{"id":7734,"date":"2024-08-08T10:33:23","date_gmt":"2024-08-08T10:33:23","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7734"},"modified":"2024-08-08T10:33:23","modified_gmt":"2024-08-08T10:33:23","slug":"konjac-flour-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/konjac-flour-2\/","title":{"rendered":"Konjac ununun bile\u015fik \u00f6zellikleri ve g\u0131dalardaki uygulamalar\u0131 nelerdir?"},"content":{"rendered":"

Karragenan ve konjak unu bile\u015fim performans\u0131<\/strong><\/p>\n

Konjac sak\u0131z\u0131n\u0131n ana kimyasal bile\u015fimi, glikoz ve mannozun molek\u00fcler oran\u0131n\u0131n yakla\u015f\u0131k 2: 3 oldu\u011fu glukomannand\u0131r, \u00e7\u00fcnk\u00fc asetil \u00fczerindeki 6. C'nin mannoz birimi, bu nedenle sulu \u00e7\u00f6zeltisi bir jel olu\u015fturamaz, ancak asetili \u00e7\u0131karmak i\u00e7in hidrolize edilmi\u015f seyreltik alkali \u00e7\u00f6zeltide jelin esnekli\u011finden sonra olu\u015fturulabilir.<\/p>\n

Konjac sak\u0131z\u0131 ve \u03ba-carrageenan, g\u0131da end\u00fcstrisinde jelle\u015ftirici ajan olarak yayg\u0131n \u015fekilde kullan\u0131lmaktad\u0131r, ancak birincisi jel olu\u015fturmak i\u00e7in 2%'den fazla konsantrasyonda, pH>9, yani g\u00fc\u00e7l\u00fc alkali ko\u015fullarda olmal\u0131d\u0131r. Dozaja ek olarak, alkali g\u0131dalara uygulanan genellikle tuzlu ve b\u00fcz\u00fcc\u00fc bir tada, k\u00f6t\u00fc tada, pop\u00fcler olmayan bir tada sahiptir; ikincisi, potasyum veya kalsiyum iyonlar\u0131n\u0131n varl\u0131\u011f\u0131nda, d\u00fc\u015f\u00fck konsantrasyon, y\u00fcksek \u015feffafl\u0131k vb. i\u00e7in gerekli jelin olu\u015fumu ile birlikte, ancak jel k\u0131r\u0131lganl\u0131\u011f\u0131, esnekli\u011fi ve s\u0131v\u0131la\u015ft\u0131rma fenomeninin b\u00fcz\u00fclmesi kolayd\u0131r. Bu kusurlar, b\u00fcy\u00fck \u00f6l\u00e7\u00fcde, ikisini g\u0131da end\u00fcstrisi uygulamalar\u0131nda bir jelle\u015ftirici ajan olarak etkiler.<\/p>\n

Uygun kompozit i\u00e7in karragenan ve konjak sak\u0131z\u0131, n\u00f6tr asidik ko\u015fullarda, \u0131s\u0131yla tersine \u00e7evrilebilir elastik bir jel olu\u015fturabilir ve olu\u015fan jel ayr\u0131ca daha az jelle\u015ftirici maddeye, y\u00fcksek jel mukavemetine, d\u00fc\u015f\u00fck \u00e7\u00f6kelme oran\u0131na ve di\u011fer \u00f6zelliklere ihtiya\u00e7 duyar. Konjac sak\u0131z\u0131 tamamen veya k\u0131smen ke\u00e7iboynuzu sak\u0131z\u0131n\u0131n yerini alabilir ve karragenan ve ke\u00e7iboynuzu sak\u0131z\u0131 kar\u0131\u015f\u0131m\u0131n\u0131n jel yap\u0131s\u0131n\u0131 elde edebilir.<\/p>\n

Sonu\u00e7 olarak, konjak sak\u0131z\u0131 ve \u03ba-karragenan g\u00fc\u00e7l\u00fc bir sinerjik etkiye sahiptir, karragenan\u0131n jel g\u00fcc\u00fcn\u00fc ve esnekli\u011fini \u00f6nemli \u00f6l\u00e7\u00fcde art\u0131rabilir, karragenan\u0131n su ayr\u0131\u015fmas\u0131n\u0131 azaltabilir ve etkisi, g\u0131da end\u00fcstrisinde iyi bir uygulama de\u011ferine sahip olan ke\u00e7iboynuzu sak\u0131z\u0131ndan daha g\u00fc\u00e7l\u00fcd\u00fcr.<\/p>\n

Ksantan sak\u0131z\u0131 ve konjak sak\u0131z\u0131 bile\u015fim \u00f6zellikleri<\/strong><\/p>\n

