{"id":6281,"date":"2024-08-06T09:04:54","date_gmt":"2024-08-06T09:04:54","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6281"},"modified":"2024-08-06T09:04:54","modified_gmt":"2024-08-06T09:04:54","slug":"health-jelly-research","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/saglik-jole-arastirmasi\/","title":{"rendered":"Sa\u011fl\u0131k j\u00f6lesi ara\u015ft\u0131rmalar\u0131n\u0131n mevcut durumu ve g\u00f6r\u00fcn\u00fcm\u00fc nedir?"},"content":{"rendered":"

Genellikle meyve j\u00f6lesi olarak bilinen ve j\u00f6le olarak da bilinen j\u00f6le, jel ajan\u0131 art\u0131 su, \u015feker, meyve ve sebze suyu veya meyve posas\u0131 ve di\u011fer hammaddeler ile \u00e7\u00f6z\u00fcnme, kar\u0131\u015ft\u0131rma, doldurma, sterilizasyon, so\u011futma ve di\u011fer i\u015flemler yoluyla j\u00f6le yar\u0131 kat\u0131 sa\u011fl\u0131k g\u0131das\u0131.<\/p>\n

J\u00f6le kristal g\u00f6r\u00fcn\u00fcm\u00fc, parlak rengi, yumu\u015fak ve p\u00fcr\u00fczs\u00fcz tad\u0131, tatl\u0131 ama ya\u011fl\u0131 de\u011fil, \u00e7ocuklar ve bayan arkada\u015flar taraf\u0131ndan sevilir. J\u00f6le, ev seyahatleri i\u00e7in yayg\u0131n olarak tercih edilen bir e\u011flence ve uygun yiyecek haline gelmi\u015ftir.<\/p>\n

2015 y\u0131l\u0131nda \u00c7in'in j\u00f6le end\u00fcstrisinin b\u00fcy\u00fckl\u00fc\u011f\u00fc 20 milyar yuan\u0131 a\u015ft\u0131 ve Japonya'y\u0131 ge\u00e7erek d\u00fcnyan\u0131n en b\u00fcy\u00fck j\u00f6le \u00fcreticisi ve t\u00fcketici pazar\u0131 haline geldi.<\/p>\n

\u015eu anda, piyasada a\u015fa\u011f\u0131dakilere ayr\u0131labilecek daha fazla sa\u011fl\u0131k j\u00f6lesi t\u00fcr\u00fc bulunmaktad\u0131r jel sa\u011fl\u0131k j\u00f6leleri ve emme sa\u011fl\u0131k j\u00f6leleri<\/strong> Organizasyon \u015fekline g\u00f6re; \u00fcretim hammaddeleri a\u00e7\u0131s\u0131ndan meyveler, sebzeler, \u00c7in bitkileri, \u00e7aylar vb. vard\u0131r. Sa\u011fl\u0131k j\u00f6lesi, j\u00f6lenin hem tazeli\u011fine hem de hassasiyetine sahiptir, ayn\u0131 zamanda meyve ve sebzeler, \u00c7in bitkileri ve besinsel sa\u011fl\u0131k i\u015flevlerinin di\u011fer maddeleri ile daha az yapay renk, tatland\u0131r\u0131c\u0131 ve di\u011fer g\u0131da katk\u0131 maddeleri eklerken veya hi\u00e7 eklemezken, tatl\u0131l\u0131k uygundur, hassas tat, geni\u015f bir pazar beklentisine sahiptir.<\/p>\n

Sa\u011fl\u0131k j\u00f6lesi \u00fcretiminde en \u00f6nemli hammadde jel ajan\u0131d\u0131r, yayg\u0131n olarak kullan\u0131lan jel ajan\u0131 konjak sak\u0131z\u0131, ksantan sak\u0131z\u0131, karragenan, agar, vb.<\/strong>., tek bir jel maddesi ve bile\u015fik jel maddesi ekleyin, bile\u015fik jel maddesi bile\u015fik iki jel ve bile\u015fik \u00fc\u00e7 jel vb.<\/p>\n

Genellikle, jel ajan\u0131n\u0131n birle\u015ftirilmesiyle haz\u0131rlanan sa\u011fl\u0131kl\u0131 j\u00f6lenin kalitesi kat\u0131la\u015fma, elastikiyet ve tokluk a\u00e7\u0131s\u0131ndan tek jel ajan\u0131ndan daha iyidir ve jel tipi, oran\u0131 ve bile\u015fik jel ajan\u0131n\u0131n ilave miktar\u0131 sa\u011fl\u0131kl\u0131 j\u00f6lenin kalitesi \u00fczerinde b\u00fcy\u00fck bir etkiye sahiptir. Bu makale, sa\u011fl\u0131kl\u0131 j\u00f6le \u00fcretiminin jel ajan\u0131n\u0131 ve \u00fcretim s\u00fcrecini g\u00f6zden ge\u00e7irmekte ve sa\u011fl\u0131kl\u0131 j\u00f6lelerin end\u00fcstriyel geli\u015fimi i\u00e7in referans sa\u011flamak \u00fczere sebze ve meyve sa\u011fl\u0131kl\u0131 j\u00f6lelerinin mevcut ara\u015ft\u0131rma durumunu tan\u0131tmaktad\u0131r.<\/p>\n

