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Replacement of Salep with Salvia Macrosiphon Boiss and Its Impact on Physicochemical and Sensory Properties of Traditional Ice Cream

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Replacement of Salep with Salvia Macrosiphon Boiss and Its Impact on Physicochemical and Sensory Properties of Traditional Ice Cream ﻓﺼﻠﻨﺎﻣﻪ ﻋﻠﻮم و ﺻﻨﺎﻳﻊ ﻏﺬا ﻳﻲ ﺷﻤﺎره 54، دوره 13، ﻣﺮداد 1395 ﺑﺮرﺳﻲ ﺟﺎﻳﮕﺰﻳﻨﻲ ﺛﻌﻠﺐ ﺑﺎ ﺻﻤﻎ داﻧﻪ ﻣﺮو و ﺗﺎﺛﻴﺮ آن ﺑﺮ روي ﺧﺼﻮﺻﻴﺎت ﻓﻴﺰﻳﻜﻮﺷﻴﻤﻴ ﺎﻳﻲ و ﺣﺴﻲ ﺑﺴﺘﻨﻲ ﺳﻨﺘﻲ ∗ ﺳﻴﺪه ﻣﺮﺿﻴﻪ ﻣﻴﺮزاﺋﻲ 1 ، ﻋﻠﻲ ﻣﺤﻤﺪي ﺛﺎﻧﻲ1 -1 ﮔﺮوه ﻋﻠﻮم و ﺻﻨﺎﻳﻊ ﻏﺬاﻳﻲ، واﺣﺪ ﻗﻮﭼﺎن، داﻧﺸﮕﺎه آزاد اﺳﻼﻣﻲ، ﻗﻮﭼﺎن، اﻳﺮان. (ﺗﺎرﻳﺦ درﻳﺎﻓﺖ: 6/4/93 ﺗﺎرﻳﺦ ﭘﺬﻳﺮش: 93/7/27) ﭼﻜﻴﺪه ﭘﺎﻳﺪارﻛﻨﻨﺪه ﻫﺎ ﮔﺮوﻫﻲ از ﺑﻴﻮﭘﻠﻴﻤﺮﻫﺎ ﻣﻲ ﺑﺎﺷﻨﺪ ﻛﻪ در ﻓﺮﻣﻮﻻﺳﻴﻮن ﺑﺴﺘﻨﻲ ﺑﻪ ﻣﻨﻈﻮر اﻳﺠﺎد ﺑﺎﻓﺖ ﻧﺮم، ﻳﻜﻨﻮاﺧﺘﻲ در ﻣﺤﺼﻮل، ﻛﺎﻫﺶ رﺷﺪ ﻛﺮﻳﺴﺘﺎل ﻫﺎي ﻳﺦ و ﻻﻛﺘﻮز در دوره ﻧﮕﻬﺪاري و اﻓﺰاﻳﺶ ﻣﻘﺎوﻣﺖ ﺑﻪ ذوب ﺑﻪ ﻛﺎر ﮔﺮﻓﺘﻪ ﻣﻲ ﺷﻮﻧﺪ. از ﺟﻤﻠﻪ اﻳﻦ ﻋﻮاﻣﻞ ﻫﻴﺪروﻛﻠﻮﺋﻴﺪﻫﺎ ﻫﺴﺘﻨﺪ . ﻫﺪف ا ز اﻧﺠﺎم اﻳﻦ ﭘﮋوﻫﺶ ﺑﺮرﺳﻲ ﺗﺎﺛﻴﺮ ﺟﺎﻳﮕﺰﻳﻨﻲ ﺛﻌﻠﺐ ﺑﺎ ﺻ ﻤﻎ داﻧﻪ ﻣﺮو ( ﺑﻪ ﻋﻨﻮان ﻳﻜﻲ از ﻣﻨﺎﺑﻊ ﺑﻮﻣﻲ ﺻﻤﻎ) در ﺳﻄﻮح 0/1 و 2/0 درﺻﺪ ﺑﺮ ﺧﺼﻮﺻﻴﺎت ﻓﻴﺰﻳﻜﻮﺷﻴﻤﻴﺎﻳﻲ و ﺣﺴﻲ ﺑﺴﺘﻨﻲ ﺳﻨﺘﻲ ﺑﻮد. ﺑﺪﻳﻦ ﻣﻨﻈﻮر ﺑﻌﺪ از ﺗﻮﻟﻴﺪ ﻧﻤﻮﻧﻪ ﻫﺎ؛ آزﻣﻮن ﻫﺎي ﻓﻴﺰﻳﻜﻮﺷﻴﻤﻴﺎﻳﻲ ﺷﺎﻣﻞ ﺳﻨﺠﺶ ﻣﻘﺎوﻣﺖ ﺑﻪ ذوب، pH و وزن ﻣ ﺨﺼﻮص؛ و آزﻣﻮن ﻫﺎي ﺣﺴﻲ ﺷﺎﻣﻞ ﺳﻨﺠﺶ اﺣﺴﺎس ﺳﺮدي، وﻳﺴﻜﻮزﻳﺘﻪ، ﺳﺮﻋﺖ آب ﺷﺪن و ﭘﺬﻳﺮش ﻛﻠﻲ اﻧﺠﺎم ﮔﺮدﻳﺪﻧﺪ . ﻧﺘﺎﻳﺞ ﻧﺸﺎن داد ﺻﻤﻎ داﻧﻪ ﻣﺮو ﻋﻤﻠﻜﺮدي ﻣﺸﺎﺑﻪ و ﮔﺎﻫﻲ ﺑﻬﺘﺮ از ﺛﻌﻠﺐ داﺷﺘﻪ اﺳﺖ . ﺑﻴﺸﺘﺮﻳﻦ ﻣﻴﺰان ﻣﻘﺎوﻣﺖ ﺑﻪ ذوب (5/80 %)، ﺳﺮﻋﺖ آب ﺷﺪن (25/8 ) و ﭘﺬﻳﺮش ﻛﻠﻲ (6875/6) ﻣﺮﺑﻮط ﺑﻪ ﻧ ﻤﻮﻧﻪ ﻫﺎي ﺣﺎوي ﺻﻤﻎ ﻣﺮو ﺑﻮد . ﻫﻤﭽﻨﻴﻦ ﺑﻴﺸﺘﺮﻳﻦ ﻣﻴﺰان pH (615/6) ، وزن ﻣﺨﺼﻮص(0693/1) ، اﺣﺴﺎس ﺳﺮدي (875/8) و وﻳﺴﻜﻮزﻳﺘﻪ (375/5) ﺑﺮاي ﻧﻤﻮﻧﻪ ﻫﺎي ﺣﺎوي ﺛﻌﻠﺐ ﺑﺪﺳﺖ آﻣﺪ . ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻧﺘﺎﻳﺞ ﺣﺎﺻﻞ از اﻳﻦ ﭘﮋوﻫﺶ ﻣﻲ ﺗﻮان ﮔﻔﺖ ﻛﻪ ﺻﻤﻎ داﻧﻪ ﻣﺮو ﻛﻪ ﻫﻴﺪروﻛﻠﻮﺋﻴﺪي ﺑﻮﻣﻲ اﺳﺖ، ﻣﻲ ﺗﻮاﻧﺪ ﺟﺎﻳﮕﺰ ﻳﻦ ﻣﻨﺎﺳﺒﻲ ﺑﺮاي ﺛﻌﻠﺐ ﺑﺎﺷﺪ . ﻛﻠﻴﺪ واژﮔﺎن: ﺻﻤﻎ داﻧﻪ ﻣﺮو، ﺛﻌﻠﺐ، ﺑﺴﺘﻨﻲ ﺳﻨﺘﻲ، ﭘﺎﻳﺪارﻛﻨﻨﺪه ، ﻫﻴﺪروﻛﻠﻮﺋ ﻴﺪ ﺑﻮﻣﻲ . Archive of SID ∗ ﻣﺴﺌﻮل ﻣﻜﺎﺗﺒﺎت : [email protected] 95 www.SID.ir ﺳﻴﺪه ﻣﺮﺿﻴﻪ ﻣﻴﺮزاﺋﻲ و ﻋﻠﻲ ﻣﺤﻤﺪي ﺛﺎﻧﻲ ﺑﺮرﺳﻲ ﺟﺎﻳﮕﺰﻳﻨﻲ ﺛﻌﻠﺐ ﺑﺎ ﺻﻤﻎ داﻧﻪ ﻣﺮو و ﺗﺎﺛﻴﺮ آن ﺑﺮ روي ... 