Hardaliye üretim teknolojisi üzerinde bir araştırma
Küçük Resim Yok
Tarih
2001
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Trakya Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
ÖZET Bu araştırmada, Türkiye'de Trakya Bölgesi 'nde kırmızı üzüm ve üzüm suyunun ezilmiş hardal tohumu ve benzoik asit ilavesiyle fermentasyonu sonucu hardaliye üretimi incelendi. Araştırmanın ilk kısmında, Kırklareli ve Edirne illerinin farklı yerlerinden toplanan hardaliye örneklerinin bazı mikrobiyolojik, fiziksel ve kimyasal özelliklerindeki değişimler araştırıldı. Örneklerin pH, kırmızı renk, toplam bakteri (kob/ml), laktik asit bakterisi (kob/ml), maya-küf (kob/ml) içerikleri sırasıyla; 3,58, 6,13, 8xl04, l,6xl04, 1,9x1 04 olarak bulundu. Farklı üzüm çeşitleri hardaliye üretim çalışmalarında kullanıldı. Laboratuvar şartları altında geleneksel hardaliye üretim metodu kullanıldı. Bunun yanında geleneksel metodun modifıkasyonuyla hardaliye üretildi. Hardaliye örneklerinin bazı mikrobiyolojik, fiziksel ve kimyasal özelliklerindeki değişimler araştırıldı ve örneklerden Lactobaciller izole edildi. 16 izolatın sınıflandırılması şu şeklide yapılmıştır. 2 izolat Lb. ponds, 1 izolat Lb. scmfransisco, 1 izolat Lb. vaccinostercus, 1 izolat Lb. brevis, 1 izolat Lb. acetotolerans, 1 izolat casei subsp. pseudoplantarum, 5 izolat Lb. paracasei subsp. paracasei, 4 izolat Lb. paracasei subsp. pseudoplantarum. Lb. sanfransisco, Lb. acetotolerans, Lb. pontis and Lb. paracasei subsp. paracasei laboratuvar şartlan altında pastörize edilmiş üzüm suyuna starter kültür olarak ilave edildi. Ayrıca, hardaliye üretiminde beyaz hardal tohumunun siyah hardal tohumu yerine kullanımının etkileri araştırıldı. Araştırma sonuçlarına göre renkli ve aromalı üzümlerin hardaliye üretimi için uygun olduğu tespit edilmiştir. Hardaliye üretimi için siyah hardal tohumu beyaz hardal tohumundan daha uygundur. Siyah hardal tohumu aroma ve mikrobiyolojik özellikler yönünden (hardaliyeye siyah hardal tohumu eklendiğinde alkol fermentasyonu meydana gelmez) beyaz hardal tohumundan daha uygundur. Starter kültür kullanımı üretim için geliştirilmeli ve hardaliyede spontan fermentasyon yerine kullanılabilmelidir. Anahtar Kelimeler: Hardal tohumu, Hardaliye, Laktik asit bakterileri, Üzüm
SUMMARY In this research, production of hardaliye, which a lactic acid fermented beverage produced from red grape of grape must with addition of crushed mustard seeds and benzoik acid in Thrace region of Turkey, was investigated. In the first part of research, the changes of some microbiological, physical and chemical properties of hardaliye samples which collected from different spots of Kırklareli and Edirne province of Turkey were investigated. The average values of pH, red colour, total bacteria (cfu/ml), lactic acid bacteria (cfu/ml) and yeast-mould (cfu/ml) counts of the samples were found as 3,58, 6,13, 8xl04, l,6xl04, l,9xl04, respectively. Different grape varieties were used for production trials of hardaliye. Under the laboratory conditions, traditional hardaliye production method was used. In addition, hardaliye was produced by the modification of traditional method. The changes of some microbiological, physical and chemical properties of hardaliye samples were investigated and Lactobacilli isolated from the samples. The classification of 16 isolates was as follow; 2 as Lb. pontis, 1 as Lb. sanfransisco, 1 as Lb. vaccinostercus, 1 as Lb. brevis, 1 as Lb. acetotolerans, 1 as casei subsp. pseudoplantarum, 5 as Lb. paracasei subsp. paracasei, 4 as Lb. paracasei subsp. pseudoplantarum. Lb. sanfransisco, Lb. acetotolerans, Lb. pontis and Lb. paracasei subsp. paracasei as starter cultures was added in to the pasteurised grape must under the laboratory condition. Additionaly, affects of white mustard seeds insted of black mustard seeds in hardaliye production were investigated. According to the research results, coloured, aromatic grapes favoruable for production of hardaliye. Black mustard seeds were more favoruable than white mustard seeds for the production of hardaliye. Black mustard seeds were more favoruable than white mustard seeds in respect to aroma and microbiological properties (alcohol fermentation do not occure when black mustard seeds added to hardaliye). Using of starter culture should be developed for the production and can be used instead of spontaneous fermentation in hardaliye. Key words: Mustard seed, Hardaliye, Lactic acid bacteria, Grape
SUMMARY In this research, production of hardaliye, which a lactic acid fermented beverage produced from red grape of grape must with addition of crushed mustard seeds and benzoik acid in Thrace region of Turkey, was investigated. In the first part of research, the changes of some microbiological, physical and chemical properties of hardaliye samples which collected from different spots of Kırklareli and Edirne province of Turkey were investigated. The average values of pH, red colour, total bacteria (cfu/ml), lactic acid bacteria (cfu/ml) and yeast-mould (cfu/ml) counts of the samples were found as 3,58, 6,13, 8xl04, l,6xl04, l,9xl04, respectively. Different grape varieties were used for production trials of hardaliye. Under the laboratory conditions, traditional hardaliye production method was used. In addition, hardaliye was produced by the modification of traditional method. The changes of some microbiological, physical and chemical properties of hardaliye samples were investigated and Lactobacilli isolated from the samples. The classification of 16 isolates was as follow; 2 as Lb. pontis, 1 as Lb. sanfransisco, 1 as Lb. vaccinostercus, 1 as Lb. brevis, 1 as Lb. acetotolerans, 1 as casei subsp. pseudoplantarum, 5 as Lb. paracasei subsp. paracasei, 4 as Lb. paracasei subsp. pseudoplantarum. Lb. sanfransisco, Lb. acetotolerans, Lb. pontis and Lb. paracasei subsp. paracasei as starter cultures was added in to the pasteurised grape must under the laboratory condition. Additionaly, affects of white mustard seeds insted of black mustard seeds in hardaliye production were investigated. According to the research results, coloured, aromatic grapes favoruable for production of hardaliye. Black mustard seeds were more favoruable than white mustard seeds for the production of hardaliye. Black mustard seeds were more favoruable than white mustard seeds in respect to aroma and microbiological properties (alcohol fermentation do not occure when black mustard seeds added to hardaliye). Using of starter culture should be developed for the production and can be used instead of spontaneous fermentation in hardaliye. Key words: Mustard seed, Hardaliye, Lactic acid bacteria, Grape
Açıklama
Doktora
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