Sa\u011fl\u0131k bak\u0131m j\u00f6leleri<\/strong><\/p>\n

Tek jel ajan\u0131 ve bile\u015fik jel ajan\u0131<\/strong><\/p>\n

Jelatin, sa\u011fl\u0131kl\u0131 j\u00f6leler yapmak i\u00e7in \u00f6nemli bir hammaddedir ve konjak unu, ksantan sak\u0131z\u0131, karragenan, agar, demirhindi sak\u0131z\u0131 vb. gibi do\u011fal polisakkarit sak\u0131zlar\u0131 genellikle temel jelatin olarak kullan\u0131l\u0131r.<\/p>\n

Konjac unu, ksantan sak\u0131z\u0131 ve di\u011fer do\u011fal polisakkarit sak\u0131z\u0131, gastrointestinal peristalsisin te\u015fviki, kan \u015fekerinin d\u00fczenlenmesi, ya\u011f, kolesterol ve safra asitlerinin adsorpsiyonu, kardiyovask\u00fcler hastal\u0131klar\u0131n \u00f6nlenmesi ve di\u011fer etkileri ile diyet lifi a\u00e7\u0131s\u0131ndan zengindir.<\/p>\n

Karragenan oligosakkaritleri elde etmek i\u00e7in oksidatif bozunma ve asit bozunmas\u0131nda karragenan, DPPH serbest radikal temizlemenin yan\u0131 s\u0131ra indirgeme yetene\u011fi, gecikmi\u015f ya\u015flanma ve antioksidan rol\u00fc ile \u00e7ok g\u00fc\u00e7l\u00fcd\u00fcr.<\/p>\n

Genellikle sa\u011fl\u0131k jeli \u00fcretiminde konjak unu, karragenan, ksantan sak\u0131z\u0131 veya agar vb. kullan\u0131l\u0131r. \u0130ki veya \u00fc\u00e7 jel halinde bile\u015fik, jel tipleri, oranlar\u0131 ve katk\u0131 miktarlar\u0131 ile farkl\u0131 \u00f6zelliklerde jeller olu\u015fturulur.<\/p>\n

Jel ajan\u0131n temel gereksinimleri \u00fczerine sa\u011fl\u0131k bak\u0131m j\u00f6lesi \u00fcretimi, uygun sertlik ve elastikiyet ve iyi su tutma, sa\u011fl\u0131k bak\u0131m j\u00f6lesinin kalitesi \u00fczerinde tek bir jel ajan\u0131n p\u00fcr\u00fczs\u00fcz tad\u0131 ile jel so\u011futulduktan sonra \u00fcretilebilen bir jelle\u015ftirici ajand\u0131r ve etkisi Tablo 1'de g\u00f6sterilmi\u015ftir.
\n\"\"<\/p>\n

Tablo 1'den de g\u00f6r\u00fclebilece\u011fi gibi, tek bir jelle\u015ftirici madde jelle\u015fme, elastik tokluk, homojenlik, \u015feffafl\u0131k, doku ve organizasyon durumu a\u00e7\u0131s\u0131ndan eksiktir.<\/p>\n

Tek bir jelle\u015ftirici madde kullan\u0131ld\u0131\u011f\u0131nda, karragenan \u00f6zel bir bal\u0131k aromas\u0131na, d\u00fc\u015f\u00fck jelle\u015fme konsantrasyonuna, iyi toklu\u011fa, y\u00fcksek \u015feffafl\u0131\u011fa sahiptir; sodyum aljinat y\u00fcksek \u015feffafl\u0131\u011fa sahiptir, ancak j\u00f6lenin toklu\u011fu yetersizdir; agar p\u0131ht\u0131la\u015fmas\u0131 h\u0131zl\u0131d\u0131r, doku homojendir, ancak j\u00f6le p\u00fcr\u00fczl\u00fc bir dokuya sahiptir, yeterince p\u00fcr\u00fczs\u00fcz de\u011fildir, \u00e7i\u011fnenebilirlikten yoksundur, esneklik, tokluk zay\u0131ft\u0131r. Jelle\u015ftirici ajan olarak pektin, kat\u0131la\u015fma i\u00e7in gereken pH de\u011feri d\u00fc\u015f\u00fckt\u00fcr.<\/p>\n

Genel olarak, j\u00f6lenin jel g\u00fcc\u00fc jelle\u015ftirici madde dozaj\u0131n\u0131n artmas\u0131yla artm\u0131\u015ft\u0131r, ancak a\u015f\u0131r\u0131 dozaj j\u00f6leyi sert, esneklikten yoksun ve tad\u0131 k\u00f6t\u00fc hale getirecektir.<\/p>\n

Jelle\u015ftirici maddelerin birle\u015ftirilmesi, jeller aras\u0131ndaki sinerjik etkiyi art\u0131rabilir, b\u00f6ylece jelle\u015ftirici maddelerin performans\u0131 birbirini tamamlayabilir ve b\u00f6ylece daha iyi performansa sahip \u00fcr\u00fcnler elde edilebilir. Jelle\u015ftirici maddelerin bile\u015fiminin j\u00f6le kalitesi \u00fczerindeki etkileri Tablo 2 ve Tablo 3'te g\u00f6sterilmektedir.<\/p>\n