Konjac glukomannan, \u03b2-1,4 ba\u011f kombinasyonu ile 2:3 veya 1:1.6 molar oran\u0131na g\u00f6re D-glukoz ve D-mannozdan olu\u015fan kompleks bir polisakkarittir. Ksantan sak\u0131z\u0131 ise Flavobacterium taraf\u0131ndan \u00fcretilen anyonik bir polisakkarittir, molek\u00fcler ana zinciri \u03b2-1,4 ba\u011f ba\u011flant\u0131s\u0131 ile D-glukozdur, lif benzeri bir iskelet yap\u0131s\u0131na sahiptir, C3'teki iki glukozun her biri bir trisakkarit yan zincirine ba\u011fl\u0131d\u0131r, iki mannoz i\u00e7in yan zincir ve bir glukuronid bile\u015fimi.<\/p>\n

\u00c7\u00f6zeltideki ksantan sak\u0131z\u0131 ve konjak sak\u0131z\u0131 belirgin sinerjik etkiye sahiptir, toplam kar\u0131\u015f\u0131k sak\u0131z\u0131n viskozitesi, tek bir sak\u0131z viskozitesinin ayn\u0131 konsantrasyonundan birka\u00e7 kat veya j\u00f6le benzeri artm\u0131\u015ft\u0131r, bu fenomen sinerjik kal\u0131nla\u015fma ve sinerjik jelin ksantan sak\u0131z\u0131 ve konjak sak\u0131z\u0131 molek\u00fclleri olarak bilinir. Bunun ba\u015fl\u0131ca nedeni ksantan sak\u0131z\u0131 molek\u00fcllerinin \u00e7ift sarmal yap\u0131s\u0131 ve \u03b2-1,4 ba\u011flar\u0131 i\u00e7eren polisakkarit molek\u00fcllerinin kimerizm nedeniyle kolayca olu\u015fabilmesidir.<\/p>\n

Ksantan sak\u0131z\u0131 ve konjak sak\u0131z\u0131 jel olmayan polisakkaritlerdir, ancak polisakkaritler aras\u0131ndaki etkile\u015fimin sonucu olan jel ve belirgin sinerjik etki elde etmek i\u00e7in belirli ko\u015fullar alt\u0131nda birlikte kar\u0131\u015ft\u0131r\u0131labilirler. Bu etkile\u015fim kullan\u0131larak jel g\u00fcc\u00fc en \u00fcst d\u00fczeye \u00e7\u0131kar\u0131l\u0131r.<\/p>\n

Birlikte kar\u0131\u015ft\u0131r\u0131lan iki polisakkaritin oran\u0131 artmaya devam ettik\u00e7e, jel g\u00fcc\u00fc yine azalma e\u011filimi g\u00f6stermektedir. Bu, iki polisakkaritin m\u00fcmk\u00fcn olan maksimum, en g\u00fc\u00e7l\u00fc jel kapasitesinin molek\u00fcller aras\u0131 sinerjik etkisini elde etmek i\u00e7in iki polisakkaritin uygun bir orana sahip olacak \u015fekilde birlikte kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131n\u0131, jel mukavemetinin performans\u0131n\u0131n en b\u00fcy\u00fck oldu\u011funu g\u00f6stermektedir.<\/p>\n

Ksantan sak\u0131z\u0131 ve konjak sak\u0131z\u0131 ile kar\u0131\u015ft\u0131r\u0131larak elde edilen jel, \u0131s\u0131yla geri d\u00f6n\u00fc\u015f\u00fcml\u00fc bir jeldir, yani jel \u0131s\u0131t\u0131ld\u0131\u011f\u0131nda \u00e7\u00f6z\u00fcn\u00fcr hale gelebilir, oda s\u0131cakl\u0131\u011f\u0131nda \u00e7\u00f6z\u00fcnebilir ve so\u011futmaya yerle\u015ftirilebilir ve jele geri y\u00fcklenebilir.<\/p>\n

Ksantan sak\u0131z\u0131 konsantrasyonu ne olursa olsun jel de\u011fildir, konjak sak\u0131z\u0131 ile kar\u0131\u015ft\u0131\u011f\u0131nda, kat\u0131 bir jel olu\u015ftu\u011funda 1%'nin jel konsantrasyonunun kar\u0131\u015f\u0131m\u0131nda. Ayr\u0131ca, ksantan sak\u0131z\u0131 ve konjak unu kar\u0131\u015f\u0131m oran\u0131 70:30 oldu\u011funda, 1%'nin toplam polisakkarit konsantrasyonu, maksimum sinerjik etkile\u015fimin elde edilebilece\u011fi g\u00f6sterilmi\u015ftir. Bu performans sadece viskozite art\u0131\u015f\u0131n\u0131n etkisini artt\u0131rmakla kalmaz, ayn\u0131 zamanda kullan\u0131lan tutkal miktar\u0131n\u0131 da azalt\u0131r. Dolay\u0131s\u0131yla, konjak sak\u0131z\u0131 ve ksantan sak\u0131z\u0131, bile\u015fik tutkal\u0131n her ikisi de, g\u0131da ve g\u0131da d\u0131\u015f\u0131 end\u00fcstride yayg\u0131n olarak kullan\u0131lan bir koyula\u015ft\u0131r\u0131c\u0131 ve jelle\u015ftirici madde olarak kullan\u0131labilir.<\/p>\n

