Raws li ib hom noodles, cov noodles tshiab thiab ntub dej muaj cov yam ntxwv ntawm cov xim tshiab thiab kev sib tw, du saj, elasticity, muaj zog tsw, khoom noj khoom haus thiab kev noj qab haus huv, thiab yooj yim thiab huv si noj.Piv nrog cov noodles qhuav, cov noodles tshiab thiab ntub dej muaj qhov zoo ntawm qhov tshiab, saj zoo, thiab cov nqi tsim khoom tsawg [1].Lawv tau txais kev nyiam los ntawm tib neeg txhua lub sijhawm, thiab lawv cov ntau yam yog ntau thiab ntau dua.Txawm li cas los xij, lub sijhawm txij nkawm ntawm qhov tsw thiab saj ntawm cov tsoos tshiab ntub noodle feem ntau yog luv heev.Yuav ua li cas txhim kho cov chewiness ntawm cov noodles ntub dej tshiab yam tsis muaj kev cuam tshuam rau lub txee lub neej tseem yog qhov nyuaj.
Cov txiaj ntsig ntawm Kev Siv Tshuab ntawm Masticability ntawm Fresh Noodles
Cov txheej txheem txheej txheem ntawm cov noodles ntub dej tshiab feem ntau suav nrog cov khoom siv raw thiab cov khoom siv ua ntej, ua khob noom cookie, sib xyaw calendering, qhov kub thiab txias rejuvenation (ripening), nruam calendering, sawb txiav, cua qhuav, kom tsis muaj menyuam (xws li ultraviolet sterilization), ntim [ 2] thiab lwm yam txheej txheem.
1 、 Cov nyhuv ntawm txoj kev sib xyaw Noodles ntawm Masticability ntawm Fresh thiab ntub Noodles
Noodle mixing yog lub ntsiab lus tseem ceeb hauv cov txheej txheem ntawm cov noodles ntub dej tshiab, thiab cov yam ntxwv xws li cov txheej txheem, lub sijhawm thiab ceev ntawm cov khob noom cookie sib tov txiav txim siab qhov sib txawv ntawm cov khob noom cookie [3].Qhov zoo ntawm lub khob noom cookie sib tov ncaj qha cuam tshuam qhov zoo ntawm cov txheej txheem tom ntej thiab cov khoom kawg [2].Cov cuab yeej tseem ceeb yog lub khob noom cookie tov khoom.
Lub tshuab nqus tsev hmoov tov khoom yog cov khoom siv hmoov nplej siab heev hauv xyoo tas los no.Vim tias lub tshuab nqus tsev siab tau tswj xyuas hauv cov hmoov nplej, cov hmoov nplej cua sov yuav tsum zam.Nyob rau tib lub sijhawm, cov dej ntsev yog txau rau hauv daim ntawv pos huab nyob rau hauv qhov tsis zoo, thiab cov dej ntsev thiab cov hmoov nplej tau sib xyaw ua ke thiab sib xyaw.Cov protein nyob hauv cov hmoov nplej tuaj yeem nqus dej hauv lub sijhawm luv tshaj plaws.Cov dej ntxiv tuaj yeem nce mus txog 46% lossis ntau dua, tsim qhov zoo tshaj plaws gluten network, ua cov noodles ntau elastic [2].
Li Man et al.[4] tau ua qee qhov kev sim ntawm lub tshuab nqus tsev sib xyaw, feem ntau kawm txog qhov cuam tshuam ntawm lub tshuab nqus tsev thiab qhov chaw ntawm lub cev thiab tshuaj lom neeg, microstructure thiab noo noo ntawm cov noodles tshiab.Cov txiaj ntsig tau pom tias nrog qhov nce ntawm lub tshuab nqus tsev, qhov kev ntxhib los mos ntawm cov noodles ntub dej tshiab tau zoo dua qub (P> 0.05), tab sis thaum lub tshuab nqus tsev yog 0.08 MPa, cov yam ntxwv ntawm cov noodles tshiab ntub dej tsis zoo.Thaum lub tshuab nqus tsev yog 0.06 MPa, cov noodles ntub dej tshiab pom cov yam ntxwv zoo tshaj plaws.
Tsis tas li ntawd, cov txiaj ntsig ntawm scanning electron microscopy tau pom tias lub tshuab nqus tsev thiab noodle ua rau muaj kev sib txuas ntxiv thiab kev cog lus ntawm cov noodles ntub dej tshiab.Obviously, lawv cov kev tshawb fawb qhia tau hais tias lub tshuab nqus tsev sib xyaw ua kom lub zog ntawm cov noodles tshiab ntub dej rau qee qhov, yog li txhim kho elasticity thiab chewiness ntawm cov noodles tshiab.
