B\u0259zi q\u0259nnad\u0131 m\u0259mulatlar\u0131, m\u0259s\u0259l\u0259n, \u015firli \u015firniyyatlar saxlama zaman\u0131 sabunlu dad ver\u0259 bil\u0259r. Bu, bir ne\u00e7\u0259 \u0259sas amill\u0259 ba\u011fl\u0131d\u0131r – laurik tipli kakao ya\u011f\u0131 \u0259v\u0259zedicil\u0259ri olan qlazurlar\u0131n istifad\u0259si v\u0259 raf \u00f6mr\u00fcn\u00fc art\u0131rmaq \u00fc\u00e7\u00fcn qida m\u0259hsullar\u0131na olan t\u0259l\u0259bl\u0259r. Lipaza qrupunun fermentinin i\u015ftirak\u0131 il\u0259 ya\u011flar\u0131n hidrolizi n\u0259tic\u0259sind\u0259 s\u0259rb\u0259st laurik tur\u015fusunun y\u0131\u011f\u0131lmas\u0131 m\u00fc\u0259yy\u0259n saxlama m\u00fcdd\u0259tind\u0259n sonra q\u0259nnad\u0131 m\u0259mulatlar\u0131na sabunlu dad v\u0259 yad qoxu ver\u0259 bil\u0259r, Gazeta.Ru-ya qida keyfiyy\u0259ti m\u00fcsabiq\u0259sinin eksperti izah etdi. ad\u0131na Qida Sisteml\u0259ri \u00fczr\u0259 \u015eirniyyat S\u0259nayesi M\u0259rk\u0259zinin \u00dcmumrusiya Elmi-T\u0259dqiqat \u0130nstitutunun elmi i\u015fl\u0259r \u00fczr\u0259 direktor m\u00fcavini, \u201cKeyfiyy\u0259t Z\u0259man\u0259ti\u201d. Qorbatova, texnika elml\u0259ri namiz\u0259di Oksana Rudenko.<\/p>\n
Onun s\u00f6zl\u0259rin\u0259 g\u00f6r\u0259, otaq temperaturunda bu ferment fermentl\u0259\u015fdirilmi\u015f hidroliz\u0259 (madd\u0259nin su il\u0259 reaksiyas\u0131na) s\u0259b\u0259b olur v\u0259 n\u0259tic\u0259d\u0259 ya\u011fdan s\u0259rb\u0259st ya\u011f tur\u015fular\u0131 ayr\u0131l\u0131r. VNIIKP q\u0259nnad\u0131 m\u0259mulatlar\u0131nda, xammalda v\u0259 yar\u0131mfabrikatlarda lipazan\u0131n m\u00f6vcudlu\u011funu m\u00fc\u0259yy\u0259n etm\u0259y\u0259 v\u0259 q\u0259nnad\u0131 m\u0259mulatlar\u0131n\u0131n saxlanmas\u0131 zaman\u0131 orqanoleptik d\u0259yi\u015fiklikl\u0259ri proqnozla\u015fd\u0131rma\u011fa imkan ver\u0259n metod i\u015fl\u0259yib haz\u0131rlay\u0131b.<\/p>\n
Risk alt\u0131nda r\u0259fd\u0259 dayan\u0131ql\u0131 s\u00fcng\u0259r tortlar\u0131, qu\u015f s\u00fcd\u00fc, fondan v\u0259 buzlanma il\u0259 \u00f6rt\u00fclm\u00fc\u015f \u00e7\u0131rp\u0131lm\u0131\u015f \u015firniyyatlar var. \u00c7ox vaxt k\u00fctl\u0259vi seqmentd\u0259 50% -\u0259 q\u0259d\u0259r laurik ya\u011f tur\u015fusu olan laurik tipli kakao ya\u011f\u0131 \u0259v\u0259zedicil\u0259ri istifad\u0259 olunur.<\/p>\n
M\u0259nb\u0259: Gazeta.ru<\/p>\n","protected":false},"excerpt":{"rendered":"
B\u0259zi q\u0259nnad\u0131 m\u0259mulatlar\u0131, m\u0259s\u0259l\u0259n, \u015firli \u015firniyyatlar saxlama zaman\u0131 sabunlu dad ver\u0259 bil\u0259r. Bu, bir ne\u00e7\u0259 \u0259sas amill\u0259 ba\u011fl\u0131d\u0131r – laurik tipli kakao ya\u011f\u0131 \u0259v\u0259zedicil\u0259ri olan qlazurlar\u0131n istifad\u0259si v\u0259 raf \u00f6mr\u00fcn\u00fc art\u0131rmaq \u00fc\u00e7\u00fcn qida m\u0259hsullar\u0131na olan t\u0259l\u0259bl\u0259r. Lipaza qrupunun fermentinin i\u015ftirak\u0131 il\u0259 ya\u011flar\u0131n hidrolizi n\u0259tic\u0259sind\u0259 s\u0259rb\u0259st laurik tur\u015fusunun y\u0131\u011f\u0131lmas\u0131 m\u00fc\u0259yy\u0259n saxlama m\u00fcdd\u0259tind\u0259n sonra q\u0259nnad\u0131 m\u0259mulatlar\u0131na sabunlu […]<\/p>\n","protected":false},"author":2,"featured_media":31373,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,41],"tags":[],"class_list":["post-31372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-media","category-life"],"yoast_head":"\n