{"id":7339,"date":"2023-12-11T18:45:02","date_gmt":"2023-12-11T18:45:02","guid":{"rendered":"https:\/\/foodsconsultancy.com\/blog\/?p=7339"},"modified":"2026-03-08T23:57:16","modified_gmt":"2026-03-08T23:57:16","slug":"cilek-receli","status":"publish","type":"post","link":"https:\/\/foodsconsultancy.com\/blog\/tr\/cilek-receli\/","title":{"rendered":"\u00c7ilek re\u00e7eli orta ya\u015f krizini ortadan kald\u0131r\u0131n ve her zaman canl\u0131 olan bir \u00fcr\u00fcn\u00fcn keyfini \u00e7\u0131kar\u0131n"},"content":{"rendered":"\n

Re\u00e7eller ve j\u00f6leler tatl\u0131, yar\u0131 kat\u0131 s\u00fcr\u00fclebilir \u00fcr\u00fcnlerdir. S\u00fcz\u00fclm\u00fc\u015f meyve suyundan j\u00f6le yap\u0131m\u0131nda \u00e7ilek re\u00e7eli ve meyve posas\u0131ndan yap\u0131lan re\u00e7eller. Bir jel olu\u015fturmak i\u00e7in, \u00e7ilek re\u00e7eli ve j\u00f6lesinin su<\/strong> , \u015feker  ve  asitlik<\/strong> aras\u0131nda do\u011fru dengeye sahip olmalar\u0131 gerekir . Pektin suda bir a\u011f olu\u015fturarak geri kalan besin maddelerini bir jel olu\u015fturmak \u00fczere hapsedebilir. Ancak bunu ba\u011f\u0131ms\u0131z olarak yapm\u0131yor. \u015eeker ve g\u0131dan\u0131n  pH’\u0131 da \u00f6nemli bir rol oynar. <\/strong>Re\u00e7el ve j\u00f6leler i\u00e7in nihai \u015feker konsantrasyonu %55 \u2013 65 aras\u0131nda olmal\u0131d\u0131r.<\/p>\n\n\n\n

Bahsetti\u011finiz gibi j\u00f6lenin k\u0131vam\u0131 da meyve suyunun pH de\u011ferine ba\u011fl\u0131d\u0131r. Meyve suyu, jelin olu\u015fmas\u0131n\u0131 imkans\u0131z k\u0131lan yeterince asidik olmal\u0131d\u0131r. Bununla birlikte, pektin n\u00f6tralize edildi\u011finde jelatinimsi bir a\u011f olu\u015fturmak \u00fczere ba\u011flan\u0131r.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Do\u011fal olarak y\u00fcksek pH’a sahip meyve suyuyla \u00e7al\u0131\u015f\u0131yorsan\u0131z, pH’\u0131 yapay asitlerle d\u00fc\u015f\u00fcrebilirsiniz. Burada dikkat edilmesi gereken ilgin\u00e7 bir nokta da re\u00e7el veya j\u00f6lelerin mutlaka meyveden olmas\u0131 gerekmiyor. Sebzeleri de kullanabilirsiniz. \u00d6nemli olan, \u00e7ilek re\u00e7elinin orta ya\u015f krizini ya\u015famamak i\u00e7in dengeyi do\u011fru kurmakt\u0131r.<\/p>\n\n\n\n

\u00c7ilek re\u00e7eli orta ya\u015f krizi nedir:<\/h2>\n\n\n\n

 Verdi\u011fim ba\u015fl\u0131ktaki “\u00e7ilek orta ya\u015f krizi” terimi, \u00e7ilek yeti\u015ftiricilerinin ya\u015famlar\u0131n\u0131n ortas\u0131nda veya \u00e7ilek \u00fcretim kariyerlerinin ortas\u0131nda kar\u015f\u0131la\u015fabilecekleri zorluklar\u0131 g\u00f6stermek i\u00e7in mecazi ve mecazi bir kullan\u0131md\u0131. Bu ba\u015fl\u0131k \u00f6zellikle \u00e7ileklerin kar\u015f\u0131 kar\u015f\u0131ya oldu\u011fu ger\u00e7ek bir krize i\u015faret etmiyor.<\/p>\n\n\n\n

\u00c7ilek re\u00e7eli i\u00e7in malzemeler ve ekipmanlar:<\/strong><\/h2>\n\n\n\n

\u0130yi \u00e7ilek re\u00e7eli yapmak i\u00e7in ekipmanlar\u0131n dikkatli se\u00e7ilmesi gerekir<\/p>\n\n\n\n