Cov nyhuv ntawm cov qauv sib txawv ntawm Masticability ntawm Fresh Noodles
1 、 Cov nyhuv ntawm cov khoom noj khoom haus ntxiv rau chewability ntawm Cov Noodles tshiab
Tam sim no, khoom noj khoom haus additives tau siv dav hauv cov khoom noj khoom haus, nrog rau ntau yam thiab ntau yam kev siv.Muaj 23 pawg ntawm cov khoom noj khoom haus hauv Suav teb, thiab ntau yam tau mus txog ntau dua 2000, thiab kev siv tau nce xyoo los ntawm xyoo [6].Cov additives koom nrog hauv noodle ua feem ntau suav nrog gluten enhancers thiab enzyme npaj (xws li α- Amylase), thiab lwm yam.
(1) Cov nyhuv ntawm Reinforceing Agent ntawm Masticability ntawm Fresh Noodles
Lub zog ntawm cov khob noom tshiab ntub dej ncaj qha cuam tshuam rau nws cov chewability rau qee yam.Gluten enhancer yog ib hom khoom noj khoom haus ntxiv uas tuaj yeem txuas nrog cov protein kom txhim kho gluten kev ua tau zoo thiab khaws cia roj.Yog li ntawd, gluten enhancer yog qhov zoo los txhim kho chewiness ntawm cov noodles tshiab ntub.
1. Gluten hmoov
Nplej gluten, tseem hu ua active gluten, yog cov khoom siv hmoov nplej tau los ntawm cov nplej los ntawm kev ziab, crushing thiab lwm yam txheej txheem tom qab cov hmoov txhuv nplej siab thiab lwm yam dej-soluble tshuaj ntxuav tawm nrog dej [7].Cov khoom tseem ceeb ntawm gluten hmoov yog glutenin thiab gliadin, uas muaj zog nqus dej, viscoelasticity, extensibility thiab lwm yam ntxwv.Nws yog ib qho khoom noj khoom haus zoo tshaj plaws, siv dav hauv kev tsim cov khob cij, noodles thiab lwm yam khoom siv hmoov nplej.
Niu Qiaojuan et al.[8] pom tias ntxiv 0.8% gluten tuaj yeem txhim kho qhov nyuaj thiab tensile zog ntawm noodles, thiab txo qhov ua noj ntawm noodles.Wu Yang [9] piv cov txiaj ntsig ntawm gluten, ntsev thiab xanthan cov pos hniav ntawm kev ua noj zoo thiab qhov zoo ntawm cov hmoov nplej tshiab ntub dej los ntawm kev txiav txim siab qhov feem ntawm cov nplej bran thiab hom qoob mog hauv cov hmoov nplej tshiab ntub.
Wu Yang txoj kev tshawb fawb pom tau tias gluten network tsim ntawm gluten thiab nplej hmoov tuaj yeem txhim kho qhov ruaj khov ntawm cov ntub dej tshiab.Thaum cov gluten ntxiv tus nqi yog 1.5% ~ 2.5%, cov ntsiab lus ntawm cov protein thiab kev soj ntsuam ntawm cov ntub dej tshiab tau zoo dua qub, feem ntau ntawm chewiness thiab elasticity.
Yog li ntawd, cov hmoov nplej kom zoo tuaj yeem txhim kho qhov zoo ntawm cov noodles ntub dej tshiab rau qee qhov, kom cov noodles ntub dej tshiab qhia zoo dua chewiness.
2. Cassava hloov cov hmoov txhuv nplej siab, sodium alginate
Cov hmoov txhuv nplej siab hloov pauv tuaj yeem tau txais los ntawm kev hloov kho, thiab tuaj yeem siv ua thickener, stabilizer, dej tuav tus neeg saib xyuas, tus neeg sawv cev nthuav dav, thiab lwm yam hauv kev lag luam khoom noj.
Sodium alginate yog anionic polysaccharide muab rho tawm los ntawm kelp lossis horsetail ntawm xim av algae.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 nias (1-4) yuam sij [10].Cov tshuaj aqueous ntawm sodium alginate muaj viscosity siab thiab tam sim no siv los ua cov thickener, stabilizer, emulsifier, thiab lwm yam khoom noj.
