Yoğurt dondurması üretim olanakları üzerine bir araştırma
Küçük Resim Yok
Tarih
1992
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
ÖZET Bu araştırmada yoğurt dondurması imalatının farklı, farklı kültürler kullanarak, sütten ve süttozundan üretimi amaçlanmıştır. Literatür araştırması sonucu elde edilen değişik f ormülasyonlar ve yöntemler incelenmeye alınmıştır, inceleme sonunda deneme üretimler yapılmıştır, ön deneme sonunda olumlu bulunan mamuller esas deneme için baz teşkil etmiştir. Yoğurt dondurması üretimi şöyle gerçekleştirilmiştir: Yoğurt üretiminde, süte belli oranlarda süttozu, peynir suyu tozu ve krema katarak süt yağsız kurumaddesi ve yağ standardize edilmiştir. Çalışmanın bir bölümünde rekonstitüe süt kullanılmıştır. Daha sonra 65*C, 200 At. basınçta homojenize. 85-90 "C de 10-15 dakika pastörize edilmiştir. 42-43°C'ye soğutularak bir kısmına %3 oranında yoğurt kültürü (L.acidophi lus ve S. thermophi lus) ilave edilmiştir. Sütler bir süre inkübasyona bırakılmış ve inkübasyon sonunda soğutularak şeker, stabilizer, emülgatör, glikoz şurubu krema karıştırılarak çilekli, vanilyalı. sakızlı, olmak üzere üç değişik aromada dondurmaya işlenmiştir. Yapılan ürünler 4'er kez tekrarlanmıştır. Daha sonra dondurmalar, -20°C'de 2 ay süreyle depolanarak, her 20 günde bir fiziksel, kimyasal, duyusal testlere tabi tutulmuştur. Bu testler; toplam kurumadde, asitlik, pH, yağ toplam şeker, hacim artışı.renk ve görünüş, yapı ve kıvam, tat ve koku testleridir.Sonuç olarak yoğurt dondurmalarının sütten ya da süttozundan üretiliyor olmasının nitelikleri üzerine algılanabilen bir etkisi olmadığı, ayrıca. biyoğurttan üretilen dondurmalarda, en çok beğenilen aroma çilek olmuştur. 2 ay süreyle muhafaza edilen ürünler, bu süre içinde önemli bir değişikliğe uğramamıştır. Ancak, yoğurt dondurma 1 arına ait hacim artışı değerleri biraz düşük olarak belirlenmiştir. Ayrıca biyoğurt üretiminde kullanılan starter kültürlerin özelliğinden dolayı. biyoğurt ların inkübasyon süresi, yoğurtlara göre daha uzun sürmüştür. Yoğurt ve biyoğurt dondurması üretiminde kullanılan araç. gereç, ve dondurma makinası. daha evvel normal dondurma üretiminde kullanılan araç, gereç ve dondurma makinası olup, ayrıca herhangi bir ek sisteme ihtiyaç duyulmamıştır. Pek çok ülkede sevilerek tüketilen bu ürünün, ülkemizde de yaygınlaşması ve üzerinde araştırmalar yapılması gerekmektedir
SUMMARY In this research, it has been aimed at producing teh yoghurt ice cream made of milk and powder by using various cultures. Different formulations and methods obtained from the literature have been taken in to the examination. At the result of this examination, some experimental productions have been made. The products which have been found positive at the end of the preliminary examinations, have made a basis for the main experiment. The production of the yoghurt ice cream has been realized as follows: In the production of yoghurt, by adding a certain of milk powder, whey powder and cream to the milk, fat have been standardized. In a part of the study reconstituted milk has been used. Later, it has been homogenized at 65°C, 200 at. pressure and pasteurized at 85-90° for 10-15 minutes. After being cooled down to 42-43 'C, an amount of yoghurt culture in a proportion of 3% has been added to one part of it, and bi- yoghurt culture in the same proportion has been added to another part of it. The milk has been let to constipation for a while and at the end of the constipation, it has been cooled and added with sugar, stabilizer, emiilsifier, syrup ofglucose, cream and processed in the ice cream with three different aromas of strawberry, vanilla and gum. The products made have been repeated four times. Later on, the creams have been stored at -20"C for 2 months and tested in every 20 days for its physical, chemical and sensory conditions. Thesebeen stored at -20 °C for 2 months and tested in every 20 days for its physical, chemical and sensory conditions. These tests are the tests of total dry substance, acidity, pH, fat, total sugar, over run. color and appearance, construction and consistency, taste and odor (aroma). In conclusion, the fact that the yoghourt ice creams are produced