Ua ib hom noodles, cov noodles tshiab thiab ntub muaj cov yam ntxwv ntawm cov xim tshiab thiab mos, saj du, elasticity, saj muaj zog, kev noj qab haus huv thiab kev noj qab haus huv, thiab yooj yim thiab huv si. Piv nrog cov noodles qhuav, cov noodles tshiab thiab ntub muaj qhov zoo ntawm qhov tshiab, saj zoo, thiab tus nqi tsim khoom qis [1]. Lawv tau raug nyiam los ntawm cov neeg txhua lub sijhawm, thiab lawv cov ntau yam muaj ntau dua thiab ntau dua. Txawm li cas los xij, lub sijhawm txij nkawm ntawm qhov saj thiab saj ntawm cov noodles ntub tshiab ib txwm yog luv heev. Yuav ua li cas los txhim kho qhov chewiness ntawm cov noodles ntub tshiab yam tsis cuam tshuam rau lub neej txee tseem yog qhov nyuaj.
Cov Nyhuv ntawm Kev Siv Tshuab Ua Khoom Noj rau Kev Masticability ntawm Cov Noodles Tshiab
Cov txheej txheem ua cov noodles ntub tshiab feem ntau suav nrog cov khoom siv raw thiab cov khoom siv pabcuam ua ntej, kev sib tov hmoov, kev sib xyaw ua ke calendering, qhov kub thiab av noo tas li (ripening), calendering tas li, txiav strips, cua qhuav, sterilization (xws li ultraviolet sterilization), ntim khoom [2] thiab lwm yam txheej txheem.
1, Cov Nyhuv ntawm Txoj Kev Sib Xyaws Noodles rau Kev Masticability ntawm Cov Noodles Tshiab thiab Ntub Dej
Kev sib tov cov noodles yog ib qho tseem ceeb hauv cov txheej txheem tsim cov noodles ntub tshiab, thiab cov yam xws li txoj kev, lub sijhawm thiab qhov ceev ntawm kev sib tov hmoov txiav txim siab qib ntawm kev sib kis ntawm cov hmoov [3]. Qhov zoo ntawm cov txheej txheem sib tov hmoov ncaj qha cuam tshuam rau qhov zoo ntawm cov txheej txheem tom ntej thiab cov khoom kawg [2]. Cov khoom siv tseem ceeb yog lub tshuab sib tov hmoov.
Lub tshuab sib tov hmoov nplej nqus tsev yog cov khoom siv sib tov hmoov nplej uas zoo heev nyob rau xyoo tas los no. Vim tias lub siab nqus tsev nyob hauv lub tshuab sib tov hmoov nplej, tsis txhob ua kom hmoov nplej sov. Tib lub sijhawm, cov dej ntsev raug txau rau hauv daim ntawv pos huab nyob rau hauv lub siab tsis zoo, thiab cov dej ntsev thiab hmoov nplej tau sib xyaw ua ke thiab sib npaug. Cov protein hauv hmoov nplej tuaj yeem nqus dej tau tag nrho hauv lub sijhawm luv tshaj plaws. Cov dej ntxiv tuaj yeem txog li 46% lossis ntau dua, tsim cov gluten network zoo tshaj plaws, ua rau cov noodles ywj pheej dua [2].
Li Man et al. [4] tau ua qee qhov kev sim ntawm kev sib tov nqus tsev, feem ntau kawm txog cov teebmeem ntawm nqus tsev thiab qhov chaw ntawm cov khoom siv lub cev thiab tshuaj, microstructure thiab cov dej noo ntawm cov noodles ntub tshiab. Cov txiaj ntsig tau qhia tias nrog kev nce ntawm nqus tsev, cov yam ntxwv ntawm cov noodles ntub tshiab tau zoo dua (P> 0.05), tab sis thaum lub tshuab nqus tsev yog 0.08 MPa, cov yam ntxwv ntawm cov noodles ntub tshiab tsis zoo. Thaum lub tshuab nqus tsev yog 0.06 MPa, cov noodles ntub tshiab tau qhia cov yam ntxwv zoo tshaj plaws.
