{"id":7890,"date":"2024-01-24T21:25:37","date_gmt":"2024-01-24T21:25:37","guid":{"rendered":"https:\/\/foodsconsultancy.com\/blog\/?p=7890"},"modified":"2024-01-24T21:32:04","modified_gmt":"2024-01-24T21:32:04","slug":"mayonez-cesitleri","status":"publish","type":"post","link":"https:\/\/foodsconsultancy.com\/blog\/tr\/mayonez-cesitleri\/","title":{"rendered":"Mayonez \u00e7e\u015fitleri ve g\u0131da i\u015flemede kar\u015f\u0131la\u015f\u0131lan sorunlar Nanopro G\u0131da Dan\u0131\u015fmanl\u0131k ve sanayi"},"content":{"rendered":"\n<p>Mayonez, yemek i\u00e7in haz\u0131rlanm\u0131\u015f bir veya birden fazla bitkisel ya\u011f\u0131n sirke ve yumurta sar\u0131s\u0131 ile sulu bir ortamda \u00e7\u0131rp\u0131lmas\u0131yla haz\u0131rlanan koyu k\u0131vaml\u0131, em\u00fclsiyon haline getirilmi\u015f bir g\u0131da \u00fcr\u00fcn\u00fcd\u00fcr, NanoPro, farkl\u0131 \u00f6l\u00e7eklerde \u00fcretim yapan end\u00fcstriyel g\u0131da i\u015fletmelerine dan\u0131\u015fmanl\u0131k hizmeti veriyoruz, En uygununu \u00fcretiyoruz. ihtiya\u00e7lar\u0131n\u0131za y\u00f6nelik \u00e7\u00f6z\u00fcmler sunar ve bunlar\u0131 projelerinize uygulaman\u0131zda size destek olur.&nbsp;G\u0131da sekt\u00f6r\u00fcnde farkl\u0131 alanlarda bilgi ve deneyime sahibiz \u0130zin verilen baz\u0131 katk\u0131 maddeleri kullan\u0131labilir, Bu nedenle ya\u011f\u0131n sulu ortamda yumurta sar\u0131s\u0131 ile s\u00fcspanse edildi\u011fi yar\u0131 kat\u0131 bir em\u00fclsiyondur. Sirke ve tuzun temel bile\u015fenleridir. mayonez.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"300\" height=\"143\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0627\u0644\u0645\u0627\u064a\u0648\u0646\u064a\u0632-1.jpg\" alt=\"Mayonez \" class=\"wp-image-7893\" style=\"width:780px;height:auto\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0627\u0644\u0645\u0627\u064a\u0648\u0646\u064a\u0632-1.jpg 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0627\u0644\u0645\u0627\u064a\u0648\u0646\u064a\u0632-1-150x72.jpg 150w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Table of Contents<\/h2><nav><ul><li><a href=\"#mayonezin-ana-bilesenleri\">Mayonezin ana bile\u015fenleri:<\/a><\/li><li><a href=\"#mayonez-karisimlari-cesitleri\">Mayonez kar\u0131\u015f\u0131mlar\u0131 \u00e7e\u015fitleri<\/a><\/li><li><a href=\"#uretim-adimlari\">\u00dcretim ad\u0131mlar\u0131: \u2013<\/a><\/li><li><a href=\"#iyi-ozellikleri\">\u0130yi \u00f6zellikleri<\/a><\/li><li><a href=\"#gida-laboratuvarlarinda-imalatinda-karsilasilan-sorunlar\">G\u0131da laboratuvarlar\u0131nda imalat\u0131nda kar\u015f\u0131la\u015f\u0131lan sorunlar<\/a><\/li><\/ul><\/nav><\/div>\n\n\n\n<h2 class=\"wp-block-heading has-regular-font-size\" id=\"mayonezin-ana-bilesenleri\"><strong>Mayonezin ana bile\u015fenleri:<\/strong><\/h2>\n\n\n\n<p><strong>\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2013<\/strong><\/p>\n\n\n\n<p><strong>1. Bitkisel ya\u011f<\/strong><\/p>\n\n\n\n<p><strong>Mayonez yapmak i\u00e7in \u00e7e\u015fitli bitkisel ya\u011flar kullan\u0131labilir.