{"id":7822,"date":"2024-08-08T15:57:25","date_gmt":"2024-08-08T15:57:25","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7822"},"modified":"2024-08-08T15:57:25","modified_gmt":"2024-08-08T15:57:25","slug":"high-salt-diluted-soy-sauce","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/high-salt-diluted-soy-sauce\/","title":{"rendered":"Y\u00fcksek tuzlu seyreltilmi\u015f soya sosunun her bir par\u00e7as\u0131 i\u00e7in teknolojiler nelerdir?"},"content":{"rendered":"

Hammaddeler<\/strong><\/p>\n

Soya sosu \u00fcretim s\u00fcrecinde kullan\u0131lan hammaddeler a\u011f\u0131rl\u0131kl\u0131 olarak soya fasulyesi k\u00fcspesi ve bu\u011fdayd\u0131r.<\/p>\n

I. Soya fasulyesi k\u00fcspesinin hammadde olarak avantajlar\u0131<\/strong>
\n1. Soya fasulyesinden yap\u0131lan soya sosunun lezzetini koruyabilir
\n2. Y\u00fcksek protein i\u00e7eri\u011fi, d\u00fc\u015f\u00fck hammadde maliyetleri.
\n3. Hammaddelerin ezilmesi ve i\u015flenmesi gerekmez, do\u011frudan su pi\u015firmek i\u00e7in kullan\u0131labilir.
\n4. Ya\u011f ve gres tasarrufu<\/p>\n

\u0130kincisi, bu\u011fday\u0131n hammadde olarak avantajlar\u0131<\/strong>
\n1. Ni\u015fasta hammaddelerinin kullan\u0131m\u0131, soya sosu konsantrasyonu, pigment, lezzet, ana bile\u015fenlerin tatl\u0131l\u0131\u011f\u0131.
\n2. Bu\u011fday gl\u00fcteni i\u00e7eren, glutamik asidin ayr\u0131\u015fmas\u0131, soya sosu aromas\u0131n\u0131n ana kayna\u011f\u0131d\u0131r.
\n3. Soya sosu aromas\u0131n\u0131n \u00f6nemli bile\u015fenlerinden biri olan 4-etil guaiacol \u00fcreten lignin i\u00e7erir.
\nd. Protein ve polipentoz i\u00e7eren bu\u011fday kepe\u011fi, soya sosundaki amino asitlerle birle\u015ferek koyu kahverengi pigment \u00fcretebilir ve soya sosunun rengini art\u0131rabilir.<\/p>\n

Hammadde i\u015fleme<\/strong><\/p>\n

I. Soya fasulyesi k\u00fcspesi<\/strong>
\n(A) i\u015fleme y\u00f6ntemleri<\/strong>
\n1. \u00d6nce soya fasulyesi k\u00fcspesini tencereye koyun, d\u00f6nen tencereyi a\u00e7\u0131n, buhar 110 \u2103'ye kadar kuru buharlama yaparken, buhar\u0131 kapat\u0131n, kalan buhar\u0131 \u00e7\u0131kar\u0131n, b\u00f6ylece tencere bas\u0131nc\u0131 0'a d\u00fc\u015fer.
\n2. Soya k\u00fcspesinin a\u011f\u0131rl\u0131\u011f\u0131na 1-1.1 k\u0131s\u0131m su pompalan\u0131r, d\u00f6ner pi\u015firme kab\u0131 20 dakika \u0131slat\u0131l\u0131r.
\n3. A\u00e7\u0131k buhar s\u0131cakl\u0131\u011f\u0131 80 \u2103'ye y\u00fckselir, buhar\u0131 kapat\u0131n, tenceredeki so\u011fuk havay\u0131 d\u0131\u015far\u0131da b\u0131rak\u0131n, 20 dakika korumak i\u00e7in buhar s\u0131cakl\u0131\u011f\u0131n\u0131 110 \u2103'ye a\u00e7maya devam edin, buhar bas\u0131nc\u0131n\u0131 0'a kapat\u0131n. Kapak malzemeden \u00e7\u0131kar\u0131ld\u0131ktan hemen sonra pi\u015firme kab\u0131 bas\u0131n\u00e7s\u0131zla\u015ft\u0131rma.<\/p>\n

