Keywords
soya oqsil izolati
teksturlangan soya oqsili
oqsil-yog‘ emulsiyasi
gidratatsiya
moddiy balans
texnologik yo‘qotish.
How to Cite
Abstract
Ishda soya oqsilining ikki shakli qo‘shilgan muzlatilgan go‘sht yarim tayyor mahsulotlarini ishlab chiqarishda oqsil-yog‘ emulsiyasining tarkibi, suvning texnologik fazalar o‘rtasida taqsimlanishi va mahsulot chiqishi tahlil qilindi. Hisoblash uchun 100 kg xomashyo aralashmasi asos qilib olindi. Hayvon yog‘i, suv va soya oqsil izolati 4:4:1 nisbatda birlashtirilib, 18,0 kg emulsiya tayyorlandi. Alohida idishda 6,0 kg teksturlangan oqsil 15,0 kg suv bilan gidratatsiyalanib, 21,0 kg oqsil fazasi hosil qilindi. Jami 23,5 kg qo‘shilgan suvning 34,04 foizi emulsiyaga, 63,83 foizi teksturatga va 2,13 foizi texnologik zaxiraga to‘g‘ri keldi. Bosqichlar uchun qabul qilingan me’yoriy yo‘qotishlar additiv hisoblanganda mahsulot chiqishi 98,1 kg, ketma-ket hisoblanganda esa 98,114 kg bo‘ldi. Retsepturani 50–1000 kg oralig‘ida qayta hisoblash va qoliplash unumdorligini baholash uchun amaliy nisbatlar keltirildi. Natijalar qo‘shilgan suvni takror hisoblashning oldini olishga hamda xomashyo sarfini nazorat qilishga xizmat qiladi.References
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Copyright (c) 2026 Abdullayeva Bufotima Tursunali qiz, Soliev Makhammadjon Ismatullayevich, Nurmonov Suvonqul Erxonovich (Author)