Ntxiv rau, cov txiaj ntsig ntawm kev luam theej duab electron microscopy qhia tau hais tias lub tshuab nqus tsev thiab cov noodles ua rau muaj cov qauv txuas ntxiv thiab compact ntawm cov noodles ntub tshiab. Nws yog qhov tseeb, lawv txoj kev tshawb fawb qhia tau hais tias kev sib xyaw nqus tsev ua rau cov noodles ntub tshiab nyuaj dua rau qee qhov, yog li txhim kho qhov elasticity thiab chewiness ntawm cov noodles ntub tshiab.
Cov Nyhuv ntawm Cov Qauv Sib Txawv rau Kev Masticability ntawm Cov Noodles Tshiab
1, Cov Nyhuv ntawm Cov Khoom Noj Khoom Haus Additives rau Kev Chewability ntawm Cov Noodles Tshiab
Tam sim no, cov khoom noj khoom haus ntxiv tau siv dav hauv kev ua zaub mov, nrog ntau yam thiab ntau daim ntawv thov sib txawv. Muaj 23 pawg ntawm cov khoom noj khoom haus ntxiv hauv Suav teb, thiab cov ntau yam tau mus txog ntau dua 2000, thiab kev siv tau nce ntxiv txhua xyoo [6]. Cov khoom ntxiv uas koom nrog hauv kev ua cov noodle feem ntau suav nrog cov khoom ua kom gluten thiab cov tshuaj enzyme npaj (xws li α- Amylase), thiab lwm yam.
(1) Cov Nyhuv ntawm Tus Neeg Sawv Cev Txhawb Nqa rau Kev Masticability ntawm Cov Noodles Tshiab
Lub zog ntawm cov hmoov nplej ntub tshiab ncaj qha cuam tshuam rau nws qhov kev zom rau qee yam. Gluten enhancer yog ib hom khoom noj khoom haus ntxiv uas tuaj yeem txuas nrog cov protein los txhim kho kev ua haujlwm ntawm gluten thiab kev khaws cia roj. Yog li ntawd, gluten enhancer yog qhov zoo rau kev txhim kho qhov kev zom ntawm cov noodles ntub tshiab.
1. Hmoov nplej gluten
Cov nplej gluten, tseem hu ua cov gluten nquag, yog cov khoom hmoov tau los ntawm cov nplej los ntawm kev ziab, tsoo thiab lwm yam txheej txheem tom qab cov hmoov txhuv nplej siab thiab lwm yam khoom yaj hauv dej raug ntxuav nrog dej [7]. Cov khoom tseem ceeb ntawm cov hmoov gluten yog glutenin thiab gliadin, uas muaj kev nqus dej zoo, viscoelasticity, extensibility thiab lwm yam ntxwv. Nws yog ib qho khoom zoo heev rau kev txhim kho cov khoom noj khoom haus, siv dav hauv kev tsim cov mov ci, noodles thiab lwm yam khoom hmoov.
Niu Qiaojuan et al. [8] pom tias kev ntxiv 0.8% gluten tuaj yeem txhim kho qhov tawv thiab tensile ntawm cov noodles, thiab txo qhov poob ntawm cov noodles ua noj. Wu Yang [9] piv rau cov teebmeem ntawm gluten, ntsev thiab xanthan gum rau qhov zoo ntawm kev ua noj thiab qhov zoo ntawm cov hmoov nplej tag nrho ntub tshiab raws li kev txiav txim siab qhov sib piv ntawm cov nplej bran thiab cov noob nplej hauv cov hmoov nplej tag nrho ntub tshiab.
Wu Yang txoj kev tshawb fawb pom tau tias lub network gluten tsim ntawm gluten thiab hmoov nplej tuaj yeem txhim kho qhov ruaj khov ntawm qhov chaw ntub dej tshiab. Thaum qhov ntxiv gluten yog 1.5% ~ 2.5%, cov protein thiab kev ntsuam xyuas sensory ntawm qhov chaw ntub dej tshiab tau zoo dua, feem ntau yog hais txog kev zom thiab elasticity.