1 - ﻣﻘﺪﻣﻪ ﻧﻴﺰ ﻣﻔﻴﺪ ﻣﻲ ﺑﺎﺷﻨﺪ . اﻳﻦ ﭘﻠﻲ ﺳﺎﻛﺎرﻳﺪﻫﺎ در ﺻﻨﺎﻳﻊ ﻏﺬاﻳﻲ ﺑﻪ ﻋﻨﻮان ژل دﻫﻨﺪه، ﻏﻠﻴﻆ ﻛﻨﻨﺪه، اﻣﻮﻟﺴﻴﻔﺎﻳﺮ و ﺗﺸﻜﻴﻞ دﻫﻨﺪه ﻓﻴﻠﻢ ﺑﺴﺘﻨﻲ ﺑﻨﺎ ﺑﻪ ﺗﻌﺮﻳﻒ Nielson ( 1973) ، ﻋﺒﺎرت از ﺳﻴﺴﺘﻢ ﺑﺴﻴﺎر ﻣﻮرد ﺗﻮﺟﻪ ﻗﺮار ﮔﺮﻓﺘﻪ اﻧﺪ [7] . ﭘﻴﭽﻴﺪه ﻛﻒ ﻣﺎﻧﻨﺪي اﺳﺖ ﻛﻪ در آن، ﺣﺒﺎب ﻫﺎي ﻛﻮﭼﻚ ﮔﺎز ﺟﻨﺲ ﺳﺎﻟﻮﻳﺎ ﻛﻪ در زﺑﺎن ﻓﺎرﺳﻲ ﻣﺮﻳﻤﻲ ﻳﺎ ﻣﺮﻳﻢ ﮔﻠﻲ ﻧﺎﻣﻴﺪه ﻣﻲ (ﻫﻮا) در ﻓﺎز ﭘﻴﻮﺳﺘﻪ اي ﻛﻪ ﺑﻄﻮر ﺟﺰ ﻳﻲ ﻣﻨﺠﻤﺪ ﺷﺪه اﺳﺖ، ﺷﻮد ]3[ ، ﻣﺘﻌﻠﻖ ﺑﻪ زﻳﺮ ﺗﻴﺮه Nepetoideae ، ﺗﺒﺎر ﭘﺮاﻛﻨﺪه ﻣﻲ ﺑﺎﺷﺪ . در اﻳﻦ ﻓﺎز، ﭼﺮﺑﻲ ﺑ ﻪ ﺻ ﻮرت اﻣﻮﻟﺴﻴﻮن و Mentheae ]9[ در ﺧﺎﻧﻮاده ﻧﻌﻨﺎع [3 و 9] اﺳﺖ. اﻳﻦ ﺟﻨﺲ ﺑﺎ ﻗﻮام دﻫﻨﺪه ﻫﺎ و ﻣﻮاد ﺟﺎﻣﺪ ﺑﺪون ﭼﺮﺑﻲ ﺷﻴﺮ ( MSNF ) ﺑﻴﺶ از 900 ﮔﻮﻧﻪ ﻳﻜﻲ از ﺑﺰرﮔﺘﺮﻳﻦ اﻋﻀﺎي ﺧﺎﻧﻮاد ه ﻧﻌﻨﺎع، ﺑﺼﻮرت ﻛﻠﻮﺋﻴﺪي وﺟﻮد دارﻧﺪ، در ﺻﻮرﺗﻲ ﻛﻪ ﻗﻨﺪﻫﺎ و ﻧﻤﻚ ﻫﺎ اﺳﺖ [10 و 11] ﻛﻪ 58 ﮔ ﻮﻧﻪ ﻣﺮﻳﻢ ﮔﻠﻲ ﺑﻮﻣﻲ در اﻳﺮان ﺗﻮزﻳﻊ ﻳﻚ ﻣﺤﻠﻮل ﺣﻘﻴﻘﻲ را ﺗﺸﻜﻴﻞ ﻣﻲ دﻫﻨﺪ [1]. ﺷﺪه اﺳﺖ [12، 13 و 14]. ﮔﻴﺎﻫﺎن ﻣﺘﻌﻠﻖ ﺑﻪ اﻳﻦ ﺟﻨ ﺲ؛ ﭘﺎﻳﺪارﻛﻨﻨﺪه ﻫﺎي ﻫﻴﺪروﻛﻠﻮﺋ ﻴﺪي ﻳﻜ ﻲ از اﻓﺰودﻧﻲ ﻫﺎي ﻣﻬﻢ در داروﻳﻲ، ﻓﻌﺎل ﻫﺴﺘﺪ و در ﻃﺐ ﺳﻨﺘ ﻲ در ﺳﺮاﺳﺮ ﺟﻬﺎن ﻣﻮرد ﺑﺴﺘﻨﻲ ﺑﻮده ﻛﻪ ﺑﻪ ﻣﻨﻈﻮر ﺗﻮﻟﻴﺪ ﭘﻴﻜﺮه، ﺑﺎﻓﺖ ﻳﻜﻨﻮ اﺧﺖ و ﺻﺎف، اﺳﺘﻔﺎده ﻗﺮار ﮔﺮﻓﺘﻪ اﺳﺖ [16،15 و 17] و ﮔﻮﻧﻪ ﻫﺎي اﻳﻦ ﺟﻨﺲ ﺑﻪ ﺗﺎﺧﻴﺮ اﻧﺪاﺧﺘﻦ ﻳﺎ ﻛﺎﻫﺶ و ﺟ ﻠﻮﮔﻴﺮي از رﺷﺪ ﺑﻠﻮرﻫﺎي ﻳﺦ و داراي ﻓﻌﺎﻟ ﻴﺖ ﺑﻴﻮﻟﻮژﻳﻜﻲ ﻗﺎﺑﻞ ﺗﻮﺟﻪ، از ﺟﻤﻠ ﻪ آﻧﺘﻲ اﻛﺴﻴﺪان، ﻻﻛﺘﻮز در ﻫﻨﮕﺎم ذﺧﻴﺮه ﺳﺎزي ﺑﺨﺼﻮص در ﻣﻮاﻗﻌﻲ ﻛﻪ ﺿﺪ اﻟﺘﻬﺎب، ﺿﺪ ﺑﺎﻛﺘﺮي، ﺿﺪ وﻳﺮوﺳﻲ [18 و 19] ، ﺿﺪ ﻧﻮﺳﺎﻧﺎت دﻣﺎﻳﻲ رخ ﻣﻲ دﻫﺪ، ﻳﻜﻨﻮاﺧﺘﻲ ﻣﺤﺼﻮل و ﺣﻔﻆ ﻣﻴﻜﺮوﺑﻲ، ﺿﺪ ﺗﻮﻣﻮر [15 و 14]، آراﻣﺒﺨﺶ ، ﻛﺎﻫﻨﺪه ﻗﻨﺪﺧﻮن ﺳﺎﺧﺘﺎر ﻃﻲ ذوب ﻣﻮرد اﺳﺘﻔﺎده ﻗﺮار ﻣﻲ ﮔﻴﺮﻧﺪ . اﻳﻦ ﺗﺮﻛﻴﺒﺎت [20] ، ﺿﺪدﻳﺎﺑﺖ [21]، ادرار آور، ﺿﺪ روﻣﺎﻧﻮﺋﻴﺪ و ﺿﺪ ﻧﻔﺦ ﺑﺎﻋﺚ اﻓﺰاﻳﺶ وﻳﺴﻜﻮزﻳﺘﻪ ﺑﺴﺘﻨﻲ ﺷﺪه و ﺑﺎ ﺗﺜﺒﻴﺖ ﭘﺮوﺗﺌﻴﻦ در [22] ﻫﺴﺘﻨﺪ و ﻧﻴﺰ در درﻣﺎن ﺑﻴﻤﺎري ﻫﺎي رواﻧﻲ، ﻋﺼﺒﻲ [18] و ﻣﺨﻠﻮط ﺑﺴﺘﻨﻲ، ﻣﺎﻧﻊ ﺟﺪاﺳﺎزي ﻓﺎز ﻫﺎ ﺷﺪه و ﻫﻤﭽﻨﻴﻦ ﻛﻔﻲ دﺳﺘﮕﺎه ﮔﻮارش [20 و 18] اﺳﺘﻔﺎده ﻣ ﻲ ﺷﻮﻧﺪ. ﻫﻤﭽﻨﻴﻦ ﺑﺮاي ﭘﺎﻳﺪار ﺗﺸﻜﻴﻞ داده و ﺳﺮﻋﺖ ﻣﻬﺎﺟﺮ ت رﻃﻮﺑﺖ از ﻣﺤﺼﻮل ﺑﻪ درﻣﺎن ﺳﺮﻃﺎن، ﺑﺮاي ﭼﻨﺪﻳﻦ دﻫﻪ در آﺳﻴﺎي ﺟﻨﻮب ﺷﺮﻗﻲ ﻣﻮرد ﺑﺴﺘﻪ ﺑﻨﺪي ﻳﺎ ﻫﻮا را ﻛﺎﻫﺶ ﻣﻲ دﻫﺪ [2، 3 و 4]. اﺳﺘﻔﺎده ﻗﺮار ﮔﺮﻓﺘﻪ اﺳﺖ [15 و14]. ﺗﻌﺪادي از ﮔﻮﻧﻪ ﻫﺎي ﺗﺎﻛﻨﻮن ﮔﺴﺘﺮه وﺳﻴﻌﻲ از ﻫﻴﺪروﻛﻠﻮﺋﻴﺪﻫﺎ از ﺟﻤﻠﻪ آﻟﮋﻳﻨﺎت ، ﺳﺎﻟﻮﻳﺎ ﺣﺎوي ﻣﻮﻧﻮﺗﺮﭘﻦ ﻫﺎﻳﻲ ﺑﺎ ﺧﺎﺻﻴﺖ ﺿﺪﻋﻔﻮﻧﻲ ﻛﻨﻨﺪه ژﻻﺗﻴﻦ، ﺻﻤﻎ آﻛﺎﺳﻴﺎ، ﮔﻮار، ﻛﺘﻴﺮا، داﻧﻪ ﺧﺮﻧﻮب، ﻛﺎراﻳﺎ، ﻫﺴﺘﻨﺪ [23]. ﺳﺎﻟﻮﻳﺎ ﻣﺎﻛﺮوﺳﻴﻔﻮن ﺑﻮﻳﺴﺲ در ﻣﻨﺎﻃﻖ وﺳﻴﻌﻲ از ﻛﺎراژﻳﻨﺎن ﻫﺎ، ﻓﻮرﺳﻼران و ﻧﻤﻚ ﻫﺎي آن، ﭘﻜﺘﻴﻦ و ﻛﺮﺑﻮﻛﺴﻲ اﻳﺮان از ﺟﻤﻠﻪ در ﺷﻬﺮﻫﺎي ﻣﺸﻬﺪ، ﺗﺮﺑﺖ ﺣﻴﺪرﻳﻪ، داﻣﻐﺎن، ﻣﺘﻴﻞ ﺳﻠﻮﻟﺰ در ﺑﺴﺘﻨﻲ ﻣﺠﺎز ، اﻋﻼم ﺷﺪه اﺳﺖ . ﻛﻪ از ﻣﻴﺎن آ ﻧﻬﺎ ﺳﻤﻨﺎن، ﺗﻬﺮان، وراﻣﻴﻦ، ﻛﺮج، ﻛﺮﻣﺎﻧﺸﺎه، ﻫﻤﺪان، اراك، ﺧﺮم