TR202015260U5 - SOUR AND SWEET TYPE WILD MOLASSES MOLASSES PRODUCTION METHOD - Google Patents
SOUR AND SWEET TYPE WILD MOLASSES MOLASSES PRODUCTION METHOD Download PDFInfo
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- TR202015260U5 TR202015260U5 TR2020/15260U TR202015260U TR202015260U5 TR 202015260 U5 TR202015260 U5 TR 202015260U5 TR 2020/15260 U TR2020/15260 U TR 2020/15260U TR 202015260 U TR202015260 U TR 202015260U TR 202015260 U5 TR202015260 U5 TR 202015260U5
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- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 54
- 238000000034 method Methods 0.000 claims abstract description 40
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 27
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- 239000000047 product Substances 0.000 description 32
- 235000010208 anthocyanin Nutrition 0.000 description 9
- 239000004410 anthocyanin Substances 0.000 description 9
- 229930002877 anthocyanin Natural products 0.000 description 9
- 150000004636 anthocyanins Chemical class 0.000 description 9
- 150000002989 phenols Chemical class 0.000 description 7
- 239000000126 substance Substances 0.000 description 5
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- 108010010803 Gelatin Proteins 0.000 description 4
- 229910000278 bentonite Inorganic materials 0.000 description 4
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- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 4
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- 230000036541 health Effects 0.000 description 4
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 description 4
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- CHBRHODLKOZEPZ-UHFFFAOYSA-N Clotiazepam Chemical compound S1C(CC)=CC2=C1N(C)C(=O)CN=C2C1=CC=CC=C1Cl CHBRHODLKOZEPZ-UHFFFAOYSA-N 0.000 description 1
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Abstract
Buluş, yaban mersini meyvesinden, tekniğine uygun olarak, 5 ekşi ve tatlı yaban mersini pekmezi üretimine yönelik üretim metodu ile ilgilidir. Buluş konusu ekşi tip yaban mersini pekmezi üretiminde, mayşe enzimasyon tekniği ile elde edilen yaban mersini suyuna, kalsiyum karbonat (veya pekmez toprağı) ilavesi ile pH’ ının 4.0-5.0 arasında ayarlanması, kalsiyum karbonatın (veya pekmez toprağı) uygun bir teknikle yaban mersini suyundan ayrılması ve yaban mersini suyunun evaporasyon tekniği ile briks derecesinin en az 65 dereceye çıkarılması ile elde edilen ürünü, Tatlı tip yaban mersini üretiminde ise, mayşe enzimasyonu ile elde edilen yaban mersini suyuna, kalsiyum karbonat (veya pekmez toprağı) ilavesi ile pH’ ının 5.0-6.0 arasında ayarlanması, kalsiyum karbonatın (veya pekmez toprağı) uygun bir teknikle yaban mersini suyundan ayrılması ve yaban mersini suyunun uygun bir evaporasyon tekniği ile briks derecesinin en az 65 dereceye çıkarılması sonucu elde edilen ürünü tanımlamaktadır.The invention relates to a production method for the production of sour and sweet blueberry molasses from blueberry fruit in accordance with its technique. In the production of sour-type blueberry molasses according to the invention, the addition of calcium carbonate (or molasses soil) to the blueberry juice obtained by the mash enzyme technique and the adjustment of the pH between 4.0-5.0, the calcium carbonate (or molasses soil) using a suitable technique The product obtained by separating the blueberry juice and increasing the brix temperature to at least 65 degrees with the evaporation technique. In the production of sweet type blueberries, the blueberry juice obtained by mash enzyme is added to the pH of 5.0- Setting between 6.0 defines the product obtained as a result of separating the calcium carbonate (or molasses soil) from the blueberry water with an appropriate technique and increasing the brix degree of the blueberry juice to at least 65 degrees with a suitable evaporation technique.