G\u0131da end\u00fcstrisinde konjak sak\u0131z\u0131<\/strong><\/p>\n

Konjac sak\u0131z\u0131 g\u0131da end\u00fcstrisinde et \u00fcr\u00fcnleri, meyve ve sebze \u00fcr\u00fcnleri, makarna \u00fcr\u00fcnleri ve \u015fekerleme \u00fcr\u00fcnleri ve di\u011fer g\u0131dalar gibi geni\u015f bir uygulama yelpazesinde uygulanabilir, g\u0131dalardaki konjac sak\u0131z\u0131 stabilizat\u00f6rler, s\u00fcspansiyon ajanlar\u0131, koyula\u015ft\u0131r\u0131c\u0131 ajanlar, jelle\u015ftirici ajanlar, em\u00fclgat\u00f6rler, film olu\u015fturucu ajanlar, kalite geli\u015ftiriciler vb. olarak kullan\u0131labilir. jelle\u015ftirici ajan, stabilizat\u00f6rler, koyula\u015ft\u0131r\u0131c\u0131 ajanlar daha yayg\u0131n olarak kullan\u0131lmaktad\u0131r.<\/p>\n

Konjac sak\u0131z\u0131 ortak su tutma, su tutma, stabilizat\u00f6rlerin kullan\u0131m\u0131nda somutla\u015fan, koyula\u015ft\u0131r\u0131c\u0131lar ve yard\u0131mc\u0131 maddesi, s\u00fcspansiyon, \u00f6zellikle jelle\u015ftirici ajan olarak i\u015flemin kullan\u0131m\u0131nda somutla\u015fan.<\/p>\n

1, g\u0131da fonksiyonunun yap\u0131s\u0131nda konjak sak\u0131z\u0131<\/strong>
\n(1) kal\u0131nla\u015ft\u0131rma etkisi<\/strong>
\nSuda \u00e7\u00f6z\u00fcnen konjak sak\u0131z\u0131, y\u00fcksek viskoziteli sulu bir \u00e7\u00f6zelti olu\u015fturabilir ve kesme yeniden inceltme \u00f6zelli\u011fine sahiptir ve viskozite, pH3.5 ~ 8.5 temel stabilite aral\u0131\u011f\u0131nda elektrolitlerden etkilenmez ve bu nedenle i\u00e7eceklerin ve s\u00fct \u00fcr\u00fcnlerinin i\u015flenmesinde, tad\u0131n ger\u00e7ek\u00e7ili\u011fini art\u0131rmak i\u00e7in kararl\u0131 bir yap\u0131 sa\u011flayabilir, b\u00f6ylece s\u0131v\u0131 faz\u0131n b\u00fcy\u00fck partik\u00fcllerinin kat\u0131 faz partik\u00fclleri daha d\u00fczg\u00fcn s\u00fcspansiyonun s\u0131v\u0131 faz\u0131nda stabilize olur.<\/p>\n

\u0130\u00e7ecek ve di\u011fer \u00fcr\u00fcnlerin tat gereksinimleri daha y\u00fcksek oldu\u011fundan ve bu nedenle konjak sak\u0131z\u0131n\u0131n \u00f6zellikleri de daha y\u00fcksek oldu\u011fundan, \u00fcr\u00fcn\u00fcn partik\u00fcl boyutu ve viskozitesi ve di\u011fer performans g\u00f6stergeleri ile kar\u015f\u0131la\u015ft\u0131r\u0131lmas\u0131 ve ard\u0131ndan uygulanmas\u0131 gerekir.<\/p>\n