آﺑﺎد، آﻟﮋﻳﻨﺎت ﺳﺪﻳﻢ و ﻛﺮﺑﻮﻛﺴﻲ ﻣﺘﻴﻞ ﺳﻠﻮﻟﺰ ﻧﻘﺶ ﻣﻬﻤﻲ را در اﺻﻔﻬﺎن، ﭼﻬﺎرﻣﺤﺎل ﺑﺨﺘﻴﺎري، ﺷﻴﺮاز، ﺑﻮﺷﻬﺮ، اﻫﻮاز، ﻣﺴﺠﺪ اﻳﺠﺎد ﻗﻮام ﺑﺴﺘﻨﻲ اﻳﻔﺎ ﻣﻲ ﻛﻨﻨﺪ [5، 6، 7و 8]. of SID ﺳﻠﻴﻤﺎن، دﻫﻠﺮان، ﺑﻨﺪر ﻋﺒﺎس و Archiveﺑﺴﻴﺎري از ﻣﻨﺎﻃﻖ ﻛﺸﻮر ﻫﻴﺪروﻛﻠﻮﺋﻴﺪ ﺛﻌﻠﺐ از ﻏﺪ ه ﻫﺎي ﺧﺸﻚ ﺷﺪه ﮔﻴﺎه ﺛﻌﻠﺐ ﺑﻪ ﺑﺼﻮرت ﺧﻮدرو ﻳﺎﻓﺖ ﻣﻲ ﮔﺮدد [20]. داﻧﻪ ﻫﺎي ﻣﺮﻳﻢ ﮔﻠﻲ ﻟﻮﻟﻪ دﺳﺖ ﻣﻲ آﻳﺪ . ﮔﻴﺎه ﺛﻌﻠﺐ ﺣﺎوي 7/2% ﻧﺸﺎﺳﺘﻪ، 5% ﻣﻮاد ازﺗﻪ، اي ( ﺑﺎ ﻧﺎم ﺗﺨﻢ ﻣﺮو) [24] ﺑﻪ ﺻﻮرت داﻧﻪ ﻫﺎي ﮔﺮد و ﻛﻮﭼﻚ 12% رﻃﻮﺑﺖ و 4/2% ﺧﺎﻛﺴﺘﺮ ﻣﻲ ﺑﺎﺷﺪ و ﻣﻬﻤﺘﺮﻳﻦ ﺗﺮﻛﻴﺐ اﺳﺖ، داﻧﻪ ﻣﺮو ﺑﻪ اﻧﺪازه ﺷﺎﻫﺪاﻧﻪ و ﻫﻢ رﻧﮓ ﺑﺎ آن، ﺳﻪ وﺟﻬﻲ ﺗﺸﻜﻴﻞ دﻫﻨﺪه آن، ﮔﻠﻮﻛﻮﻣﺎﻧﺎن ( ﺣﺪود 16 ﺗﺎ 55 درﺻﺪ ) ﻣﻲ ﺑﺎ ﻇﺎﻫﺮ ﺑﺮاق ﻛﻪ ﻳﻚ وﺟﻪ آن ﺑﺰرﮔﺘﺮ اﺳﺖ . داراي رﮔﻪ ﻫﺎﻳﻲ ﺑﺎﺷﺪ [4] . ﮔﻠﻮﻛﻮﻣﺎﻧﺎن ﻫﺎ ﻓﻴﺒﺮﻫﺎي ﻃﺒﻴﻌﻲ ﺧﻨﺜﻲ ﻣﺤﻠﻮل د ر آب اﺳﺖ ﺑﻪ رﻧﮓ ﻗﻬﻮه اي ﻛﻪ از ﻗﺴﻤﺖ ﭘﺎﻳﻴﻦ ﻣﻨﺸﻌﺐ ﺷﺪه و ﻫﺴﺘﻨﺪ ﻛﻪ ﺳﺒﺐ ﺗﻨﻈﻴﻢ ﻗﻨﺪ ﺧﻮن، ﻛﺎﻫﺶ ﻓﺸﺎر ﺑﺮ ﭘﺎﻧﻜﺮاس و ﺳﺮﺗﺎﺳﺮ داﻧﻪ را ﻓﺮا ﮔﺮﻓﺘﻪ اﻧﺪ [16و 17] ﻛﻪ ﺑ ﻪ راﺣﺘﻲ در آب ﻧﺎﻫﻨﺠﺎري ﻫﺎي ﻗﻨﺪ ﺧﻮن ﻣﺎﻧﻨﺪه ﻫﻴﭙﻮﮔﻠﻴﺴﻤﻲ ﻛﻤﻚ ﻣﻲ ﻛﻨﻨﺪ . ﻣﺘﻮرم ﺷﺪه و ﻣﻮﺳﻴﻼ ژ ﻣﻲ دﻫﺪ [17 و 25] ﻛﻪ در ﺷﻜﻞ 1 ﻧﺸﺎن اﻳﻦ ﺗﺮﻛﻴﺒﺎت در ﺟﻠﻮﮔﻴﺮي از ﺑﻴﻤﺎري ﻫﺎي ﻣﺰﻣﻦ در ﺑﺰرﮔﺴﺎﻻن داده ﺷﺪه اﺳﺖ . اﻳﻦ داﻧﻪ ﺑﻪ ﻋﻠﺖ دارا ﺑﻮدن ﻣﻮﺳﻴﻼژ ﻓﺮاوان ﺑﻪ www.SID.ir 