Description
TARIFNAME EKsi VE TATLI TIP YABAN MERSINI PEKMEZI ÜRETIM YÖNTEMI Bulusun ilgili oldugu teknik saha Bulus, yaban mersini meyvesinden eksi ve tatlýtip yaban mersini pekmezi üretim yöntemiyle ilgilidir. Bulus konusu eksi ve tatIDtip yaban mersini pekmezinin ana bileseni yaban mersini meyvesi olan, mayse enzimazyonu ve kalsiyum karbonat ile pH ayarlama basamaklarndan sonra herhangi bir katkEmaddesi ilave edilmeden üretilen konsantre ürünlerdir. DESCRIPTION MINUS AND SWEET TYPE BLUEBERRY MOLASSES PRODUCTION METHOD The technical field to which the invention relates The invention is produced by the production method of minus and sweet type blueberry molasses from blueberry fruit. is relevant. The main component of minus and taste type blueberry molasses, which is the subject of the invention, is blueberry. with fruit, mayse enzymation and pH adjustment steps with calcium carbonate. They are concentrated products that are produced without adding any additives afterwards.
Teknigin bilinen durumu Yaban mersini [liîinan iklim kusagmia adapte olmus bir meyve türü olup botanik olarak gerçek üzümler grubunda yer almaktadî. Kültürü yapilan ve ekonomik öneme sahip olan yüksek boylu (Vaccinium corymbosum L), alçak boylu (Vaccinium darrowii) ve tavsangözü yabanmersini (Vaccinium ashei Reade) olmak üzere üç farkILItürü vardm. Iklim istegi bakmiîidan Dogu Karadeniz Bölgesi' ndeki illerden Artvin, Rize, Trabzon, Giresun, Samsun ve Sinop'un genelde rak ml !yüksek dag ve yaylalar nda yabani formlar bulunmaktadm. State of the art Blueberry is a type of fruit that has adapted to the climate zone and is botanically true. belonged to the grape group. High cultural and economic importance tall (Vaccinium corymbosum L), low (Vaccinium darrowii) and rabbit I had three different types of blueberry (Vaccinium ashei Reade). climate demand In addition, Artvin, Rize, Trabzon, Giresun, Samsun are among the provinces in the Eastern Black Sea Region. and in the high mountains and plateaus of Sinop, generally at altitude, there were wild forms.
Ayrica son yillarda ülkemizde kültüre aliriims sofralik ve endüstriyel tip yaban mersini çesitlerinin yetistiriciligine de baslanmlstin. Yaban mersini meyvesi; mor, k rmizi,l mavi-visne rengi gibi renklere neden olan yüksek antosyanidin içerigi yan:s]a yüksek antioksidan aktivite ve antimikrobiyel etkinlik sergilemektedir. Çabuk bozulabilen böylesine yumusak bir meyvenin gîja endüstrisinde degerlendirilebilmesi, gîia isleme tekniklerinin ve dayandmma yöntemlerinin iyilestirilmesi ve uygun hale getirilmesi ile mümkün olabilir. Gida endüstrisinde yaban mersini kullanInD baslßa taze meyve olarak fmli mamüllerinde, sekerleme endüstrisinde, marmelat ve içecek ürünlerinde olmak üzere yaygmlasmaktadl. Ancak, hem üretim basamaklarlimi gerektirdigi zorlu sartlar, hem de meyvenin yumusak (soft fruits) özellikte olmasndan dolarçabuk bozulur özellik sergilemesi, meyveyi özel kiian biyoaktif özellikler sergilemesine neden olan içeriklerinin de maksimum seviyede korunmasLniUgerekli Son y'IIarda, tüketicilerin bilinçlenmesine paralel olarak gda sektörü bu tür biyoaktif bilesenlerce zengin fonksiyonel ürün gelistirme ve üretmek üzerine yogunlasmaktadin. Ancak bu üretimi mevcut teknolojiler ile gerçeklestirmeleri durumunda bu bilesenlerin çok büyük kßmmm proses etkileri nedeniyle kaybetmektedirler. Bu nedenle fonksiyonel ürün tanmnH aItIida gelistirilen bu ürünler için üretim teknolojilerinde son ürünlerin besinsel ögelerini zenginlestirmek ve isleme kosullarEiIi etkilerini minimize etmek için yenilikçi gelismeler gereklidir. In addition, table and industrial type blueberries cultivated in our country in recent years You have also started breeding varieties. Blueberry fruit; purple, red,l blue-brown high antioxidant content, which causes colors such as activity and antimicrobial activity. Such a soft perishable evaluation of the fruit in gîja industry, gîa processing techniques and It can be possible by improving and making appropriate the methods. in the food industry Blueberries are used mainly as fresh fruit in their products, confectionery It is widespread in the industry, especially in marmalade and beverage products. However, both difficult conditions required by the production steps, as well as the soft fruits of the fruit. It is bioactive, which makes the fruit special. It is necessary to protect the content that causes it to exhibit features at the maximum level. In recent years, in parallel with the awareness of consumers, the food industry has seen such bioactive You have been concentrating on developing and producing functional products rich in components. However If they realize this production with existing technologies, these components will be very large. kßmmm are lost due to process effects. Therefore, functional product definition The nutritional elements of the end products in the production technologies for these products developed below. Innovative developments to enrich and minimize the effects of processing conditions is necessary.