Mao Rujing [11] coj cov hmoov ntub dej tshiab los ua cov khoom tshawb fawb, thiab kawm txog qhov cuam tshuam ntawm peb qhov kev hloov pauv zoo xws li cov hmoov nplej hloov pauv, sodium alginate thiab gluten ntawm cov yam ntxwv ntawm cov hmoov ntub dej tshiab.Cov txiaj ntsig tau pom tias thaum cov ntsiab lus ntawm cov hmoov txhuv nplej siab hloov pauv yog 0.5%, sodium alginate yog 0.4% thiab gluten yog 4%, cov noodles tshiab ntub dej muaj cov yam ntxwv zoo.Qhov kev ua tau zoo tseem ceeb yog tias cov dej nqus ntawm cov noodles ntub dej tshiab tau txo qis, thaum lub hardness, elasticity thiab chewability tau txhim kho.
Cov txiaj ntsig tau pom tias cov khoom sib xyaw gluten txhim kho (tapioca hloov cov hmoov txhuv nplej siab, sodium alginate thiab gluten) txhim kho cov chewability ntawm cov noodles ntub dej kom ntau.
(II) α- Cov nyhuv ntawm Amylase ntawm Masticability ntawm Fresh Wet Noodles
ua raws li α- Cov khoom ntawm amylase, Shi Yanpei li al.[12] tau kawm txog qhov sib txawv ntawm α- Cov nyhuv ntawm amylase rau qhov zoo ntawm cov noodles tshiab.Cov txiaj ntsig tau pom tias: α- Kev nce ntxiv ntawm cov amylase ntxiv, tshwj xeeb tshaj yog thaum α- Thaum qhov ntxiv ntawm amylase yog 150 mg / L, hardness, chewiness thiab lwm yam kev ntxhib los mos ntawm cov noodles ntub dej tshiab tau txhim kho zoo, uas kuj tseem ua tau zoo dua. ua pov thawj tias α- Amylase muaj txiaj ntsig los txhim kho chewiness ntawm cov noodles ntub dej tshiab.
2, Cov nyhuv ntawm Suav Chestnut Powder rau Chewability ntawm Fresh Noodles
Chestnut muaj ntau yam kev noj qab haus huv.Nws muaj cov nplua nuj unsaturated fatty acids, uas tuaj yeem tswj cov ntshav lipids.Rau cov neeg mob ntshav siab thiab mob plawv, nws yog ib qho khoom noj zoo tonic [13].Raws li lub peev xwm hloov tau rau cov hmoov nplej, Suav cov hmoov nplej tag nrho yog tsim los ntawm cov carbohydrates nyuaj, uas muaj cov yam ntxwv ntawm cov glycemic Performance index qis, gluten dawb, cov ntsiab lus protein ntau [14].
Ntxiv cov hmoov nplej tag nrho rau hauv cov mis ntawm cov noodles ntub dej tshiab tuaj yeem tsis tsuas yog ua kom muaj ntau yam ntawm cov noodles tshiab, tab sis kuj txhim kho cov khoom noj muaj txiaj ntsig ntawm cov noodles tshiab.
Li Yong et al.[15] ua kev tshawb fawb soj ntsuam ntawm kev cuam tshuam ntawm tag nrho cov txiv ntseej hmoov ntawm qhov zoo ntawm cov noodles tshiab.Cov txiaj ntsig tau pom tias qhov nyuaj, chewiness thiab adhesion ntawm cov noodles ntub dej tshiab tau nce ua ntej thiab tom qab ntawd txo qis nrog qhov nce ntawm tag nrho cov txiv ntseej hmoov ntxiv, tshwj xeeb tshaj yog thaum tag nrho cov txiv ntseej hmoov ntxiv mus txog 20%, nws cov yam ntxwv zoo nkauj mus txog qhov zoo tshaj plaws.
Tsis tas li ntawd, Li Yong et al.[16] tau tshawb fawb txog cov hmoov txhuv nplej siab hauv vitro digestibility ntawm cov hmoov nplej tshiab thiab ntub dej.Cov txiaj ntsig tau pom tias: tag nrho cov ntsiab lus ntawm cov hmoov txhuv nplej siab thiab cov hmoov txhuv nplej siab cov ntsiab lus ntawm cov hmoov nplej tshiab thiab ntub cov hmoov nplej nrog ntxiv ntawm tag nrho cov txiv ntseej hmoov txo qis maj mam nrog nce ntxiv ntawm tag nrho cov hmoov nplej.Qhov sib ntxiv ntawm tag nrho cov txiv ntseej hmoov tuaj yeem txo cov hmoov txhuv nplej siab thiab qab zib Performance index (GI) ntawm cov hmoov nplej tshiab thiab ntub dej.Thaum ntxiv cov hmoov nplej tag nrho ntau dua 20%, Nws tuaj yeem hloov cov hmoov nplej tshiab ntub dej los ntawm cov khoom noj EGI siab (EGI> 75) mus rau nruab nrab EGI zaub mov (55
Feem ntau, qhov tsim nyog ntawm tag nrho cov txiv ntseej hmoov tuaj yeem txhim kho cov chewiness ntawm cov noodles tshiab ntub thiab txo cov hmoov txhuv nplej siab thiab qab zib Performance index ntawm cov noodles tshiab.