(2) Jelle\u015fme<\/strong>
\nYap\u0131sal olarak kararl\u0131 jel olu\u015fumu ile di\u011fer jelle\u015ftirici maddeler durumunda ve dozaj\u0131n\u0131n artmas\u0131yla, \u00fcr\u00fcn\u00fcn esnekli\u011fi iyile\u015ftirilmi\u015f, alkali ko\u015fullarda, termal olarak geri d\u00f6n\u00fc\u015f\u00fcms\u00fcz jel olu\u015fumu, asidik ko\u015fullarda, termal olarak geri d\u00f6n\u00fc\u015f\u00fcml\u00fc jel olu\u015fumu, j\u00f6lelerde, \u015fekerlemelerde ve kat\u0131la\u015fm\u0131\u015f re\u00e7el \u00fcr\u00fcnlerinde yayg\u0131n olarak kullan\u0131lmaktad\u0131r.<\/p>\n

\u00dcr\u00fcnde \u00e7\u00f6z\u00fcn\u00fcrl\u00fck ve viskozite ili\u015fkisi ile \u015feffafl\u0131k, esneklik kontrol\u00fc, farkl\u0131 \u00f6zelliklerde \u00fcretilen konjak sak\u0131zlar\u0131 aras\u0131ndaki fark da \u00e7ok belirgindir.<\/p>\n

(3) Su tutma ve su tutma<\/strong>
\nEt \u00fcr\u00fcnlerinde, makarna \u00fcr\u00fcnlerinde ve yumu\u015fak \u015fekerlemelerde ve di\u011fer \u00fcr\u00fcnlerde, su tutma ve su tutma g\u00f6stergeleri \u00fcr\u00fcnlerinin kalitesi \u00fczerinde daha b\u00fcy\u00fck bir etkiye sahiptir. Mevcut su tutma ajan\u0131 \u00fcr\u00fcnleri, fosfat \u00fcr\u00fcnlerinin su tutmadaki rol\u00fcn\u00fc tam olarak dikkate alm\u0131\u015ft\u0131r, ancak \u015fimdiye kadar su tutma i\u015flevinde konjak sak\u0131z\u0131 tam olarak geli\u015ftirilmemi\u015f ve kullan\u0131lmam\u0131\u015ft\u0131r. Asl\u0131nda, b\u00fcy\u00fck molek\u00fcler a\u011f\u0131rl\u0131kl\u0131 konjak sak\u0131z\u0131 \u00e7ok m\u00fckemmel bir su tutma kapasitesine sahiptir.<\/p>\n

(4) Sa\u011fl\u0131k etkileri<\/strong>
\nKonjac sak\u0131z\u0131, az miktarda g\u0131da katk\u0131 maddesi olarak bile y\u00fcksek viskoziteli \u00e7\u00f6z\u00fcn\u00fcr bir diyet lifi oldu\u011fundan, do\u011fal, y\u00fcksek kaliteli, \u00e7\u00f6z\u00fcn\u00fcr diyet lifi i\u00e7eri\u011fi sa\u011flayabilir, yine de insan v\u00fccuduna belirli miktarda y\u00fcksek kaliteli diyet lifi sa\u011flayabilir, insan v\u00fccudunun daha makul bir diyet beslenme yap\u0131s\u0131 elde etmesine yard\u0131mc\u0131 olmak, modern \"yeti\u015fkin hastal\u0131\u011f\u0131\" olu\u015fum \u015fans\u0131n\u0131 azaltmak i\u00e7in.<\/p>\n

\u00dcr\u00fcnde ya\u011f, \u015feker, konjak sak\u0131z\u0131 emici genle\u015fme katlar\u0131n\u0131n de\u011fi\u015ftirilmesi, benzersiz ve istikrarl\u0131 bir su tutma a\u011f\u0131 yap\u0131s\u0131 olu\u015fturabilir, et \u00fcr\u00fcnlerini, s\u00fct \u00fcr\u00fcnlerini ve dondurmay\u0131 ya\u011f i\u00e7eri\u011finde, \u015feker i\u00e7eri\u011finde etkili bir \u015fekilde azaltabilir, ister d\u00fc\u015f\u00fck ya\u011fl\u0131, d\u00fc\u015f\u00fck \u015fekerli (d\u00fc\u015f\u00fck s\u00fctl\u00fc, d\u00fc\u015f\u00fck ya\u011fl\u0131) \u00fcreticiler \u00fcretmeye istekli olsun, ister t\u00fcketiciler i\u00e7in bu t\u00fcr \u00fcr\u00fcnlerin t\u00fcketiminin pe\u015finde olsun, \u00e7ok faydal\u0131d\u0131r.<\/p>\n

Tazeli\u011fin korunmas\u0131nda g\u0131da muhafaza uygulamas\u0131nda konjak sak\u0131z\u0131<\/strong><\/p>\n

