Kat\u0131 i\u00e7ecekler \u015feker, yumurta veya yumurta \u00fcr\u00fcnleri, s\u00fct veya s\u00fct \u00fcr\u00fcnleri, meyve sular\u0131 veya yenilebilir bitki \u00f6zlerinden yap\u0131lan kat\u0131 \u00fcr\u00fcnlerdir.<\/p>\n
Genellikle bitmi\u015f \u00fcr\u00fcnler toz, gran\u00fcl veya blok formundad\u0131r, \u00f6rne\u011fin haz\u0131r kahve, bu\u011fday kremas\u0131 vb.<\/p>\n
Kat\u0131 i\u00e7ecekler t\u00fcrlerine g\u00f6re genellikle proteinli, normal ve kavrulmu\u015f olarak s\u0131n\u0131fland\u0131r\u0131l\u0131r. S\u0131v\u0131 i\u00e7eceklerle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, kat\u0131 i\u00e7ecekler kolay ta\u015f\u0131ma, benzersiz lezzet ve iyi an\u0131nda \u00e7\u00f6z\u00fcn\u00fcrl\u00fck \u00f6zelliklerine sahiptir.<\/p>\n
Kat\u0131 i\u00e7eceklerin an\u0131nda \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc<\/strong><\/p>\n Kat\u0131 i\u00e7eceklerin iki s\u0131n\u0131fland\u0131rmas\u0131 vard\u0131r, biri haz\u0131r \u00e7ay, meyve incileri vb. gibi suda tamamen \u00e7\u00f6z\u00fclebilir; di\u011feri s\u00fct tozu, soya s\u00fct\u00fc tozu vb. gibi d\u00fczg\u00fcn bir s\u00fcspansiyon olu\u015fturmak i\u00e7in bir toz dispersiyonudur. \u0130kincisi toz taraf\u0131ndan olu\u015fturulan s\u00fcspansiyondur ve ikincisi toz taraf\u0131ndan olu\u015fturulan s\u00fcspansiyondur.<\/p>\n \u0130kincisi, toz taraf\u0131ndan olu\u015fturulan s\u00fcspansiyonun sadece \u00e7\u00f6z\u00fcc\u00fcdeki \u00e7\u00f6z\u00fcnen molek\u00fcllerin kimyasal \u00e7\u00f6z\u00fcnmesi de\u011fil, ayn\u0131 zamanda suda \u00e7\u00f6z\u00fcnen proteinlerin, \u00e7\u00f6z\u00fcnmeyen proteinlerin, \u015fekerlerin, ya\u011flar\u0131n ve benzerlerinin sudaki karma\u015f\u0131k reaksiyonudur.<\/p>\n Sonu\u00e7, \u00e7\u00f6zelti, kompleksler ve agregatlar i\u00e7eren bir reaksiyon sistemidir. Anl\u0131k \u00e7\u00f6z\u00fcn\u00fcrl\u00fck \u00f6zellikleri, demleme suyu miktar\u0131, demleme suyu s\u0131cakl\u0131\u011f\u0131, stabilizat\u00f6r eklenip eklenmeyece\u011fi gibi bir dizi fakt\u00f6rden etkilenen \u00fcr\u00fcn\u00fcn kalitesini de\u011ferlendirmek i\u00e7in \u00f6nemli bir g\u00f6stergedir, a\u015fa\u011f\u0131da birka\u00e7 ana fakt\u00f6r\u00fcn analizi yer almaktad\u0131r.<\/p>\n Kar\u0131\u015f\u0131m suyunun h\u0131zl\u0131 \u00e7\u00f6z\u00fcn\u00fcrl\u00fck \u00fczerindeki etkisi<\/strong><\/p>\n Farkl\u0131 demleme suyu hacmi farkl\u0131 \u00f6zellikler ve tatlar elde edebilir, demleme suyu hacmi d\u00fc\u015f\u00fckse, \u00fcr\u00fcn d\u00fc\u015f\u00fck ak\u0131\u015fkanl\u0131\u011fa sahip kat\u0131 bir \u00e7amur veya daha kal\u0131n bir macun g\u00f6sterecektir; demleme suyu hacmi y\u00fcksekse, tad\u0131 hafif olacakt\u0131r.<\/p>\n Lin Yaling ve arkada\u015flar\u0131, tatl\u0131 patates b\u00fct\u00fcn tozunu birka\u00e7 farkl\u0131 kat y\u0131kama suyu kullanarak i\u015flemden ge\u00e7irmi\u015f ve y\u0131kama suyu hacmi 9 ila 12 kat oldu\u011funda tatl\u0131 patates s\u0131v\u0131 i\u00e7ece\u011finin likiditesi daha iyi olmu\u015ftur.