<\/strong><\/p>\n\n\n\n<p><strong>2. \u015eeker<\/strong><\/p>\n\n\n\n<p>S\u00fckroz (sofra \u015fekeri), m\u0131s\u0131r \u015furubu (fruktoz), glikoz veya ba\u015fka herhangi bir tatland\u0131r\u0131c\u0131 kullan\u0131labilir.<\/p>\n\n\n\n<p><strong>3. Tuz<\/strong><\/p>\n\n\n\n<p><strong>Kullan\u0131lan sofra tuzu saf olmal\u0131d\u0131r.<\/strong><\/p>\n\n\n\n<p><strong>4. Hardal<\/strong><\/p>\n\n\n\n<p>\u00d6nemli em\u00fclsifiye edici \u00f6zelliklere sahip olan hardal unu \u015feklinde veya em\u00fclsifiye edici g\u00fcc\u00fc etkilemeden hardal ya\u011f\u0131 \u015feklinde kullan\u0131l\u0131r.<\/p>\n\n\n\n<p><strong>5. Asidik madde<\/strong><\/p>\n\n\n\n<p>Mayonez yap\u0131m\u0131nda genellikle hurma, elma veya \u00fcz\u00fcm sirkesi kullan\u0131l\u0131r.<\/p>\n\n\n\n<p><strong>6.<a href=\"https:\/\/en.wikipedia.org\/wiki\/Egg\" target=\"_blank\" rel=\"noopener\"> yumurta<\/a> sar\u0131s\u0131<\/strong><\/p>\n\n\n\n<p>Yumurta sar\u0131s\u0131, \u00fcr\u00fcn\u00fcn viskozitesini ve em\u00fclsifiye edici g\u00fcc\u00fcn\u00fc etkilemede \u00f6nemli bir rol oynar ve taze, kurutulmu\u015f veya dondurulmu\u015f olarak kullan\u0131labilir.&nbsp;Yumurta sar\u0131s\u0131, mayonezin ay\u0131rt edici sar\u0131 renginin ana kayna\u011f\u0131d\u0131r.<\/p>\n\n\n\n<p><strong>7. Anti-kristalizasyon<\/strong><\/p>\n\n\n\n<p><strong>8. Antioksidanlar<\/strong><\/p>\n\n\n\n<p><strong>9. Renkli malzemeler<\/strong><\/p>\n\n\n\n<p>Farkl\u0131 tatlara sahip mayonez \u00fcretimi s\u0131ras\u0131nda renklendirici maddeler de eklendi:<\/p>\n\n\n\n<p><strong>10. Koruyucular<\/strong><\/p>\n\n\n\n<p><strong>11. Stabilizat\u00f6rler<\/strong><\/p>\n\n\n\n<p>Mayonez end\u00fcstrisinde stabilizat\u00f6r olarak bir\u00e7ok malzeme kullan\u0131lmaktad\u0131r ve bu malzemelerin kullan\u0131\u015fl\u0131l\u0131\u011f\u0131 mayonez bile\u015fenlerini stabilize etmektir.<\/p>\n\n\n\n<p><strong>12. Tatland\u0131r\u0131c\u0131 maddeler<\/strong><\/p>\n\n\n\n<p>Mayonez \u00fcretiminde kullan\u0131lan yorucu maddeler olarak kullan\u0131lan kimyasal bile\u015fiklerden bir \u015f\u00f6len var.<\/p>\n\n\n\n<p><strong>13. glikoz oksidaz enzimleri<\/strong><\/p>\n\n\n\n<p>Glikoz oksitleyici olarak kullan\u0131lan spesifik enzimler vard\u0131r.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www-foodsconsultancy-com.translate.goog\/wp-content\/uploads\/2022\/06\/1212454.jpg?