(ii) Tan\u0131mlama<\/strong>
\n1. Pi\u015firilmi\u015f malzeme, pi\u015firilmeden \u00f6ncekinden biraz daha koyu, soluk sar\u0131 bir renk gerektirir.
\n2. Gev\u015fek doku, elastik hissedin, y\u00fcksek su ama \u0131slak hissetmeyin, yap\u0131\u015fkan olmayan elleri s\u0131k\u0131\u015ft\u0131r\u0131n.
\n3. Koku, kat\u0131 kalp yok, k\u00f6t\u00fc koku yok.
\n4. Pi\u015firilen malzemenin nemi gereksinimleri kar\u015f\u0131lar ve sindirilebilirlik 80%'den fazlas\u0131na ula\u015f\u0131r.<\/p>\n

II. Bu\u011fday<\/strong>
\n(I) i\u015fleme y\u00f6ntemi<\/strong>
\n1. Bu\u011fday k\u0131zartma makinesini a\u00e7\u0131n, s\u0131v\u0131la\u015ft\u0131r\u0131lm\u0131\u015f buhar\u0131 ate\u015fleyin, s\u0131cakl\u0131k 335 \u2103'ye y\u00fckseldi\u011finde bu\u011fdaya girmeye ba\u015flay\u0131n.
\n2. K\u0131zart\u0131lm\u0131\u015f bu\u011fday bir konvey\u00f6r bant ile so\u011futulur, ezilir ve pn\u00f6matik olarak bu\u011fday unu silosuna ta\u015f\u0131n\u0131r.<\/p>\n

(ii) Tan\u0131mlama<\/strong>
\n1. Pi\u015fmi\u015f malzemenin g\u00f6r\u00fcn\u00fcm\u00fc alt\u0131n sar\u0131s\u0131 olmal\u0131d\u0131r.
\n2. Kavrulmu\u015f g\u00f6l par\u00e7ac\u0131klar\u0131 en fazla 5%-20%, su atma deneyi i\u00e7in pi\u015fmi\u015f bu\u011fday \u2264 3% batma oran\u0131 olmal\u0131d\u0131r.<\/p>\n

