mineral<\/a> ve vitaminlerin \u00e7o\u011fu \u00e7ay kal\u0131nt\u0131s\u0131nda tutulur. \u00c7ay, oda s\u0131cakl\u0131\u011f\u0131nda ve kuru halde \u00e7ay tozuna (partik\u00fcl boyutu <5\u03bcm) d\u00f6n\u00fc\u015ft\u00fcr\u00fcl\u00fcrse, insan v\u00fccudu taraf\u0131ndan besinlerinin emilim oran\u0131 iyile\u015ftirilebilir.<\/p>\nDi\u011fer yiyeceklere \u00e7ay tozu eklemek de yeni \u00e7ay \u00fcr\u00fcnleri geli\u015ftirebilir. Bitkisel protein i\u00e7ecekleri, \u0131slatma, \u00f6\u011f\u00fctme, homojenizasyon ve di\u011fer i\u015flemler yoluyla protein a\u00e7\u0131s\u0131ndan zengin bitki tohumlar\u0131ndan ve meyve \u00e7ekirdeklerinden yap\u0131lan s\u00fctl\u00fc \u00fcr\u00fcnlerdir.<\/p>\n
Meyve ve sebze i\u015fleme<\/p>\n
Sebzeler d\u00fc\u015f\u00fck s\u0131cakl\u0131kta mikro macun tozuna \u00f6\u011f\u00fct\u00fcl\u00fcr, bu sadece besinleri korumakla kalmaz, ayn\u0131 zamanda mikro rafinasyon nedeniyle lifin tad\u0131n\u0131 da iyile\u015ftirir.<\/p>\n
Tah\u0131l ve ya\u011f i\u015fleme<\/p>\n
Una ultra ince \u00f6\u011f\u00fct\u00fclm\u00fc\u015f bu\u011fday kepe\u011fi tozu, soya fasulyesi tozu vb. eklemek y\u00fcksek lifli veya y\u00fcksek proteinli un yapabilir. Pirin\u00e7, bu\u011fday ve di\u011fer tah\u0131llar ultra ince toz haline i\u015flenir. K\u00fc\u00e7\u00fck par\u00e7ac\u0131k boyutu nedeniyle y\u00fczey ni\u015fastas\u0131 aktive olur ve bununla doldurulan veya kar\u0131\u015ft\u0131r\u0131lan yiyecek kolay olgunla\u015fma, iyi lezzet ve tat gibi m\u00fckemmel \u00f6zelliklere sahiptir.<\/p>\n
Soya fasulyeleri, bal\u0131k kokusunu giderebilen ultra ince \u00f6\u011f\u00fctme i\u015fleminden sonra soya s\u00fct\u00fc tozuna i\u015flenir. Mung fasulyesi ve k\u0131rm\u0131z\u0131 fasulye gibi fasulyeler de ultra ince \u00f6\u011f\u00fctme i\u015fleminden sonra y\u00fcksek kaliteli fasulye ezmesi, soya s\u00fct\u00fc ve di\u011fer \u00fcr\u00fcnlere d\u00f6n\u00fc\u015ft\u00fcr\u00fclebilir.<\/p>\n
Su \u00fcr\u00fcnleri i\u015fleme<\/p>\n
Spirulina, inciler, kaplumba\u011falar, k\u00f6pekbal\u0131klar\u0131 ve di\u011fer k\u0131k\u0131rdak ultra ince tozlar\u0131n\u0131n benzersiz avantajlar\u0131 vard\u0131r. \u00d6rne\u011fin, inci tozunun geleneksel i\u015flenmesi, par\u00e7ac\u0131k boyutunun birka\u00e7 y\u00fcz elek boyutuna ula\u015fmas\u0131n\u0131 sa\u011flamak i\u00e7in on saatten fazla bir s\u00fcre bilyal\u0131 de\u011firmende \u00f6\u011f\u00fct\u00fclmesidir.<\/p>\n
Fonksiyonel g\u0131da i\u015fleme<\/p>\n
Ultra ince toz, fonksiyonel maddelerin biyoyararlan\u0131m\u0131n\u0131 iyile\u015ftirebilir ve g\u0131dadaki temel malzemelerin miktar\u0131n\u0131 azaltabilir. \u0130nsan v\u00fccudunda mikropartik\u00fcllerin s\u00fcrekli sal\u0131n\u0131m\u0131 etkinli\u011fi uzatabilir. Kat\u0131 bal geli\u015ftirme s\u00fcrecinde, bir kolloid de\u011firmenle bile\u015fenlerin ultra ince \u00f6\u011f\u00fct\u00fclmesi \u00fcr\u00fcn\u00fcn inceli\u011fini art\u0131rabilir.<\/p>\n
Baharat ve \u00e7e\u015fnilerin i\u015flenmesi<\/p>\n
Ultra ince \u00f6\u011f\u00fctme teknolojisi, yeni bir g\u0131da i\u015fleme y\u00f6ntemi olarak, baharat ve \u00e7e\u015fni \u00fcr\u00fcnlerini (\u00e7o\u011funlukla fermente edilmi\u015f kat\u0131 fasulye \u00fcr\u00fcnleri) geleneksel i\u015flemlerle i\u015flendi\u011finde daha y\u00fcksek kaliteli hale getirebilir.<\/p>\n
Mikronizasyondan sonra baharatlar\u0131n ve \u00e7e\u015fnilerin muazzam g\u00f6zeneklili\u011fi, aromay\u0131 emebilen ve i\u00e7erebilen kolektif bir bo\u015fluk olu\u015fturur ve lezzet uzun s\u00fcre kal\u0131r ve aroma ve tat daha yo\u011fun olur.<\/p>\n
Ayn\u0131 zamanda, ultra ince \u00f6\u011f\u00fctme teknolojisi, geleneksel baharatlar\u0131 d\u00fczg\u00fcn par\u00e7ac\u0131k boyutu ve iyi da\u011f\u0131lma performans\u0131na sahip m\u00fckemmel ultra ince par\u00e7ac\u0131klara ince bir \u015fekilde par\u00e7alayabilir ve ak\u0131\u015fkanl\u0131k, \u00e7\u00f6z\u00fcnme h\u0131z\u0131 ve emilim h\u0131z\u0131 b\u00fcy\u00fck \u00f6l\u00e7\u00fcde artar ve tat etkisi de \u00f6nemli \u00f6l\u00e7\u00fcde iyile\u015ftirilir.<\/p>\n
Duyusal gereksinimleri y\u00fcksek \u00fcr\u00fcnler i\u00e7in, ultra ince \u00f6\u011f\u00fctme sonras\u0131 baharatlar\u0131n par\u00e7ac\u0131k boyutu son derece incedir, 300-500 mesh’e kadar \u00e7\u0131kar ve \u00e7\u0131plak g\u00f6zle par\u00e7ac\u0131klar\u0131n varl\u0131\u011f\u0131 hi\u00e7 g\u00f6zlemlenemez, bu da \u00fcr\u00fcnde siyah noktalar\u0131n olu\u015fumunu ortadan kald\u0131r\u0131r ve \u00fcr\u00fcn\u00fcn g\u00f6r\u00fcn\u00fcm kalitesini iyile\u015ftirir. Ayn\u0131 zamanda, ultra ince \u00f6\u011f\u00fctme teknolojisinin kar\u015f\u0131l\u0131k gelen ekipman\u0131, kaplama, em\u00fclsifikasyon, kat\u0131 em\u00fclsifikasyon ve modifikasyon gibi fiziksel ve kimyasal i\u015flevlere sahiptir ve baharat \u00fcr\u00fcnlerinin geli\u015ftirilmesi i\u00e7in ger\u00e7ek\u00e7i bir olas\u0131l\u0131k yarat\u0131r.<\/p>\n","protected":false},"excerpt":{"rendered":"
G\u0131da i\u015fleme alan\u0131nda, par\u00e7ac\u0131k boyutu 25 \u03bcm’den k\u00fc\u00e7\u00fck olan tozlar genellikle ultra ince tozlar olarak adland\u0131r\u0131l\u0131r ve ultra ince toz haz\u0131rlama y\u00f6ntemine ultra ince \u00f6\u011f\u00fctme teknolojisi denir.<\/p>\n","protected":false},"author":7,"featured_media":133544,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[851],"tags":[],"class_list":["post-133580","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-endustri-haberleri-tr"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.alpapowder.com\/tr\/wp-json\/wp\/v2\/posts\/133580"}],"collection":[{"href":"https:\/\/www.alpapowder.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alpapowder.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alpapowder.com\/tr\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alpapowder.com\/tr\/wp-json\/wp\/v2\/comments?post=133580"}],"version-history":[{"count":1,"href":"https:\/\/www.alpapowder.com\/tr\/wp-json\/wp\/v2\/posts\/133580\/revisions"}],"predecessor-version":[{"id":133581,"href":"https:\/\/www.alpapowder.com\/tr\/wp-json\/wp\/v2\/posts\/133580\/revisions\/133581"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alpapowder.com\/tr\/wp-json\/wp\/v2\/media\/133544"}],"wp:attachment":[{"href":"https:\/\/www.alpapowder.com\/tr\/wp-json\/wp\/v2\/media?parent=133580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alpapowder.com\/tr\/wp-json\/wp\/v2\/categories?post=133580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alpapowder.com\/tr\/wp-json\/wp\/v2\/tags?post=133580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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