\"\"\"\"<\/p>\n

Jelle\u015ftirici maddelerin t\u00fcrleri, oranlar\u0131 ve katk\u0131 miktarlar\u0131, sa\u011fl\u0131kl\u0131 j\u00f6lelerin kalitesi \u00fczerinde b\u00fcy\u00fck bir etkiye sahiptir. Liu Junhong ve arkada\u015flar\u0131 j\u00f6le jelle\u015ftiricisi i\u00e7in en uygun kalite oran\u0131n\u0131 konjak unu: ksantan sak\u0131z\u0131: karragenan = 2:3:1 (k\u00fctle oran\u0131) olarak belirlemi\u015ftir. P\u0131ht\u0131la\u015ft\u0131r\u0131c\u0131 miktar\u0131 1.0 % oldu\u011funda, j\u00f6le \u00fcr\u00fcn\u00fc en y\u00fcksek duyusal puana sahip olmu\u015ftur. P\u0131ht\u0131la\u015ft\u0131r\u0131c\u0131 miktar\u0131 1.0 % oldu\u011funda, g\u00f6r\u00fcn\u00fcm daha iyiydi, ancak kat\u0131la\u015fma \u00e7ok h\u0131zl\u0131yd\u0131 ve bu da j\u00f6lenin doku durumunun zay\u0131f olmas\u0131na neden oldu.<\/p>\n

Zhang Yan, Hynobius serpentis \u00fcz\u00fcm sa\u011fl\u0131k j\u00f6lesi haz\u0131rlamak i\u00e7in jelatinle\u015ftirici bir ajan olarak jelatin kulland\u0131, \u00fcr\u00fcn dokusu tek tip, iyi \u015feffafl\u0131k, gevrek ve sert, ancak p\u0131ht\u0131la\u015fma h\u0131z\u0131 yava\u015f, eklenecek jelatin miktar\u0131 b\u00fcy\u00fck, aksi takdirde delaminasyon fenomeni \u00fcretmek kolayd\u0131r. Ve 5:1 oran\u0131nda jelatin ve agar kullan\u0131m\u0131, j\u00f6le jelinin sa\u011fl\u0131\u011f\u0131n\u0131 art\u0131rd\u0131 ve p\u00fcr\u00fczs\u00fcz, j\u00f6le daha dolu, \u015feffaf \u00fcretildi.<\/p>\n

Sa\u011fl\u0131kl\u0131 j\u00f6le \u00fcretim s\u00fcreci ve temel teknolojiler<\/strong><\/p>\n

Hammaddeler \u00e7o\u011funlukla k\u00fcflenmeden, b\u00f6cek korozyonu olmadan, donma veya meyve, sebze vb. mekanik hasar olmadan taze olarak se\u00e7ilir, meyve ve sebze suyuna haz\u0131rlan\u0131r, her \u015feyden \u00f6nce jel \u00e7\u00f6zeltisi ve iyice kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f meyve ve sebze suyu ile i\u015flenir ve daha sonra i\u015fleme g\u00f6re uygun bal, sitrik asit ve di\u011fer tatland\u0131r\u0131c\u0131 maddelere eklenmesi gerekir ve bazen potasyum sorbat gibi koruyuculara eklenmesi gerekir. Meyve ve sebze suyu, jelle\u015ftirici, tatland\u0131r\u0131c\u0131 ve asitlendirici j\u00f6lenin kalitesini etkileyen ana fakt\u00f6rlerdir<\/strong>.<\/p>\n

(1) tatland\u0131r\u0131c\u0131lar genellikle meyve ve sebze sular\u0131n\u0131n kendi tatl\u0131l\u0131klar\u0131nda kullan\u0131l\u0131r veya beyaz \u015feker, esmer \u015feker, bal vb. eklenir. \u00dcr\u00fcn\u00fcn sa\u011fl\u0131k bak\u0131m\u0131n\u0131 geli\u015ftirmek i\u00e7in, d\u00fc\u015f\u00fck enerji, anti-\u00e7\u00fcr\u00fckler, sorbitol, maltitol, izomalt oligosakkaritlerin gastrointestinal fonksiyonlar\u0131n\u0131 tatland\u0131r\u0131c\u0131 olarak iyile\u015ftirmek, \u00fcr\u00fcn tatl\u0131l\u0131\u011f\u0131n\u0131 uzun s\u00fcre elde etmek ve iyi sa\u011fl\u0131k bak\u0131m fonksiyonlar\u0131na sahip olmak i\u00e7in de kullan\u0131labilir.<\/p>\n

