Raws li ib hom noodles, tshiab thiab ntub dej muaj cov yam ntxwv ntawm cov tshiab thiab cov tsw qab, khoom noj muaj zog thiab noj qab haus huv thiab kev noj qab haus huv. Piv nrog cov newles qhuav, tshiab thiab ntub dej muaj qhov zoo ntawm fresentes, zoo nqi [1]. Lawv tau nyiam los ntawm cov neeg txhua lub sijhawm, thiab lawv cov ntau yam muaj ntau thiab ntau dua. Txawm li cas los xij, lub sijhawm txij nkawm ntawm qhov tsw thiab saj ntawm cov ib txwm muaj cov nplaim dej tshiab ntub dej noo noo feem ntau luv. Yuav ua li cas txhim kho cov chewiny ntawm tshiab ntub cov noodles tshiab tsis muaj kev cuam tshuam rau lub txee txee tseem muaj kev sib tw.
Cov nyhuv ntawm kev ua siv thev naus laus zis ntawm cov moticability ntawm cov noodles tshiab tshiab
Kev ua haujlwm ua yeeb yam ntawm cov cuab yeej siv hluav taws xob tshiab feem ntau suav nrog cov khoom noj kom qhuav, thiab cov av noo), xws li ultraviolet kom tsis muaj menyuam), ntim [2] thiab lwm yam txheej txheem.
1, cov nyhuv ntawm txoj kev sib xyaw ua ke noodles ntawm masticabability ntawm tshiab thiab ntub noodles
Noodle kev sib xyaw yog qhov tseem ceeb hauv cov txheej txheem ntawm cov txheej txheem ntub dej noo, thiab nrawm ntawm lub khob noom cookie sib xyaw ua ke ntawm lub khob noom cookie ntawm ua khob noom cookie [3]. Qhov zoo ntawm cov ua khob noom cookie sib xyaw ua ncaj qha cuam tshuam qhov zoo ntawm cov txheej txheem tom ntej thiab cov khoom kawg [2]. Cov khoom siv tseem ceeb yog lub tshuab ua khob noom cookie sib xyaw.
Cov hmoov nplej nqus tsev yog cov hmoov nplej siab ua ke hauv cov khoom siv tsis ntev los no. Vim tias lub tshuab nqus tsev siab yog tswj nyob rau hauv cov hmoov nplej tov khoom, cov hmoov nplej cua sov yog zam. Nyob rau tib lub sijhawm, cov dej qab ntsev tau muab tshuaj tsuag rau hauv daim ntawv sau ua tsis zoo, thiab cov dej ntsev thiab hmoov nplej tau sib xyaw. Cov protein hauv cov hmoov nplej tuaj yeem nqus dej kom haum rau hauv lub sijhawm luv tshaj plaws. Tus nqi ntawm cov dej ntxiv tuaj yeem nce mus txog 46% lossis ntau dua, kev sib sau cov gluten zoo tshaj plaws, ua rau cov noodles ntau dua elastic [2].
Li tus txiv neej li al. [4] ua qee cov kev sim ntawm lub tshuab nqus tsev sib xyaw, feem ntau yog kev kawm ntawm lub tshuab nqus tsev thiab tshuaj, micro noo nyob ntawm cov noodles tshiab tshiab. Cov txiaj ntsig tau pom tias nrog kev nce ntawm lub nqus tsev, cov yam ntxwv ntawm cov khoom ntub tau zoo (P> 0.05 MPa tshiab tau ua haujlwm tsis zoo. Thaum lub tshuab nqus tsev yog 0.06 MPa, cov khoom noj ntub tshiab ntub pom cov yam ntxwv zoo tshaj plaws.
Tsis tas li ntawd, cov txiaj ntsig ntawm kev ntsuas hluav taws xob electron me me tau pom tias lub tshuab nqus tsev thiab nohodle ua rau muaj cov qauv ntub thiab cov qauv hluav taws xob ntxiv. Pom tseeb, lawv cov kev tshawb fawb qhia tau hais tias nqus nqus sib xyaw ntawm cov khoom ntub ntawm cov khoom ntub thiab cov nyiam ntub dej tshiab noo noo.