_x_tr_sl=en&amp;_x_tr_tl=tr&amp;_x_tr_hl=en-US&amp;_x_tr_pto=wapp&amp;_x_tr_sch=http\" alt=\"\u0627\u0644\u0645\u0627\u064a\u0648\u0646\u064a\u0632 \u0623\u0646\u0648\u0627\u0639\u0647 \u0648\u0645\u0634\u0627\u0643\u0644\u0647 \u0641\u064a \u0627\u0644\u062a\u0635\u0646\u064a\u0639 \u0627\u0644\u063a\u0630\u0627\u0626\u064a \u0645\u0646 \u0634\u0631\u0643\u0629 \u0646\u0627\u0646\u0648\u0628\u0631\u0648 \u0644\u0644\u0623\u0633\u062a\u0634\u0627\u0631\u0627\u062a \u0627\u0644\u063a\u0630\u0627\u0626\u064a\u0629\" class=\"wp-image-2922\" \/><figcaption class=\"wp-element-caption\">\u0627\u0644\u0645\u0627\u064a\u0648\u0646\u064a\u0632 \u0623\u0646\u0648\u0627\u0639\u0647 \u0648\u0645\u0634\u0627\u0643\u0644\u0647 \u0641\u064a \u0627\u0644\u062a\u0635\u0646\u064a\u0639 \u0627\u0644\u063a\u0630\u0627\u0626\u064a \u0645\u0646 \u0634\u0631\u0643\u0629 \u0646\u0627\u0646\u0648\u0628\u0631\u0648 \u0644\u0644\u0623\u0633\u062a\u0634\u0627\u0631\u0627\u062a \u0627\u0644\u063a\u0630\u0627\u0626\u064a\u0629<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading has-regular-font-size\" id=\"mayonez-karisimlari-cesitleri\">Mayonez kar\u0131\u015f\u0131mlar\u0131 \u00e7e\u015fitleri<\/h2>\n\n\n\n<p>\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014<\/p>\n\n\n\n<p>Baz\u0131 mayonez t\u00fcrleri ve kar\u0131\u015f\u0131mlar\u0131 vard\u0131r, \u00f6rne\u011fin<\/p>\n\n\n\n<p><strong>\u0130lk<\/strong>&nbsp;olarak, temel kar\u0131\u015f\u0131m.<\/p>\n\n\n\n<p><strong>\u0130kinci<\/strong>&nbsp;\/ alternatif kar\u0131\u015f\u0131m (Avrupa spesifikasyonlar\u0131na g\u00f6re kar\u0131\u015f\u0131m)<\/p>\n\n\n\n<p><strong>\u00dc\u00e7\u00fcnc\u00fcs\u00fc<\/strong>&nbsp;, ticari alternatif kar\u0131\u015f\u0131m<\/p>\n\n\n\n<p><strong>D\u00f6rd\u00fcnc\u00fc<\/strong>&nbsp;\/ yumurtas\u0131z kar\u0131\u015f\u0131m<\/p>\n\n\n\n<p><strong>\u00fcretim hatt\u0131: &#8211;<\/strong><\/p>\n\n\n\n<p>\u2014\u2014\u2014\u2013<\/p>\n\n\n\n<p>End\u00fcstriyel fabrikalar i\u00e7in mayonez \u00fcretim hatt\u0131, \u00fc\u00e7 tankl\u0131 a\u015famalar \u015feklinde olu\u015fan Botch sistemi ile \u00e7al\u0131\u015fmaktad\u0131r.&nbsp;Bu tanklar, h\u0131z\u0131 kontrol edilebilen mikserler ile donat\u0131lm\u0131\u015f olup, em\u00fclsifikasyonun tamamland\u0131\u011f\u0131 Kolloid De\u011firmen mikserine \u00fcr\u00fcn kar\u0131\u015f\u0131m\u0131n\u0131n ak\u0131\u015f\u0131n\u0131 d\u00fczenlemek i\u00e7in alttan bir pompa ile ba\u011flan\u0131r ve buradan bitmi\u015f \u00fcr\u00fcn elde edilir. doldurma ve kapatma cihaz\u0131na pompalan\u0131r.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-regular-font-size\" id=\"uretim-adimlari\"><strong>\u00dcretim ad\u0131mlar\u0131: \u2013<\/strong><\/h2>\n\n\n\n<p>\u2014\u2014\u2014\u2014\u2014\u2013<\/p>\n\n\n\n<p>1- End\u00fcstriyel mayonez \u00fcretim a\u015famalar\u0131 birinci a\u015fama kuru malzemelerin kar\u0131\u015ft\u0131r\u0131lmas\u0131, ikinci a\u015fama ise s\u0131v\u0131 malzemelerin ba\u015flang\u0131\u00e7 \u200b\u200bkar\u0131\u015f\u0131m\u0131na eklenmesi \u015feklindedir.<\/p>\n\n\n\n<p>&nbsp; 2- Bir \u00f6nceki ad\u0131m\u0131 tamamlad\u0131ktan sonra \u00fcr\u00fcn, pompa ve kolloidal kar\u0131\u015ft\u0131r\u0131c\u0131n\u0131n durduruldu\u011fu ve vanan\u0131n kapat\u0131ld\u0131\u011f\u0131 kar\u0131\u015ft\u0131r\u0131c\u0131 memesinin dibine iner, b\u00f6ylece \u00fcr\u00fcn dolum cihazlar\u0131na pompalanabilir.