Yog li ntawd, cov hmoov gluten kom txaus tuaj yeem txhim kho qhov zoo ntawm cov noodles ntub tshiab rau qee qhov, yog li ntawd cov noodles ntub tshiab qhia tau tias muaj kev zom zoo dua.
2. Hmoov txhuv nplej hloov kho, sodium alginate
Cov hmoov txhuv nplej siab uas tau hloov kho tuaj yeem tau los ntawm kev hloov kho, thiab tuaj yeem siv ua cov khoom ua kom tuab, cov khoom ruaj khov, cov neeg sawv cev khaws dej, cov neeg sawv cev nthuav dav, thiab lwm yam hauv kev lag luam zaub mov.
Sodium alginate yog ib qho anionic polysaccharide rho tawm los ntawm kelp lossis horsetail ntawm cov algae xim av. Nws cov molecule yog tsim los ntawm β-D-mannuronic acid (β-Dmannuronic, M) thiab α-L-Guluouronic acid (α-L-guluronic, G) txuas nrog los ntawm kev nias (1-4) cov yuam sij [10]. Cov kua dej ntawm sodium alginate muaj viscosity siab thiab tam sim no siv ua cov khoom noj khoom haus tuab, stabilizer, emulsifier, thiab lwm yam.
Mao Rujing [11] tau siv cov hmoov nplej ntub tshiab ua lub hom phiaj tshawb fawb, thiab kawm txog cov teebmeem ntawm peb yam khoom hloov kho zoo xws li cassava modified starch, sodium alginate thiab gluten rau cov yam ntxwv ntawm cov hmoov nplej ntub tshiab. Cov txiaj ntsig tau qhia tias thaum cov ntsiab lus ntawm cov hmoov nplej cassava modified starch yog 0.5%, sodium alginate yog 0.4% thiab gluten yog 4%, cov noodles ntub tshiab muaj cov yam ntxwv zoo. Qhov kev ua tau zoo tshaj plaws yog tias cov dej nqus ntawm cov noodles ntub tshiab txo qis, thaum lub zog, elasticity thiab chewability tau zoo dua.
Cov txiaj ntsig tau qhia tias cov khoom xyaw ua kom cov gluten enhancers (tapioca modified starch, sodium alginate thiab gluten) tau txhim kho qhov kev zom ntawm cov noodles ntub tshiab ntau heev.
(II) α- Cov nyhuv ntawm Amylase rau qhov Masticability ntawm Cov Noodles Tshiab
yuav raws li α- Cov khoom ntawm amylase, Shi Yanpei et al. [12] tau kawm txog cov teebmeem ntawm ntau yam ntawm α- Cov teebmeem ntawm amylase rau qhov zoo ntawm cov noodles ntub tshiab. Cov txiaj ntsig qhia tau tias: α- Kev nce ntxiv ntawm cov amylase ntxiv, tshwj xeeb tshaj yog thaum α- Thaum qhov ntxiv ntawm amylase yog 150 mg / L, qhov nyuaj, chewiness thiab lwm yam khoom ntawm cov noodles ntub tshiab tau txhim kho zoo heev, uas kuj tau ua pov thawj tias α- Amylase muaj txiaj ntsig zoo rau kev txhim kho chewiness ntawm cov noodles ntub tshiab.
2, Cov nyhuv ntawm Suav Chestnut Hmoov rau ntawm qhov zom tau ntawm cov noodles ntub tshiab
Txiv ntseej muaj ntau yam kev ua haujlwm rau kev noj qab haus huv. Nws muaj cov roj fatty acids uas tsis muaj roj ntau, uas tuaj yeem tswj cov roj ntshav. Rau cov neeg uas muaj ntshav siab thiab kab mob plawv, nws yog ib qho khoom noj khoom haus zoo [13]. Raws li qhov hloov pauv tau rau hmoov nplej, hmoov txiv ntseej Suav feem ntau yog tsim los ntawm cov carbohydrates nyuaj, uas muaj cov yam ntxwv ntawm cov ntsuas glycemic qis, tsis muaj gluten, cov protein ntau [14].
