Prejelatinize ni\u015fasta, kolayl\u0131k ve ekonomi, b\u00fcy\u00fck viskozite, y\u00fcksek viskoelastisite ve so\u011fuk suda h\u0131zl\u0131 yap\u0131\u015ft\u0131rma vb. \u00f6zelliklere sahip bir t\u00fcr fiziksel modifiye ni\u015fastad\u0131r. G\u0131dada geni\u015f bir uygulama alan\u0131na sahiptir.<\/p>\n
\u00dcr\u00fcnlerin yap\u0131\u015ft\u0131rma derecesini etkileyen fakt\u00f6rler<\/strong><\/p>\n 1.1 Hammaddeler<\/strong><\/p>\n Ni\u015fasta \u00e7e\u015fitlerinin \u00f6n jelatinle\u015ftirilmi\u015f ni\u015fasta \u00fczerinde daha b\u00fcy\u00fck bir etkisi vard\u0131r, \u00f6zellikle d\u00fcz zincirli ni\u015fasta ve dall\u0131 zincirli ni\u015fasta oran\u0131 farkl\u0131d\u0131r. Ayn\u0131 t\u00fcr ni\u015fasta olsa bile, men\u015fe ve iklim ko\u015fullar\u0131ndaki de\u011fi\u015fiklikler nedeniyle, ni\u015fastan\u0131n bile\u015fimi de\u011fi\u015fir ve \u00fcr\u00fcnlerin yap\u0131\u015ft\u0131r\u0131lmas\u0131 zordur ve macun derecesi de farkl\u0131d\u0131r. Farkl\u0131 boyutlardaki ni\u015fasta partik\u00fcllerinin de macun \u00fczerinde etkisi vard\u0131r, b\u00fcy\u00fck partik\u00fcllerin macunlanmas\u0131 kolayd\u0131r.<\/p>\n 1.2 Bulama\u00e7 konsantrasyonu<\/strong><\/p>\n Bulama\u00e7 konsantrasyonunun belirlenmesi sadece ni\u015fasta hamurunun en iyi durumda olup olmad\u0131\u011f\u0131n\u0131 de\u011fil, ayn\u0131 zamanda kurutma verimlili\u011fini ve maliyet azalt\u0131m\u0131n\u0131 da g\u00f6z \u00f6n\u00fcnde bulundurmal\u0131d\u0131r. Genel olarak, bulama\u00e7 konsantrasyonu yukar\u0131 do\u011fru ayarlan\u0131rsa, \u00fcr\u00fcn\u00fcn hamur derecesi azalacakt\u0131r.<\/p>\n 1.3 Kurutma s\u0131cakl\u0131\u011f\u0131<\/strong><\/p>\n \u00c7\u0131kt\u0131 belli oldu\u011funda, kurutma s\u0131cakl\u0131\u011f\u0131 ne kadar y\u00fcksek olursa, \u00fcr\u00fcn hamurunun derecesi de o kadar y\u00fcksek olur.<\/p>\n 1.4 Bulama\u00e7 film kal\u0131nl\u0131\u011f\u0131<\/strong><\/p>\n Bulama\u00e7 filmi \u00e7ok kal\u0131nsa, yap\u0131\u015ft\u0131rma zor ve d\u00fczensizdir ve sandvi\u00e7 fenomenine sahip olmak kolayd\u0131r. Silindir h\u0131z\u0131, bulama\u00e7 konsantrasyonu, besleme miktar\u0131 ve di\u011fer fakt\u00f6rler bulama\u00e7 filminin kal\u0131nl\u0131\u011f\u0131n\u0131 etkiler.<\/p>\n 1.5 Katk\u0131 Maddeleri<\/strong><\/p>\n Do\u011frudan \u0131s\u0131t\u0131lm\u0131\u015f ni\u015fasta s\u00fct\u00fc sadece 80% yap\u0131\u015ft\u0131r\u0131l\u0131r, ni\u015fasta yap\u0131\u015ft\u0131rma s\u00fcrecinde, yap\u0131\u015ft\u0131rma derecesini iyile\u015ftirmeye yard\u0131mc\u0131 olmak i\u00e7in baz\u0131 katk\u0131 maddeleri ekleyin. Sodyum bikarbonat, sodyum hidroksit ni\u015fasta polimerizasyon derecesini azaltabilir, b\u00f6ylece ni\u015fastan\u0131n yap\u0131\u015ft\u0131r\u0131lmas\u0131 kolay olur, kuru ni\u015fasta a\u011f\u0131rl\u0131\u011f\u0131 i\u00e7in eklenen miktar yakla\u015f\u0131k 0.5%'dir. Gliserol monostearat, d\u00fcz zincirli ni\u015fastan\u0131n spiral halkas\u0131 ile g\u00f6m\u00fclebilir ve ni\u015fastan\u0131n ya\u015flanmas\u0131n\u0131 \u00f6nleyebilir, bu da ni\u015fastan\u0131n yap\u0131\u015ft\u0131r\u0131lmas\u0131na yard\u0131mc\u0131 olur ve eklenen miktar kuru ni\u015fasta a\u011f\u0131rl\u0131\u011f\u0131n\u0131n 0.2%-0.5%'sidir.