Türkiye' de pekmez üretimi çok eski yillardan beri yap Imakta, pekmeze islenen meyvelere baklld glriida ise basl ca üzüm olmak üzere, keçiboynuzu ve dut endüstriyel olarak üretimi yapilan pekmez çesitleridir. Bununla birlikte yöresel olarak elma, armut, erik, incir, kayFsI karpuz gibi birçok meyveden de pekmez üretilebilmektedir. Molasses has been produced in Turkey since ancient times, and the fruits processed into molasses have been used. Baklld glriida, on the other hand, is the industrial production of carob and mulberry, mainly grapes. are the types of molasses made. However, locally apple, pear, plum, fig, kayFsI Molasses can also be produced from many fruits such as watermelon.
Pekmez çesitleri geleneksel ve endüstriyel tip olmak üzere iki farkl:üretim teknigine göre üretilmektedir. Geleneksel üretim tekniginde, meyve çesitli tekniklerle preslenerek sIa elde edilmekte, asitligi gidermek amacýla pekmez topragü odun külü veya kalsiyum karbonat ile karîstmîarak açtk kazanlarda kaynatm'nakta, dinlendirilmekte ve ambalajlanmaktad I. There are two different types of molasses, traditional and industrial type: according to the production technique. is produced. In the traditional production technique, the fruit is pressed with various techniques It is mixed with molasses, soil, wood ash or calcium carbonate to remove acidity. It is boiled, rested and packaged in the boilers we opened by mixing.
Endüstriyel tip eksi pekmez üretim tekniginde ise ytkanmß ve aytklanmß meyveler sîak veya soguk presleme teknigine göre preslenmekte, elde edilen sîa pektolitik enzimlerle muamele edilerek pektik maddelerin parçalanmasu saglanmakta, daha sonra jelatin ve bentonit gibi durultma ajanlarýla durultulmakta, açE kazan veya vakum aItIida pisirilerek suda çözünür kuru maddesi uygun briks derecesine getirilmektedir. Endüstriyel tip tatlii pekmez üretiminde ise eksi pekmez üretim tekniginden farkli lolarak, meyveler sicak veya soguk preslemeden sonra meyve asitliginin giderilmesi amaciyla kalsiyum karbonat veya pekmez topragglla ßîmnakta, sogutulup dinlendirilmekte, elde edilen özüt (ekstrakt) yine pektolitik enzimler ilave edilerek pektik maddelerin parçalanmasnsaglanmakta, daha sonra jelatin ve bentonit gibi durultma ajanlarwla durultulmakta, açtk kazan veya vakum altlida pisirilerek suda çözünür kuru maddesi uygun briks derecesine getirilmektedir. In the industrial type minus molasses production technique, the washed and peeled fruits are warmed. or pressed according to the cold pressing technique, the obtained sia is combined with pectolytic enzymes. Pectic substances are broken down by treatment, then gelatin and It is clarified with clarification agents such as bentonite, and it is cooked in an open boiler or vacuum. The water-soluble dry matter is brought to the appropriate brix level. Industrial type dessert In the production of molasses, unlike the minus molasses production technique, the fruits are hot or after cold pressing, calcium carbonate or molasses is in the topragglla ßîmnak, it is cooled and rested, the extract obtained is still pectic substances are broken down by adding pectolytic enzymes, then It is clarified with clarifying agents such as gelatin and bentonite, in an open vessel or under vacuum. The water-soluble dry matter is brought to the appropriate brix level by cooking.