(2) Sitrik asit esas olarak \u00fcr\u00fcne ek\u015fi tat vermek, \u00fcr\u00fcn\u00fcn lezzetini ayarlamak ve pH de\u011ferini d\u00fc\u015f\u00fcrmek, bakterilerin b\u00fcy\u00fcmesini engellemek i\u00e7in kullan\u0131l\u0131r ve dozaj\u0131 jelatinin tad\u0131 ve stabilitesi \u00fczerinde daha b\u00fcy\u00fck bir etkiye sahiptir, dozaj uygun rol\u00fcn\u00fc oynamak i\u00e7in \u00e7ok d\u00fc\u015f\u00fckt\u00fcr, dozaj \u00e7ok y\u00fcksektir, jel maddesi hidrolize u\u011frar ve bu da jel \u00f6zelliklerini etkiler. Sitrik asit ilk \u00f6nce az miktarda su ile \u00e7\u00f6z\u00fcl\u00fcr, \u00e7\u00fcnk\u00fc \u015feker jeli pH de\u011ferini d\u00fc\u015f\u00fcr\u00fcr, jelin kal\u0131planmas\u0131n\u0131 etkiler, bu nedenle h\u0131z\u0131 ve \u0131s\u0131tma s\u00fcresini kontrol etmek i\u00e7in eklenmeli, yerel asitli\u011fin \u00e7ok y\u00fcksek olmas\u0131n\u0131 \u00f6nlemek i\u00e7in e\u015fit \u015fekilde kar\u0131\u015ft\u0131r\u0131lmal\u0131d\u0131r.<\/p>\n

(3) Testte kullan\u0131lan jelle\u015ftirici madde genellikle bir bile\u015fik jeldir, jel pi\u015firme i\u015fleminin \u00e7\u00f6z\u00fclmesi yanmay\u0131 \u00f6nlemek i\u00e7in s\u00fcrekli kar\u0131\u015ft\u0131r\u0131lmal\u0131 ve safs\u0131zl\u0131klar\u0131 ve jel partik\u00fcllerinin varl\u0131\u011f\u0131n\u0131 gidermek i\u00e7in s\u0131cakken filtrelenmelidir.<\/p>\n

\"\"<\/p>\n

Sa\u011fl\u0131k j\u00f6lelerinin i\u015flenmesinde mevcut durum<\/strong><\/p>\n

3.1 Sebze J\u00f6lesi<\/strong>
\nSebze sa\u011fl\u0131k j\u00f6lesi \u015fu anda bir s\u0131n\u0131ftaki en fazla say\u0131da sa\u011fl\u0131k j\u00f6lesidir, ana malzemeler zencefil, Buda'n\u0131n el kavunu, ac\u0131 kavun, bamya, enoki mantar\u0131, yosun, yer elmas\u0131, zencefil, mor tatl\u0131 patates, havu\u00e7 ve di\u011fer sebzelerdir, bir dizi sa\u011fl\u0131k bak\u0131m sebze j\u00f6lesinin geli\u015ftirilmesi.<\/p>\n

Yu Xiaoling ve di\u011ferleri, mor tatl\u0131 patates sa\u011fl\u0131k j\u00f6lesinin y\u00fcksek besin de\u011feri ile a\u00e7\u0131k k\u0131rm\u0131z\u0131, g\u00fczel g\u00f6r\u00fcn\u00fcm \u00fcretmek i\u00e7in hammadde olarak mor tatl\u0131 patates kulland\u0131lar. Ana hammadde olarak Jia Juan havu\u00e7 suyu, karragenan, sodyum karboksimetilsel\u00fcloz ve agar, havu\u00e7 ve bal aromal\u0131, p\u00fcr\u00fczs\u00fcz doku, renk ve parlakl\u0131k homojenli\u011fi, orta derecede tatl\u0131 ve ek\u015fi havu\u00e7 ve bal besleyici sa\u011fl\u0131k j\u00f6lesi ile bile\u015fik tutkal\u0131n haz\u0131rlanmas\u0131 i\u00e7in.<\/p>\n

Sebze sa\u011fl\u0131k j\u00f6lesi havu\u00e7, ac\u0131 kavun, bamya ve karoten i\u00e7indeki di\u011fer sebzeler, ac\u0131 kavun glikozitleri - 5 - hidroksitriptofan, \u00e7e\u015fitli amino asitler, vitaminler ve mineraller ve di\u011fer besinler insan v\u00fccudu taraf\u0131ndan daha iyi emilecek ve kullan\u0131lacak, j\u00f6leye \u00f6zel bir lezzet ve zengin besin de\u011feri verecek, sadece j\u00f6lenin derecesini iyile\u015ftirmek i\u00e7in de\u011fil, ayn\u0131 zamanda sa\u011fl\u0131k terap\u00f6tik bir etkiye sahiptir.<\/p>\n