Yemek pi\u015firme<\/strong><\/p>\n

I. \u015eark\u0131 yapman\u0131n teknik anahtar\u0131<\/strong>
\n1. Taze ve iyi tohum \u015fark\u0131s\u0131 se\u00e7in.
\n2. Hammadde \u0131slatma uygun olmal\u0131, pi\u015fmi\u015f malzemenin nemi 46%'den az, 50%'den y\u00fcksek olmamal\u0131d\u0131r.
\n3. Hammadde pi\u015firme proteini denat\u00fcrasyonu orta d\u00fczeyde olmal\u0131d\u0131r, a\u015f\u0131r\u0131 denat\u00fcrasyon klinkeri yap\u0131\u015fkan hale getirecek ve Aspergillus oryzae'nin b\u00fcy\u00fcmesini engelleyen fakt\u00f6rler \u00fcretecektir.
\n4. Mantar kontaminasyonunu \u00f6nlemek i\u00e7in klinker aletleri, ekipmanlar\u0131, nakliye tesisleri ve \u00e7evre vb. ile her t\u00fcrl\u00fc temas temiz ve s\u0131hhi olmal\u0131d\u0131r.
\n5. A\u015f\u0131lama tek tip olmal\u0131, tohum k\u0131r\u0131lmas\u0131 olgusunu \u00f6nlemek i\u00e7in \u015fark\u0131 t\u00fcr\u00fcne ve klinker ak\u0131\u015f tekd\u00fczeli\u011fine dikkat edilmelidir.
\n6. S\u0131cakl\u0131k y\u00f6netimi (29-30 \u2103 \u00f6n s\u0131cakl\u0131k, orta s\u0131cakl\u0131k kontrol\u00fcne ve \u0131s\u0131 da\u011f\u0131l\u0131m\u0131na dikkat etmeli, d\u00fc\u015f\u00fck s\u0131cakl\u0131kta 26-28 \u2103 ustala\u015fmak i\u00e7in ge\u00e7, d\u00fc\u015f\u00fck s\u0131cakl\u0131kta titreme enzim aktivitesinin iyile\u015ftirilmesine yard\u0131mc\u0131 olur).
\n7. Sars\u0131nt\u0131 y\u00f6netimi (kal\u0131n malzeme tabakas\u0131 nedeniyle, s\u0131cakl\u0131k bo\u015flu\u011funun \u00e7e\u015fitli noktalar\u0131ndaki malzeme tabakas\u0131, s\u0131cakl\u0131k de\u011fi\u015fiklikleri alt\u0131nda, s\u0131cakl\u0131k bo\u015flu\u011funu daraltma gereksinimi, e\u011friyi gev\u015fek tutmak i\u00e7in, e\u011frinin kaymas\u0131n\u0131 ve r\u00fczgar\u0131 \u00e7al\u0131\u015ft\u0131rmak i\u00e7in \u00e7atlamas\u0131n\u0131 \u00f6nlemek i\u00e7in e\u011friyi zaman\u0131nda \u00e7evirin).
\n8. S\u00f6nd\u00fcrme i\u015flemi her bitti\u011finde, s\u00f6nd\u00fcrme odas\u0131n\u0131n, s\u00f6nd\u00fcrme havuzunun ve ta\u015f\u0131ma boru hatt\u0131n\u0131n ve aletlerinin temizli\u011fine ve s\u0131hhi i\u015flerine dikkat edin.<\/p>\n

\u0130kinci olarak, \u015fark\u0131 \u00fcretimindeki yayg\u0131n sorunlar ve te\u015fhis y\u00f6ntemleri<\/strong>
\n(A) \u00e7i\u00e7ek \u015fark\u0131s\u0131, asit \u015fark\u0131s\u0131, koku\u015fmu\u015f \u015fark\u0131<\/strong>
\n1. \u00c7i\u00e7eklenme
\n(1) Fenomen: Klinker a\u015f\u0131lamas\u0131 tek tip olmad\u0131\u011f\u0131nda, Aspergillus oryzae taraf\u0131ndan al\u0131nmad\u0131\u011f\u0131 yerde renk de\u011fi\u015fikli\u011fi olmayan bir hammadde tabakas\u0131 g\u00f6r\u00fcnecektir; ve \u00e7ok fazla ku\u015f \u00fcz\u00fcm\u00fc malzemesi a\u015f\u0131lamas\u0131n\u0131n oldu\u011fu yerde yerel bir y\u00fcksek s\u0131cakl\u0131k yanma e\u011frisi olacakt\u0131r.
\n(2) Te\u015fhis: D\u00fczg\u00fcn a\u015f\u0131lama, ihtiyatl\u0131 y\u00f6netim, \u00fcr\u00fcn s\u0131cakl\u0131\u011f\u0131n\u0131n her noktas\u0131nda \u00e7\u0131nar frenk \u00fcz\u00fcm\u00fcn\u00fcn g\u00f6zlemlenmesini gerektirir.<\/p>\n

2. Ek\u015fi Qu
\n(1) Ek\u015fi E\u011fri: \u00e7ok say\u0131da asit \u00fcreten kok ve fekal streptokok ile kontamine olmu\u015f.
\n(2) Te\u015fhis: temiz tutmak i\u00e7in ekipman, aletler, borular vb. temizlenmelidir; hammaddeler suda \u00e7ok y\u00fcksek olmamal\u0131d\u0131r; ayn\u0131 zamanda s\u0131cakl\u0131k y\u00f6netimine dikkat edin, \u00fcr\u00fcn s\u0131cakl\u0131\u011f\u0131 25 \u2103'den d\u00fc\u015f\u00fck olmamal\u0131d\u0131r.<\/p>\n

3. Koku\u015fmu\u015f Qu
\n(1) koku\u015fmu\u015f \u015fark\u0131: kontamine Bacillus subtilis, hammaddedeki protein ve ni\u015fastay\u0131 t\u00fcketir ve amonyak \u00fcretir, \u015fark\u0131 yap\u0131\u015fkand\u0131r, kokar, burnu ve g\u00f6zleri uyar\u0131r.
\n(2) Te\u015fhis: yeti\u015ftirilen \u00fcr\u00fcn\u00fcn s\u0131cakl\u0131\u011f\u0131 38\u00b0C'nin alt\u0131nda kontrol edilmelidir; kontaminasyondan sonra ekipman ve kavisli oda iyice temizlenmeli ve sterilizasyon i\u015fi dikkatlice yap\u0131lmal\u0131d\u0131r.<\/p>\n

(B) Asitsiz ve kokusuz, renk de\u011fi\u015fikli\u011fi olmayan Qu materyali (\u00e7o\u011funlukla sar\u0131 erik mevsiminde g\u00f6r\u00fcl\u00fcr)<\/strong>
\n1. Fenomen: Hammadde nem oran\u0131 y\u00fcksekse, d\u00fc\u015f\u00fck s\u0131cakl\u0131\u011f\u0131n \u00f6n a\u015f\u0131lamas\u0131nda, e\u011fri malzeme uzun s\u00fcre \u0131s\u0131 \u00fcretmez, bir\u00e7ok kez havaland\u0131rma ve \u0131s\u0131tma olmas\u0131na ra\u011fmen, ayn\u0131 zamanda \u00e7ok etkili de\u011fildir, 24 saat sonra ekim hala klinker rengindedir. Bu t\u00fcr frenk \u00fcz\u00fcmlerinin \u00e7o\u011fu, alkol \u00fcretmeyen ve hammaddedeki ni\u015fastay\u0131 t\u00fcketen k\u00fcf \u00fcreten maya ile kontamine olur.
\n2. Te\u015fhis: Aspergillus oryzae i\u00e7in b\u00fcy\u00fcme ko\u015fullar\u0131 yaratmak amac\u0131yla titreme s\u00fcreci iyi kontrol edilmelidir. (Rekabet\u00e7i b\u00fcy\u00fcme)<\/p>\n

(C) \u015fark\u0131 iyi b\u00fcy\u00fcr, ancak enzim aktivitesi y\u00fcksek de\u011fildir<\/strong>
\n1. D\u00fc\u015f\u00fck klinker nemi (44%'nin alt\u0131nda).
\n2. Kuvars \u00fcretiminin orta ve ge\u00e7 a\u015famalar\u0131nda y\u00fcksek s\u0131cakl\u0131k. D\u00fc\u015f\u00fck s\u0131cakl\u0131k ko\u015fullar\u0131, proteaz ve amilaz gibi hidrolitik enzimlerin \u00fcretimi i\u00e7in uygundur ve glutaminaz, peptidaz ve di\u011fer enzimlerin d\u00fc\u015f\u00fck s\u0131cakl\u0131k ko\u015fullar\u0131nda \u00fcretilmesi gerekir.<\/p>\n

(D) \u015fark\u0131n\u0131n i\u00e7ine yumru sert \u015fark\u0131n\u0131n i\u00e7ine kum gibi gev\u015fek<\/strong>
\n1. Kuvars aglomerasyonu sert
\nKlinkerin nemi b\u00fcy\u00fckse, e\u011friyi \u00e7ok erken \u00e7evirin (miselyum yeni b\u00fcy\u00fcr, e\u011friyi \u00e7evirmek \u00e7ok yumu\u015fakt\u0131r), sonra kavisli miselyuma kal\u0131n, sert kavisli. Ge\u00e7 kapitone malzeme kas\u0131lmas\u0131 ve \u00e7atlaklar nedeniyle, r\u00fczgar\u0131 k\u0131rmak, k\u00fcrekle veya r\u00fczgar sorununu \u00e7\u00f6zmek i\u00e7in \u00fc\u00e7\u00fcnc\u00fc tornalama malzemesi olmal\u0131d\u0131r. Miselyum beyaz, sert dokulu, daha az sporludur.<\/p>\n