Bulus, gerek geleneksel tip üretim tekniginde, gerekse de endüstriyel tip pekmez üretim teknigi ile yaban mersini pekmezi üretimi yapTdFgH takdirde ürün kalitesi açßndan yasanabilecek bazi olumsuzluklar bertaraf edebilecek niteliktedir. The invention is used both in traditional type production technique and in industrial type molasses production. If you produce blueberry molasses with the TdFgH technique, in terms of product quality are capable of eliminating some of the possible problems.
Geleneksel tip üretim tekniginde pekmez açtk kazanlarda kontrolsüz olarak pisirilmekte, elde edilen pekmez koyu renkli ve yanrk tada sahip olmaktad T. Ayrca açk kazanda evaporasyon esnasmtda uzun sürelerde uygulanan yüksek sm islem (, yüksek miktarda Hidroksimetilfurfural (HMF) ve melanoidin renk bilesiklerinin meydana gelmesine neden olmakta, bu da son ürün renginde aslril lesmerlesmeye, tat ve kokuda bozulmalara neden olmaktadî. In the traditional production technique, molasses is cooked uncontrollably in open boilers. The molasses produced has a dark color and a burning taste. T. Also, evaporation in an open boiler high sm process applied for long periods of time (, high amount of Causes the formation of color compounds of hydroxymethylfurfural (HMF) and melanoid. This causes an original browning in the color of the final product and deterioration in taste and odor. was happening.
Endüstriyel tip pekmez üretim tekniginde ise meyve preslenmekte, bu esnada, sagltk için faydalýolarak nitelendirilen meyve kabugundaki fenolik bilesiklerin ve antosiyaninlerin büyük bir kßmükabukta kalarak meyve smaslia geçememektedir. Ayrma durultma asamaslida kullanman jelatin, bentonit gibi absorban maddeler veya kiezelghur filtreler, meyve smasliîi rengini iyilestirmekte, son üründeki HMF miktarîiüazaltmakta ancak sagltR açßlidan faydalü oldugu bilinen toplam fenolik bilesik ve antosiyanin miktarlrli da azaltmaktadln. In the industrial type molasses production technique, the fruit is pressed, meanwhile, for health. The large amount of phenolic compounds and anthocyanins in the fruit peel, which are described as beneficial The fruit cannot pass through the smaslia by remaining in a squash. Separation at the clarification stage absorbent substances such as gelatin, bentonite or kiezelghur filters, fruit smasliîi It improves the color of the product, reduces the amount of HMF in the final product, but is beneficial in terms of health. It also reduces the amount of total phenolic compounds and anthocyanins known to be present.
Yaban mersini toplam fenolik bilesik ve antosiyanin içerigi oldukça yüksek bir meyvedir. Blueberry is a fruit with a very high content of total phenolic compounds and anthocyanins.
Bulus, yaban mersininden elde edilecek olan eksi ve tatlllpekmezin, taze meyvenin fonksiyonel özelliklerini büyük ölçüde koruyacak üretim teknikleri önermektedir. The invention shows that minus and sweet molasses to be obtained from blueberry, fresh fruit It proposes production techniques that will preserve its functional properties to a large extent.
Bulusun amacH Böylesine önemli bir gmlanli katma degerini arttlma adîta bu bulus, pekmez üretim endüstrisine yaban mersini meyvesinden elde edilecek yeni tip fonksiyonel ürünler kazandmmay:amaçlamaktad 1. Hali hazmda, yaban meyvesinden üretilmis endüstriyel olarak üretilen ve satßîyapttan herhangi bir pekmez ürünü bulunmamaktadm. find the purpose This invention, in the name of increasing such an important added value, new types of functional products to be obtained from blueberry fruit windmmay:aims 1. Currently, it is produced from wild fruit industrially. There was no molasses product produced or sold.
Bulusun çözümünü amaçladEgEteknik problemler Bulusta kullantlan yöntemler ile yaban mersininin gIa sanayinde kullanmn alanlarmilj genisleterek fonksiyonel özelliklerini kaybetmeden tüketiciye ulast r.lmas amaçlanmaktadm. The invention aims to solve technical problems The methods used in the invention and the areas of use of blueberry in the food industry It is aimed to be delivered to the consumer without losing its functional properties by expanding it.