Ntxiv cov hmoov txiv ntseej tag nrho kom txaus rau hauv cov mis ntawm cov noodles ntub tshiab tsis yog tsuas yog ua rau cov noodles ntub tshiab nplua nuj xwb, tab sis kuj tseem txhim kho cov txiaj ntsig ntawm cov khoom noj khoom haus ntawm cov noodles ntub tshiab.
Li Yong et al. [15] tau ua kev tshawb fawb txog kev cuam tshuam ntawm cov hmoov txiv ntseej tag nrho rau qhov zoo ntawm cov noodles ntub tshiab. Cov txiaj ntsig tau qhia tias qhov nyuaj, kev zom thiab kev nplaum ntawm cov noodles ntub tshiab nce ua ntej thiab tom qab ntawd txo qis nrog kev nce ntawm tag nrho cov hmoov txiv ntseej ntxiv, tshwj xeeb tshaj yog thaum tag nrho cov hmoov txiv ntseej ntxiv mus txog 20%, nws cov yam ntxwv zoo tshaj plaws.
Ntxiv rau, Li Yong et al. [16] tau ua ib txoj kev tshawb fawb txog kev zom cov hmoov txhuv nplej siab hauv vitro ntawm cov hmoov txhuv nplej siab thiab ntub. Cov txiaj ntsig tau qhia tias: tag nrho cov hmoov txhuv nplej siab thiab cov hmoov txhuv nplej siab zom tau ntawm cov hmoov txhuv nplej siab tshiab thiab ntub nrog rau kev ntxiv cov hmoov txhuv nplej siab tag nrho txo qis maj mam nrog rau kev nce ntxiv ntawm cov hmoov txhuv nplej siab tag nrho. Kev ntxiv cov hmoov txhuv nplej siab tag nrho tuaj yeem txo qhov kev zom cov hmoov txhuv nplej siab thiab cov ntsuas qab zib (GI) ntawm cov hmoov txhuv nplej siab tshiab thiab ntub. Thaum kev ntxiv cov hmoov txhuv nplej siab tag nrho tshaj 20%, Nws tuaj yeem hloov cov hmoov nplej ntub tshiab los ntawm cov khoom noj EGI siab (EGI> 75) mus rau cov khoom noj EGI nruab nrab (55
Feem ntau, qhov ntau ntawm cov hmoov txiv ntseej tag nrho tuaj yeem txhim kho qhov kev zom ntawm cov noodles ntub tshiab thiab txo qhov kev zom cov hmoov txhuv nplej siab thiab cov piam thaj ntawm cov noodles ntub tshiab.
3, Cov Nyhuv ntawm Hmoov rau Kev Chewability ntawm Cov Noodles Tshiab
(1) Cov nyhuv ntawm qhov loj ntawm cov hmoov nplej rau qhov zom tau ntawm cov hmoov nplej ntub tshiab
Hmoov nplej yog cov khoom siv tseem ceeb tshaj plaws rau kev tsim cov hmoov nplej ntub tshiab. Hmoov nplej uas muaj ntau yam zoo thiab qhov loj ntawm cov khoom sib txawv (tseem hu ua hmoov nplej) tuaj yeem tau txais los ntawm kev ntxuav, ywg dej, ua kom noo (tau txais cov nplej milled), sib tsoo thiab tshuaj ntsuam (tshem tawm, lub hauv paus, slag thiab tail systems), sib tov hmoov nplej, ntim khoom thiab lwm yam txheej txheem, tab sis cov txheej txheem sib tsoo yuav ua rau puas tsuaj rau cov qauv hmoov txhuv nplej siab [18].
Qhov loj ntawm cov hmoov nplej yog ib qho ntawm cov yam tseem ceeb uas cuam tshuam rau qhov zoo ntawm cov hmoov ntub tshiab, thiab qhov loj ntawm cov hmoov nplej nyob ntawm nws qhov kev ua tiav.