2. Kum gibi gev\u015fek
\nKlinkerin nemi d\u00fc\u015f\u00fckse ve \u015fark\u0131n\u0131n d\u00f6n\u00fc\u015f\u00fc \u00e7ok ge\u00e7se (miselyum b\u00fcy\u00fcmesi beyazsa ve \u015fark\u0131n\u0131n d\u00f6n\u00fc\u015f\u00fc \u00e7ok eskiyse), \u015fark\u0131 sert ve k\u0131r\u0131lmas\u0131 zor olacakt\u0131r ve \u015fark\u0131n\u0131n d\u00f6n\u00fc\u015f\u00fcnden sonra tekrar topaklanmas\u0131 kolay olmayacakt\u0131r. Ve d\u00fc\u015f\u00fck nem, miselyum art\u0131k \u00fcremez. \u015eark\u0131y\u0131 ikinci kez \u00e7evirmek i\u00e7in bile, \u015fark\u0131 yap\u0131m\u0131 ge\u00e7 de kum gibi gev\u015fek, blok de\u011fil, miselyum seyrek, sporlar hafif\u00e7e \u00e7\u0131rp\u0131n\u0131yor. Bu t\u00fcr bir enzim aktivitesi \u00e7ok y\u00fcksek olmayacakt\u0131r. Bunun nedeni su kayb\u0131n\u0131n \u00e7ok h\u0131zl\u0131 olmas\u0131d\u0131r.<\/p>\n

\u00dc\u00e7\u00fcnc\u00fc olarak, \u015fark\u0131n\u0131n kalitesinin belirlenmesi<\/strong>
\n(A) t\u00fcy\u00fcn duyusal olarak tan\u0131mlanmas\u0131na ili\u015fkin kalite gereklilikleri<\/strong>
\n1. Materyal gev\u015fek ve yumu\u015fakt\u0131r; g\u00f6r\u00fcn\u00fcm topakl\u0131d\u0131r, ancak sert merkezi olmayan gev\u015fektir; tabakan\u0131n i\u00e7indeki miselyum dolu ve kal\u0131nd\u0131r ve yo\u011fun bir \u015fekilde gen\u00e7 sar\u0131 sporlar ta\u015f\u0131r, rengi yoktur, merkezi yoktur.
\n2. Normal aromaya sahiptir, amonyak, asit ve di\u011fer kokular yoktur.<\/p>\n

(II) Fiziksel ve kimyasal indeksler<\/strong>
\n1. Nem gereksinimi
\n1 g\u00fcn i\u00e7in 32-35%, 2 g\u00fcn i\u00e7in 26-30%.
\n2. Proteaz aktivitesi
\nN\u00f6tr proteaz aktivitesi 1000u\/g'dan fazlad\u0131r (kuru bazda).
\nBitmi\u015f \u015fark\u0131daki toplam bakteri say\u0131s\u0131 a\u015fa\u011f\u0131dakilerden daha azd\u0131r 5\u00d7109\/g<\/sup>.<\/p>\n

