{"id":9455,"date":"2024-08-24T14:12:52","date_gmt":"2024-08-24T14:12:52","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9455"},"modified":"2024-08-24T14:12:52","modified_gmt":"2024-08-24T14:12:52","slug":"natural-butter-preservation-issues","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/natural-butter-preservation-issues\/","title":{"rendered":"Uzun raf \u00f6m\u00fcrl\u00fc unlu mamullerde do\u011fal tereya\u011f\u0131 tazeli\u011fi ile ilgili sorun nedir?"},"content":{"rendered":"

Unlu mamullerde yayg\u0131n olarak kullan\u0131lan kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n temel \u00f6zellikleri<\/strong><\/p>\n

Soya fasulyesi ya\u011f\u0131<\/strong>: Soya fasulyesi ya\u011f\u0131 genellikle k\u0131zartma \u00fcr\u00fcnleri ve margarin i\u00e7in hammadde olarak kullan\u0131l\u0131r ve ya\u011f asidi bile\u015fimi 80%'den fazla doymam\u0131\u015f ya\u011f asidini olu\u015fturur. Y\u00fcksek oranda doymam\u0131\u015f ya\u011f asitlerinden (linoleik asit) 8.3% i\u00e7erdi\u011fi i\u00e7in bal\u0131k kokusuna sahiptir. Bu nedenle, pamuk tohumu ya\u011f\u0131na benzer bir bile\u015fime sahip bir \u00fcr\u00fcn yapmak i\u00e7in az miktarda hidrojenasyon kullan\u0131l\u0131r.<\/p>\n

Palmiye ya\u011f\u0131<\/strong>: Palm ya\u011f\u0131, palmiye a\u011fac\u0131n\u0131n meyvesinden elde edilen ya\u011fd\u0131r. Palm ya\u011f\u0131 posadan, palm \u00e7ekirde\u011fi ya\u011f\u0131 ise tohum \u00e7ekirde\u011finden elde edilebilir. Palm ya\u011f\u0131n\u0131n ya\u011f asidi bile\u015fiminde doymam\u0131\u015f ya\u011f asidi 50%-60% olup, di\u011fer bitkisel ya\u011flara g\u00f6re daha azd\u0131r. Ayr\u0131ca, doymam\u0131\u015f ya\u011f asitlerinde daha fazla oleik asit ve doymu\u015f ya\u011f asitlerinde daha fazla yumu\u015fak ya\u011f asidi (palmitik asit) vard\u0131r, bu da yakla\u015f\u0131k 45%'ye kar\u015f\u0131l\u0131k gelir, bu nedenle iyi bir stabiliteye sahiptir ve 30-40 \u00b0 C erime noktas\u0131na sahip yar\u0131 kat\u0131 bir bitkisel ya\u011fd\u0131r. Yar\u0131 erimi\u015f haldeyse, palmiye ya\u011f\u0131 posadan ve tohum \u00e7ekirde\u011finden \u00e7\u0131kar\u0131labilir.<\/p>\n

Palm ya\u011f\u0131 bir s\u00fcre yar\u0131 erimi\u015f halde b\u0131rak\u0131l\u0131rsa, alt tabaka kat\u0131 ya\u011f ve \u00fcst tabaka s\u0131v\u0131 ya\u011f olu\u015fturacakt\u0131r. Ya\u011f\u0131n \u00fcst tabakas\u0131 k\u0131zartma i\u00e7in ayr\u0131labilir, hafif yumu\u015fak kat\u0131 alt tabaka \u015fortening olarak kullan\u0131labilir ve daha sert olan\u0131 genellikle kakao ya\u011f\u0131n\u0131n yerine kullan\u0131lan ve \u00e7ikolatan\u0131n hammaddesi olan sert tereya\u011f\u0131 (Hard Butter) olarak kullan\u0131labilir.<\/p>\n

Tereya\u011f\u0131<\/strong> (Tereya\u011f\u0131 Ya\u011f\u0131): Krema olarak da bilinen tereya\u011f\u0131, inek s\u00fct\u00fcnden ayr\u0131lan ve a\u015fa\u011f\u0131daki \u00f6zelliklere sahip olan ya\u011fd\u0131r:<\/p>\n