Cov nyhuv ntawm cov qauv sib txawv ntawm cov moticability ntawm cov noodles tshiab tshiab
1, cov nyhuv ntawm cov zaub mov muaj ntxiv rau cov ncuav qab zib ntub dej noo noo
Ntawm tam sim no, cov zaub mov ntxiv tau tau siv dav hauv cov zaub mov teb, nrog ntau cov ntawv thov sib txawv thiab cov kev siv sib txawv. Muaj 23 pawg ntawm cov zaub mov muaj ntxiv hauv Suav teb, thiab ntau yam tau mus txog ntau tshaj 2000, thiab kev siv tau nce xyoo los ntawm xyoo [6]. Cov kev sib ntxiv koom nrog hauv Noodle kev ua haujlwm tsuas yog suav nrog gluten txhim kho thiab enzyme npaj (xws li α- amylase), thiab lwm yam.
(1) Cov nyhuv ntawm kev txhawb nqa tus neeg sawv cev ntawm lub ntsej muag ntub dej noo noo
Lub zog ntawm cov tshiab ntub lub khob noom cookie ncaj qha cuam tshuam rau nws txoj kev zom taus kom muaj qee yam. Gluten txhim kho yog ib hom zaub mov ntxiv uas tuaj yeem txuas nrog cov protein los txhim kho gluten ua kev ua haujlwm thiab roj khaws cia. Yog li ntawd, cov gluten txhim kho muaj txiaj ntsig zoo los txhim kho cov chewiny ntawm cov noodles tshiab tshiab.
1. Gluten hmoov
Nplej gluten, tseem muaj cov khoom zoo gluten, yog hmoov nplej tau los ntawm nplej los ntawm cov nplej uas qhuav, cov txheej txheem tom qab cov hmoov txhuv nplej siab tau ntxuav tawm nrog dej [7]. Lub ntsiab Cheebtsam ntawm gluten hmoov yog glutenin thiab gliamond, uas muaj zog dej nqus, Viscasticity, extensible thiab lwm yam ntxwv. Nws yog ib qho zoo heev ua khob noom cookie luam, dav siv nyob rau hauv kev tsim cov qhob cij, mij thiab lwm yam hmoov thiab lwm yam hmoov.
Niu Qiaojuan li al. [8] Pom tias ntxiv 0.8% Gluten tuaj yeem txhim kho lub hardness thiab tensile cov khoom ntawm noodles, thiab txo qhov ua noj ua haus ntawm mij. Wu Yang [9] piv cov kev cuam tshuam ntawm gluten, ntsev thiab xanthan ntawm cov hmoov nplej qhuav thiab cov nplej nplej nplej ua nplej nyob rau hauv cov hmoov nplej tshiab tag nrho.
Wu Yang txoj kev sim tshawb pom pom tias cov gluten network tsim ntawm gluten thiab hmoov nplej tuaj yeem txhim kho qhov ruaj khov ntawm cov nplaim ntub dej. Thaum lub gluten ntxiv tus nqi yog 1.5% ~ 2.5%, cov ntsiab lus protein thiab kev tshuaj xyuas cov nplaim dej tshiab tau cuam tshuam, feem ntau yog txhim kho cov chewiness thiab elasticity.
Yog li, cov hmoov zoo ntawm gluten hmoov tuaj yeem txhim kho qhov tsis zoo ntawm cov khoom ntub tshiab ntub rau qee yam, kom cov mij ntub pom cov khoom noj tshiab dua.
2. Cassaga hloov cov hmoov txhuv nplej siab, sodium alginate
Cov hmoov txhuv nplej siab hloov pauv tuaj yeem tau los ntawm kev hloov kho, thiab tuaj yeem siv ua thickener, dej tuav tus neeg sawv cev, thiab lwm yam hauv kev lag luam khoom noj.