Son yirmi yttda yapman fonksiyonel glalarIi insan saglEgIia etkisini ele alan arastmmalar, yaban mersininin biyoaktif özellikte ve sagl ga yararl. oldugunu ortaya koymaktadln. The researches that you have done in the last twenty years, dealing with the effect of functional lakes on human health, Blueberry is bioactive and beneficial for health. you have revealed that you are.
Literatürdeki birçok çallSma, yaban mersini ve antosiyaninlerin kardiyovasküler hastal klar, Tip 2 diyabet ve nörolojik gerileme (Parkinson, Demans ve Alzeihmer) gibi sosyoekonomik anlamda toplumsal yük olusturan hastaltk risklerini azalttgmi:ortaya koymaktadm. Dolayßýla bulustaki yöntemler ile raf ömrü kßa olan taze yaban mersini meyvesinin toplam fenolik bilesik, antosiyanin ve güçlü antioksidant özellikleri gibi fonksiyonel özelliklerinde minimum kaymila raf ömrü uzun yeni ürünler üretmek amaçlanmaktad m. Böylelikle, fonksiyonel özellikleri güçlü, yeni nesil endüstriyel tip yaban mersini pekmez ürünleri ile daha fazla insan bu ürünlere kolayltlîla ulasabilecektir. Many studies in the literature show that blueberry and anthocyanins are used in cardiovascular diseases, Socioeconomic status such as type 2 diabetes and neurological decline (Parkinson, Dementia and Alzheimer's) I have revealed that I have reduced the risks of diseases that constitute a social burden in this sense. therefore The total phenolic content of fresh blueberry fruit, which has a short shelf life, with the methods in the invention. The compound has minimum functional properties such as anthocyanin and strong antioxidant properties. Kaymila aims to produce new products with a long shelf life. Thus, functional more people with new generation industrial type blueberry molasses products with strong properties. will be able to reach these products easily.
Bulusta yer alan üretim teknigi; 0 Geleneksel pekmez üretim teknigi kullantltarak üretilen pekmezlerde görülen renkte asîEesmerlesme, yantk tat ve yüksek miktarda HMF olusumu gibi sorunlarüortadan kaldlmakta, - Mayse enzimazyonu yapmnasüsuretiyle de, endüstriyel tip pekmez üretim tekniginde görülen, meyvenin fenolik bilesik ve antosiyanin içeriginde meydana gelen kaymnarü minimize edebilmektedir. Çünkü, mayse enzimazyonuyla meyve kabugunda bulunan fenolik bilesikler ve antosiyaninler mayseye daha fazla miktarda geçmektedir. Ayrica, bahsi geçen bu fonksiyonel bilesiklerin son ürüne maksimum miktarda geçisini saglamak için jelatin, bentonit veya kiezelghur filtreler ile durultma islemi yapilmamaktad n. Böylece, önerilen üretim yöntemiyle, yaban mersini meyvesinin fonksiyonel bilesiklerinde minimum kaylpla pekmez üretilebilecek ve tüketiciye ulast r labilecektir. The production technique in the invention; 0 The color seen in the molasses produced using the traditional molasses production technique. Eliminates problems such as browning, off taste and high amount of HMF formation. being lifted, - In industrial type molasses production technique, by performing Mayse enzymation It is seen in the phenolic compound and anthocyanin content of the fruit. can minimize. Because it is found in fruit peel by mayse enzymation. phenolic compounds and anthocyanins pass into the mash in greater amounts. Moreover, the transition of these functional compounds to the final product in the maximum amount. Clarification with gelatin, bentonite or kiezelghur filters to ensure not done n. Thus, with the proposed production method, the blueberry fruit It will be possible to produce molasses with minimum loss in functional compounds and to reach the consumer. will be able to reach.
Bulusla elde edilen ürünlerin sagladgl lfaydalar, mevcut teknige göre üstünlüklerini ve katkilarîasagmaki gibidir: Eksi tip yaban mersini pekmezi, orijinal meyve renginin, lezzetinin ve aromasmm nispeten muhafaza edildigi, kendine özgü koyu kîmüürenkte akßkan özellikte, katü partikül içermeyen ve tüketildiginde meyve tadî'iü büyük ölçüde barIidIan bir Meyve asitligi kalsiyum karbonat ilavesiyle dengelendiginden, hosa giden bir tada sahip olmasüla konsantre meyve suyundan, meyveden gelen eksiligi muhafaza etmesi nedeniyle de endüstriyel tip diger ticari pekmez ürünlerinden lezzet, aroma ve renk açßîidan farklmlt göstermektedir. The benefits provided by the products obtained by the invention, their superiority and contributions are as follows: The minus-type blueberry molasses provides the original fruit color, flavor and aroma. a distinctive dark brown liquid, solid a particle-free product whose fruit flavor is greatly enhanced when consumed. Since the acidity of the fruit is balanced by the addition of calcium carbonate, it has a pleasant taste. Containing the deficiency from concentrated fruit juice, fruit Because of its flavor, aroma and it differs in color.