1, \u00e7e\u015fitli ya\u011f asitleri i\u00e7erir;<\/p>\n

2, yumu\u015fak ya\u011f asidi i\u00e7eri\u011findeki doymu\u015f ya\u011f asitleri en fazlad\u0131r, ayr\u0131ca sadece 4 karbon atomu b\u00fctirik asit (B\u00fctirik Asit C4) ve di\u011fer u\u00e7ucu ya\u011f asitleri i\u00e7erir;<\/p>\n

3, doymam\u0131\u015f ya\u011f asitlerinden en fazla oleik asit, daha az linoleik asit (1.3%);<\/p>\n

4, erime noktas\u0131 31-36 \u2103, a\u011f\u0131zda iyi erime;<\/p>\n

5, \u00e7e\u015fitli vitaminler i\u00e7erir; lutein onu sar\u0131 yapan ana pigmenttir, ancak kolesterol i\u00e7eri\u011fi t\u00fcketicileri genellikle temkinli yapar;<\/p>\n

6, diasetil ve di\u011fer hidroksil bile\u015fiklerini i\u00e7erir, b\u00f6ylece e\u015fsiz bir lezzete sahiptir. Yukar\u0131daki \u00f6zelliklerinden dolay\u0131, sadece y\u00fcksek kaliteli ekmek, kurabiye ve keklerde iyi bir hammadde olmakla kalmaz, ayn\u0131 zamanda kat\u0131 kat\u0131 ve s\u0131v\u0131 ya\u011flar i\u00e7in bir \u00f6l\u00e7\u00fct olarak da kullan\u0131l\u0131r.<\/p>\n

Domuz ya\u011f\u0131<\/strong>: Domuz ya\u011f\u0131, rafine etme, renk giderme, koku giderme ve asit giderme yoluyla rafine edilen domuzlar\u0131n s\u0131rt ve kar\u0131n deri alt\u0131 ya\u011flar\u0131 ve i\u00e7 organlar\u0131n\u0131n etraf\u0131ndaki ya\u011fd\u0131r. Domuz ya\u011f\u0131n\u0131n ya\u011f asitleri tek say\u0131da karbon atomu ile karakterize edilir ve domuz ya\u011f\u0131 bu \u00f6zelli\u011fe g\u00f6re etkili bir \u015fekilde tan\u0131mlanabilir. Domuz ya\u011f\u0131n\u0131n doymam\u0131\u015f ya\u011f asitleri, \u00e7o\u011funlukla oleik asit ve linoleik asit olmak \u00fczere yar\u0131dan fazlas\u0131n\u0131 olu\u015fturur ve doymu\u015f ya\u011f asitleri \u00e7o\u011funlukla palmitik asittir. Domuz ya\u011f\u0131 erime noktas\u0131 d\u00fc\u015f\u00fckt\u00fcr, 28-30 \u2103 plaka ya\u011f\u0131, ya\u011f\u0131n b\u00f6brek k\u0131sm\u0131, en iyi kalite, erime noktas\u0131 35-40 \u2103, bu nedenle a\u011f\u0131zda erimesi kolayd\u0131r, b\u00f6ylece insanlar serin ve ferahlat\u0131c\u0131 hissederler. Domuz ya\u011f\u0131n\u0131n k\u0131salt\u0131lmas\u0131 daha iyidir, ancak f\u00fczyon biraz daha k\u00f6t\u00fcd\u00fcr ve stabilite iyi de\u011fildir. Bu nedenle, domuz ya\u011f\u0131 kalitesini art\u0131rmak i\u00e7in genellikle hafifletmek veya \u00e7apraz ester reaksiyonu tedavisi i\u00e7in kullan\u0131l\u0131r.<\/p>\n

K\u0131saltma<\/strong>\u015eortening, genellikle kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n plastiklik, em\u00fclsifikasyon ve di\u011fer i\u015fleme \u00f6zelliklerine sahip olmas\u0131 i\u00e7in rafine edilerek veya sertle\u015ftirilerek, kar\u0131\u015ft\u0131r\u0131larak, h\u0131zl\u0131 so\u011futularak, yo\u011frularak ve di\u011fer i\u015flemlerle i\u015flenen hayvansal ve bitkisel ya\u011flard\u0131r. Genellikle do\u011frudan t\u00fcketilmez, ancak g\u0131da i\u015fleme i\u00e7in bir hammadde olarak kullan\u0131l\u0131r.<\/p>\n