3.2 Meyve sa\u011fl\u0131k j\u00f6lesi<\/strong>
\n\u015eu anda, meyve sa\u011fl\u0131k j\u00f6lesinin \u00fcretim \u00f6l\u00e7e\u011fi sadece sebze sa\u011fl\u0131k j\u00f6lesinden sonra ikinci s\u0131radad\u0131r, yayg\u0131n olarak kullan\u0131lan meyve hammaddeleri kivi, papaya, \u00e7ilek, k\u0131z\u0131lc\u0131k, dut, kar lotus meyvesi, \u00fcz\u00fcm, guava ve benzerleridir, buharlama, meyve suyu, filtrasyon, Saf renk ve parlakl\u0131k, ho\u015f kokulu lezzet, hassas tat, esneklik ve tokluk, tatl\u0131 ve ek\u015fi, lezzetli meyve sa\u011fl\u0131k j\u00f6lelerine d\u00f6n\u00fc\u015ft\u00fcrmek i\u00e7in bile\u015fim ayarlama, konsantrasyon, k\u00f6p\u00fck giderme, kutulama, m\u00fch\u00fcrleme, sterilize etme, so\u011futma ve di\u011fer teknolojik i\u015flemler. Saf renk, taze lezzet, hassas tat, esneklik ve tokluk, tatl\u0131 ve ek\u015fidir ve belirli besin de\u011ferine ve sa\u011fl\u0131k bak\u0131m de\u011ferine sahiptir.<\/p>\n

\u015eu anda, \u00c7in'in meyve ekim \u00f6l\u00e7e\u011fi, teknolojisi ve \u00fcretimi b\u00fcy\u00fck \u00f6l\u00e7\u00fcde geli\u015ftirildi, meyve beslenmesi zengin, ancak meyve k\u00f6kenli konsantrasyon, depolama ve koruma teknolojisi m\u00fckemmel de\u011fil, taze meyve birikimi ve \u00e7\u00fcr\u00fcme ve di\u011fer kusurlar meyve sat\u0131\u015flar\u0131n\u0131 k\u0131s\u0131tl\u0131yor, meyvelerin geli\u015ftirilmesi ve kullan\u0131lmas\u0131 i\u00e7in meyve sa\u011fl\u0131\u011f\u0131 bak\u0131m j\u00f6lesinin geli\u015ftirilmesi yeni yollar a\u00e7mak i\u00e7in.<\/p>\n

Tian Long ve arkada\u015flar\u0131 ana hammadde olarak kiviyi alm\u0131\u015f ve hassas dokulu, uygun ek\u015filik ve tatl\u0131l\u0131\u011fa sahip, suda \u00e7\u00f6z\u00fcnen polisakkaritler a\u00e7\u0131s\u0131ndan zengin, y\u00fcksek lifli ve d\u00fc\u015f\u00fck kalorili enerjiye sahip beslenme ve sa\u011fl\u0131k bak\u0131m ama\u00e7l\u0131 kivi j\u00f6lesi geli\u015ftirmek i\u00e7in ortogonal test kullanm\u0131\u015ft\u0131r. Hammadde olarak sirke, kivi ve elma kullanan Xu Qingping, tek tip renge, iyi doku durumuna ve tatl\u0131 ve ek\u015fi tada sahip bir sirke j\u00f6lesi geli\u015ftirdi.<\/p>\n

3.3 Bitkisel sa\u011fl\u0131k j\u00f6lesi<\/strong>
\n\u00c7in bitkileri \u00c7in'in geleneksel ila\u00e7lar\u0131d\u0131r ve g\u0131da end\u00fcstrisinde \u00c7in bitkilerinin de\u011ferli kaynaklar\u0131n\u0131 kullanarak \u00e7e\u015fitli sa\u011fl\u0131kl\u0131 g\u0131da \u00fcr\u00fcnleri geli\u015ftirmek i\u00e7in b\u00fcy\u00fck bir potansiyel bulunmaktad\u0131r.<\/p>\n

\u0130\u00e7indekiler s\u00f6z konusu oldu\u011funda, bitkilerin dozaj\u0131 \u00fcr\u00fcn\u00fcn tad\u0131 ve rengi \u00fczerinde en b\u00fcy\u00fck etkiye sahiptir. \u00c7in bitkilerinin oran\u0131 \u00e7ok b\u00fcy\u00fckse, ac\u0131 tat a\u011f\u0131rd\u0131r, tad\u0131 zay\u0131ft\u0131r ve t\u00fcketicilerin kabul etmesi zordur; oran \u00e7ok k\u00fc\u00e7\u00fckse, \u00c7in bitkilerinin sa\u011fl\u0131k de\u011feri kaybolur.<\/p>\n

\u015eu anda, \u00c7in bitkisel sa\u011fl\u0131k bak\u0131m j\u00f6lesinin haz\u0131rlanmas\u0131nda esas olarak \u00c7in tar\u00e7\u0131n\u0131 tohumu sa\u011fl\u0131k bak\u0131m j\u00f6lesi, han\u0131meli sa\u011fl\u0131k bak\u0131m j\u00f6lesi, kuru lotus otu sa\u011fl\u0131k bak\u0131m j\u00f6lesi, krizantem sa\u011fl\u0131k bak\u0131m j\u00f6lesi, poria sa\u011fl\u0131k bak\u0131m j\u00f6lesi, cordyceps sa\u011fl\u0131k bak\u0131m j\u00f6lesi, vb. bulunmaktad\u0131r, \u00c7in bitkilerinin sa\u011fl\u0131k bak\u0131m j\u00f6lesinin haz\u0131rlanmas\u0131 besin de\u011ferine sahiptir ve \u00c7in bitkilerinin sa\u011fl\u0131k bak\u0131m de\u011ferini oynayabilir.<\/p>\n