3 、 Cov nyhuv ntawm cov hmoov nplej rau ntawm chewability ntawm tshiab ntub noodles
(1) Cov nyhuv ntawm cov hmoov nplej me me rau ntawm qhov chewability ntawm cov hmoov ntub dej tshiab
Cov hmoov nplej yog cov khoom siv tseem ceeb tshaj plaws rau kev tsim cov hmoov ntub dej tshiab.Cov hmoov nplej uas muaj qhov sib txawv thiab qhov loj me me (tseem hu ua hmoov nplej) tuaj yeem tau los ntawm kev ntxuav, dej, moistening (tau txais cov nplej nplej), sib tsoo thiab tshuaj ntsuam (tev, core, slag thiab tail systems), hmoov nplej, ntim thiab lwm cov txheej txheem, tab sis cov txheej txheem sib tsoo yuav ua rau muaj kev puas tsuaj rau cov hmoov txhuv nplej siab [18].
Cov nplej loj ntawm cov hmoov nplej yog ib qho tseem ceeb cuam tshuam rau qhov zoo ntawm cov hmoov nplej tshiab, thiab cov nplej loj ntawm cov hmoov nplej yog nyob ntawm nws qhov kev ua tiav.
Qi Jing et al.[19] tau kawm thiab sim cov kev ntxhib los mos, kev xav, lub cev thiab tshuaj lom neeg ntawm cov hmoov ntub dej tshiab ua los ntawm cov hmoov nplej nrog ntau qhov sib txawv.Cov txiaj ntsig kev tshawb fawb ntawm nws cov yam ntxwv kev ntxhib los mos qhia tau hais tias lub hardness, elasticity, cohesiveness, chewiness thiab resilience ntawm cov hmoov ntub dej tshiab tau nce zuj zus nrog qhov nce ntawm cov hmoov nplej me me, tshwj xeeb tshaj yog cov yam ntxwv ntawm cov hmoov ntub dej tshiab ua los ntawm cov hmoov nplej ntawm 160 ~ 180 meshes ncav cuag qhov zoo tshaj plaws.
Cov txiaj ntsig tau pom tias qhov loj ntawm cov nplej hmoov nplej muaj qhov cuam tshuam zoo rau kev ntxhib los mos ntawm cov noodles tshiab, uas tseem cuam tshuam rau chewability ntawm cov noodles tshiab.
(2) Cov nyhuv ntawm qhuav tshav kub kho hmoov rau chewability ntawm tshiab thiab ntub hmoov
Kev kho cua sov kom zoo ntawm cov hmoov nplej tsis tuaj yeem txo qis cov dej noo hauv cov hmoov nplej, tua cov kab mob thiab cov qe hauv cov hmoov nplej, tab sis kuj ua rau cov enzymes tsis muaj zog hauv cov hmoov nplej [20].Cov yam ntxwv tseem ceeb cuam tshuam rau kev ua hmoov nplej yog gluten protein thiab starch molecules hauv cov hmoov nplej.Kev kho cua sov qhuav yuav polymerize gluten, yog li muaj kev cuam tshuam tseem ceeb ntawm kev ua hmoov nplej [21].
Wang Zhizhong [22] tau kawm thiab sim cov noodles tshiab thiab ntub ua los ntawm cov hmoov qhuav thiab kub kho.Cov txiaj ntsig tau pom tias nyob rau hauv qee qhov xwm txheej, cov hmoov nplej qhuav thiab kub kho tuaj yeem txhim kho qhov tawv thiab chewability ntawm cov noodles tshiab thiab ntub dej, thiab txo qis elasticity thiab resilience ntawm cov noodles tshiab thiab ntub dej.Nws hardness thiab chewability mus txog qhov siab tshaj plaws ntawm 120 ℃, thiab lub sij hawm kho cua sov zoo tshaj plaws rau hardness yog 60 feeb, lub sij hawm kho cua sov zoo tshaj plaws rau mastication yog 30 min.Qhov no ua pov thawj tias chewability ntawm cov hmoov nplej tshiab thiab ntub dej tau txhim kho los ntawm kev kho cua sov qhuav rau qee yam.