Qi Jing et al. [19] tau kawm thiab sim cov qauv, kev xav, lub cev thiab tshuaj lom neeg ntawm cov hmoov nplej ntub tshiab ua los ntawm hmoov nplej nrog ntau qhov sib txawv. Cov txiaj ntsig tshawb fawb ntawm nws cov yam ntxwv ntawm cov qauv qhia tau hais tias qhov nyuaj, elasticity, cohesiveness, chewiness thiab resilience ntawm cov hmoov nplej ntub tshiab tau nce ntxiv nrog rau qhov nce ntawm cov hmoov nplej loj, tshwj xeeb tshaj yog cov yam ntxwv ntawm cov qauv ntawm cov hmoov nplej ntub tshiab ua los ntawm hmoov nplej ntawm 160 ~ 180 meshes mus txog qhov zoo tshaj plaws.
Cov txiaj ntsig tau qhia tias qhov loj ntawm cov hmoov nplej muaj feem cuam tshuam loj heev rau cov yam ntxwv ntawm cov noodles ntub tshiab, uas kuj cuam tshuam loj heev rau qhov kev zom ntawm cov noodles ntub tshiab.
(2) Cov nyhuv ntawm cov hmoov qhuav kho cua sov rau qhov zom tau ntawm cov hmoov tshiab thiab ntub dej
Kev kho kom qhuav ntawm hmoov nplej tsis yog tsuas yog txo cov dej noo hauv hmoov nplej, tua cov kab mob me me thiab qe hauv hmoov nplej, tab sis kuj tseem ua rau cov enzymes hauv hmoov nplej tsis ua haujlwm [20]. Cov yam tseem ceeb uas cuam tshuam rau cov yam ntxwv ntawm kev ua hmoov nplej yog cov protein gluten thiab cov hmoov txhuv nplej siab hauv hmoov nplej. Kev kho kom qhuav ntawm cua sov yuav ua rau gluten polymerize, yog li muaj kev cuam tshuam loj rau cov yam ntxwv ntawm kev ua hmoov nplej [21].
Wang Zhizhong [22] tau kawm thiab sim cov noodles tshiab thiab ntub uas ua los ntawm cov hmoov qhuav thiab kho cua sov. Cov txiaj ntsig tau qhia tias nyob rau hauv qee qhov xwm txheej, cov hmoov qhuav thiab kho cua sov tuaj yeem txhim kho qhov nyuaj thiab kev zom ntawm cov noodles tshiab thiab ntub, thiab txo qhov elasticity thiab resilience ntawm cov noodles tshiab thiab ntub me ntsis. Nws qhov nyuaj thiab kev zom tau mus txog qhov siab tshaj plaws ntawm 120 ℃, thiab lub sijhawm kho cua sov zoo tshaj plaws rau qhov nyuaj yog 60 feeb, Lub sijhawm kho cua sov zoo tshaj plaws rau kev zom yog 30 feeb. Qhov no ua pov thawj tias qhov kev zom ntawm cov hmoov tshiab thiab ntub tau txhim kho los ntawm cov hmoov qhuav kho cua sov rau qee qhov.
4, Cov Nyhuv ntawm Mis Nyuj rau ntawm Kev Chewability ntawm Cov Noodles Tshiab
Mis nyuj qaub yog ib hom khoom curd uas tsim los ntawm kev fermentation thiab kev cog qoob loo ntawm cov kab mob lactic acid tshwj xeeb. Nws muaj saj zoo, muaj txiaj ntsig zoo rau kev noj haus, yooj yim zom thiab nqus tau, thiab tuaj yeem txhim kho cov kab mob hauv plab hnyuv thiab tswj kev ua haujlwm ntawm lub plab hnyuv [23].
Mis nyuj tsis yog tsuas yog khaws tag nrho cov as-ham ntuj ntawm cov mis tshiab xwb, tab sis kuj tseem tuaj yeem tsim ntau yam vitamins tsim nyog rau tib neeg kev noj haus thaum lub sijhawm fermentation, xws li vitamin B1, vitamin B2 thiab vitamin B6. Vim yog fermentation ntawm cov kab mob lactic acid, thaum txhim kho cov as-ham, nws kuj tsim qee cov tshuaj lom neeg lub cev, uas tuaj yeem tswj hwm lub cev ua haujlwm zoo [24].