3.4 \u00c7ay sa\u011fl\u0131k bak\u0131m\u0131 j\u00f6lesi<\/strong>
\n\u015eu anda sa\u011fl\u0131k j\u00f6lesi \u00fcretiminde a\u011f\u0131rl\u0131kl\u0131 olarak oolong \u00e7ay\u0131 ve ye\u015fil \u00e7ay\u0131n yan\u0131 s\u0131ra karabu\u011fday \u00e7ay\u0131 kullan\u0131lmaktad\u0131r. Sa\u011fl\u0131k j\u00f6lesinin haz\u0131rlanmas\u0131nda kullan\u0131lan Oolong \u00e7ay\u0131, esas olarak g\u00fc\u00e7l\u00fc antioksidan ve biyolojik aktiviteye sahip polifenolik bile\u015fikler i\u00e7eren yar\u0131 fermente \u00e7ay Tieguanyin'dir, v\u00fccuttaki serbest radikalleri giderebilir, ayn\u0131 zamanda antioksidan koruyucular i\u00e7in j\u00f6lede VC yerine de kullan\u0131labilir.<\/p>\n

Ma Tengfei ve ark. mor patates - konjac - oolong \u00e7ay\u0131 kompozit sa\u011fl\u0131k j\u00f6lesinin haz\u0131rlanmas\u0131 Demir Merhamet Tanr\u0131\u00e7as\u0131'na eklendi\u011finde, \u00e7ay aromas\u0131 i\u00e7eren ve \u00e7ay polifenollerinin antioksidan kapasitesini koruyan selenyum a\u00e7\u0131s\u0131ndan zengin ve antosiyanin a\u00e7\u0131s\u0131ndan zengin bir kompozit sa\u011fl\u0131k j\u00f6lesi geli\u015ftirdi.<\/p>\n

Ye\u015fil \u00e7ay \u00e7e\u015fitli vitaminler, amino asitler, proteinler, lipitler ve mineraller ve di\u011fer besinleri i\u00e7erir, susuzluk giderici, ya\u011fl\u0131 ferahlat\u0131c\u0131, sterilizasyon ve anti-inflamatuar, antihipertansif ve canl\u0131l\u0131k, di\u015f koruma ve di\u011fer sa\u011fl\u0131k fonksiyonlar\u0131na sahiptir. Shan Yuan Kai ve di\u011fer \u00e7am i\u011fneleri ve ye\u015fil \u00e7ay hammadde olarak, \u015feker ve bile\u015fik sak\u0131z mod\u00fclasyonu ekleyerek, benzersiz bir lezzet ve flavonoidler ve \u00e7ay polifenolleri beslenme, sa\u011fl\u0131k bak\u0131m\u0131, p\u00fcr\u00fczs\u00fcz tat, renk ve parlakl\u0131k homojenli\u011fi ile \u00e7am i\u011fneleri ve ye\u015fil \u00e7ay \u00fcretimi, orta derecede tatl\u0131 ve ek\u015fi yeni besinsel sa\u011fl\u0131k j\u00f6lesi, \u00e7am i\u011fneleri ve ye\u015fil \u00e7ay derin i\u015fleme yeni bir yol sa\u011flar, pazar\u0131n geni\u015f beklentileri vard\u0131r.<\/p>\n

Jia Juan ve di\u011fer limon \u00e7ay\u0131 sa\u011fl\u0131k j\u00f6lesi preparatlar\u0131, limon kokusu ve \u00e7ay\u0131n e\u015fsiz aromas\u0131, do\u011fal \u00e7ay polifenolleri ve kafein bak\u0131m\u0131ndan zengin ve \u00e7ay\u0131n di\u011fer etkili bile\u015fenleri ile ana hammadde olarak \u00e7ay \u00f6z\u00fc, limon ve kompozit sak\u0131z tozu, limon \u00e7ay\u0131 sa\u011fl\u0131k j\u00f6lesinin hem beslenme hem de sa\u011fl\u0131k bak\u0131m\u0131 etkinli\u011fi.<\/p>\n

\u00c7ay ekstraksiyon s\u0131cakl\u0131\u011f\u0131, ekstraksiyon s\u00fcresi ve ekstraksiyon \u00e7\u00f6zeltisi ilavesi, sa\u011fl\u0131kl\u0131 j\u00f6lenin rengi, aromas\u0131, tad\u0131 ve g\u00f6vdesi \u00fczerinde b\u00fcy\u00fck bir etkiye sahiptir.<\/p>\n

