G\u0131da end\u00fcstrisindeki \u00f6nemli bulu\u015flardan biri olan bitki \u00e7ekme proteini, \u00f6zel bir bitki proteini \u00fcretim s\u00fcreci ile \u00fcretilen ve i\u015flenen, kas lifine benzer bir dokuya sahip lifli bir bitki proteinidir.<\/p>\n
Bitki \u00e7ekme proteini esas olarak yap\u0131sal organizasyonuna g\u00f6re s\u0131n\u0131fland\u0131r\u0131l\u0131r, kaba filament tipi, ince filament tipi, yumu\u015fak filament tipi, sert filament tipi, kaygan filament, b\u00fcz\u00fcc\u00fc filament vb. vard\u0131r. Farkl\u0131 filament yap\u0131s\u0131 ve filament gerilim g\u00fcc\u00fcne g\u00f6re, bitki \u00e7ekme proteininin \u00e7e\u015fitli uygulama kombinasyonlar\u0131 vard\u0131r, jambon sosis, et doldurma, s\u0131\u011f\u0131r sars\u0131nt\u0131s\u0131 ve konserve \u00fcr\u00fcnler vb.<\/p>\n
Kendine \u00f6zg\u00fc performans\u0131n\u0131n avantajlar\u0131: \u00fcr\u00fcne et dokusu vermek; alternatif et \u00fcr\u00fcnleri ve maliyeti d\u00fc\u015f\u00fcrmek, maliyet etkin kullan\u0131m\u0131n\u0131 iyile\u015ftirmek; iyi tat iyile\u015ftirme; meyve suyu ak\u0131\u015f\u0131n\u0131 engelleme etkisi; \u0131s\u0131 b\u00fcz\u00fclmesini engelleme etkisi; ya\u011f ak\u0131\u015f\u0131n\u0131 engelleme etkisi; lif olu\u015fum etkisi; doku olu\u015fumu sinerjik etkisi vb. Bundan yap\u0131lan yiyecekler, tat a\u00e7\u0131s\u0131ndan temelde s\u0131radan et yiyeceklerinden farkl\u0131 de\u011fildir. Bununla birlikte, bitki \u00e7ekme proteininin fiyat\u0131 ya\u011fs\u0131z domuz etinin sadece 1\/5'ine e\u015fde\u011ferdir, ancak protein i\u00e7eri\u011fi bal\u0131k, et ve yumurtan\u0131n 2-3 kat\u0131na e\u015fde\u011ferdir.<\/p>\n
Bitkiden \u00c7ekilmi\u015f Proteinin \u00d6zellikleri<\/strong><\/p>\n Bitki taraf\u0131ndan \u00e7ekilen protein, kas lifi yap\u0131s\u0131na sahip, iyi \u00e7i\u011fneme hissi ve zengin besin de\u011feri olan bir protein t\u00fcr\u00fcd\u00fcr, protein i\u00e7eri\u011fi yakla\u015f\u0131k 60%-90%'dir, bu da domuz etinin 3 kat\u0131ndan, yumurtan\u0131n 4 kat\u0131ndan, s\u00fct\u00fcn 16 kat\u0131ndan fazlad\u0131r ve \u00fcr\u00fcn stabil ve iyi g\u00f6r\u00fcn\u00fcml\u00fcd\u00fcr ve kolesterol i\u00e7ermez.<\/p>\n 1.1 Su emilimi<\/strong><\/p>\n Rehidrasyon olarak da bilinen bitki \u00e7ekme proteininin su emilimi, rehidrasyon s\u0131cakl\u0131\u011f\u0131, bitki \u00e7ekme proteininin do\u011fas\u0131 ve boyutu ile yak\u0131ndan ili\u015fkili olan suya dald\u0131r\u0131ld\u0131\u011f\u0131nda suyu adsorbe etme kabiliyetini ifade eder.<\/p>\n Su emme oran\u0131, rehidrasyondan sonraki a\u011f\u0131rl\u0131\u011f\u0131n numunenin kuru a\u011f\u0131rl\u0131\u011f\u0131na oran\u0131d\u0131r, rehidrasyon s\u0131cakl\u0131\u011f\u0131 genellikle 30-50 \u2103, rehidrasyon s\u00fcresi 10-20 dakika, y\u00fczey tamamen emilene ve i\u00e7inde sert topaklar kalmayana kadar rehidrasyon dald\u0131rmas\u0131d\u0131r. Su emme oran\u0131 genellikle 250% -350% aral\u0131\u011f\u0131ndad\u0131r, yani 1 kg bitki \u00e7izim proteini rehidre a\u011f\u0131rl\u0131\u011f\u0131 yakla\u015f\u0131k 2,5-3,5 kg'd\u0131r.