\u015eortening, hibrit ve hidrojenize tiplere ayr\u0131l\u0131r. Daha fazla bitkisel ya\u011f nedeniyle kar\u0131\u015f\u0131k \u015fortening, oksidasyon ek\u015fimesine daha duyarl\u0131d\u0131r, antioksidan indeksi AOM (Aktif Oksijen Y\u00f6ntemi) yakla\u015f\u0131k 40 saat, biraz sadece 16-18 saat yayg\u0131nd\u0131r. Ancak plastisite nedeniyle k\u0131vam\u0131 iyidir, fiyat\u0131 ucuzdur, \u015fekerleme, ekmek vb. \u00fcretiminde yayg\u0131n olarak kullan\u0131l\u0131r.<\/p>\n

Hidrojene \u015fortening genellikle tek bir bitkisel ya\u011f (pamuk tohumu ya\u011f\u0131, soya fasulyesi ya\u011f\u0131) vb. ile hidrojene edilir. Bu \u015fortening hidrojenasyon y\u00f6ntemi, 70'ten fazla AOM ile kar\u0131\u015f\u0131k y\u00f6ntemle elde edilen ya\u011f\u0131n ayn\u0131 k\u0131vam\u0131na k\u0131yasla niteliksel olarak \u00e7ok iyidir. \u0130ki veya daha fazla hidrojene ya\u011f\u0131 kar\u0131\u015ft\u0131r\u0131rsan\u0131z, sadece iyi bir stabilite ve \u015fortening, kurabiye ve k\u0131zarm\u0131\u015f \u00fcr\u00fcnlerde geni\u015f bir plastiklik aral\u0131\u011f\u0131 elde etmekle kalmazs\u0131n\u0131z, bu hidrojene \u015forteningi kullanmak en iyisidir.<\/p>\n

Margarin<\/strong>: Yenilebilir hayvansal ve bitkisel kat\u0131 ve s\u0131v\u0131 ya\u011flar ile hidrojenize edilmi\u015f, fraksiyone edilmi\u015f, esterle\u015ftirilmi\u015f kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n kar\u0131\u015f\u0131m\u0131ndan olu\u015fan bir veya daha fazla \u00e7e\u015fit kat\u0131 ve s\u0131v\u0131 ya\u011f\u0131n ana hammadde olarak kullan\u0131ld\u0131\u011f\u0131, su ve di\u011fer yard\u0131mc\u0131 maddelerin ilave edildi\u011fi veya edilmedi\u011fi, em\u00fclsifikasyon yoluyla, dondurulmu\u015f veya dondurulmam\u0131\u015f keskin so\u011fuk yo\u011furma ile yap\u0131lan ve do\u011fal kremaya benzer \u00f6zellikte plastikli\u011fi veya ak\u0131\u015fkanl\u0131\u011f\u0131 olan yenilebilir kat\u0131 ve s\u0131v\u0131 ya\u011f \u00fcr\u00fcnleri.<\/p>\n

G\u0131da \u00fcr\u00fcnlerinin raf \u00f6mr\u00fcn\u00fc etkileyen kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n kimyasal \u00f6zellikleri<\/strong><\/p>\n

I. Hidroliz<\/strong><\/p>\n

Kat\u0131 ve s\u0131v\u0131 ya\u011flar su ile hidrolize edilerek ya\u011f asitlerine ve gliserole ayr\u0131\u015ft\u0131r\u0131labilir. Kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n hidrolizi k\u0131zartma i\u015flemi s\u0131ras\u0131nda meydana gelir, s\u0131cakl\u0131ktaki art\u0131\u015f, asit, alkali, enzimlerin varl\u0131\u011f\u0131 kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n hidrolizini te\u015fvik edebilir. Sabunla\u015fma da alkali varl\u0131\u011f\u0131nda meydana gelir. Kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n belirlenmesi i\u00e7in iki \u00f6nemli g\u00f6sterge Sabunla\u015fma De\u011feri SV ve Asit De\u011feri AV'dir.<\/p>\n

Sabunla\u015fma de\u011feri, 1 g ya\u011fdaki (mg) t\u00fcm ya\u011f asitlerini (serbest ya\u011f asitleri ve birle\u015fik ya\u011f asitleri dahil) sabunla\u015ft\u0131rmak i\u00e7in gereken potasyum hidroksit (KOH) k\u00fctlesini ifade eder ve kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n safl\u0131\u011f\u0131n\u0131 ve ayr\u0131\u015fmas\u0131n\u0131 tan\u0131mlamak i\u00e7in bir g\u00f6stergedir.<\/p>\n

Kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n asit de\u011feri, 1 g ya\u011fdaki serbest ya\u011f asitlerini n\u00f6tralize etmek i\u00e7in gereken KOH k\u00fctlesi (mg) ile ifade edilir. Asit de\u011ferinin de\u011fi\u015fimine g\u00f6re, kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n depolanma stabilitesi hakk\u0131nda \u00e7\u0131kar\u0131m yap\u0131labilir. Genel olarak taze kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n asit de\u011feri 0.05-0.07 aras\u0131ndad\u0131r.<\/p>\n

\u0130kinci olarak, kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n ek\u015fimesi<\/strong><\/p>\n

Kat\u0131 ve s\u0131v\u0131 ya\u011flar veya daha fazla g\u0131dan\u0131n ya\u011f i\u00e7eri\u011fi, depolama s\u0131ras\u0131nda, havadaki oksijenin rol\u00fc, g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131, mikroorganizmalar, enzimler, su vb. nedeniyle, ya\u011f molek\u00fcllerinin stabilitesi kademeli olarak oksidasyon ve hidroliz, kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n d\u00fc\u015f\u00fck molek\u00fcler bozulmas\u0131na neden olur bozunma \u00fcr\u00fcnleri ve dolay\u0131s\u0131yla ho\u015f olmayan kokular\u0131n olu\u015fmas\u0131, ac\u0131 tad\u0131 ve hatta toksisitesi vard\u0131r. Bu olgu, yayg\u0131n olarak ya\u011f bozulmas\u0131 olarak bilinen ya\u011f ek\u015fimesidir.<\/p>\n

(A) Hidrolize ek\u015fime<\/strong><\/p>\n

Ya\u011fda daha d\u00fc\u015f\u00fck dereceli ya\u011f asitleri i\u00e7eren, esteraz kal\u0131nt\u0131s\u0131 veya esteraz taraf\u0131ndan \u00fcretilen mikroorganizmalar\u0131n kontaminasyonu, enzimin etkisi alt\u0131nda, serbest d\u00fc\u015f\u00fck dereceli ya\u011f asitleri (C10 veya daha az i\u00e7eren), gliserol, monoasil veya diasilgliserol \u00fcretmek i\u00e7in kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n hidrolizi. K\u0131sa zincirli ya\u011f asitleri (b\u00fctirik asit, asit, oktanoik asit, vb.) \u00f6zel bir ter kokusuna ve ac\u0131 bir tada sahiptir, b\u00f6ylece s\u0131v\u0131 ve kat\u0131 ya\u011flar ek\u015fime kokusu \u00fcretir. Bu olaya kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n hidrolitik ac\u0131la\u015fmas\u0131 denir. Kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n serbest ya\u011f asitleri olu\u015fturmak i\u00e7in hidrolizi, ho\u015f olmayan bir koku \u00fcretmeyecektir. \u00d6rne\u011fin, kazeinat\u0131n hidrolizinde tereya\u011f\u0131 (krema) kokar, bu etkinin ana nedeni lipaz\u0131n varl\u0131\u011f\u0131d\u0131r, ancak bu fenomen geli\u015fmi\u015f ya\u011f asitlerinde nadir de\u011fildir.<\/p>\n

(ii) keto ek\u015fimesi (\u03b2 tipi oksidatif ek\u015fime)<\/strong><\/p>\n

S\u0131v\u0131 ve kat\u0131 ya\u011flar\u0131n hidrolizi, keton tipi ac\u0131la\u015fma olarak bilinen garip bir kokuya sahip keto asitlerin ve metil ketonun bir dizi enzim katalizli oksidasyonunda serbest doymu\u015f ya\u011f asitleri \u00fcretir. Oksidasyonun neden oldu\u011fu bozulma nedeniyle, \u00e7o\u011funlukla Jian \u00fczerindeki \u03b1 ve \u03b2 karbonlar\u0131 aras\u0131ndaki doymu\u015f ya\u011f asitlerinde meydana gelir ve \u03b2-oksidasyon olarak adland\u0131r\u0131l\u0131r.<\/p>\n