    \n
  1. soba<\/li>\n\n\n\n
  2. Paslanmaz \u00e7elik kase<\/li>\n\n\n\n
  3. kar\u0131\u015ft\u0131rma ka\u015f\u0131\u011f\u0131<\/li>\n\n\n\n
  4. gram \u00f6l\u00e7e\u011fi<\/li>\n\n\n\n
  5. Re\u00e7el kavanozlar\u0131 (8 ons) ve kapaklar\u0131<\/li>\n\n\n\n
  6. refraktometre<\/li>\n\n\n\n
  7. PH cetveli.<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n\n\n\n

    \u00e7ilek re\u00e7eli haz\u0131rlay\u0131n:<\/h2>\n\n\n\n

    \u0130yi \u00e7ilek re\u00e7eli \u00fcretimi a\u015fa\u011f\u0131dakilere g\u00f6re dikkatlice d\u00fc\u015f\u00fcn\u00fclm\u00fc\u015f ad\u0131mlarla yap\u0131lmal\u0131d\u0131r.<\/p>\n\n\n\n

      \n
    1. 450 gram sa\u011fl\u0131kl\u0131 taze \u00e7ile\u011fi tart\u0131n<\/li>\n\n\n\n
    2. \u00c7anak yapraklar\u0131 (ye\u015fil yaprakl\u0131 ya\u015fam yap\u0131lar\u0131) \u00e7\u0131kar\u0131n ve \u00e7ilekleri y\u0131kay\u0131n.<\/li>\n\n\n\n
    3. \u00c7ilekleri k\u00fc\u00e7\u00fck par\u00e7alar halinde kesmek i\u00e7in bir b\u0131\u00e7ak kullan\u0131n.<\/li>\n\n\n\n
    4. \u00c7ilekleri tencereye ekleyin ve ard\u0131ndan 60 ml su ekleyin.<\/li>\n\n\n\n
    5. \u00c7ilekleri yumu\u015fatmak i\u00e7in ocakta pi\u015firin (bu yakla\u015f\u0131k 5 dakika s\u00fcrmelidir).<\/li>\n<\/ol>\n\n\n\n
        \n
      1. 0,5 g asit ekleyin. (Not: Bu, re\u00e7el haz\u0131rlanmas\u0131 i\u00e7in arzu edilen pH’\u0131 a\u015fa\u011f\u0131dakilerin y\u00fckseltmelidir. pH’\u0131 bir pH metre kullanarak kontrol edebilirsiniz)<\/li>\n\n\n\n
      2. Kar\u0131\u015f\u0131m\u0131 kaynat\u0131n ve ard\u0131ndan kar\u0131\u015ft\u0131r\u0131rken \u015fekeri ekleyin.<\/li>\n\n\n\n
      3. Tekrar kaynat\u0131n ve kar\u0131\u015ft\u0131rmaya devam ederek 3-5 dakika pi\u015firin. Bu, \u015fekerin karamelle\u015fmesini ve tats\u0131z aromay\u0131 \u00f6nleyecektir.<\/li>\n\n\n\n
      4. Bir bardak so\u011fuk suya bir damla re\u00e7el koyarak re\u00e7eli ayarlad\u0131\u011f\u0131n\u0131zdan emin olun. Damla topak topak kal\u0131rsa, s\u0131k\u0131\u015fma ayarlanm\u0131\u015ft\u0131r. E\u011fer bozulursa, re\u00e7elin pi\u015fmesi i\u00e7in daha fazla zamana ihtiyac\u0131 vard\u0131r.<\/li>\n\n\n\n
      5. Ayarland\u0131ktan sonra, re\u00e7eli 8 onsluk kavanozlara d\u00f6k\u00fcn. Yakla\u015f\u0131k \u00fc\u00e7 kavanoz vermelidir. (Not: Dikkatli olun! Re\u00e7el \u00e7ok s\u0131cakt\u0131r ve ciddi yan\u0131klara neden olabilir.)<\/li>\n\n\n\n
      6. Kavanozlar\u0131 kapat\u0131n, etiketleyin ve bir sonraki laboratuvar oturumuna kadar so\u011fumalar\u0131n\u0131 bekleyin.<\/li>\n\n\n\n
      7. D\u00f6nd\u00fc\u011f\u00fcn\u00fczde, kalabal\u0131kla\u015fman\u0131z \u00fczerinde a\u015fa\u011f\u0131daki testleri yap\u0131n\n