Sodium alginate yog anionic polysaccharide extracted los ntawm kelp lossis horsetail ntawm xim av algae. Nws cov molecule yog muaj los ntawm β-manicuronic acid (β- l-guluouronic acid (α- l-guluronic acid (α- l-guluronic acid (α- l-Guluronic sib txuas (1-4) yuam sij [10]. Cov tshuaj aqueous ntawm cov sodium alginate muaj lub viscosity siab thiab tam sim no siv los ua cov thickener, stabilizer, emulsifier, thiab lwm yam khoom noj.
Mao RuJing [11] coj cov hmoov nplej ntub raws li kev tshawb fawb los ntawm peb lub ntsej muag zoo xws li cov qoob loo ntawm cov yam ntxwv ntawm cov hmoov nplej ntub. Cov txiaj ntsig tau pom tias thaum cov ntsiab lus ntawm hloov cov hmoov txhuv nplej siab yog 0.5%, sodium alginate yog 0.4% thiab gluten yog 4%, cov noodles tshiab muaj cov yam ntxwv zoo. Qhov kev ua tau zoo tseem ceeb yog tias cov dej nqus ntawm cov noodles tshiab noodles poob, thaum lub hardastic, elasticity thiab zom tau yooj yim.
Cov txiaj ntsig tau pom tias cov composite gluten txhim kho cov hmoov txhuv nplej siab (sodium alginate thiab gluten) txhim kho cov noodles tshiab rau ib tug loj.
(II) α- Cov nyhuv ntawm amloasabability ntawm moteal ntub tshiab
Ua raws li α- cov yam ntxwv ntawm Amylase, Shi Yanpei li al. [12] Kawm txog qhov cuam tshuam ntawm cov nyiaj sib txawv ntawm cov nyhuv ntawm amylase ntawm qhov zoo ntawm cov khoom ntub tshiab. Cov txiaj ntsig qhia tau tias: α- nce nyob rau hauv cov amylase ntub tau ua kom zoo dua los txhim kho cov suab paj nruag tshiab tshiab.
2, cov nyhuv ntawm cov txiv ntseej suav ntawm cov hmoov tsis muaj zog ntawm cov noodles tshiab
Txiv ntseej muaj ntau txoj haujlwm kev noj qab haus huv. Nws muaj cov nplua nuj tsis muaj fatty acids, uas tuaj yeem tswj cov ntshav lipps. Rau cov tib neeg muaj mob siab thiab mob plawv, nws yog ib qho khoom noj tonic zoo [13]. Raws li cov neeg tuaj yeem hloov cov hmoov nplej tag nrho, cov hmoov nplej suav tag nrho, uas muaj cov yam ntxwv ntawm Glycemic qis, gluten dawb, cov protein ntau [14].
Ntxiv cov hmoov zoo ntawm cov hmoov av tag nrho rau hauv cov mis ntawm cov noodles tshiab tsis tuaj yeem tsuas yog cov khoom noj tshiab ntub dej noo noo.
Lis yong li al. [15] Cov kev tshawb nrhiav tshawb fawb txog kev cuam tshuam ntawm cov hmoov av tag nrho ntawm qhov zoo ntawm cov khoom ntub tshiab. Cov txiaj ntsig tau pom tias lub hardness, suriness thiab adcesion ntawm cov txiv neej ntub dej ntxiv, tshwj xeeb yog txo qis dua 20%, nws cov yam ntxwv ntawm cov yam ntxwv tau mus txog qhov zoo tshaj plaws.
Tsis tas li ntawd, lis yong li al. [16] ua ib txoj kev kawm nyob rau hauv vitro hmoov txhuv nplej siab ntawm cov txiv ntoo tshiab thiab ntub dej chestnut. Cov txiaj ntsig tau pom tias: tag nrho cov hmoov txhuv nplej siab thiab cov txiv ntoo nyob rau hauv tag nrho cov txiv ntseej thiab ntub dej nrog kev ntxiv ntawm tag nrho cov txiv ntseej cov hmoov nplej. Qhov sib ntxiv ntawm cov hmoov nplej nyob tau ntau tuaj yeem txo cov hmoov txhuv nplej siab zom thiab qab zib tshaj tawm (GI) ntawm cov txiv ntseej tshiab thiab ntub dej. Thaum ntxiv rau tag nrho cov txiv ntseej cov hmoov ntau dua 20%, nws tuaj yeem hloov cov hmoov ntub tshiab los ntawm cov zaub mov siab (egi> 75) rau nruab nrab egi zaub mov (55
Feem ntau, tus nqi ntawm cov hmoov av tag nrho tuaj yeem txhim kho cov suab paj nruag tshiab thiab txo cov hmoov txhuv nplej siab thiab qab zib ntub cov noodles tshiab.