<\/p>\n 1.2 \u0130peklik<\/strong> 1.3 Su tutma<\/strong> 1.4 Em\u00fclsifikasyon<\/strong> Protein \u00e7ekme uygulamas\u0131<\/strong><\/p>\n 2.1 Sosis, jambon ve salamda uygulama<\/strong> \u00d6rne\u011fin, ya\u011fs\u0131z et uygulamas\u0131n\u0131n 20% yerine k\u0131rm\u0131z\u0131 sosiste: et k\u0131yma makinesinin 0.2-0.3 cm net plaka a\u00e7\u0131kl\u0131\u011f\u0131na sahip k\u00fcrlenmi\u015f ya\u011fs\u0131z et, \u00f6n i\u015flemden ge\u00e7irilmi\u015f bitki \u00e7ekme proteini ekleyin, di\u011fer malzemeleri kar\u0131\u015ft\u0131r\u0131n ve ard\u0131ndan do\u011franm\u0131\u015f ya\u011f\u0131 ekleyin ve iyice kar\u0131\u015ft\u0131r\u0131n sosis olabilir.<\/p>\n K\u0131rm\u0131z\u0131 sosis \u00fcretiminde, ya\u011fs\u0131z etin bir k\u0131sm\u0131n\u0131 de\u011fi\u015ftirmek i\u00e7in bitki \u00e7ekme ipek proteini ekleyerek, \u00fcretim maliyetlerini d\u00fc\u015f\u00fcr\u00fcrken, k\u0131rm\u0131z\u0131 sosisin esnekli\u011fini artt\u0131r\u0131r, \u00e7i\u011fnenebilirli\u011fi artt\u0131r\u0131r, k\u0131rm\u0131z\u0131 sosisin protein i\u00e7eri\u011fini iyile\u015ftirir, \u00fcr\u00fcn\u00fcn besin de\u011ferini artt\u0131r\u0131r.<\/p>\n 2.2 Vejetaryen et ipinde bitki \u00e7ekme proteini uygulamas\u0131<\/strong> 2.3 Dondurulmu\u015f g\u0131dalarda uygulama<\/strong> \u00d6rne\u011fin, bal\u0131k toplar\u0131 uygulamas\u0131nda, \u00f6nceden i\u015flenmi\u015f bitki proteini ipe\u011fe \u00e7eker ve daha sonra baharatlarla kar\u0131\u015ft\u0131r\u0131l\u0131r, 30 dakika boyunca marine edilir, \u00e7\u0131rp\u0131c\u0131ya eklenir, k\u0131y\u0131lm\u0131\u015f bal\u0131k, yumurta ak\u0131 ve di\u011fer y\u00fcksek h\u0131zl\u0131 \u00e7\u0131rpma eklenir k\u0131yma \u00fcniform olana kadar, ard\u0131ndan kal\u0131plama, buharlama, so\u011futma, paketleme olabilir.<\/p>\n \u00c7ekilmi\u015f protein, m\u00fcrekkep bal\u0131\u011f\u0131 toplar\u0131n\u0131n \u00fcretiminde 10%-15% bal\u0131k etinin yerini alabilir ve bal\u0131k toplar\u0131n\u0131n g\u00f6r\u00fcn\u00fcm\u00fc, dokusu ve lezzeti b\u00fct\u00fcn bal\u0131k k\u00f6fteleriyle belirgin bir fark g\u00f6rmez.<\/p>\n 2.4 G\u0131dalar\u0131n doldurulmas\u0131nda uygulama<\/strong> B\u00f6rek dolgusunda oldu\u011fu gibi, \u00f6ncelikle bitki ipek proteini \u00f6n i\u015flemini ipe\u011fe \u00e7eker ve soya sosu, tuz, baharatlar 30 dakika sonra e\u015fit olarak kar\u0131\u015ft\u0131r\u0131l\u0131r ve et e\u015fit olarak kar\u0131\u015ft\u0131r\u0131l\u0131r, sebze, ya\u011f ve di\u011fer baharatlar kar\u0131\u015ft\u0131r\u0131larak doldurulabilir.<\/p>\n Bitki \u00e7ekme proteini, dolguda kullan\u0131lan bir kas lifi yap\u0131s\u0131na sahiptir, buharlamadan sonra dolgu hamurunun dolgunlu\u011funu koruyabilir, hamur tatl\u0131s\u0131 dolgusunda ya\u011fs\u0131z etin 10%-35%'sinin yerini alabilir, \u00fcretim maliyetini yakla\u015f\u0131k 15% azaltabilir.