f\u00fc ve sa\u011fl\u0131kl\u0131 g\u0131dalar\u0131 \u015fiddetle takip etti\u011fi ger\u00e7e\u011fi ile birle\u015fti\u011finde, mor tatl\u0131 patates g\u0131dalar\u0131n\u0131n geli\u015fimi g\u0131da end\u00fcstrisinde \u00f6nemli bir trenddir.<\/p>\n
Mor patates i\u00e7ece\u011finin i\u015flenmesi<\/strong><\/p>\n \u015eu anda, mor tatl\u0131 patates i\u00e7ece\u011fi yeni teknolojisinin geli\u015fimi zengin ve \u00e7e\u015fitlidir, \u00f6zellikle yaz aylar\u0131nda insanlar susuzluklar\u0131n\u0131 gidermek i\u00e7in mor tatl\u0131 patates i\u00e7ece\u011fi i\u00e7ebilir ve besinlerini emebilir.<\/p>\n Tu Wei, hammadde olarak mor tatl\u0131 patatesi, \u03b1-amilaz, sakkaraz enzimi ile birlikte mor tatl\u0131 patates ni\u015fastas\u0131n\u0131n enzimatik sindirimi yoluyla kulland\u0131 ve ard\u0131ndan mor tatl\u0131 patates s\u00fct\u00fc kompozit s\u00fct i\u00e7ece\u011fi geli\u015ftirdi. \u00c7al\u0131\u015fma, en uygun form\u00fcl\u00fcn 50% mor tatl\u0131 patates suyu, 55% taze s\u00fct, 2% \u015feker, 0.6% sitrik asit, 0.1% karragenan, 0.08% ksantan sak\u0131z\u0131, 0.06% guar sak\u0131z\u0131, 0.06% sodyum sodomisin oldu\u011funu g\u00f6stermi\u015ftir.<\/p>\n Zhang Xin ve arkada\u015flar\u0131, mor patates suyu yapmak i\u00e7in Lactobacillus plantarum kullanm\u0131\u015f ve \u00e7al\u0131\u015fma \u015funu g\u00f6stermi\u015ftir: mor patatesin s\u0131v\u0131la\u015ft\u0131r\u0131lmas\u0131 i\u00e7in en uygun ko\u015fullar 0.4% enzim ilavesi, pH 7.5, s\u0131cakl\u0131k 55 \u2103, s\u0131v\u0131la\u015ft\u0131rma s\u00fcresi 70 dakika; mor patatesin sakarifikasyonu i\u00e7in en uygun ko\u015fullar 55U-100mL-1 enzim ilavesi, pH 4.0, s\u0131cakl\u0131k 60 \u2103, sakarifikasyon s\u00fcresi 90 dakika idi. Optimum fermantasyon inokulum miktar\u0131 9%, optimum fermantasyon inokulum miktar\u0131 9% ve optimum fermantasyon s\u00fcresi 90 dakikayd\u0131. Optimum fermantasyon inokulumu 9% ve fermantasyon s\u00fcresi 29 saatti.<\/p>\n Mor tatl\u0131 patates i\u00e7ece\u011fi sadece antikanser etkiye sahip olmakla kalmaz, ayn\u0131 zamanda bir antioksidan olarak kullan\u0131labilir ve anti-hipertansiyon rol\u00fc oynayabilir. Mor tatl\u0131 patates i\u00e7ece\u011fi \u00e7ok i\u015flevlidir ve g\u00fcn\u00fcm\u00fczde hem yerli hem de yabanc\u0131 \u00fclkeler mor tatl\u0131 patates i\u00e7ece\u011finin beslenme ve sa\u011fl\u0131k bak\u0131m\u0131 \u00fczerine ara\u015ft\u0131rmalar yapmaktad\u0131r. \u00d6rne\u011fin, LeeJY ve arkada\u015flar\u0131 antosiyanin bak\u0131m\u0131ndan zengin mor tatl\u0131 patates i\u00e7ece\u011fi \u00fcretmek i\u00e7in bira mayas\u0131 kullanm\u0131\u015flard\u0131r.