Konsantre bir ürün oldugundan taze meyveye kglasla yüksek miktarda fenolik bilesik, antosiyanin ve mineral madde içermektedir. Since it is a concentrated product, a high amount of phenolic compounds per kilogram of fresh fruit, It contains anthocyanin and mineral substance.
Konsantre ve akßkan bir ürün oldugundan, pastactlm ürünleri ve unlu mamüller, sanayi tipi kek, muffin gibi ürünlerde ingrediyen olarak kullantlabilir. Bu da ürünün çok yönlü bir sekilde kullanmimia olanak saglar. Since it is a concentrated and fluid product, pasteactlm products and bakery products, It can be used as an ingredient in products such as industrial cakes and muffins. This is a very product It allows me to use it in a versatile way.
Konsantre bir ürün oldugundan, raf ömrü uzundur ve uzun süre muhafaza edilebilmektedir. Since it is a concentrated product, it has a long shelf life and can be stored for a long time. can be achieved.
Ilave seker ve renklendirici içermez. Does not contain added sugar and colorant.
TatlEtip yaban mersini pekmezi, kendine özgü koyu küI-kahve renginde, akîskan özellikte, katipartikül içermeyen ve tüketildiginde kendine has koku, tat ve aromaya sahip bir üründür. SweetEtip blueberry molasses, distinctive dark brown-brown, fluid It does not contain any solid particles and has a unique smell, taste and aroma when consumed. It has a product.
Meyve asitligi kalsiyum karbonat ilavesiyle büyük ölçüde giderildiginden, oldukça hosa giden tatl: bir Iezzete sahiptir. Bu da ürünü konvansiyonel pekmez tadmia yaklastîmakta, geleneksel pekmez çesitlerine alternatif olarak, benzer lezzette ancak farklEaromatik karakterde ürün elde edilmesine olanak saglamaktad m. Since the acidity of the fruit is largely removed by the addition of calcium carbonate, it is quite pleasant sweetness: it has a flavor. This is the product of conventional molasses tadmia. As an alternative to traditional molasses varieties, it has a similar taste but It allows obtaining products with different aromatic characters.
Konsantre bir ürün oldugundan taze meyveye kgiasla yüksek miktarda fenolik bilesik, antosiyanin ve mineral madde içermektedir. o Konsantre ve akßkan bir ürün oldugundan, pastactlm ürünleri ve unlu mamüller, sanayi tipi kek, muffin gibi ürünlerde ingrediyen olarak kullantlîabilir. Bu da ürünün çok yönlü bir sekilde kullanm'imia olanak saglar. Since it is a concentrated product, a high amount of phenolic compounds compared to fresh fruit, It contains anthocyanin and mineral substance. o Pastactlm products and bakery products, as it is a concentrated and fluid product, It can be used as an ingredient in products such as industrial cakes and muffins. This is a very product It allows me to use it in a versatile way.
- Konsantre bir ürün oldugundan, uzun süre muhafaza edilebilmektedir. o Ilave seker ve renklendirici içermez. - Since it is a concentrated product, it can be stored for a long time. o Does not contain added sugar and colorant.
Söz konusu bulus ürünleri, taze yaban mersininin kismüolan raf ömrünü uzatarak, tüketicinin bu meyvenin fonksiyonel özelliklerinden daha fazla istifade etmesine olanak saglayacaktî. The said invention products extend the partial shelf life of fresh blueberries, thereby increasing the consumer's satisfaction. this would allow the fruit to benefit more from its functional properties.
Ayrma gmla endüstrisi açßlidan, yaban mersininin islenebilir çesitliligi arttIIarak yaban mersini ile ilgili ürün yelpazesine yeni bir grup eklenmis olacaktln. In terms of the sorting gumla industry, the processable variety of blueberries has increased, A new group will be added to the product range related to myrtle.