<\/p>\n 2.5 E\u011flence ama\u00e7l\u0131 haz\u0131r g\u0131dalarda uygulama<\/strong> 2.6 Baharat sosu ve yemeklerde uygulama<\/strong> \u00c7e\u015fitli baharatlarla birlikte, \u00e7e\u015fitli so\u011fuk yemekler ve sebze \u00e7e\u015fitleri yapmak i\u00e7in kullan\u0131labilir ve ayr\u0131ca \u00e7e\u015fitli sebzeler ve \u00e7e\u015fnilerle birlikte \u00e7e\u015fitli tatlara sahip \u00e7e\u015fitli yemekler yapmak i\u00e7in etle birlikte kullan\u0131labilir.<\/p>","protected":false},"excerpt":{"rendered":" As one of the important inventions in the food industry, plant pulling protein is a fibrous plant protein with a texture similar to that of muscle fiber, which is produced and processed by a special process of plant protein production. Plant drawing protein is mainly classified according to its structural organization, there are coarse filament […]<\/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
\nBitki \u00e7ekme proteini benzer bir kas lifi yap\u0131s\u0131na sahiptir ve lif \u015feritleri a\u00e7\u0131k ve narin, p\u00fcr\u00fczs\u00fcz y\u00fczey, i\u00e7 lif filamentleri d\u00fczg\u00fcn, belirli miktarda bitki \u00e7ekme proteini (kuru baz) al\u0131r, rehidre edilir, avlan\u0131r ve s\u00fcz\u00fcl\u00fcr, ay\u0131r\u0131c\u0131ya ipek i\u00e7ine konur, farkl\u0131 uygulama alanlar\u0131na g\u00f6re farkl\u0131 uzunluklarda kal\u0131n ve ince liflere ayr\u0131labilir, ay\u0131r\u0131c\u0131 s\u00fcresi genellikle 30-60 saniyedir.<\/p>\n
\nSu tutma, bitki \u00e7ekme proteininin i\u015fleme s\u0131ras\u0131nda suyu tutma kabiliyetini ifade eder, su tutma PH, iyonik g\u00fc\u00e7 ve s\u0131cakl\u0131k ile ilgilidir. PH 4'ten b\u00fcy\u00fck oldu\u011funda, PH ile su tutma \u00f6zelli\u011fi artar ve geli\u015fir, belirli miktarda rehidre edilmi\u015f ve baharatla kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f bitki \u00e7ekme proteini al\u0131n, \u00f6nceden tart\u0131lm\u0131\u015f bir santrif\u00fcj t\u00fcp\u00fcne yerle\u015ftirin, numuneye yava\u015f yava\u015f su ekleyin, su \u00e7\u00f6kelmeden bulama\u00e7 haline gelene kadar, santrif\u00fcjde (3000r \/ m) 5 dakika santrif\u00fcjleyin, S\u00fcpernatant\u0131 d\u00f6k\u00fcn ve su tutma k\u0131sm\u0131 taraf\u0131ndan tutulan bitki \u00e7ekme proteini taraf\u0131ndan eklenen s\u0131v\u0131y\u0131 tart\u0131n, g \/ 100g olarak ifade edilir, su tutma genellikle g \/ 100g olarak kullan\u0131l\u0131r, su tutma genellikle suyu korumak i\u00e7in kullan\u0131l\u0131r, su tutma genellikle suyu tutmak i\u00e7in kullan\u0131l\u0131r. 100g, su tutma genellikle 200-300 aral\u0131\u011f\u0131ndad\u0131r.<\/p>\n
\nEm\u00fclsifikasyon, bitki \u00e7ekme proteininin ipek olu\u015fumundan sonra adsorbe edilme ve su ve ya\u011f ile kar\u0131\u015ft\u0131r\u0131lma kabiliyetini ifade eder, rehidrasyon ve ipe\u011fi s\u00f6kt\u00fckten sonra 10 g numuneyi do\u011fray\u0131c\u0131ya koyun, d\u00fc\u015f\u00fck h\u0131zda do\u011fray\u0131n, 50 ml soya fasulyesi ya\u011f\u0131 eklemeye devam edin, 3 dakika do\u011fray\u0131n ve ard\u0131ndan 5 dakika boyunca santrif\u00fcj 500r \/ dak santrif\u00fcj i\u00e7ine koyun, ayr\u0131lan ya\u011f miktar\u0131n\u0131 belirleyin, ne kadar \u00e7ok su ayr\u0131l\u0131rsa, em\u00fclsifikasyon o kadar k\u00f6t\u00fcd\u00fcr ve em\u00fclsifikasyon genellikle 30-50 ml'dir.<\/p>\n