96 ﻓﺼﻠﻨﺎﻣﻪ ﻋﻠﻮم و ﺻﻨﺎﻳﻊ ﻏﺬا ﻳﻲ ﺷﻤﺎره 54، دوره 13، ﻣﺮداد 1395 ﻋﻨﻮان ﺷﻞ ﻛﻨﻨﺪه در ﺑﺮﻃﺮف ﻛﺮدن ﺧﺎرش ﻫﺎي ﮔﻠﻮ و ﺳﺮﻓﻪ در ﻓﺮﻣﻮل ﭼﻬﺎر ﺗﺨﻤﻪ اﺳﺘﻔﺎده ﺳﻨﺘﻲ دارد [16، 17، 24 و 26]. ﺷﻜﻞ 1 در ﺳﻤﺖ ﭼﭗ داﻧﻪ ﻫﺎي ﻣﺮو و در ﺳﻤﺖ راﺳﺖ د اﻧﻪ ﻣﺮو ﻣﺘﻮرم ﺷﺪه ﻧﺸﺎن داده ﺷﺪه اﺳﺖ . ﮔﺰارش ﻫﺎي ﻣﺘﻌﺪدي در ﺗﺤﻘﻴﻘﺎت ﻣﺮﺑﻮط ﺑﻪ ﺗﺠﺰﻳﻪ و ﺗﺤﻠﻴﻞ واﻧﻴﻠﻴﻦ، ﺛﻌﻠﺐ و داﻧﻪ ﻣﺮو ﻛﻪ از ﺑﺎزار ﻣﺤﻠﻲ ﺧﺮﻳﺪاري ﺷﺪﻧﺪ . ﻓﻴﺘﻮﺷﻴﻤﻴﺎﻳﻲ از ﮔﻮﻧﻪ ﻫﺎي ﻣﺘﻌﻠﻖ ﺑﻪ ﺳﺎﻟﻮﻳﺎ وﺟﻮد دارد، اﻳﻦ ﻫﻴﺪروﻛﻠﻮﺋﻴﺪ ﻣﺮو ﻣﻮرد اﺳﺘﻔﺎده در اﻳﻦ ﭘﮋوﻫﺶ ﺑﻪ روش ﺑﺴﺘﺎن ﺗﺤﻘﻴﻘﺎت ﺗﺮﻛﻴﺒﺎت ﺑﺴﻴﺎري ﻋﻤﺪﺗﺎ ﻣﺘﻌﻠﻖ ﺑﻪ ﮔﺮوه ﻫﺎي ﻓﻨﻮﻟﻴﻚ و ﻫﻤﻜﺎران [16] اﻟﺒﺘﻪ در اﻳﻦ ﭘﮋوﻫﺶ ﺑﺮاي اﺳﺘﺨﺮاج ﺻﻤﻎ ﻣﺮو اﺳﻴﺪ و ﭘﻠﻲ ﻓﻨﻞ ﻫﺎ، ﮔﻠﻴﻜﻮزﻳﺪ ، ﻓﻼوﻧﻮﺋﻴﺪﻫﺎ، آﻧﺘﻮﺳﻴﺎﻧﻴﻦ ﻫﺎ، ﺗﻐﻴﻴﺮاﺗﻲ در روش ﺑﺴﺘﺎن و ﻫﻤﻜﺎران ( 2010 ) اﻧﺠﺎم ﺷﺪ . ﻛﻪ اﻳﻦ ﻛﻮﻣﺎرﻳﻦ ﻫﺎ، ﭘﻠﻲ ﺳﺎﻛﺎرﻳﺪﻫﺎ، اﺳﺘﺮوﻟﻬﺎ، ﺗﺮﭘﻨﻮﺋﻴﺪﻫﺎ، روﻏﻦ ﻫﺎي ﺗﻐﻴﻴﺮات ﺷﺎﻣﻞ ﺗﻨﻈﻴﻢ ﻧﻜﺮدن pH و دﻣﺎ ﻣﻲ ﺑﺎﺷﺪ . ﺑﺮاي اﺳﺘﺨﺮاج ﺿﺮوري [ 22 و 27] ، دي ﺗﺮﭘﻦ ﻫﺎ [ 28] را ﻧﺸﺎن ﻣﻲ دﻫﺪ . ﺻﻤﻎ اﺑﺘﺪا آﻧﺮا ﺧﻴﺴﺎﻧﺪه و ﺳﭙﺲ ﺑﺪو ن ﺗﻨﻄﻴﻢ pH در دﻣﺎي ﺗﺮﻛﻴﺒﺎت ﻓﻨﻠﻲ ﻣﻮﺟﻮد در ﮔﻴﺎﻫﺎن ﺑﻌﻨﻮان ﻳﻚ آﻧﺘﻲ اﻛﺴﻴﺪان ﻣﺤﻴﻂ ﺑﻪ ﻣﺪت 20 دﻗﻴﻘﻪ ﻧﮕﻬﺪاري ﻣﻲ ﺷﻮد و ﺳﭙﺲ ﻣﺨﻠﻮط ﺷﻨﺎﺧﺘﻪ ﺷﺪه ﻛﻪ ﺑﻪ ﺧﻮﺑﻲ ﺗﻮاﻧﺎﻳ ﻲ ﻣﻬﺎر رادﻳﻜﺎﻟﻬﺎي آزاد را آب ﻣﻘﻄﺮ و داﻧﻪ ﻫﺎي ﻣﺮو را اﻛﺴﺘﺮﻛﺘﻮر آزﻣﺎﻳﺸﮕﺎﻫﻲ ﻋﺒﻮر ﻣﻲ دارﻧﺪ [ 19] . دﻫﻴﻢ . ﺳﭙﺲ ﺑﻘﻴﻪ ﻣﺮاﺣﻞ را ﻫﻤﺎﻧﻨﺪ روش ﺑﺴﺘﺎن اﻧﺠﺎم ﻣﻲ دﻫﻴﻢ . ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ اﻫﻤﻴﺖ ﻫﻴﺪروﻛﻠﻮﺋﻴﺪﻫ ﺎ در ﺻﻨﺎﻳﻊ ﻏﺬاﻳﻲ و ﻗﻴﻤﺖ -2-2 روش ﻫﺎ ﺑﺎﻻي اﻳﻦ ﺗﺮﻛﻴﺒﺎت ﺗﻮﺟﻪ ﺑﻪ ﺻﻤﻎ ﻫﺎي ﺑﻮﻣﻲ ﺑﻪ ﺷﺪت ﮔﺴﺘﺮش -2-2-1 روش ﺗﻬﻴﻪ ﺑﺴﺘﻨﻲ ﺳﻨﺘﻲ ﻳﺎﻓﺘﻪ اﺳﺖ . در اﻳﺮان ﺑﻪ دﻟﻴﻞ وﻓﻮر ﻣﻨﺎﺑ ﻊ ﮔﻴﺎﻫﻲ، ﺗﺮﻛﻴﺒﺎت ﭘﻠﻲ ﺳﺎﻛﺎرﻳﺪي ﺟﺪﻳﺪ ﻓﺮاوان ﻳﺎﻓﺖ ﻣﻲ ﺷﻮد ﻛﻪ ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻋﺪم ﻓﺮﻣﻮﻻﺳﻴﻮن ﻣﻮرد اﺳﺘﻔﺎده در ﺗﻬﻴﻪ ﺑﺴﺘﻨﻲ ﺳﻨﺘﻲ ﺷﺎﻣﻞ ﺷﻴﺮ، %15 وﺟﻮد اﻃﻼﻋﺎت ﻛﺎﻓﻲ از ﺻﻤﻎ ﻫﺎي ﺑﻮﻣﻲ، ﺿﺮورت ﺑﺮرﺳﻲ ﺷﻜﺮ، 1/0% واﻧﻴﻞ، 2/0% ﮔﻼب، 1/0 و 2/0% ﭘﺎﻳﺪار ﻛﻨﻨﺪه (ﻛﻪ ﻓﺮاﻳﻨﺪ اﺳﺘﺨﺮاج، ﺗﻌﻴﻴﻦ وﻳ ﮋﮔﻲ ﻫﺎي ﻓﻴﺰﻳﻜﻲ، ﺷﻴﻤﻴﺎﻳﻲ و ﻫﺮ ﻛﺪام از ﭘﺎﻳﺪارﻛﻨﻨﺪه ﻫﺎ ﺑﻪ ﺻﻮرت ﺟﺪاﮔﺎﻧﻪ ﺑﻪ ﻧﻤﻮﻧﻪ ﻫﺎ ﻋﻤﻠﻜﺮدي آن ﻫﺎ ﺑﻴﺶ از ﭘﻴﺶ اﺣﺴﺎس ﻣﻲ ﮔﺮدد [29]. ﻫﺪف از اﺿﺎﻓﻪ ﺷﺪ)، 10% ﭼﺮﺑﻲ ﺷﻴﺮ و 11% ﻣﺎده ﺟﺎﻣﺪ ﺑﺪون ﭼﺮﺑﻲ اﻧﺠﺎم اﻳﻦ ﭘﮋوﻫﺶ ﺑﺮرﺳﻲ اﻣﻜﺎن SIDﺟﺎﻳﮕﺰﻳﻨﻲ ﺛﻌﻠﺐ ﺑﺎ ﺻﻤﻎof داﻧﻪ Archive ﻣﻄﺎﺑﻖ روش راﻳﺞ در واﺣﺪﻫﺎي ﺗﻮﻟﻴﺪ ﺑﺴﺘﻨﻲ ﺑﻮد . ﻣﺮو، و ﺗﺎﺛﻴﺮ آن ﺑﺮ ﺧﺼﻮﺻﻴﺎت ﻓﻴﺰﻳﻜﻮﺷﻴﻤﻴﺎﻳﻲ و ﺣﺴﻲ ﺑﺴﺘﻨﻲ ﺑﺮاي ﺗﻬﻴﻪ ﻣﺨﻠﻮط ﺑﺴﺘﻨﻲ ﺳﻨﺘﻲ، ﭘﺲ از ﺗﻮزﻳﻦ ﻛﻠﻴﻪ اﺟﺰا ﻻزم، ﺳﻨﺘﻲ ﺑﻮده اﺳﺖ . اﺑﺘﺪا ﻣﻮاد ﻣﺎﻳﻊ ﺷﺎﻣﻞ ﺷﻴﺮ و ﺧﺎﻣﻪ را در ﻇﺮف رﻳﺨﺘﻪ و ﺿﻤﻦ º c 2 - ﻣﻮاد و روش ﻫﺎ ﺣﺮارت دادن ﺗﺎ رﺳﻴﺪن ﺑﻪ دﻣﺎي 50 ، ﻣﺮﺗﺒﺎ ﻫﻢ زده ﺷﺪ . ﭘﺲ از آن ﻣﺨﻠﻮط ﻣﻮاد ﺟﺎﻣﺪ ﺷﺎﻣﻞ ﺷﻜﺮ و ﺛﻌﻠﺐ ﻳﺎ ﻣﺮو ﻛﻢ ﻛﻢ ﺑﻪ -1-2 ﻣﻮاد ﻣﺎﻳﻊ ﺣﺮارت دﻳﺪه اﺿﺎﻓﻪ ﮔﺮدﻳﺪ ه و ﻫﻢ زده ﺷﺪ؛ ﺳﭙﺲ ﻣﺨﻠﻮط ﺷﻴﺮ ﭘﺎﺳﺘﻮرﻳﺰه 1% ﭼﺮﺑﻲ ﺗﻮﻟﻴﺪ ﺷﺪه در ﺷﺮﻛﺖ ﻛﺎﻧﻴﺎر ﻗﻮﭼﺎن، ﺑﻪ ﻣﺪت 2 دﻗﺒﻘﻪ ﺑﺎ ﻣﺨﻠﻮط ﻛﻦ ( ﻣﺪل B.G. 300p ، ﭘﺎرس ﺧﺎﻣﻪ ﭘﺎﺳﺘﻮرﻳﺰه و ﻫﻤﻮژﻧﻴﺰه 30% ﭼﺮﺑﻲ ﺗﻮﻟﻴﺪ ﺷﺪه در ﺷﺮﻛﺖ ﺧﺰر، اﻳﺮان ) ﻫﻢ زده ﺷﺪ . ﻣﺨﻠﻮط ﺣﺎﺻﻞ در cº 80 ﺑﻪ ﻣﺪت 25 ﭘﮕﺎه ﻟﺮﺳﺘﺎن، ﮔﻼب 12% ﺗﻮﻟﻴﺪ ﺷﺪه در ﺷﺮﻛﺖ ﻧﺎدر، ﺷﻜﺮ، 97 www.SID.ir ﺳﻴﺪه ﻣﺮﺿﻴﻪ ﻣﻴﺮزاﺋﻲ و ﻋﻠﻲ ﻣﺤﻤﺪي ﺛﺎﻧﻲ ﺑﺮرﺳﻲ ﺟﺎﻳﮕﺰﻳﻨﻲ ﺛﻌﻠﺐ ﺑﺎ ﺻﻤﻎ داﻧﻪ ﻣﺮو و ﺗﺎﺛﻴﺮ آن ﺑﺮ روي ... ﺛﺎﻧﻴﻪ ﭘﺎﺳﺘﻮرﻳﺰه و ﺳﭙﺲ ﺳﺮﻳﻌﺎ ﺑﻪ ﻛﻤﻚ ﻣﺨﻠﻮط ﻳﺦ و ﻧﻤﻚ ﺗﺎ ﻛﻪ در اﻳﻦ راﺑﻄﻪ G1 وزن ﭘﻴﻜﻨﻮﻣﺘﺮ ﺧﺎﻟﻲ، G2 وزن ﭘﻴﻜﻨﻮﻣﺘﺮ دﻣﺎي ﻛﻤﺘﺮ از cº 5 ﺳﺮد ﮔﺮدﻳﺪ . ﭘﺲ از ﭘﺎﻳﺎن ﻣﺮﺣﻠﻪ واﻧﻴﻞ و ﺑﺎ آّب ﻣ ﻘﻄﺮ و G3 وزن ﭘﻴﻜﻨﻮﻣﺘﺮ و ﻣﺨﻠﻮط ﺑﺴﺘﻨﻲ اﺳﺖ .]21[ .]21[ ﮔﻼب را ﺑﻪ آن اﺿﺎﻓﻪ ﻛﺮده، و در دﻣﺎي cº -12 ﻗﺮار ﻣﻲ دﻫﻴﻢ 2-2-2-2 ارزﻳﺎﺑﻲ ﺣﺴﻲ ﻣﺨﻠﻮط را ﻫﺮ 10 دﻗﻴﻘﻪ از ﻓﺮﻳﺰر ﺧﺎرج و ﻫﻢ زد ﻳﻢ ﺗﺎ ﺑﺎﻓﺖ آن ﭘﺲ از آﻣﻮزش ﻫﺎي ﻣﻘﺪﻣﺎﺗﻲ ﺗﻌﺪاد 8 ﻧﻔﺮ ﺑﻪ ﻋﻨﻮان ارزﻳﺎب از ﻫﻤﮕﻦ و ﻳﻜﻨﻮاﺧﺖ ﺷﻮد اﻳﻦ.
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