3, cov nyhuv ntawm hmoov ntawm dutability ntawm cov khoom ntub dej tshiab
(1) Cov nyhuv ntawm hmoov particle loj ntawm cov hmoov nplej qhuav
Hmoov nplej yog qhov tseem ceeb tshaj plaws cov khoom siv rau kev tsim cov hmoov nplej qhuav. Wheat flour with different quality and particle size range (also known as flour) can be obtained through cleaning, watering, moistening (getting the milled wheat), grinding and screening (peeling, core, slag and tail systems), flour blending, packaging and other processes, but the grinding process will cause damage to the starch particle structure [18].
Cov noob nplej loj ntawm cov hmoov nplej yog ib qho tseem ceeb ntawm cov hmoov nplej ntub, thiab cov noob loj ntawm cov hmoov nplej yog nyob ntawm nws cov kev ua qauv.
Qi jing li al. [19] kawm thiab sim cov kev ntxhib los mos, kev hnov, lub cev thiab tshuaj ntawm cov hmoov nplej qhuav ua tau los ntawm cov hmoov nplej nrog cov sib txawv. Cov kev tshawb fawb tau tshwm sim ntawm nws cov yam ntxwv ntawm kev ua yeeb yam qhia tau tias muaj cov hmoov ntub dej tshiab ntau, tshwj xeeb tshaj yog cov hmoov nplej ntub ua los ntawm cov hmoov nplej qhuav ua kua ntawm nruab nrab ntawm 160 ~ 180 meshes ncav cuag qhov zoo tshaj plaws.
Cov txiaj ntsig tau pom tias cov nplej loj ntawm cov hmoov nplej muaj txiaj ntsig zoo ntawm cov yam ntxwv ntub dej noo, uas tseem cuam tshuam ntau dua cov khoom noj ntub dej tshiab.
(2) cov nyhuv ntawm cov cua sov qhuav kho hmoov ntawm cov hmoov nplej tshiab thiab ntub dej
Kev kho cua sov kom qhuav ntawm cov hmoov nplej yuav tsis tsuas yog txo cov dej noo thiab cov qe hauv cov hmoov nplej, tab sis kuj tsis muaj cov enzymes hauv cov hmoov nplej [20]. Qhov tseem ceeb tshaj plaws cuam tshuam cov hmoov nplej ua cov yam ntxwv yog gluten protein thiab hmoov txhuv nplej lwg hauv hmoov. Kev kho cua sov qhuav yuav polymerving gluten, yog li muaj ib qho cuam tshuam tseem ceeb rau kev ua hmoov nplej [21].
Wang Zhizhong [22] Kawm thiab kuaj cov khoom tshiab thiab ntub dej ua los ntawm cov hmoov nplej qhuav thiab ua kom sov. Cov txiaj ntsig tau pom tias nyob rau qee qhov xwm txheej, qhuav thiab kub kho cov hmoov thiab ntub dej noo thiab muaj kev tiv thaiv me me thiab ntub cov noodles tshiab. Nws cov hardness thiab chewability mus txog qhov siab tshaj plaws ntawm 120 ℃, thiab lub sijhawm kho cua sov zoo tshaj plaws yog 60 feeb, lub sijhawm kho cua sov zoo tshaj plaws rau kev ua kom muaj kev kub ntxhov yog 30 min. Qhov no ua pov thawj tias kev zom zaub mov ntawm cov hmoov nplej tshiab thiab ntub tau txhim kho los ntawm kev kho cua sov kom sov rau qee yam.