3.5 Yap\u0131\u015fkan Pirin\u00e7 Alkoll\u00fc Sa\u011fl\u0131k J\u00f6lesi<\/strong>
\n\u015eu anda, tatl\u0131 \u015farap besleyici sa\u011fl\u0131k j\u00f6lesi, ard\u0131\u00e7 tatl\u0131 \u015farap besleyici sa\u011fl\u0131k j\u00f6lesi, siyah fasulye tatl\u0131 \u015farap besleyici sa\u011fl\u0131k j\u00f6lesi, tatl\u0131 \u015farap kullanarak yap\u0131\u015fkan pirin\u00e7 tatl\u0131 \u015farap gibi bir sa\u011fl\u0131k j\u00f6lesi s\u0131n\u0131f\u0131 vard\u0131r. Zong Liuxiang, vb. hammadde olarak Cortex Eucommia, yumurta ve yard\u0131mc\u0131 malzemelerle orta ya\u015fl\u0131 ve ya\u015fl\u0131 alt sa\u011fl\u0131kl\u0131 insanlar\u0131n koruyucu eklemeden y\u00fcksek besin de\u011feri, benzersiz lezzet, iyi organoleptik \u00f6zelliklere sahip Cortex Eucommia Tatl\u0131 \u015earap Besleyici Sa\u011fl\u0131k J\u00f6lesi yemeleri i\u00e7in uygun bir \u00fcr\u00fcn geli\u015ftirmi\u015ftir.<\/p>\n

3.6 Di\u011fer sa\u011fl\u0131k hizmeti t\u00fcrleri j\u00f6le<\/strong>
\n\u015eu anda, kabak yo\u011furdu, kivi \/ elma aromal\u0131 sirke j\u00f6lesi, spirulina, bu\u011fday fideleri ve karasinek larvalar\u0131n\u0131n biyolojik aktivitesi ve i\u015fleme \u00f6zellikleri, zengin beslenme ve \u00e7e\u015fitli sa\u011fl\u0131k i\u015flevlerine sahip sa\u011fl\u0131k j\u00f6lelerinin geli\u015ftirilmesi de vard\u0131r.<\/p>\n

Sa\u011fl\u0131k j\u00f6lelerinin mevcut sorunlar\u0131 ve geli\u015fim y\u00f6n\u00fc<\/strong><\/p>\n

Sorunlar ve geli\u015fim y\u00f6n\u00fc<\/strong><\/p>\n

\u015eu anda piyasadaki j\u00f6le \u00fcr\u00fcnlerinin \u00e7o\u011fu, esas olarak jelatin, tatland\u0131r\u0131c\u0131, aroma ve renk vb. maddelerden olu\u015fan y\u00fcksek \u015feker ve asit i\u00e7eren geleneksel j\u00f6leye aittir. Baz\u0131 j\u00f6lelere, parlak renk ve uzun raf \u00f6mr\u00fc elde etmek amac\u0131yla, besin de\u011feri d\u00fc\u015f\u00fck olan ve t\u00fcketicilerin sa\u011fl\u0131\u011f\u0131n\u0131 olumsuz y\u00f6nde etkileyen a\u015f\u0131r\u0131 sentetik renk ve koruyucu madde eklenmektedir.<\/p>\n

Bu nedenle, j\u00f6le sa\u011fl\u0131k hizmetlerinin geli\u015ftirilmesi a\u015fa\u011f\u0131daki a\u00e7\u0131lardan ele al\u0131nabilir:<\/strong><\/p>\n

(1) \u015eekersiz sa\u011fl\u0131kl\u0131 j\u00f6lenin ara\u015ft\u0131r\u0131lmas\u0131 ve geli\u015ftirilmesi.<\/strong> B\u00fcy\u00fcme ve geli\u015fme d\u00f6neminde olan \u00e7ocuklar i\u00e7in, uzun s\u00fcreli tatl\u0131 t\u00fcketimi, v\u00fccut metabolizmas\u0131 \u00e7ok say\u0131da metabolik at\u0131k pir\u00fcvik asit, laktik asit vb. \u00fcretir, bu da \u00e7ocuklar\u0131n asidik ve vitamin eksikli\u011fine e\u011filimli olmas\u0131na neden olur, b\u00f6ylece \u00e7ocuklar\u0131n beyninin geli\u015fimini ve i\u015flevin s\u00fcrd\u00fcr\u00fclmesini etkiler.<\/p>\n

\u015eeker hastalar\u0131 i\u00e7in, t\u00fcketimden sonra \u015f\u00fcphesiz kan glikoz konsantrasyonunu art\u0131racak ve durumu k\u00f6t\u00fcle\u015ftirecektir. Bu nedenle, \u015fekersiz sa\u011fl\u0131k j\u00f6lelerinin geli\u015ftirilmesi veya s\u00fckroz ve glikozun yerine tatland\u0131r\u0131c\u0131 stevia, ksilitol vb. kullan\u0131lmas\u0131, \u00e7ok say\u0131da \u015feker metabolizmas\u0131n\u0131n v\u00fccuda verdi\u011fi zarar\u0131 etkili bir \u015fekilde azaltabilir.<\/p>\n

(2) Raf \u00f6mr\u00fcn\u00fc uzatmak i\u00e7in renk a\u00e7ma, kahverengile\u015fme, \u00e7atlama vb. olgular\u0131 \u00e7\u00f6z\u00fcn.<\/strong> J\u00f6ledeki meyvelerin \u00e7o\u011fu, \u00f6zellikle yaban mersini, \u00e7ilek, \u00fcz\u00fcm ve di\u011fer \u00e7e\u015fitlerin daha koyu rengi olmak \u00fczere, farkl\u0131 derecelerde renk de\u011fi\u015fikli\u011fi ve kahverengile\u015fme olgusuna sahiptir.<\/p>\n