Kontamine bakteri t\u00fcrleri ve \u00f6nlenmesi<\/strong><\/p>\n

\u0130lk olarak, m\u00fczik \u00fcretiminde s\u0131kl\u0131kla kontamine olan mikrobiyal t\u00fcrler<\/strong>
\n(A) k\u00fcf<\/strong>
\n1. Trichoderma miselyumu tav\u015fan k\u0131l\u0131 gibi beyazd\u0131r, d\u00fc\u015f\u00fck s\u0131cakl\u0131kta, y\u00fcksek nem ko\u015fullar\u0131nda b\u00fcy\u00fcmesi kolayd\u0131r. Az miktarda kirlili\u011fin \u00e7ok az etkisi vard\u0131r, b\u00fcy\u00fck miktarda kirlilik Aspergillus oryzae'nin b\u00fcy\u00fcmesini engelleyecektir.
\n2. K\u00f6k k\u00fcf miselyumu \u00f6r\u00fcmcek a\u011f\u0131 gibi beyazd\u0131r. Y\u00fcksek nem ko\u015fullar\u0131nda \u00fcremesi kolayd\u0131r, belirli bir glikolitik enzim aktivitesi vard\u0131r. Az miktarda kirlili\u011fin \u00e7ok az etkisi vard\u0131r.
\n3. Penicillium miselyumu gri-ye\u015fil, sporlar\u0131 ye\u015fil renktedir. D\u00fc\u015f\u00fck s\u0131cakl\u0131klarda b\u00fcy\u00fcmesi kolayd\u0131r. Soya sosunun lezzetini etkileyerek k\u00fcf kokusu \u00fcretebilir.<\/p>\n

(ii) Maya<\/strong>
\n1. Kay\u0131n mayas\u0131 k\u00fcf \u00fcretebilir, soya sosundaki \u015fekeri t\u00fcketebilir, alkol \u00fcretemez.
\n2. K\u00fcf mayas\u0131 Soya sosunun y\u00fczeyinde k\u00fcf olu\u015fturur, bu da soya sosundaki bile\u015fenleri ayr\u0131\u015ft\u0131rabilir ve lezzeti azaltabilir. Soya sosu \u00fcretiminde yayg\u0131n olarak bulunan zararl\u0131 bir mayad\u0131r ve soya sosunun y\u00fczeyinde beyaz \u00e7i\u00e7ekler yeti\u015ftirir. Bu maya t\u00fcr\u00fc d\u00fc\u015f\u00fck s\u0131cakl\u0131k ve y\u00fcksek nemli havaland\u0131rma alt\u0131nda kolayca b\u00fcy\u00fcyebilir. Yangtze Nehri'nin g\u00fcneyinde ya\u011fmur mevsimi boyunca bu bakterinin bula\u015fmas\u0131 \u00e7ok kolayd\u0131r.<\/p>\n

(iii) Bakteriler<\/strong>
\n1. Micrococcus, \u015fark\u0131 yap\u0131m\u0131 ile kontamine olan ana bakteridir. D\u00fc\u015f\u00fck s\u0131cakl\u0131k, y\u00fcksek nem ve havaland\u0131rma ko\u015fullar\u0131nda, genellikle \u00fcremenin erken a\u015famalar\u0131nda b\u00fcy\u00fcmek \u00e7ok kolayd\u0131r. Zay\u0131f asit \u00fcretebilir, b\u00f6ylece hammaddelerin PH'\u0131 biraz azal\u0131r; \u00e7ok say\u0131da kontaminasyon Aspergillus oryzae'nin b\u00fcy\u00fcmesini, hammadde t\u00fcketimini ve beslenmeyi etkileyecekse; soya sosundaki bakteri g\u00f6vdesi soya sosunda bulan\u0131kl\u0131\u011fa neden olacakt\u0131r.
\n2. Streptococcus faecalis'in pi\u015firme \u00f6ncesi d\u00f6nemde y\u00fcksek s\u0131cakl\u0131k, y\u00fcksek nem ve yetersiz havaland\u0131rma ko\u015fullar\u0131 alt\u0131nda \u00fcremesi \u00e7ok kolayd\u0131r.
\n3. Bacillus subtilis, \u015fark\u0131 yapma kirlili\u011finin zararl\u0131 bakterilerinin bir temsilcisidir. Y\u00fcksek nem ko\u015fullar\u0131 alt\u0131nda y\u00fcksek s\u0131cakl\u0131kta (37-40 \u2103) \u00fcreme \u00e7ok h\u0131zl\u0131d\u0131r. Hammaddelerdeki ni\u015fasta ve proteini t\u00fcketebilir, keskin amonyak kokusu \u00fcretebilir, kuvars\u0131 yap\u0131\u015fkan hale getirebilir ve \u00e7\u0131plak g\u00f6z, malzemede ortaya \u00e7\u0131kan su damlac\u0131klar\u0131n\u0131 tuhaf bir koku ile g\u00f6rebilir ve yap\u0131\u015fkan hissedebilir.<\/p>\n