<\/p>\n Prejelatinize ni\u015fastan\u0131n \u00f6zellikleri ve uygulamalar\u0131<\/strong><\/p>\n 2.1 \u00d6n jelatinle\u015ftirme s\u00fcrecinde, su molek\u00fclleri ni\u015fasta molek\u00fclleri aras\u0131ndaki hidrojen ba\u011f\u0131n\u0131 yok eder, b\u00f6ylece ni\u015fasta gran\u00fcllerinin kristal yap\u0131s\u0131n\u0131 yok eder, b\u00f6ylece ni\u015fasta par\u00e7ac\u0131klar\u0131 ya\u011flan\u0131r ve suda \u00e7\u00f6z\u00fcl\u00fcr ve bu nedenle insan v\u00fccudunun sindirimine ve emilimine yard\u0131mc\u0131 olan amilaz taraf\u0131ndan hareket ettirilmesi kolayd\u0131r. Prejelatinize ni\u015fastan\u0131n bu \u00f6zelli\u011fi, ya\u015fl\u0131lar ve bebekler i\u00e7in g\u0131da \u00fcretmek i\u00e7in kullan\u0131labilir.<\/p>\n 2.2 Prejelatinize ni\u015fasta g\u00fc\u00e7l\u00fc su emilimine, y\u00fcksek viskoziteye ve elastikiyete sahiptir. Surimi serisi \u00fcr\u00fcnlerde, jambon, salam ve di\u011fer g\u0131da \u00fcr\u00fcnlerinde kal\u0131plamay\u0131 iyile\u015ftirmek, elastikiyeti artt\u0131rmak ve su kayb\u0131n\u0131 \u00f6nlemek i\u00e7in kullan\u0131labilir, b\u00f6ylece \u00fcr\u00fcnler tam ve p\u00fcr\u00fczs\u00fcz olur. 10%-40% ekleyin, \u00e7ok y\u00fcksek ya\u015flanma kolayd\u0131r.<\/p>\n 2.3 Kek, ekmek gibi unlu mamullerde kullan\u0131lan prejelatinize ni\u015fasta su tutma, prejelatinize ni\u015fastan\u0131n yakla\u015f\u0131k 4%'sini ekler, b\u00f6ylece \u00fcr\u00fcn yumu\u015fak ve kabar\u0131k kalabilir, ya\u015flanmay\u0131 geciktirebilir. Ek olarak, bat\u0131 tarz\u0131 hamur i\u015flerinin y\u00fczeyinde krema i\u00e7in nemlendirici bir ajan olarak kullan\u0131labilir ve ayr\u0131ca s\u00fckroz kristalle\u015fmesini de engelleyebilir.<\/p>\n 2.4 Prejelatinize ni\u015fasta iyi bir donma stabilitesine sahiptir ve dondurulmu\u015f g\u0131dalar\u0131n i\u00e7 yap\u0131s\u0131n\u0131 stabilize etmek i\u00e7in kullan\u0131labilir. H\u0131zl\u0131 dondurulmu\u015f g\u0131dalara yeterli miktarda prejelatinize ni\u015fasta eklenir. H\u0131zl\u0131 dondurma s\u00fcrecinde \u00fcr\u00fcn\u00fcn \u00e7atlamas\u0131n\u0131 \u00f6nleyebilir, bitmi\u015f \u00fcr\u00fcnlerin oran\u0131n\u0131 art\u0131rabilir ve b\u00f6ylece \u00fcretim maliyetini d\u00fc\u015f\u00fcrebilir.<\/p>\n 2.5 Prejelatinize ni\u015fasta iyi da\u011f\u0131l\u0131r ve haz\u0131r tah\u0131llarda, badem ezmesinde, tavuk \u00f6z\u00fcnde, re\u00e7elde ve elmal\u0131 turta dolgusunda kullan\u0131lan koyula\u015ft\u0131r\u0131c\u0131 ve stabilize edici bir etkiye sahiptir. Genellikle re\u00e7el ve tatl\u0131 turta dolgular\u0131nda 5%-10%'de kullan\u0131l\u0131r.<\/p>\n 2.6 \u00d6nceden jelatinle\u015ftirilmi\u015f ni\u015fasta jelleri bir miktar dayan\u0131kl\u0131l\u0131\u011fa sahiptir ve bu \u00f6nceden jelatinle\u015ftirilmi\u015f ni\u015fasta kar\u0131\u015f\u0131m\u0131 pudinglerde jel yerine kullan\u0131labilir.<\/p>\n 2.7 Prejelatinize ni\u015fasta so\u011fuk suda \u00e7\u00f6z\u00fcn\u00fcr, buharlama ve pi\u015firme ihtiyac\u0131n\u0131 ortadan kald\u0131r\u0131r ve hammadde bollu\u011fu ve d\u00fc\u015f\u00fck fiyat nedeniyle di\u011fer g\u0131da katk\u0131 maddelerinden daha ekonomiktir, bu nedenle haz\u0131r g\u0131dalarda yayg\u0131n olarak kullan\u0131l\u0131r.