Genel olarak su ve protein i\u00e7eren ya\u011f i\u00e7eren g\u0131dalar veya kat\u0131 ya\u011flar mikrobiyal kontaminasyona kar\u015f\u0131 hassast\u0131r, bu da hidroliz tipi ac\u0131la\u015fma ve \u03b2 tipi ac\u0131la\u015fmaya neden olur. Yukar\u0131daki iki t\u00fcr ac\u0131la\u015fmay\u0131 \u00f6nlemenin yolu, kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n i\u015flenmesi, kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n safl\u0131\u011f\u0131n\u0131n iyile\u015ftirilmesi, safs\u0131zl\u0131k ve nem i\u00e7eri\u011finin azalt\u0131lmas\u0131, kontaminasyonu \u00f6nlemek i\u00e7in ambalaj kaplar\u0131n\u0131n kuru ve temiz olmas\u0131 ve daha d\u00fc\u015f\u00fck s\u0131cakl\u0131klarda depolanmas\u0131d\u0131r.<\/p>\n

(iii) Oksidatif ac\u0131la\u015fma (kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n otomatik oksidasyonu)<\/strong><\/p>\n

Havaya maruz kalan kat\u0131 ve s\u0131v\u0131 ya\u011flardaki doymam\u0131\u015f ya\u011f asitleri, otomatik olarak kolayca oksitlenir, d\u00fc\u015f\u00fck dereceli ya\u011f asitleri, aldehitler ve ketonlar \u00fcretmek i\u00e7in ayr\u0131\u015f\u0131r, bu da kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n oksidatif ac\u0131la\u015fmas\u0131 olarak bilinen k\u00f6t\u00fc koku ve ac\u0131 tat fenomenine neden olur. Kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n otomatik oksidasyonu, kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n ve kat\u0131 ve s\u0131v\u0131 ya\u011f i\u00e7eren g\u0131dalar\u0131n bozulmas\u0131n\u0131n ana olgusudur. Bu t\u00fcr ac\u0131la\u015fma, esas olarak soya fasulyesi ya\u011f\u0131, m\u0131s\u0131r ya\u011f\u0131, zeytinya\u011f\u0131, pamuk tohumu ya\u011f\u0131 ve di\u011fer kat\u0131 ve s\u0131v\u0131 ya\u011flar gibi doymam\u0131\u015f ya\u011f asitleri i\u00e7eri\u011fi y\u00fcksek kat\u0131 ve s\u0131v\u0131 ya\u011flarda meydana gelir.<\/p>\n

Enzimler, g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131, mikroorganizmalar, oksijen, s\u0131cakl\u0131k, metal iyonlar\u0131n\u0131n etkisi ac\u0131la\u015fmay\u0131 h\u0131zland\u0131rabilir, hidroliz de ac\u0131la\u015fmay\u0131 te\u015fvik eden ana fakt\u00f6rd\u00fcr. Yukar\u0131daki kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n temel durumundan tereya\u011f\u0131n\u0131n yap\u0131sal bile\u015fimi ve \u00f6zellikleri g\u00f6r\u00fclebilir ve ger\u00e7ek durumun \u00fcr\u00fcn uygulamas\u0131nda hangi sorun olacakt\u0131r? Burada ger\u00e7ek bir olaya bakaca\u011f\u0131z:<\/p>\n

Ger\u00e7ek vaka<\/strong><\/p>\n

B\u00fcy\u00fck bir ma\u011faza i\u00e7in b\u00fcy\u00fck bir i\u015fletme tereya\u011fl\u0131 sufle \u00fcretiyor, \u00fcr\u00fcn\u00fcn ba\u015flang\u0131c\u0131 \u00e7ok sat\u0131yor, \u00fcr\u00fcn kokusuyla ilgili t\u00fcketici \u015fikayetlerinin ortaya \u00e7\u0131kmas\u0131ndan \u00fc\u00e7 ay sonra ve daha sonra her parti \u00fcr\u00fcn kokusunun, \u00fcr\u00fcn kokusunun zamanla daha belirgin oldu\u011funu tespit etti, nedenini bulmak i\u00e7in \u00fcretimi durdurmak zorunda kald\u0131:<\/p>\n