Bulusun aç klamas Eksi tip yaban mersini pekmezi üretim vöntemi asaüwaki dibidir: Taze, kurutulmus veya dondurulmus yaban mersini meyvesi, yikan r ve ayklanl (çürük, küflü ve elverissiz taneler saglam tanelerden ayr., böylelikle meyvenin mikrobiyal yükü azalI ve ilaç kaIIittljarEbüyük ölçüde giderilir) Ykanm's' ve ayUstlanmLs, pekmez yapmaya elverisli yaban mersini meyveleri 0-30 dakika boyunca parçalanî (blender, mikser, ultraturrax, ögütücü, meyve degirmeni v.b.) Parçalama islemi sonucu meyve pulpu, meyve kabugu ve meyve çekirdeklerinden olusan mayse elde edilir Elde edilen yaban mersini maysesi en az 50 °C' ye kadar Fstllîak bu smakltkta 15 saniye-30 dakika boyunca tutulur ve derhal 30-50 °C' ye sogutulur. enzimi (pektinaz, poligalaktronaz v.b) ilave edilerek maysenin en az 30 dakika boyunca 30-50 °C' de tutulmasLsaglanLn Depektinizasyon islemi sonras lmayse preslenir. Preslenen mayseden ham meyve suyu ve posa elde edilir. Pekmez yapIn islemine ham meyve suyu ile devam edilir Ham meyve suyu en az 85 °C' ye BLUE Ham meyve suyuna 0.0001-5% oranlrtida pekmez toprag veya kalsiyum karbonat ilave edilir ve meyve suyu pH degeri 4.0-5.0 düzeyine ayarlanl Meyve suyu ve kalsiyum karbonat (veya pekmez topraga karßîn: asit giderme amacßlla 85-95 °C araIEgIida en az 5 dakika boyunca tutulur. Find out Minus type blueberry molasses production method is asauwaki bottom: Fresh, dried or frozen blueberry fruit, washed and Irregular (rotten, moldy and unsuitable grains are separated from healthy grains, thus the microbial load of the fruit is reduced and the drug residues are largely removed) Ykanm's and ayUstlanmLs, blueberry berries suitable for making molasses Shredded for 0-30 minutes (blender, mixer, ultraturrax, grinder, fruit mill etc.) As a result of the shredding process, fruit pulp, fruit peel and fruit mayse consisting of seeds is obtained The obtained blueberry mash is frozen until at least 50 °C. It is held for 15 seconds to 30 minutes in a cold and immediately heated to 30-50 °C. it is cooled. enzyme (pectinase, polygalactronase, etc.) It should be kept at 30-50 °C throughout After the depectinization process, it is pressed. Raw from pressed mayse juice and pulp are obtained. Make molasses with raw fruit juice continues Raw juice to at least 85 °C BLUE 0.0001-5% molasses soil or calcium to raw fruit juice carbonate is added and the pH of the juice is adjusted to 4.0-5.0. Juice and calcium carbonate (or molasses versus soil: acid It is kept for at least 5 minutes at 85-95 °C for removal purposes.
Daha sonra meyve suyu ve teknik kalsiyum karbonat (veya pekmez topragl) karîsmnED-SO °C arasmda 4-24 saat dinlendirilir pH degeri ayarlanmß meyve suyundan kalsiyum karbonat (veya pekmez topragfl” uzaklastmffü'. (santrifüjleme, filtrasyon v.b. yöntemlerle) pH degeri ayarlanmß meyve suyu atmosferik basmçta veya vakum altlida briks derecesinin en az 65 olacak sekilde pisirilmesi sonucu eksi yaban mersini pekmezi elde edilir. Then juice and technical calcium carbonate (or molasses topragl) The mixture is rested between ED-SO °C for 4-24 hours. Calcium carbonate (or molasses) from juice with pH adjusted topragfl” awaysmffü'. (centrifugation, filtration, etc.) Juice with pH adjusted at atmospheric pressure or under vacuum As a result of cooking with a brix degree of at least 65, minus wild blueberry molasses is obtained.