<\/p>\n\n\n\n<p>3- Ambalaj: \u2013 \u00dcr\u00fcn cam kaplara paketlenir ve dikey bo\u015fluktan \u00fczerlerine hava \u00e7ekilir, ard\u0131ndan \u00fcr\u00fcne hava gelmemesi i\u00e7in s\u0131k\u0131ca kapat\u0131l\u0131r.<\/p>\n\n\n\n<p>4- Depolama: \u2013 Depolama 5\u00b0C s\u0131cakl\u0131kta yap\u0131l\u0131r.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-regular-font-size\" id=\"iyi-ozellikleri\"><strong>\u0130yi \u00f6zellikleri<\/strong><\/h2>\n\n\n\n<p>1- Nihai \u00fcr\u00fcn, \u00fcr\u00fcn\u00fcn kalitesini g\u00f6steren iyi bir beyaz ila sar\u0131ms\u0131 renge sahip olmal\u0131d\u0131r.<\/p>\n\n\n\n<p>S\u0131f\u0131r renk, yumurtalardaki karotenden gelir (.<\/p>\n\n\n\n<p>2- \u00dcr\u00fcn, tenekeyi \u00e7evirirken d\u00f6k\u00fclmeyen yar\u0131 kat\u0131 em\u00fclsiyon formunda olmal\u0131d\u0131r.<\/p>\n\n\n\n<p>3- \u00dcr\u00fcn homojen, p\u00fcr\u00fczs\u00fcz ve topaks\u0131z olmal\u0131d\u0131r.<\/p>\n\n\n\n<p>4- 48 saat boyunca 38 \u00b0C s\u0131cakl\u0131ktaki bir f\u0131r\u0131na yerle\u015ftirildi\u011finde stabil k\u0131vamda olmal\u0131 ve ayr\u0131lma belirtisi g\u00f6stermemelidir.<\/p>\n\n\n\n<p>5- \u0130yi bir aroma ve tada sahiptir, ek\u015fime ve \u00e7\u00fcr\u00fcme etkisinden aridir.<\/p>\n\n\n\n<p>6- Yabanc\u0131 madde, tohum ve b\u00f6ceklerden ar\u0131nd\u0131r\u0131lm\u0131\u015ft\u0131r.<\/p>\n\n\n\n<p>7- Nihai \u00fcr\u00fcn\u00fcn oranlar\u0131 a\u015fa\u011f\u0131daki gibi olmal\u0131d\u0131r:<\/p>\n\n\n\n<p>a.&nbsp;Ya\u011f\u0131n \u00fcr\u00fcnden ayr\u0131larak test edilmesi \u015fart\u0131yla, linoleik asit y\u00fczdesi \u00fcr\u00fcn a\u011f\u0131rl\u0131\u011f\u0131n\u0131n %5.0&#8217;\u0131n\u0131 ge\u00e7memelidir.<\/p>\n\n\n\n<p>b.&nbsp;Ya\u011f oran\u0131 %75&#8217;ten az olmamal\u0131d\u0131r.<\/p>\n\n\n\n<p>c.&nbsp;Yumurta sar\u0131s\u0131 yumu\u015fak bir \u00fcr\u00fcn olarak %7&#8217;den az olmamal\u0131d\u0131r.<\/p>\n\n\n\n<p>d.&nbsp;Asitlik %5,2 asetik asit<\/p>\n\n\n\n<p>8- Stabilizat\u00f6rler insan t\u00fcketimine uygun ve sa\u011fl\u0131kl\u0131 kullan\u0131ma olanak sa\u011flayan maddelerden (ni\u015fasta, tuz, \u015feker ve antioksidanlar) olmal\u0131d\u0131r.<\/p>\n\n\n\n<p>9- Benzoik asit ve sorbik asit baz\u0131nda hesapland\u0131\u011f\u0131nda %1,0&#8217;\u0131 ge\u00e7meyen benzoik asit veya sorbik asit tuzlar\u0131 gibi koruyucular\u0131n eklenmesi.<\/p>\n\n\n\n<p>10- Toplam bakteri say\u0131s\u0131n\u0131n 5000\/gm&#8217;yi ge\u00e7memesi.<\/p>\n\n\n\n<p>11- Kolon bakteri say\u0131s\u0131 10\/g&#8217;\u0131 ge\u00e7memelidir.<\/p>\n\n\n\n<p>12- Maya ve k\u00fcf say\u0131s\u0131 20\/gm&#8217;yi ge\u00e7memelidir.<\/p>\n\n\n\n<p>13- Metal kirleticilerle kontaminasyon y\u00fczdesi milyonda 2.0 par\u00e7a, bak\u0131r milyonda ve kur\u015fun milyonda 1.0 par\u00e7ay\u0131 ge\u00e7memelidir.