Konjac film olu\u015fturma \u00f6zelliklerinin kullan\u0131m\u0131, sebzeler, meyveler ve di\u011fer g\u0131dalar i\u00e7in do\u011fal bir koruyucu olarak kullan\u0131labilir. Konjac jel \u00e7\u00f6zeltisi ile muamele edilen meyve ve sebzeler, bir film olu\u015fturmak i\u00e7in y\u00fczey, su buharla\u015fmas\u0131n\u0131 engelleyebilir, oksijen istilas\u0131n\u0131 \u00f6nleyebilir, koruma ve antikorozyonda rol oynayabilir.<\/p>\n

Konjac ince tozu do\u011fal bir koruyucudur, bir film olu\u015fturmas\u0131 kolayd\u0131r, film sadece O2, CO2, C2H2 \u00fczerinde belirli bir se\u00e7ici ge\u00e7irgenli\u011fe sahip de\u011fildir, ayn\u0131 zamanda mikroplar\u0131 ve k\u00fcf\u00fc \u00f6nleme i\u015flevine de sahiptir. Bu nedenle, meyve, sebze ve etin korunmas\u0131nda yayg\u0131n olarak kullan\u0131labilir.<\/p>\n

Longan\u0131n korunmas\u0131nda, y\u00fczey konjac ince toz membran ile kaplan\u0131rsa, oda s\u0131cakl\u0131\u011f\u0131nda (29 ~ 31 \u2103) yerle\u015ftirilirse, 10 g\u00fcn boyunca depolan\u0131rsa, longan a\u011f\u0131rl\u0131k kayb\u0131 oran\u0131 2.56%, iyi meyve oran\u0131 82.86%, temel olarak meyve kabu\u011funun kahverengile\u015fmesini ve k\u00fcf olu\u015fumunu engeller, longan\u0131n do\u011fal kalitesini korur. 0 ~ 7 \u2103 so\u011futma muhafazas\u0131 ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, bu y\u00f6ntem daha ekonomiktir.<\/p>\n

Fasulye muhafazas\u0131, taze fasulye kapland\u0131ktan sonra 20 ~ 40 saniye ultrasonik i\u015flem aras\u0131nda 0.3% ila 0.5% konjac unu konsantrasyonu ile konjac unu da kullanabilir, ayn\u0131 ko\u015fullar alt\u0131nda fasulyelerin depolama s\u00fcresi 10 g\u00fcnden fazla uzat\u0131labilir.<\/p>\n

Konjac ince tozu sadece meyve ve sebzeleri korumak i\u00e7in kullan\u0131lamaz, etin korunmas\u0131nda da iyi bir etkiye sahiptir. Konjac mannan ve di\u011fer maddeler ile s\u0131v\u0131n\u0131n korunmas\u0131n\u0131 form\u00fcle etmek i\u00e7in, taze etin y\u00fczeyine e\u015fit olarak p\u00fcsk\u00fcrt\u00fcl\u00fcr. S\u0131ras\u0131yla 10 \u2103 ve 20 \u2103 depolamada, kontrol grubu alt\u0131ndaki ayn\u0131 ko\u015fullara g\u00f6re raf \u00f6mr\u00fc kar\u015f\u0131l\u0131k gelen 6 ~ 8 g\u00fcn uzat\u0131lm\u0131\u015ft\u0131r. Y\u00f6ntem sadece maliyeti d\u00fc\u015f\u00fcrmekle kalmaz, ayn\u0131 zamanda s\u0131v\u0131 kayb\u0131 fenomeni taraf\u0131ndan \u00fcretilen donmu\u015f et \u00e7\u00f6z\u00fclmesi de yoktur.<\/p>\n

Konjac ununun g\u0131da katk\u0131 maddesi olarak uygulanmas\u0131<\/strong><\/p>\n

1, ekmek \u00fcretiminde, kek uygulamas\u0131nda<\/strong>
\nEkmek ve kekler, zengin beslenme, kabar\u0131k doku ve insanlar taraf\u0131ndan sevilmesi nedeniyle g\u0131da pazar\u0131nda yayg\u0131n \u00fcr\u00fcnlerdir. Ancak s\u0131radan ekmek, kek su tutma \u00f6zelli\u011fi zay\u0131ft\u0131r, kuru c\u00fcruf sa\u00e7mas\u0131 kolayd\u0131r, depolamaya toleranss\u0131zd\u0131r, \u00fcr\u00fcn\u00fcn kalitesini, lezzetini ve raf \u00f6mr\u00fcn\u00fc do\u011frudan etkiler. Konjac unu macunu bir macun haline getirilir, \u00e7e\u015fitli bile\u015fenlere eklenir, ekme\u011fi yapabilir, kek su tutma iyidir, g\u00fc\u00e7l\u00fc, tokluk art\u0131\u015f\u0131, hacim art\u0131\u015f\u0131, t\u00fcketim kuru de\u011fildir, c\u00fcruf d\u00fc\u015fmez, kabar\u0131k doku, raf \u00f6mr\u00fc uzat\u0131lm\u0131\u015ft\u0131r, b\u00f6ylece ekmek, kek, \u00f6nemli bir geli\u015fme kalitesi.<\/p>\n