\u00d6nleme ve kontrol y\u00f6ntemleri<\/strong>
\n1. Malzemenin uygun nemine hakim olmak. Ve hammadde nemlendirmesi birincil teknik anahtard\u0131r.
\n2. Hava ortam\u0131n\u0131, alet ve ekipman kirlili\u011fini \u00f6nlemek i\u00e7in havaland\u0131r\u0131lm\u0131\u015f ko\u015fullarda yeti\u015ftirin. Her g\u00fcn \u00e7al\u0131\u015ft\u0131ktan sonra klinker ta\u015f\u0131ma ekipman\u0131, vin\u00e7 boru hatt\u0131, aletler, kavisli havuz vb. ile temasa dikkat edilmelidir. \u00c7evre ve ekipman kirlili\u011fini azaltmak i\u00e7in gerekti\u011finde sterilizasyon yap\u0131l\u0131r.
\n3. M\u00fczik yapma s\u00fcrecinin y\u00f6netiminin g\u00fc\u00e7lendirilmesi
\n1) E\u015fit \u015fekilde a\u015f\u0131lay\u0131n ve a\u015f\u0131lama s\u0131cakl\u0131\u011f\u0131 ile havuz s\u0131cakl\u0131\u011f\u0131na dikkat edin.
\n(2) S\u00f6nd\u00fcrme s\u00fcrecinin ba\u015f\u0131nda uygun s\u0131cakl\u0131\u011f\u0131 korumak ve t\u00fcm s\u00f6nd\u00fcrme s\u00fcreci boyunca s\u0131cakl\u0131k ve nem y\u00f6netimini g\u00fc\u00e7lendirmek; havaland\u0131rma d\u00fczenlemesine dikkat etmek ve s\u00f6nd\u00fcrme s\u00fcrecinin kilit noktalar\u0131na hakim olmak. Rekabetten korumak i\u00e7in y\u00f6netimde Aspergillus oryzae'nin b\u00fcy\u00fcmesi i\u00e7in uygun ko\u015fullar\u0131 se\u00e7in.<\/p>\n

Fermantasyon y\u00f6netimi<\/strong><\/p>\n

\u0130lk olarak, havuz y\u00f6netimine<\/strong>
\nKuvars\u0131n sertli\u011fi nedeniyle \u00e7ok say\u0131da spor vard\u0131r, bu nedenle tuzlu suyu h\u0131zl\u0131 bir \u015fekilde ememez ve s\u0131v\u0131 y\u00fczeyde y\u00fczemez, p\u00fcre \u00f6rt\u00fcs\u00fcn\u00fcn olu\u015fumu; ve kuvars blo\u011funun i\u00e7indeki d\u00fc\u015f\u00fck tuz konsantrasyonu nedeniyle, kuvars i\u00e7indeki orijinal bakteriler ve tuza diren\u00e7li olmayan laktobasillerin \u00e7o\u011falmas\u0131, \u0131s\u0131nmas\u0131 ve yolsuzluk kokusu, davul ve amonyak kokusu \u00fcretmesi kolayd\u0131r, b\u00f6ylece PH enzim canl\u0131l\u0131\u011f\u0131n\u0131 azaltmak i\u00e7in a\u015f\u0131r\u0131 d\u00fc\u015fer. Bu nedenle zaman\u0131nda p\u00fcre haline getirilmelidir.<\/p>\n

\u0130kinci olarak, sos y\u00f6netimini \u00e7evirin<\/strong>
\nSosun bas\u0131n\u00e7l\u0131 hava ile \u00e7evrilmesi, sos \u00e7evirme s\u00fcresi k\u0131sa olmal\u0131d\u0131r. S\u00fcre \u00e7ok uzun olursa, p\u00fcre ince ve yap\u0131\u015fkan olur, bu da sadece alkolik fermantasyonu etkilemekle kalmaz, ayn\u0131 zamanda p\u00fcrenin olgunla\u015fmas\u0131n\u0131 ve preslenmesini de engeller.<\/p>\n