TatlEtip yaban mersini pekmezi üretim vöntemi asagIaki qibidir: Taze, kurutulmus veya dondurulmus yaban mersini meyvesi, yfkanT ve ayklanl (çürük, küflü ve elverissiz taneler saglam tanelerden ayrmi, böylelikle meyvenin mikrobiyal yükü azalln ve ilaç kal ntllarl büyük ölçüde giderilir) Ykanms ve ayHtlaans, pekmez yapmaya elverisli yaban mersini meyveleri 0-30 dakika boyunca parçalanl (blender, ultraturrax, ögütücü, meyve degirmeni v.b.) Parçalama islemi sonucu meyve pulpu, meyve kabugu ve meyve çekirdeklerinden olusan mayse elde edilir Elde edilen yaban mersini maysesi en az 60 °C` ye kadar ßîüak bu smakIUsLta 15 saniye-30 dakika boyunca tutulur ve derhal 30-50 “C” ye sogutulur. enzimi (pektinaz, poligalaktronaz v.b) ilave edilerek maysenin en az 30 dakika boyunca 30-50 “C” de tutulmasi Baglanin Depektinizasyon islemi sonrasiîmayse 0-5 saat boyunca preslenir. Preslenen mayseden ham meyve suyu ve posa elde edilir. Pekmez yapIn islemine ham meyve suyu ile devam edilir Ham meyve suyu 85 C“ ye lsitilir. The production method of TatlEtip blueberry molasses is as follows: Fresh, dried or frozen blueberry fruit, yufkanT and wilted (rotten, moldy and unsuitable grains are separated from sound grains, thus the microbial load of the fruit is reduced and the drug residues are largely removed) Washed and ayHtlaans, blueberry berries suitable for making molasses Shred for 0-30 minutes (blender, ultraturrax, grinder, fruit mill etc.) As a result of the shredding process, fruit pulp, fruit peel and fruit mayse consisting of seeds is obtained The obtained blueberry mash is cold until at least 60 °C. smakIUsLta is held for 15 seconds-30 minutes and immediately turns to 30-50 “C” it is cooled. enzyme (pectinase, polygalactronase, etc.) Keeping at 30-50 “C” throughout After the depectinization process, it is pressed for 0-5 hours. Pressed Raw juice and pulp are obtained from mayse. Raw molasses followed by juice Raw fruit juice is heated to 85°C.
Ham meyve suyuna 0.0001-5% oranmida pekmez topragFl veya teknik kalsiyum karbonat ilave edilir ve meyve suyu pH degeri 5.0-B.0 düzeyine Meyve suyu ve kalsiyum karbonat (veya pekmez topragl)l karlSlm', asit giderme amacîyla 85-95 °C aralgnda en az 5 dakika boyunca tutulur. 0.0001-5% ratio of molasses soil to raw fruit juice or technical Calcium carbonate is added and the pH of the juice reaches 5.0-B.0. Mixture of fruit juice and calcium carbonate (or molasses soil), acid It is kept at 85-95 °C for at least 5 minutes for removal.
Daha sonra meyve suyu ve kalsiyum karbonat (veya pekmez topragû karîsmnü 0-30 °C arasmida 4-24 saat saat dinlendirilir pH degeri ayarlanmls meyve suyundan kalsiyum karbonat (veya pekmez topraga' uzaklastmtü (santrifüjleme, filtrasyon v.b. yöntemlerle) pH degeri ayarlanmß meyve suyu atmosferik basmçta veya vakum altlida briks derecesinin en az 65 olacak sekilde pisirilmesi sonucu tatl: yaban mersini pekmezi elde edilir. Then fruit juice and calcium carbonate (or molasses soil mix) It is rested for 4-24 hours between 0-30 °C. Calcium carbonate (or molasses) from fruit juice with pH adjusted was removed to the ground (centrifugation, filtration, etc. methods) Juice with pH adjusted at atmospheric pressure or under vacuum Dessert: wild as a result of cooking at a brix degree of at least 65 blueberry molasses is obtained.
Sekillerin açtklamas: Sekil 1 eksi tip yaban mersini pekmezi üretim akis semaslni Sekil 2 tatIFtip yaban mersini pekmezi üretim akß semaslî'm içermektedir.Explanation of the figures: Figure 1 minus type blueberry molasses production flow chart Figure 2 taste type blueberry molasses production flow semaslî'm contains.
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