whether from the milk or milk powder has no effect on their qualities; and moreover it has also been determined that the people like the ice cream made of bi-yoghurt very much. But, in the bi-yoghurt ice creams, the aroma belonging to the yoghurt it self is not clear. In both two products, the most liked aroma is the strawberry. The products which have been stored for two months, have had no important change during this period. But, the values of volume increases pertaining to the yoghurt icecreams have been determined as a little bit dropping. Besides, due to the specifications of the starter cultures used in bi-yoghurt production, the duration of the constipation of biyoghurts has lasted longer than the yoghurts. The equipments, materials and ice cream machine which were usde in the production of yoghurt and biyoghurt ice cream are the same normal equipment, materials and ice cream machine and there was no need for an extra system. It seems necessary that this product which is consumed popularly in most of the countries, should be spread widely also in our country and the researches should be made on it.
SUMMARY In this research, it has been aimed at producing teh yoghurt ice cream made of milk and powder by using various cultures. Different formulations and methods obtained from the literature have been taken in to the examination. At the result of this examination, some experimental productions have been made. The products which have been found positive at the end of the preliminary examinations, have made a basis for the main experiment. The production of the yoghurt ice cream has been realized as follows: In the production of yoghurt, by adding a certain of milk powder, whey powder and cream to the milk, fat have been standardized. In a part of the study reconstituted milk has been used. Later, it has been homogenized at 65°C, 200 at. pressure and pasteurized at 85-90° for 10-15 minutes. After being cooled down to 42-43 'C, an amount of yoghurt culture in a proportion of 3% has been added to one part of it, and bi- yoghurt culture in the same proportion has been added to another part of it. The milk has been let to constipation for a while and at the end of the constipation, it has been cooled and added with sugar, stabilizer, emiilsifier, syrup ofglucose, cream and processed in the ice cream with three different aromas of strawberry, vanilla and gum. The products made have been repeated four times. Later on, the creams have been stored at -20"C for 2 months and tested in every 20 days for its physical, chemical and sensory conditions. Thesebeen stored at -20 °C for 2 months and tested in every 20 days for its physical, chemical and sensory conditions. These tests are the tests of total dry substance, acidity, pH, fat, total sugar, over run. color and appearance, construction and consistency, taste and odor (aroma). In conclusion, the fact that the yoghourt ice creams are produced whether from the milk or milk powder has no effect on their qualities; and moreover it has also been determined that the people like the ice cream made of bi-yoghurt very much. But, in the bi-yoghurt ice creams, the aroma belonging to the yoghurt it self is not clear. In both two products, the most liked aroma is the strawberry. The products which have been stored for two months, have had no important change during this period. But, the values of volume increases pertaining to the yoghurt icecreams have been determined as a little bit dropping. Besides, due to the specifications of the starter cultures used in bi-yoghurt production, the duration of the constipation of biyoghurts has lasted longer than the yoghurts. The equipments, materials and ice cream machine which were usde in the production of yoghurt and biyoghurt ice cream are the same normal equipment, materials and ice cream machine and there was no need for an extra system. It seems necessary that this product which is consumed popularly in most of the countries, should be spread widely also in our country and the researches should be made on it.
Açıklama
Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Dondurma, Ice cream, Yoğurt dondurması, Frozen yoghurt, Üretim, Production