Konjac unu \u00fcretimi, unun a\u011f\u0131rl\u0131\u011f\u0131na g\u00f6re 0.1% su macunu, di\u011fer malzemelerle kar\u0131\u015ft\u0131r\u0131l\u0131r ve daha sonra geleneksel y\u00f6ntemlere uygun olarak \u00e7al\u0131\u015ft\u0131r\u0131l\u0131r. Konjac macunu \u00fcretimi: 1 k\u0131s\u0131m konjac unu 60 kat s\u0131cak suya (su s\u0131cakl\u0131\u011f\u0131 50 ~ 60 \u2103), iyice kar\u0131\u015ft\u0131r\u0131n, oda s\u0131cakl\u0131\u011f\u0131nda (oda s\u0131cakl\u0131\u011f\u0131 20 ~ 25 \u2103 en iyisidir) 4 ~ 6 saat, her yar\u0131m saatte bir 1 kez kar\u0131\u015ft\u0131r\u0131larak yerle\u015ftirilir, yava\u015f yava\u015f dekstrin eklenebilir.<\/p>\n

2\u3001Noodle \u00fcretiminde uygulama<\/strong>
\nKonjac unu jelatinizasyonu ve su tutma, konjac eri\u015fte g\u0131da \u00fcretimi, eri\u015fte dolgu belirli bir oranda g\u00f6re konjac unu kullan\u0131m\u0131, \u015ferit k\u0131rmadan, eri\u015fte tokluk, elastikiyet art\u0131rabilir.<\/p>\n

Su ile belirli bir oranda konjac unu ezmesi olacak, bir eri\u015fte k\u00fct\u00fc\u011f\u00fcne yo\u011frulmu\u015f unu ekleyin, geleneksel eri\u015fte yapma y\u00f6ntemi ile, beyaz renkli, uzun pi\u015firme \u00e7\u00fcr\u00fcmez, \u00e7amurlu \u00e7orba de\u011fil, p\u00fcr\u00fczs\u00fcz doku, yumu\u015fak. Pi\u015fmi\u015f eri\u015fte 1 g\u00fcn boyunca suda tutulabilir. Konjac unlu eri\u015fte saklama s\u00fcresini di\u011fer eri\u015ftelerden daha uzun, ta\u015f\u0131ma bas\u0131nc\u0131, d\u00fc\u015f\u00fck maliyetli, pop\u00fclerle\u015ftirmesi kolay ekleyin, \u00fcretim y\u00f6ntemi basit ve yapmas\u0131 kolayd\u0131r, sadece 0.25% oran\u0131nda konjac unu ekleyin su ile macun (eri\u015fte yapmak i\u00e7in su miktar\u0131na tabi su miktar\u0131), una kar\u0131\u015ft\u0131rma oran\u0131na g\u00f6re, k\u00fct\u00fc\u011f\u00fc yo\u011furun ve ard\u0131ndan geleneksel eri\u015fte \u00fcretim y\u00f6ntemine g\u00f6re ger\u00e7ekle\u015ftirilebilir.<\/p>\n

3 \u3001 Eri\u015fte yap\u0131m\u0131nda uygulama<\/strong>
\nEri\u015fte t\u00fcketimi, kullan\u0131lan hammaddeler soya fasulyesi unu, m\u0131s\u0131r unu, tatl\u0131 patates unu, pirin\u00e7 unu vb. olup, pirin\u00e7 unu eri\u015fte i\u015fleme en yayg\u0131n olan\u0131d\u0131r, soya fasulyesi unu s\u0131n\u0131f\u0131na ek olarak eri\u015fteden yap\u0131lan bu hammaddeler ile daha iyi kalite, eri\u015fte taraf\u0131ndan \u00fcretilen di\u011fer hammaddeler ile siyah rengin varl\u0131\u011f\u0131n\u0131n de\u011fi\u015fen dereceleridir, \u00e7orbay\u0131 \u00e7amurlamak kolayd\u0131r, k\u0131r\u0131k \u00e7ubuklar, pi\u015firmeye direnmez, kolay k\u0131r\u0131lma eksikliklerini kar\u0131\u015ft\u0131r\u0131r. Eri\u015fte \u00fcyelerinin kalite eksikliklerini de\u011fi\u015ftirmek i\u00e7in, konjac unu eklemek \u00e7ok etkili bir \u00f6nlemdir.<\/p>\n