<\/p>\n Demleme suyu s\u0131cakl\u0131\u011f\u0131n\u0131n h\u0131zl\u0131 \u00e7\u00f6z\u00fcn\u00fcrl\u00fck \u00fczerindeki etkisi<\/strong><\/p>\n \u00dcr\u00fcn kar\u0131\u015ft\u0131rma i\u015fleminde, su s\u0131cakl\u0131\u011f\u0131 d\u00fc\u015f\u00fckse, s\u0131v\u0131daki denat\u00fcre protein tamamen \u00e7\u00f6z\u00fclemez ve d\u00fc\u015f\u00fck rehidrasyona sahip baz\u0131 bile\u015fenler suda iyi \u00e7\u00f6z\u00fclemez ve daha fazla \u00e7\u00f6z\u00fcnmeyen partik\u00fcller ve zay\u0131f lezzet ve doku olgusu olacakt\u0131r.<\/p>\n \u00d6te yandan, su s\u0131cakl\u0131\u011f\u0131n\u0131n y\u00fcksek olmas\u0131 \u00fcr\u00fcndeki besin maddelerini yok edebilir. Liuwan'\u0131n uygun demleme s\u0131cakl\u0131\u011f\u0131 \u00fczerine yapt\u0131\u011f\u0131 kar\u015f\u0131la\u015ft\u0131rmal\u0131 deneylerin sonu\u00e7lar\u0131, 85 \u2103 su s\u0131cakl\u0131\u011f\u0131n\u0131n yenilebilir mantar kompozit \u00e7orbas\u0131n\u0131n h\u0131zl\u0131 \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc ve tad\u0131 i\u00e7in en iyisi oldu\u011funu g\u00f6stermektedir.<\/p>\n Stabilizat\u00f6rlerin h\u0131zl\u0131 \u00e7\u00f6z\u00fcn\u00fcrl\u00fck \u00fczerindeki etkisi<\/strong><\/p>\n Demlendikten sonra i\u00e7ecek tozunun dengesiz do\u011fas\u0131 nedeniyle, demleme s\u00fcrecinde delaminasyon, agregasyon gibi olaylar\u0131n meydana gelmesi kolayd\u0131r, bu nedenle genellikle h\u0131zl\u0131 \u00e7\u00f6z\u00fcnen kat\u0131 i\u00e7ecekleri iyile\u015ftirmek i\u00e7in stabilizat\u00f6rler eklenir.<\/p>\n Monogliseritler, s\u00fckroz esterleri, karragenan ve ksantan sak\u0131z\u0131 gibi yayg\u0131n olarak kullan\u0131lan katk\u0131 maddeleri. \u00d6rne\u011fin, Jie Liang \u00e7e\u015fitli stabilizat\u00f6rler ve stabilizat\u00f6r oranlar\u0131 \u00fczerinde deneysel analizler yapm\u0131\u015ft\u0131r. Dondurularak kurutulmu\u015f \u00e7ilekli kat\u0131 i\u00e7ece\u011fin i\u015flenmesinde elde edilen Xu Mudan ve ark. oranlama testi i\u00e7in kompozit stabilizat\u00f6rler ve siklodekstrinler ekleyerek, test sonu\u00e7lar\u0131 kompozit stabilizat\u00f6rlerin s\u00fckroz ya\u011f asidi esteri 0.40%, dam\u0131t\u0131lm\u0131\u015f mono-stearik asit gliserol ester 0.50% ve siklodekstrinler 0.25% ilavesinin kivi tozunun h\u0131zl\u0131 \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fcn\u00fc etkili bir \u015fekilde art\u0131rabilece\u011fini g\u00f6stermektedir.<\/p>","protected":false},"excerpt":{"rendered":" Solid beverages are solid products made from sugar, eggs or egg products, milk or dairy products, fruit juices or edible plant extracts. Usually, the finished products are in powder, granule or block form, such as instant coffee, cream of wheat, and so on. Solid beverages are categorized according to type, usually into protein, normal and […]<\/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