Li Zhen et al. [25] tau tshawb nrhiav txog kev siv mis nyuj yogurt hauv cov noodles ntub tshiab, thiab ua qhov kev tshuaj xyuas cov qauv ntawm cov noodles ntub tshiab ntxiv nrog mis nyuj yogurt. Cov txiaj ntsig tau qhia tias nrog kev nce ntxiv ntawm cov mis nyuj yogurt ntxiv, qhov nyuaj thiab kev zom ntawm cov noodles ntub tshiab maj mam nce, thaum qhov viscosity, elasticity thiab resilience maj mam txo qis. Qhov nyuaj thiab kev zom ntawm noodles muaj feem cuam tshuam zoo rau qhov saj ntawm noodles. Cov noodles nrog lub zog loj shear muaj zog dua thiab elastic dua [26].
Lawv tau tshuaj xyuas tias qhov kev hloov pauv no tej zaum yuav yog vim ob qho laj thawj hauv qab no:
Ua ntej, nrog rau kev nce ntawm qhov sib piv ntawm cov mis nyuj yogurt, qhov ntau ntawm cov dej ntxiv rau cov noodles ntub tshiab maj mam txo qis, thiab cov dej tsawg yuav ua rau cov khob noom cookie nyuaj, yog li qhov nyuaj ntawm cov noodles ntub tshiab nce ntxiv;
Qhov thib ob, qhov viscosity ntawm cov noodles ntub tshiab qhia txog qhov du ntawm qhov chaw ntawm cov noodles ntub tshiab. Qhov viscosity ntau dua, cov hmoov txhuv nplej siab ntau dua txuas rau ntawm qhov chaw ntawm cov noodles ntub tshiab, thiab cov tshuaj ntau dua nkag mus rau hauv cov kua zaub thaum lub sijhawm ua noj.
Qhov viscosity ntawm cov noodles ntub tshiab tau txo qis ntau tom qab ntxiv cov mis nyuj yogurt, qhia tias qhov ntxiv cov mis nyuj yogurt tuaj yeem ua rau qhov du ntawm cov noodles ntub tshiab thiab txo cov tshuaj uas tau xau rau hauv cov kua zaub thaum ua noj, uas yog sib xws nrog qhov tshwm sim uas cov mis nyuj yogurt txo qhov kev poob ntawm cov noodles ntub tshiab;
Cov protein hauv yogurt ntxiv cov protein hauv hmoov nplej, thiab cov rog uas muaj nyob hauv yogurt ua rau lub zog ntawm cov noodles ntub tshiab zoo dua, yog li txhim kho kev ua haujlwm ntawm cov noodles ntub tshiab thiab txhim kho qhov saj ntawm cov noodles ntub tshiab [25]. Yog li ntawd, yogurt tau txhim kho qhov kev zom ntawm cov noodles ntub tshiab rau qee qhov, ua rau tib neeg saj zoo dua ntawm cov noodles ntub tshiab.
Vim tias cov noodles ntub tshiab nrov zuj zus nrog cov neeg siv khoom, tib neeg kuj tau them sai sai rau qhov saj ntawm cov noodles ntub tshiab. Cov kev tshawb fawb tsis ntev los no qhia tau hais tias tseem muaj qee qhov tsis zoo ntawm qhov zoo ntawm cov noodles ntub tshiab, tshwj xeeb tshaj yog hauv kev txhim kho qhov kev zom ntawm cov noodles ntub tshiab. Yog li ntawd, yuav ua li cas txhim kho qhov kev zom, saj thiab cov txiaj ntsig ntawm cov noodles ntub tshiab los ntawm cov yam ntxwv ntawm kev ua cov txheej txheem thiab kev txhim kho mis tseem yog qhov kev taw qhia ntawm kev tshawb fawb ntxiv rau yav tom ntej.
Lub sijhawm tshaj tawm: Kaum Ib Hlis-25-2022