<\/p>\n Mor tatl\u0131 patates \u015farab\u0131n\u0131n i\u015flenmesi<\/strong><\/p>\n Mor tatl\u0131 patates \u015farab\u0131, saf tah\u0131ldan yap\u0131lan d\u00fc\u015f\u00fck fermente bir \u015farapt\u0131r. Sango'nun mor patates ve bu\u011fday unundan enzimatik mayalama y\u00f6ntemiyle \u00fcretilen mor patates \u015farab\u0131, parlak bir renge, ho\u015f kokulu bir aromaya ve ferahlat\u0131c\u0131 bir tada sahiptir. Ara\u015ft\u0131rmalar, bu y\u00f6ntemle yap\u0131lan mor patates \u015farab\u0131n\u0131n antosiyanin i\u00e7eri\u011finin 276,5 mg\/L kadar y\u00fcksek oldu\u011funu ve bunun piyasada bulunan mor patates \u015farab\u0131ndan \u00f6nemli \u00f6l\u00e7\u00fcde daha y\u00fcksek oldu\u011funu g\u00f6stermektedir. \u015earab\u0131n DPPH i\u00e7ermeyen radikal s\u00fcp\u00fcrme oran\u0131 85.2% olup, iyi bir antioksidan \u00f6zelli\u011fe sahiptir ve kardiyovask\u00fcler ve serebrovask\u00fcler hastal\u0131klar\u0131, y\u00fcksek kan \u015fekerini, y\u00fcksek kan ya\u011f\u0131n\u0131 ve kanseri vb. \u00f6nleyebilir. Y\u00fcksek sa\u011fl\u0131k de\u011ferine sahiptir.<\/p>\n Bir\u00e7ok ara\u015ft\u0131rmac\u0131, mor tatl\u0131 patates \u015farab\u0131n\u0131n \u00e7e\u015fitli yeni demleme s\u00fcre\u00e7lerini incelemek i\u00e7in ana hammadde olarak mor tatl\u0131 patatesi alm\u0131\u015ft\u0131r. \u00d6rne\u011fin, Wang Shiqing ve di\u011ferleri \u015funu g\u00f6stermi\u015ftir: mor tatl\u0131 patates \u015farab\u0131n\u0131n demlenmesi i\u00e7in en iyi s\u00fcre\u00e7 27.90 \u2103 ana fermantasyon s\u0131cakl\u0131\u011f\u0131, pH3.81, 3.97% a\u015f\u0131lama miktar\u0131 ve 60. 99% s\u0131v\u0131 y\u00fckleme miktar\u0131na dayanmaktad\u0131r.99%; tercih edilen depolama s\u0131cakl\u0131\u011f\u0131 14 \u2103, s\u00fcre 60d ve alkol i\u00e7eri\u011fi 9.80 \u00b0 'dir, bu da renk berrakla\u015ft\u0131rma i\u015flemi alt\u0131nda mor tatl\u0131 patates \u015farab\u0131 ile sonu\u00e7lan\u0131r, yumu\u015fak tat ve mor tatl\u0131 patateslerin orijinal aromas\u0131na sahiptir.<\/p>\n Zhang Ming'in ara\u015ft\u0131rmas\u0131 \u015funu g\u00f6stermi\u015ftir: materyal-s\u0131v\u0131 oran\u0131 1:2.3, s\u0131v\u0131la\u015ft\u0131r\u0131c\u0131 enzim miktar\u0131 2U\/g, s\u0131v\u0131la\u015ft\u0131rma s\u00fcresi 2.5 saat, \u015fekerle\u015ftirici enzim miktar\u0131 342U\/g, \u015fekerle\u015ftirme s\u00fcresi 2 saat; optimum maya inokulumu 0.1%, optimum fermantasyon s\u0131cakl\u0131\u011f\u0131 25-28 \u2103, optimum fermantasyon s\u00fcresi 7-8d idi ve mor tatl\u0131 patates \u015farab\u0131n\u0131n anti-oksitleme \u00f6zelli\u011finde son derece g\u00fc\u00e7l\u00fc oldu\u011fu bulundu.<\/p>\n Mor tatl\u0131 patates \u015farab\u0131n\u0131n NO2- \u00fczerindeki temizleme oran\u0131 99.96% kadar y\u00fcksekti. Maksimum temizleme oran\u0131, DPPH serbest radikallerini temizlemek i\u00e7in konsantrasyon 10 kat seyreltildi\u011finde \u00e7ok k\u00fc\u00e7\u00fck bir dozajla elde edilmi\u015ftir. Bu nedenle, her g\u00fcn orta miktarda mor tatl\u0131 patates \u015farab\u0131 i\u00e7mek, v\u00fccuttaki serbest radikalleri ve NO2-'yi etkili bir \u015fekilde ortadan kald\u0131rabilir, bu da antioksidan ve ya\u015flanma kar\u015f\u0131t\u0131 iyi bir rol oynayabilir.