4 、 Cov nyhuv ntawm yogurt ntawm Chewability ntawm Fresh Noodles
Yogurt yog ib yam khoom curd tsim los ntawm fermentation thiab cog cov kab mob lactic acid tshwj xeeb.Nws muaj qhov tsw zoo, muaj txiaj ntsig zoo, kev zom zaub mov yooj yim thiab nqus tau, thiab tuaj yeem txhim kho cov hnyuv thiab tswj kev ua haujlwm ntawm plab hnyuv [23].
Yogurt tsis tsuas yog khaws tag nrho cov khoom noj ntawm cov mis nyuj tshiab, tab sis kuj tuaj yeem tsim ntau cov vitamins tsim nyog rau tib neeg cov khoom noj thaum lub sij hawm fermentation, xws li vitamin B1, vitamin B2 thiab vitamin B6.Vim yog fermentation ntawm lactic acid cov kab mob, thaum txhim kho cov as-ham, nws kuj tsim ib co physiological active tshuaj, uas muaj peev xwm tswj lub cev muaj zog [24].
Li Zhen et al.[25] innovatively kawm txog daim ntawv thov ntawm yogurt nyob rau hauv tshiab ntub noodles, thiab ua kev ntxhib los mos tsom xam ntawm tshiab ntub noodles ntxiv nrog yogurt.Cov txiaj ntsig tau pom tias nrog qhov nce ntxiv ntawm cov yogurt ntxiv, qhov nyuaj thiab chewiness ntawm cov noodles tshiab ntub maj mam nce, thaum lub viscosity, elasticity thiab resilience maj mam txo.Lub hardness thiab chewiness ntawm noodles yog zoo cuam tshuam rau saj ntawm noodles.Cov noodles nrog loj shear quab yuam yog muaj zog thiab elastic dua [26].
Lawv txheeb xyuas tias qhov kev hloov pauv tuaj yeem tshwm sim los ntawm ob qho laj thawj hauv qab no:
Ua ntej, nrog rau qhov nce ntawm qhov sib piv ntawm yogurt, cov dej ntxiv rau cov noodles ntub dej tshiab maj mam txo qis, thiab cov dej tsis muaj dej yuav ua rau lub khob noom cookie nyuaj, yog li qhov hardness ntawm cov noodles ntub dej tshiab yog nce;
Qhov thib ob, qhov viscosity ntawm cov noodles ntub dej tshiab qhia txog qhov smoothness ntawm qhov chaw ntawm cov noodles tshiab.Qhov ntau dua qhov viscosity, ntau cov hmoov txhuv nplej siab txuas rau saum npoo ntawm cov noodles ntub dej tshiab, thiab ntau cov khoom nkag mus rau hauv cov kua zaub thaum ua noj.
Lub viscosity ntawm cov noodles ntub dej tau txo qis tom qab ntxiv yogurt, qhia tias qhov sib ntxiv ntawm yogurt tuaj yeem ua rau lub ntsej muag smoothness ntawm cov noodles tshiab thiab txo cov tshuaj xau rau hauv cov kua zaub thaum ua noj, uas yog raws li qhov tshwm sim uas yogurt txo qhov kev ua noj. tus nqi ntawm cov noodles ntub dej tshiab;
Cov protein nyob rau hauv yogurt pab cov protein nyob rau hauv hmoov, thiab cov roj muaj nyob rau hauv yogurt zoo txhim kho lub zog ntawm cov tshiab ntub noodles, yog li kev txhim kho cov neeg kho tshuab kev ua tau zoo ntawm cov tshiab ntub noodles thiab txhim kho saj ntawm tshiab ntub noodles [25].Yog li ntawd, yogurt tau txhim kho cov chewiness ntawm cov noodles tshiab ntub rau ib qho twg, muab cov neeg zoo saj ntawm cov noodles tshiab.
Raws li cov noodles ntub dej tshiab muaj ntau dua thiab nrov nrog cov neeg siv khoom, tib neeg kuj them ntau dua thiab ntau dua rau cov saj ntawm cov noodles tshiab.Cov kev tshawb fawb tsis ntev los no qhia tau hais tias tseem muaj qee qhov tsis txaus ntawm qhov zoo ntawm cov noodles ntub dej tshiab, tshwj xeeb tshaj yog hauv kev txhim kho cov chewiness ntawm cov noodles ntub dej tshiab.Yog li ntawd, yuav ua li cas los txhim kho lub chewiness, saj thiab noj qab haus huv tus nqi ntawm cov tshiab ntub noodles los ntawm cov yam ntxwv ntawm kev ua technology thiab cov qauv kev txhim kho yog tseem cov kev taw qhia ntawm kev tshawb fawb ntxiv nyob rau hauv lub neej yav tom ntej.
Post lub sij hawm: Nov-25-2022