\u00dcr\u00fcn form\u00fcl\u00fc: bu\u011fday unu, tuzlanm\u0131\u015f \u00f6rdek yumurtas\u0131 sar\u0131s\u0131 (\u2265 15%), \u015feker, su, k\u0131rm\u0131z\u0131 fasulye, tereya\u011f\u0131 (\u2265 6.8%), maltoz, bitkisel ya\u011f, g\u0131da katk\u0131 maddeleri (asetillenmi\u015f diastark fosfat, gliserol, sodyum poliakrilat, sorbitol, sodyum kazeinat, mono-, di-gliserol ya\u011f asidi esterleri, sodyum amilopektin oktenil s\u00fcksinat, glukono - \u00ce\u00b1- lakton, \u03b2-karoten, potasyum sorbat, sodyum dehidroasetat), glikoz \u015furubu, sodyum dehidroasetat), glikoz \u015furubu, aljinat, taze yumurta, yap\u0131\u015fkan pirin\u00e7 unu, kat\u0131 ya\u011f, susam, beyaz \u015farap, yemeklik tuz, yemeklik alkol, ni\u015fasta.<\/p>\n

\u00dcr\u00fcn paketleme: \u00dcr\u00fcn ba\u011f\u0131ms\u0131z bir bi\u00e7imde paketlenir, paket deoksidiz\u00f6re yerle\u015ftirilir, K naylon kompozit film i\u00e7in plastik film, oksijene kar\u015f\u0131 bir bariyer vard\u0131r, ba\u011f\u0131ms\u0131z olarak paketlenmi\u015f \u00fcr\u00fcnler raf \u00f6mr\u00fcnde oksijensiz bir durumda.<\/p>\n

Tat: ek\u015fi koku, peynir gibi tat, ya\u011f oksidasyonu de\u011fil ya\u011f ha tad\u0131.<\/p>\n

Pi\u015firme sonras\u0131 \u00fcr\u00fcn\u00fcn merkez s\u0131cakl\u0131\u011f\u0131: 82-83\u2103.<\/p>\n

\u00dcr\u00fcn fiziksel ve kimyasal g\u00f6stergeleri, mikrobiyolojik testler:<\/p>\n

\u00dcr\u00fcn nem testi: 14%<\/p>\n

Fizikokimyasal test: asit de\u011feri 6,7mgKOH\/g, peroksit de\u011feri 0,01%.<\/p>\n

\u00dcr\u00fcn mikrobiyolojik testi: toplam koloni say\u0131s\u0131 80cfu\/g, koliform <10cfu\/g<\/p>\n

\u00d6zetle: \u00fcr\u00fcn\u00fcn tad\u0131 ba\u015flang\u0131\u00e7ta k\u00f6t\u00fcd\u00fcr, ya\u011f\u0131n oksitlenmi\u015f ve ek\u015fimi\u015f oldu\u011funu hari\u00e7 tutun, ek\u015fime nedeniyle kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n hidroliz olas\u0131l\u0131\u011f\u0131n\u0131 g\u00f6z ard\u0131 etmeyin.<\/p>\n

\u00dcr\u00fcndeki ya\u011f ve gresin hidroliz nedenleri.<\/strong><\/p>\n

(1) \u00dcr\u00fcn mikroorganizmalar taraf\u0131ndan kontamine olabilir ve kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n hidrolizinin bozulmas\u0131na neden olabilir, yukar\u0131daki \u00fcr\u00fcn mikro nesnelerinin tespiti yoluyla, \u00fcr\u00fcn mikroorganizmalar\u0131 niteliklidir, ambalajlamadan sonra \u00fcr\u00fcn aromas\u0131n\u0131n mikrobiyal kontaminasyondan kaynaklanmad\u0131\u011f\u0131na karar verilebilir.<\/p>\n

(2) Tereya\u011f\u0131n\u0131n \u00e7\u00f6z\u00fclme s\u00fcresi daha uzundur ve \u00e7\u00f6z\u00fclme y\u00f6ntemi tereya\u011f\u0131n\u0131n bozulmas\u0131na ve lezzetinin bozulmas\u0131na neden olabilir, tereya\u011f\u0131 \u00e7\u00f6z\u00fclme y\u00f6nteminin bozulmaya neden olup olmad\u0131\u011f\u0131n\u0131 g\u00f6rmek i\u00e7in deneyler kar\u015f\u0131la\u015ft\u0131r\u0131larak test edilebilir.<\/p>\n

(3) Hammaddelerin lipaz i\u00e7erip i\u00e7ermedi\u011fi, kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n lipaz hidrolizinin \u00fcr\u00fcn\u00fcn bozulmas\u0131na yol a\u00e7\u0131p a\u00e7mad\u0131\u011f\u0131, unlu mamul malzemeleri genellikle bu\u011fday unu, geli\u015ftirici gibi lipaz malzemeleri i\u00e7erebilir, hammadde etiketinden \u00e7\u0131kar\u0131labilir ve test ve analiz i\u00e7in kar\u015f\u0131la\u015ft\u0131rmal\u0131 deneyler yap\u0131labilir.<\/p>\n