Sa\u011fl\u0131k j\u00f6lelerinde renk de\u011fi\u015fimi ve kahverengile\u015fme sorununu \u00e7\u00f6zmek i\u00e7in \u00f6ncelikle i\u015fleme s\u00fcresi m\u00fcmk\u00fcn oldu\u011funca k\u0131salt\u0131lmal\u0131, kaplar\u0131n ve s\u0131zd\u0131rmazl\u0131k filmlerinin ge\u00e7irgenli\u011fini azaltmak ve oksidatif renk de\u011fi\u015fimini, kahverengile\u015fmeyi veya fisyonu azaltmak i\u00e7in kaplar ve s\u0131zd\u0131rmazl\u0131k filmleri y\u00fcksek bariyerli malzemelerden yap\u0131lmal\u0131d\u0131r. \u0130kinci olarak, renk bozulmas\u0131 ve kahverengile\u015fme sorunlar\u0131n\u0131 \u00f6nlemek i\u00e7in a\u00e7\u0131k renkli veya renksiz sa\u011fl\u0131k j\u00f6leleri yapmak i\u00e7in sentetik renklendirici yerine do\u011fal renklendirici kullan\u0131n.<\/p>\n

(3) Meyve ve sebzelerin kalitesi, jelle\u015ftirici, tatland\u0131r\u0131c\u0131 ve asitlendirici j\u00f6lenin kalitesini etkileyen ana fakt\u00f6rlerdir.<\/strong> \u0130lk hammaddelerin haz\u0131rlanmas\u0131 i\u00e7in hammadde olarak kullan\u0131labilecek sa\u011fl\u0131k j\u00f6lesi meyveleri, sebzeler, \u00e7ay, otlar vb. meyve suyuna k\u0131r\u0131lmal\u0131 veya hamur blo\u011fu haline getirilmeli ve jelatin \u00e7\u00f6zeltisi iyice kar\u0131\u015ft\u0131r\u0131lmal\u0131 ve daha sonra s\u00fckroz, glikoz, tatland\u0131r\u0131c\u0131lar, proteinler, bal, \u00e7ilek suyu vb. se\u00e7me i\u015flemine g\u00f6re. Bunlardan birini tatland\u0131r\u0131c\u0131 olarak se\u00e7in ve bazen renk korumas\u0131 ve asitlik i\u00e7in sitrik asit eklemeniz ve antiseptik i\u00e7in potasyum sorbat eklemeniz gerekir. Bu nedenle, meyve posas\u0131, meyve ve sebze suyu, jelle\u015ftirici, tatland\u0131r\u0131c\u0131 ve asitlendirici eklemek sa\u011fl\u0131k j\u00f6lesinin kalitesini etkileyen ana fakt\u00f6rlerin miktar\u0131 ve kalitesidir.<\/p>\n

(4) Sa\u011fl\u0131k j\u00f6lesinin gelecekteki ana ak\u0131m trendi: y\u00fcksek kaliteli, do\u011fal, fonksiyonel, sa\u011fl\u0131kl\u0131.<\/strong> \u00c7in'in k\u00f6kl\u00fc bir g\u0131da ve ila\u00e7 homolojisi gelene\u011fi vard\u0131r, g\u0131da hammadde kaynaklar\u0131 zengin ve \u00e7e\u015fitlidir, \u00c7in'in geleneksel \u00c7in t\u0131bb\u0131 teorisinin kullan\u0131m\u0131 meyve suyu, posa, meyve ve sebze sular\u0131, otlar ve hatta \u00e7ikolata eklenmesine rehberlik eder, yenilik\u00e7i, \u00fcst d\u00fczey sa\u011fl\u0131k j\u00f6lesi t\u00fcr\u00fc ortaya \u00e7\u0131kmaya devam ediyor, do\u011fal meyve ve sebze sular\u0131 ve hatta yap\u0131\u015fkan pirin\u00e7 \u015farab\u0131, yo\u011furt, \u00e7ay vb. ile desteklenen ihale dokusu, benzersiz bir tat, hafif veya renksiz do\u011fal pigmentasyon sa\u011fl\u0131k bak\u0131m j\u00f6lelerinin olu\u015fumu, t\u00fcketicinin sa\u011fl\u0131kl\u0131, besleyici, tad\u0131 \u00e7oklu ihtiya\u00e7lar\u0131na y\u00f6nelik talebini kar\u015f\u0131lamak i\u00e7in. T\u00fcketicilerin sa\u011fl\u0131k, beslenme ve lezzet i\u00e7in \u00e7oklu taleplerini kar\u015f\u0131lar. Bu nedenle, gelecekteki sa\u011fl\u0131k j\u00f6lesi ana ak\u0131m\u0131 y\u00fcksek kaliteli, do\u011fal, i\u015flevsel, sa\u011fl\u0131kl\u0131 y\u00f6ne y\u00f6nelmektedir.<\/p>","protected":false},"excerpt":{"rendered":"

The so-called jelly, commonly known as fruit jelly, also known as jelly, by the gel agent plus water, sugar, fruit and vegetable juice or fruit pulp and other raw materials, through the dissolution, blending, filling, sterilization, cooling and other processes from the jelly semi-solid health food. 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