<\/p>\n 2.8 Di\u011ferleri, eri\u015ftelere uygun miktarda \u00f6nceden jelatinle\u015ftirilmi\u015f ni\u015fasta eklemek eri\u015ftelerin k\u0131r\u0131lmas\u0131n\u0131 azaltabilir ve h\u0131zl\u0131 bir \u015fekilde pi\u015firebilir.<\/p>\n G\u0131dalarda Prejelatinize Ni\u015fasta Se\u00e7imine \u0130li\u015fkin \u00d6nlemler<\/strong><\/p>\n 3.1 \u00d6nceden jelatinle\u015ftirilmi\u015f ni\u015fasta g\u0131dada yap\u0131\u015fma rol\u00fc oynad\u0131\u011f\u0131nda, do\u011fal ni\u015fasta hammaddelerinin se\u00e7imine dikkat edilmelidir ve y\u00fcksek dall\u0131 zincirli ni\u015fasta i\u00e7eri\u011fi g\u00fc\u00e7l\u00fc bir yap\u0131\u015fmad\u0131r.<\/p>\n M\u0131s\u0131r, bu\u011fday ve di\u011fer tah\u0131l ni\u015fastas\u0131 hamurlar\u0131n\u0131n viskozitesi d\u00fc\u015f\u00fckken, patates ve di\u011fer patates ni\u015fastas\u0131 hamurlar\u0131n\u0131n viskozitesi nispeten y\u00fcksektir. Ayr\u0131ca, \u00f6nceden jelatinle\u015ftirilmi\u015f ni\u015fasta pastalar\u0131n\u0131n viskozite de\u011ferleri farkl\u0131 i\u015fleme y\u00f6ntemleri i\u00e7in farkl\u0131d\u0131r. Genel olarak, ekstr\u00fczyon tipi ile \u00fcretilen \u00f6n jelatinle\u015ftirilmi\u015f ni\u015fasta, tambur tipi \u00fcr\u00fcnden daha d\u00fc\u015f\u00fck viskoziteye sahiptir ve \u00fcr\u00fcn partik\u00fcl boyutunun da viskozite, ince partik\u00fcl boyutu, s\u0131cak macunun d\u00fc\u015f\u00fck viskozitesi, so\u011fuk macunun y\u00fcksek viskozitesi \u00fczerinde etkisi vard\u0131r ve bunun tersi kaba partik\u00fcl boyutu i\u00e7in ge\u00e7erlidir.<\/p>\n 3.2 Y\u00fcksek \u015feffafl\u0131k gerektiren elmal\u0131 turta dolgusu ve d\u00fc\u015f\u00fck prejelatinize ni\u015fasta ge\u00e7irgenli\u011fi gerektiren salata sosu gibi baz\u0131 g\u0131da maddelerinin de prejelatinize ni\u015fasta ge\u00e7irgenli\u011fi konusunda belirli gereksinimleri vard\u0131r. Genel olarak, d\u00fcz zincirli ni\u015fasta i\u00e7eri\u011fi ne kadar d\u00fc\u015f\u00fckse, \u0131\u015f\u0131k ge\u00e7irgenli\u011fi o kadar iyi olur. Patates ve baharatl\u0131 m\u0131s\u0131r ni\u015fastas\u0131 macunlar\u0131, m\u0131s\u0131r ve bu\u011fdaydan daha iyi \u0131\u015f\u0131k ge\u00e7irgenli\u011fine sahiptir.<\/p>\n 3.3 G\u0131da bile\u015fenleri karma\u015f\u0131k ve \u00e7e\u015fitlidir; tuz, \u015feker, asit vb. ni\u015fasta hamurunu etkiler. \u00d6rne\u011fin, tuz ve sakaroz i\u00e7eri\u011fi artt\u0131k\u00e7a, ni\u015fastan\u0131n hamur haline getirilmesi daha zor olur ve hamur haline getirildikten sonra ya\u015flanma daha h\u0131zl\u0131 olur. Bu nedenle, g\u0131dalarda kullan\u0131l\u0131rken di\u011fer bile\u015fenlerin ni\u015fastan\u0131n performans\u0131 \u00fczerindeki etkisi g\u00f6z \u00f6n\u00fcnde bulundurulmal\u0131d\u0131r.<\/p>","protected":false},"excerpt":{"rendered":" Pregelatinized starch is a kind of physical modified starch, which has the characteristics of convenience and economy, large viscosity, high viscoelasticity, and rapid pasting in cold water, etc. It has a wide range of applications in food. Factors affecting the pasting degree of products 1.1 Raw materials Starch varieties have a greater impact on the […]<\/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