Belirli bir oranda konjac unu ezmesi ve farkl\u0131 toz hammaddeleri ekleyin, geleneksel \u00fcretim s\u00fcrecine g\u00f6re eri\u015fte, beyaz renk, pi\u015firme direnci, \u00e7amurlu \u00e7orba de\u011fil, \u015feridi k\u0131rmak kolay de\u011fil, tad\u0131 hassas, esnek yemek. Kuru eri\u015fte depolamaya, depolamaya ve nakliyeye dayan\u0131kl\u0131d\u0131r, eri\u015fte kalitesi konjak unu eklenmemesine g\u00f6re b\u00fcy\u00fck \u00f6l\u00e7\u00fcde iyile\u015ftirilmi\u015ftir.<\/p>\n

Her t\u00fcr ni\u015fasta hammaddesine konjac unu oran\u0131 (kuru a\u011f\u0131rl\u0131k oran\u0131) a\u015fa\u011f\u0131daki gibidir: soya k\u00fcspesi 0,1 ~ 0,5%, m\u0131s\u0131r unu O,5 ~ 0,1%, patates unu 0,5 ~ 1%, tatl\u0131 patates unu 0,5 ~ 1%, pirin\u00e7 unu 0,1 ~ 0,5%.<\/p>\n

4, uygulamada dondurma \u00fcretiminde<\/strong>
\nDondurmaya belirli bir oranda konjak unu eklemek, buz kristallerinin olu\u015fmas\u0131n\u0131 \u00f6nlemek i\u00e7in \u015feker kristallerinin \u00e7\u00f6kelmesini \u00f6nlemek i\u00e7in \u00fcr\u00fcn organizasyonunu hassas ve p\u00fcr\u00fczs\u00fcz, kararl\u0131 bir \u015fekilde, belirli bir k\u0131vam ve sertlikte yapabilir. Dondurmadaki konjak unu miktar\u0131, toplam hammadde miktar\u0131n\u0131n 0.3%'si kadard\u0131r, bu miktar yap\u0131\u015ft\u0131r\u0131lmal\u0131 ve ard\u0131ndan malzemelere eklenmeli ve ard\u0131ndan e\u015fit \u015fekilde kar\u0131\u015ft\u0131r\u0131lmal\u0131d\u0131r.<\/p>\n

Konjac unu \u00e7ok y\u00fcksek bir viskoziteye sahiptir, t\u00fcm do\u011fal sak\u0131zlar\u0131n en y\u00fckse\u011fidir ve ksantan sak\u0131z\u0131, karragenan ve di\u011fer sinerjik etki ile. Birka\u00e7 \u00e7e\u015fit yenilebilir sak\u0131z ve monogliserit, fosfat ve di\u011fer kar\u0131\u015f\u0131mlar, dondurma \u00fcretimi i\u00e7in dondurma em\u00fclsiyon stabilizat\u00f6r\u00fc halinde birle\u015ftirilebilir, i\u015flem ad\u0131mlar\u0131n\u0131 basitle\u015ftirebilir, ya\u015flanma s\u00fcresini k\u0131saltabilir, \u00fcretim maliyetlerini d\u00fc\u015f\u00fcrebilir.<\/p>\n

5, uygulamas\u0131nda Bat\u0131 tarz\u0131 jambon \u00fcretiminde<\/strong>
\nKonjak jelatinizasyonunu bir de\u011fi\u015ftirici olarak da kullanabilir. Un ve ni\u015fastada dolgu \u00fcr\u00fcn\u00fc olarak. Konjak eklenmesi, bu t\u00fcr yiyeceklerin tad\u0131n\u0131 de\u011fi\u015ftirebilir ve jambon ve sosis \u00fcretimi gibi oran\u0131n\u0131 art\u0131rabilir.<\/p>\n

Bat\u0131 tarz\u0131 jambon, etin yak\u0131n bir kombinasyonunu gerektirir, deliksiz, \u00e7atlaks\u0131z, doku dilimleme performans\u0131 iyidir, ger\u00e7ek \u00fcretim de iyi su tutma gerektirir, geleneksel soya proteini y\u00f6ntemi, modifiye ni\u015fasta genellikle yukar\u0131daki amaca ula\u015fmak i\u00e7in eklenir, test, sadece konjac ununun etinin a\u011f\u0131rl\u0131\u011f\u0131n\u0131n 2%'sini eklemeniz gerekir, hem iyi sonu\u00e7lar elde etmek hem de soya proteini eklemek i\u00e7in, modifiye ni\u015fasta maliyeti d\u00fc\u015f\u00fckt\u00fcr.<\/p>\n