<\/p>\n\n\n\n<p>\u2014\u2014\u2014\u2014\u2014\u2014\u2014-<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-regular-font-size\" id=\"gida-laboratuvarlarinda-imalatinda-karsilasilan-sorunlar\"><strong>G\u0131da laboratuvarlar\u0131nda imalat\u0131nda kar\u015f\u0131la\u015f\u0131lan sorunlar<\/strong><\/h2>\n\n\n\n<p>1- kaplar\u0131n\u0131n imalat\u0131ndan birka\u00e7 g\u00fcn sonra kal\u0131b\u0131n g\u00f6r\u00fcn\u00fcm\u00fc.&nbsp;Bu fenomen, \u00fcr\u00fcn\u00fcn bozulmas\u0131na neden oldu\u011fu ve saklama s\u00fcresini k\u0131saltt\u0131\u011f\u0131 i\u00e7in g\u0131da laboratuvarlar\u0131 i\u00e7in kullan\u0131\u015fl\u0131 de\u011fildir.<\/p>\n\n\n\n<p>2- Ya\u011f\u0131  \u00fcr\u00fcn\u00fcndeki di\u011fer bile\u015fenlerden ay\u0131r\u0131n<\/p>\n\n\n\n<p>T\u00fcm bu sorunlarla<a href=\"https:\/\/foodsconsultancy.com\"> NanoPro,<\/a> uzun y\u0131llara dayanan tecr\u00fcbesiyle, g\u0131da \u00fcretiminde bu sorunlardan ka\u00e7\u0131nmak i\u00e7in dan\u0131\u015fmanl\u0131k verebilir ve \u00fcretim hatlar\u0131n\u0131 en ba\u015ftan, iyi mukavemetli ve uzun bir depolama s\u00fcresine sahip bir \u00fcr\u00fcn elde edilene kadar takip edebilir, standard\u0131 esas al\u0131r. her \u00fclkenin \u00f6zellikleri.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mayonez, yemek i\u00e7in haz\u0131rlanm\u0131\u015f bir veya birden fazla bitkisel ya\u011f\u0131n sirke ve yumurta sar\u0131s\u0131 ile sulu bir ortamda \u00e7\u0131rp\u0131lmas\u0131yla haz\u0131rlanan koyu k\u0131vaml\u0131, em\u00fclsiyon haline getirilmi\u015f bir g\u0131da \u00fcr\u00fcn\u00fcd\u00fcr, NanoPro, farkl\u0131 \u00f6l\u00e7eklerde \u00fcretim yapan end\u00fcstriyel g\u0131da i\u015fletmelerine dan\u0131\u015fmanl\u0131k hizmeti veriyoruz, En uygununu \u00fcretiyoruz. ihtiya\u00e7lar\u0131n\u0131za y\u00f6nelik \u00e7\u00f6z\u00fcmler sunar ve bunlar\u0131 projelerinize uygulaman\u0131zda size destek olur.&nbsp;G\u0131da sekt\u00f6r\u00fcnde farkl\u0131<\/p>\n","protected":false},"author":1,"featured_media":9670,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[104,802],"tags":[],"lang":"tr","translations":{"tr":7890,"en":7881,"ar":7880},"amp_enabled":true,"pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7890"}],"collection":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/comments?post=7890"}],"version-history":[{"count":3,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7890\/revisions"}],"predecessor-version":[{"id":8778,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7890\/revisions\/8778"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media\/9670"}],"wp:attachment":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media?parent=7890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/categories?post=7890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/tags?post=7890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}