<\/p>\n Ray RC taraf\u0131ndan \u00fcretilen mor tatl\u0131 patates \u015farab\u0131 0.5509mg\/mL antosiyanin i\u00e7erir, \u00e7\u00fcnk\u00fc mor tatl\u0131 patates \u015farab\u0131 hala hammadde mor tatl\u0131 patatesin aktif bile\u015fenlerini korur, bu nedenle \u015farab\u0131 \u00e7e\u015fitli sa\u011fl\u0131k i\u015flevleri a\u00e7\u0131s\u0131ndan zengindir.<\/p>\n Mor patates s\u00fct\u00fcn\u00fcn i\u015flenmesi<\/strong><\/p>\n Mor tatl\u0131 patates s\u00fct\u00fc besleyicidir ve insan sa\u011fl\u0131\u011f\u0131 i\u00e7in faydal\u0131d\u0131r. Zheng Qing ve arkada\u015flar\u0131, mor tatl\u0131 patates yo\u011furdunu en iyi hammadde oran\u0131yla yapmak i\u00e7in: mor tatl\u0131 patates posas\u0131 3%, s\u00fct tozu dozaj\u0131 13%, \u015feker 7.5%, a\u015f\u0131lama miktar\u0131 4%. \u00dcr\u00fcn, tatl\u0131 ve ek\u015fi i\u00e7in uygun benzersiz bir tada sahiptir ve bir t\u00fcr ye\u015fil g\u0131da olan herhangi bir koruyucu, renklendirici, tatland\u0131r\u0131c\u0131 ve di\u011fer kimyasal bile\u015fikler i\u00e7ermez.Zhang D M ve arkada\u015flar\u0131, mor tatl\u0131 patates s\u00fct\u00fc yapmak i\u00e7in ana hammadde olarak mor tatl\u0131 patates ve s\u00fct kulland\u0131lar.<\/p>\n Sonu\u00e7lar, \u00fcr\u00fcn\u00fcn 80% s\u00fct, 6% mor tatl\u0131 patates, 5% \u015feker ve 0.22% bile\u015fik stabilizat\u00f6r i\u00e7erdi\u011fini g\u00f6stermi\u015ftir. Bu mor tatl\u0131 patates s\u00fct\u00fc p\u00fcr\u00fczs\u00fcz bir tada ve \u00e7ok y\u00fcksek stabiliteye sahiptir.<\/p>\n Mor tatl\u0131 patates b\u00fct\u00fcn tozunun i\u015flenmesi<\/strong><\/p>\n Liu Yang ve arkada\u015flar\u0131 hammadde olarak taze mor patates kullanm\u0131\u015f ve \u015fi\u015firme ve kurutma y\u00f6ntemiyle mor patatesin ham b\u00fct\u00fcn tozunun haz\u0131rlanmas\u0131n\u0131 optimize etmi\u015ftir. Sonu\u00e7lar \u015funu g\u00f6stermektedir: \u015fi\u015firme s\u0131cakl\u0131\u011f\u0131 80 \u2103, pompalama s\u0131cakl\u0131\u011f\u0131 69 \u2103, 5 dakikal\u0131k durgunluk s\u00fcresi, parlak renk ko\u015fullar\u0131 alt\u0131nda \u00fcretilen mor patates ham b\u00fct\u00fcn tozu ve orijinal biyoaktif maddelerin ve mor patateslerin t\u00fcm besin maddelerinin daha y\u00fcksek derecede tutulmas\u0131, ince tad\u0131, sindirimi ve emilmesi kolay, iyi bir g\u0131da hammaddesi veya do\u011fal g\u0131da katk\u0131 maddesi olarak kullan\u0131labilir, g\u0131da end\u00fcstrisinde geni\u015f bir kullan\u0131m alan\u0131na sahiptir.<\/p>","protected":false},"excerpt":{"rendered":" S\u0131radan tatl\u0131 patateslerle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, mor tatl\u0131 patatesler antosiyanin benzeri pigmentler, polisakkaritler, \u00e7\u00f6z\u00fcn\u00fcr proteinler, vitaminler, mineral elementler ve di\u011fer bir\u00e7ok besin a\u00e7\u0131s\u0131ndan zengindir. S\u0131radan tatl\u0131 patateslerin i\u015flevlerine ek olarak benzersiz fizyolojik etkilere sahiptir ve bu nedenle \u00f6nemli bir g\u0131da bile\u015fenidir. \u0130nsanlar\u0131n t\u00fcketim konseptlerinin giderek de\u011fi\u015fti\u011fi ger\u00e7e\u011fi ile birle\u015fti\u011finde [...]<\/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