6, tofu \u00fcretiminde uygulamada<\/strong>
\nKonjac unu tofu ekleyin, s\u0131radan tofu toklu\u011fu, iyi su tutma, k\u0131r\u0131lmas\u0131 kolay de\u011fil, hassas tat, beyaz g\u00f6r\u00fcn\u00fcm, pi\u015firme suyu emilimi. Konjac tofudan yap\u0131lan konjac tozu k\u0131zart\u0131labilir, kaynat\u0131labilir, kar\u0131\u015ft\u0131r\u0131labilir, salamura t\u00fcketilebilir. Kurutulmu\u015f fasulye, fasulye, yapay et ve di\u011fer g\u0131dalardan yap\u0131lan bu t\u00fcr tofu ile et yeme\u011finin lezzetine daha yak\u0131nd\u0131r, ancak ayn\u0131 zamanda insan v\u00fccuduna eklenen g\u0131da lifi, bitki proteini eksikli\u011fini telafi etmek i\u00e7in faydal\u0131d\u0131r.<\/p>\n

\u00dcretim, hammaddelerin kuru a\u011f\u0131rl\u0131\u011f\u0131na g\u00f6re, 0.1% konjac unu oran\u0131, kaynatmadan \u00f6nce soya s\u00fct\u00fcne konjac unu eklenir ve iyice kar\u0131\u015ft\u0131r\u0131l\u0131r. Di\u011fer i\u015flemler normal y\u00f6nteme uygun olarak ger\u00e7ekle\u015ftirilir.<\/p>\n

7\u3001Jelatinimsi \u015fekerleme \u00fcretiminde uygulama<\/strong>
\nJel \u015fekerleme, y\u00fcksek \u0131s\u0131 i\u00e7eren, \u015fekerin belirli bir elastikiyet derecesine sahip, yumu\u015fak ve yap\u0131\u015fkan yap\u0131da, y\u00fcksek su i\u00e7eri\u011fine sahip bir t\u00fcrd\u00fcr. Belirli bir oranda konjak tozu jel \u015fekeri, \u015feffaf g\u00f6r\u00fcn\u00fcm, yumu\u015fak doku, kumlanmas\u0131 kolay olmayan, uzun raf \u00f6mr\u00fc ekleyin.<\/p>\n

8\u3001Di\u011fer g\u0131da \u00fcretiminde uygulama<\/strong>
\nMeyve sular\u0131 ve i\u00e7eceklerde kullan\u0131lan y\u00fcksek fiyatl\u0131 agar ve pektin yerine k\u0131smen veya tamamen konjak k\u0131vamla\u015ft\u0131r\u0131c\u0131 ve s\u00fcspansiyon kullan\u0131m\u0131 \u00e7\u00f6kelmeyi \u00f6nlemek i\u00e7in kullan\u0131labilir; re\u00e7el, j\u00f6le k\u0131vamla\u015ft\u0131r\u0131c\u0131 olarak da kullan\u0131labilir. Konjac sol kullan\u0131m\u0131n\u0131n tersine \u00e7evrilebilirli\u011fi \u00e7e\u015fitli aromal\u0131 g\u0131dalar \u00fcretebilir. Solun 1% ila 4%'si gibi 10 \u2103'nin alt\u0131nda tutmak i\u00e7in, \u00e7e\u015fitli meyve suyu, sebze suyu, kahve, s\u00fct ve kakao tozu vb. ekleyin, tamamen kar\u0131\u015ft\u0131r\u0131n, s\u0131cakl\u0131\u011f\u0131 oda s\u0131cakl\u0131\u011f\u0131na geri getirin veya \u0131s\u0131t\u0131n, yani meyveli puding, sebzeli puding, konjak kahve, konjak s\u00fct, konjak kakao ve di\u011fer aromal\u0131 yiyeceklere.<\/p>\n

Ayr\u0131ca konjak sak\u0131z\u0131 k\u0131vam artt\u0131r\u0131c\u0131, stabilizat\u00f6r olarak, i\u00e7ecek ve yo\u011furt haz\u0131rlanmas\u0131nda ve di\u011fer g\u0131da \u00fcretiminde de iyi bir \u015fekilde uygulanabilir.<\/p>","protected":false},"excerpt":{"rendered":"

Carrageenan and konjac flour compounding performance The main chemical composition of konjac gum is glucomannan, in which the molecular ratio of glucose and mannose is about 2:3, because the mannose unit of the 6th C on the acetyl, so its aqueous solution can not form a gel, but in dilute alkaline solution hydrolyzed to remove […]<\/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 are the compounding properties of konjac flour and its application in food? - 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\/konjac-flour-2\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the compounding properties of konjac flour and its application in food? 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