Deney sonras\u0131nda, unlu mamullerin uzun raf \u00f6mr\u00fcnde do\u011fal tereya\u011f\u0131 tazelik problemi \u00e7\u00f6z\u00fcmleri a\u015fa\u011f\u0131daki gibidir:<\/p>\n

(1) taze tereya\u011f\u0131 hammaddesi kullanma ihtiyac\u0131, tazelik (raf \u00f6mr\u00fc yar\u0131dan fazla olmayan) daha iyi tereya\u011f\u0131 tedariki ve \u00fcr\u00fcn paketi etiketlemesinin saklama gereksinimlerine g\u00f6re (-18 \u2103 dondurucu) saklama, kullan\u0131mdan sonra zaman\u0131nda \u00e7\u00f6zd\u00fcrme \u00e7\u00f6zd\u00fcrme y\u00f6nteminin gereksinimlerine g\u00f6re kullan\u0131n.<\/p>\n

(2) form\u00fcl tasar\u0131m\u0131nda lipaz monomeri veya lipaz i\u00e7eren bile\u015fik geli\u015ftirici kullan\u0131m\u0131ndan ka\u00e7\u0131nmak i\u00e7in \u00fcr\u00fcnler, \u00f6zellikle ekmek, kek, sufle ve di\u011fer hamur i\u015fleri gibi y\u00fcksek nemli \u00fcr\u00fcnler.<\/p>\n

(3) Lipaz getirilmesini \u00f6nlemek i\u00e7in hammadde kullan\u0131m\u0131, enzim promosyonunun geli\u015ftirilmesi ve uygulanmas\u0131yla, baz\u0131 un de\u011firmencileri, \u00fcr\u00fcn\u00fcn fonksiyonel \u00f6zelliklerini art\u0131rmak ve \u00fcr\u00fcn\u00fcn ekonomik faydalar\u0131n\u0131 iyile\u015ftirmek i\u00e7in \u00f6zel una lipaz ekledi. Bu nedenle, f\u0131r\u0131nc\u0131l\u0131k \u00fcr\u00fcnlerine tereya\u011f\u0131 eklemek i\u00e7in lipaz i\u00e7ermeyen bu\u011fday unu se\u00e7ilmelidir.<\/p>\n

(4) \u00dcr\u00fcn\u00fcn ambalaj\u0131 zay\u0131f ge\u00e7irgen ambalaj filminden \/ torbas\u0131ndan (K kaplamal\u0131 veya al\u00fcminize filmli) yap\u0131lmal\u0131, ambalaj\u0131n contas\u0131 iyi kapat\u0131lmal\u0131d\u0131r (hava s\u0131z\u0131nt\u0131s\u0131 olmamal\u0131d\u0131r), ambalajdaki oksijeni doldurmak ve serbest b\u0131rakmak i\u00e7in nitrojen kullan\u0131labilir veya vakumlu paketleme ve maliyet kabul edilebilirse ambalaja deoksidizer eklenebilir.<\/p>\n

(5) Proses ko\u015fullar\u0131n\u0131n kar\u015f\u0131lanmas\u0131 durumunda, mikroorganizmalar\u0131 ve enzimleri tamamen etkisiz hale getirmek i\u00e7in m\u00fcmk\u00fcn oldu\u011funca y\u00fcksek pi\u015firme s\u0131cakl\u0131\u011f\u0131 veya daha uzun pi\u015firme s\u00fcresi.<\/p>\n

(6) \u00dcr\u00fcn depolama i\u00e7in d\u00fc\u015f\u00fck s\u0131cakl\u0131kta, kuru, serin bir yerde saklanmal\u0131, uzun s\u00fcre y\u00fcksek s\u0131cakl\u0131kta depolamaktan ka\u00e7\u0131n\u0131lmal\u0131d\u0131r.<\/p>","protected":false},"excerpt":{"rendered":"

Main characteristics of fats and oils commonly used in bakery products Soybean oil: Soybean oil is often used as the raw material for frying products and margarine, and its fatty acid composition accounts for more than 80% of unsaturated fatty acid. 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