4, cov nyhuv ntawm yogurt ntawm dutability ntawm cov noodles tshiab
Kua mis yogurt yog ib hom ntawm curd khoom tsim los ntawm fermentation thiab kev cog qoob loo ntawm cov kab mob lactic tshwj xeeb. Nws muaj cov tsw zoo, muaj txiaj ntsig zoo thiab kev zom zaub mov yooj yim thiab nqus tau, thiab tuaj yeem txhim kho plab hnyuv uas muaj zog [23].
Yogurt tsis tsuas yog khaws tag nrho cov zaub mov muaj txiaj ntsig ntawm cov khoom noj muaj txiaj ntsig zoo rau tib neeg thaum lub sij hawm fermentation, xws li vitamins thaum lub vitamins thaum cov vitamins thaum lub vitamins B1, Vitamin B2 thiab Vitamin B6. Vim yog cov khoom noj muaj roj ntsha livateric, thaum txhim kho cov khoom noj muaj zog, nws tseem tuaj yeem tswj hwm lub cev ua haujlwm [24].
Lis zhen li al. [25] Cov kev kawm tau tshiab ntawm kev ua tiav ntawm yoghurt hauv cov noodles tshiab noodles, thiab ua kev nyeem ntawv ntawm cov noodles tshiab ntxiv nrog yoghurt. Cov txiaj ntsig tau pom tias nrog qhov nce ntawm yoghurt ntxiv, lub hardes thiab txaus nyiam ntub dej noo, elasticity maj mam thiab resilience maj mam poob qis. Lub hardness thiab chewiness ntawm noodles muaj kev cuam tshuam zoo rau cov saj ntawm mij. Cov noodles nrog lub zog loj loj yog qhov muaj zog thiab ywj siab ntxiv [26].
Lawv txheeb xyuas tias kev hloov pauv yuav tshwm sim los ntawm ob qho laj thawj hauv qab no:
Ua ntej, nrog kev nce ntawm cov feem ntawm yogurt, tus nqi ntxiv rau cov khoom noj qab zib ntub qis, thiab cov khoom siv tawv me me ntawm cov noodles tshiab;
Thib ob, lub viscosity ntawm cov mij tshiab ntub cov mij no reflect reflect qhia txog lub smoothness ntawm cov nplaim dej tshiab tshiab. Qhov ntau dua viscosity, ntau cov hmoov txhuv nplej siab ntxiv nrog rau saum npoo ntawm cov khoom ntub dej tshiab, thiab cov tshuaj uas muaj ntau ntxiv rau hauv cov kua zaub thaum ua noj.
Lub viscosity ntawm cov ntub dej tshiab tsis muajurt, qhia tau tias yog cov zaub mov noj kom tsawg ntawm cov khoom noj ntub dej tshiab;
Cov protein hauv yogurt pab cov protein hauv cov khoom noj muaj zog ntawm cov khoom noj ntub dej tshiab thiab txhim kho qhov zoo ntawm noodles tshiab tshiab [25]. Yog li ntawd, yogurt tau txhim kho cov zom zom kom zoo nkauj tshiab noodles rau ib qho, muab cov neeg zoo dua ntawm cov noodles tshiab tshiab.
Raws li cov khoom ntub tshiab ntub dej yog ntau thiab ntau dua nrog cov neeg siv khoom, tib neeg kuj them ntau dua thiab ntau dua cov khoom noj ntawm cov noodles tshiab. Cov kev tshawb fawb tsis ntev los no qhia tias tseem muaj qee qhov tsis txaus ntseeg hauv kev txhim kho cov khoom ntub tshiab, tshwj xeeb yog cov noodles tshiab tshiab. Yog li ntawd, yuav ua li cas txhawm rau txhim kho cov chewiness, saj thiab zaub mov muaj txiaj ntsig ntawm cov noodles tshiab los tseem yog qhov kev taw qhia ntawm kev tshawb fawb ntxiv yav tom ntej.
Lub Sijhawm Post: Nov-25-2022