Fermantasyonun ilk 10 g\u00fcn\u00fcnde, salamuran\u0131n \u015fark\u0131ya i\u015flemesi i\u00e7in sosu daha s\u0131k \u00e7evirin. Bundan sonra, sosu her 4-5 g\u00fcnde bir \u00e7evirin. Maya alkol fermantasyonu g\u00fc\u00e7l\u00fc oldu\u011funda, sos her 3 g\u00fcnde bir \u00e7evrilebilir. Ana fermantasyondan sonra, sosu ayda sadece 1-2 kez \u00e7evirmeniz gerekir. 6 ayl\u0131k fermantasyon s\u00fcrecinde, sosu toplamda yakla\u015f\u0131k 20 kez \u00e7evirmeniz gerekir.<\/p>\n

S\u0131cakl\u0131k y\u00f6netimi<\/strong>
\nGenellikle, k\u0131\u015f\u0131n daha d\u00fc\u015f\u00fck s\u0131cakl\u0131kta yapmak ve fermente etmek, \u015fark\u0131n\u0131n n\u00f6tr proteaz ve glutaminaz\u0131n\u0131n olu\u015fumu ve etkisi i\u00e7in uygun olabilir. Malzemenin havuza girmesinden sonraki ilk ayda, sos p\u00fcre s\u0131cakl\u0131\u011f\u0131 15 \u2103 olarak kontrol edilir.<\/p>\n

Bu d\u00fc\u015f\u00fck s\u0131cakl\u0131ktaki fermantasyon laktik asit bakterilerinin b\u00fcy\u00fcmesini engeller ve sos p\u00fcresinin pH'\u0131n\u0131 yakla\u015f\u0131k 7'de tutar. Daha sonra \u00fcr\u00fcn s\u0131cakl\u0131\u011f\u0131 kademeli olarak y\u00fckselir, laktik asit, fermantasyon, tuza dayan\u0131kl\u0131 laktik asit bakterileri veya tuz seven dilimlenmi\u015f top bakterileri 108 \/ ml'ye kadar \u00e7o\u011falabilir. PH 5.0-5.5'e d\u00fc\u015ft\u00fc\u011f\u00fcnde, \u00fcr\u00fcn s\u0131cakl\u0131\u011f\u0131 30 \u2103'ye y\u00fckselir, alkol fermantasyonunun en g\u00fc\u00e7l\u00fc d\u00f6nemidir. P\u00fcreye saf iyi su\u015f k\u00fclt\u00fcr\u00fc s\u0131v\u0131s\u0131 ekleyin ve 2 ayl\u0131k fermantasyondan sonra PH 5'in alt\u0131na d\u00fc\u015fer.<\/p>\n

\u015eu anda, protein ayr\u0131\u015fmas\u0131 ve alkolik fermantasyon temel olarak sona ermi\u015ftir ve alkol 2%-3% \u00fcretilebilir. Takip eden 4 ay, olgunla\u015fmaya kat\u0131lmak i\u00e7in maya topu, 4-etil guaiacol ve di\u011fer aroma bile\u015fenlerinin olu\u015fumu ile \u00fcr\u00fcn s\u0131cakl\u0131\u011f\u0131n\u0131 28-30 \u2103 tutmaya devam etmelidir, b\u00f6ylece p\u00fcre yava\u015f yava\u015f renk ve karma\u015f\u0131k yumu\u015fak lezzet olu\u015fturdu, p\u00fcre yava\u015f yava\u015f olgunla\u015f\u0131r.<\/p>","protected":false},"excerpt":{"rendered":"

Raw materials The raw materials used in the soy sauce production process are mainly soybean meal and wheat. I. Advantages of soybean meal as raw material 1. Can maintain the flavor of soy sauce made from soybeans 2. High protein content, low raw material costs. 3. 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