\nBitki \u00e7ekme proteini filamentasyona, iyi su ve ya\u011f emilimine, g\u00fc\u00e7l\u00fc gerginli\u011fe sahip lif filamentlerine, iyi esnekli\u011fe sahip oldu\u011fundan, et \u00fcr\u00fcnlerine uygulan\u0131r, et \u00fcr\u00fcnlerinin i\u015flenmesinde su kayb\u0131n\u0131 ve ya\u011f ta\u015fmas\u0131n\u0131 azalt\u0131r, \u00fcr\u00fcn ya\u011fl\u0131 de\u011fildir, b\u00f6ylece \u00fcr\u00fcn\u00fcn esnekli\u011fi ve et hissi artar ve \u00fcr\u00fcn\u00fcn protein i\u00e7eri\u011fini artt\u0131r\u0131r, kalite iyile\u015ftirilir, sosis, jambon, salam ve di\u011fer et \u00fcr\u00fcnlerinin \u00fcretiminde 5% - 25% ya\u011fs\u0131z et ile de\u011fi\u015ftirilebilir.<\/p>\n
\nEt ipi \u00fcretimi i\u00e7in ana hammadde olarak bitki lazanya proteini ile, ilk bitki lazanya proteini rehidre edilir, soya sosu, baharatlar, tuz ve di\u011fer baharatlar eklenir, 20 dakika buharda pi\u015firilir, \u00e7\u0131kar\u0131l\u0131r ve s\u00fcz\u00fcl\u00fcr, kar\u0131\u015ft\u0131r\u0131larak k\u0131zart\u0131lan \u00e7am makinesine konur ve daha sonra bezelye unu ve di\u011fer yard\u0131mc\u0131 malzemeler eklenerek \u00e7am yap\u0131lana kadar kar\u0131\u015ft\u0131r\u0131larak k\u0131zart\u0131l\u0131r. Toz par\u00e7ac\u0131klar\u0131 ve et lifleri birlikte adsorbe edildi\u011finden, \u00f6zellikleri temelde toz eklemeden \u00f6ncekine benzer.<\/p>\n
\nBitki \u00e7ekme proteini, k\u00f6ftelerin esnekli\u011fini ve dokusunu art\u0131rabilir, eklenen et miktar\u0131n\u0131 azaltmak i\u00e7in tavuk toplar\u0131na, bal\u0131k toplar\u0131na, karides toplar\u0131na uygulanabilir ve di\u011fer yard\u0131mc\u0131 malzemelerle i\u015flenerek y\u00fcksek proteinli, az ya\u011fl\u0131, d\u00fc\u015f\u00fck kolesteroll\u00fc bir g\u0131daya d\u00f6n\u00fc\u015ft\u00fcr\u00fclebilir ve s\u00fcre\u00e7teki \u00fcr\u00fcn kayb\u0131n\u0131 azaltmak i\u00e7in.<\/p>\n
\nBitki \u00e7ekme proteini etin kas lifleri ile kayna\u015ft\u0131r\u0131labilir, bu da dolgunun bir arada tutulmas\u0131na, su tutma kapasitesinin artmas\u0131na, tat ve besleyicili\u011fin artmas\u0131na ve \u00fcretim maliyetlerinin d\u00fc\u015fmesine yard\u0131mc\u0131 olur.<\/p>\n
\nG\u00fcnl\u00fck haz\u0131r g\u0131dalarda bitki \u00e7ekme proteini uygulamas\u0131, tavuk aromas\u0131, s\u0131\u011f\u0131r eti aromas\u0131, deniz \u00fcr\u00fcnleri aromas\u0131 ve di\u011fer haz\u0131r g\u0131da aromalar\u0131 ile yap\u0131labilir, sadece insanlara duyusal tatmin sa\u011flamakla kalmaz, ayn\u0131 zamanda y\u00fcksek kaliteli bir protein kayna\u011f\u0131 sa\u011flar. Do\u011frudan s\u0131\u011f\u0131r eti tanelerine, \u0131zgara ete, baharatl\u0131 et \u015fi\u015flerine i\u015flenmesi, haz\u0131r eri\u015fte baharat paketlerine uygulanmas\u0131 gibi.<\/p>\n
\nBitki \u00e7ekme proteini rehidrasyon i\u015flemi, s\u0131\u011f\u0131r eti sosu, deniz \u00fcr\u00fcnleri sosu vb. gibi \u00e7e\u015fitli soslara uygulanabilir, sosun dokusunu, tad\u0131n\u0131 iyile\u015ftirebilir, yap\u0131\u015fmay\u0131 art\u0131rabilir, besin de\u011ferini art\u0131rabilir, maliyetleri d\u00fc\u015f\u00fcrebilir.<\/p>\n