Njengohlobo lwee-noodle, ii-noodle ezitsha kunye nezimanzi zineempawu zombala omtsha kunye nethenda, incasa egudileyo, ukuqina, incasa eyomeleleyo, isondlo kunye nempilo, kunye nokutya okulula kunye nokucoceka.Xa kuthelekiswa nee-noodles ezomisiweyo, ii-noodle ezintsha nezimanzi zinezibonelelo zokutsha, incasa entle, kunye neendleko eziphantsi zemveliso [1].Baye bathandwa ngabantu ngalo lonke ixesha, kwaye iindidi zabo ziya zisanda.Nangona kunjalo, ixesha lokugcinwa kwencasa kunye nencasa yee-noodle ezimanzi zemveli lifutshane kakhulu.Indlela yokuphucula ukuhlafuna kwee-noodle ezimanzi ezintsha ngaphandle kokuchaphazela ubomi beshelufu kusengumngeni.
Impembelelo yeTekhnoloji yoLungiso kwiMasticability yeeNoodles eziManzi eziNtsha
Itekhnoloji yokucutshungulwa kwetekhnoloji ye-noodle entsha emanzi ngokubanzi ibandakanya ukunyangwa kwezinto ezikrwada kunye nezincedisayo, ukuxutywa kwentlama, i-calendering ehlanganisiweyo, ubushushu obungaguqukiyo kunye nokuvuselelwa komswakama (ukuvuthwa), ukugcinwa ngokuqhubekayo, ukusika, ukumisa impepho, ukuvala inzalo (okufana ne-ultraviolet sterilization), ukupakishwa [ 2] kunye nezinye iinkqubo.
1, Impembelelo yeNdlela yokudibanisa iiNoodles kwiMasticability yeeNoodles eziNtsha nezimanzi.
Ukuxuba i-Noodle yeyona nto iphambili kwinkqubo yokuvelisa ii-noodle ezimanzi ezintsha, kwaye izinto ezifana nendlela, ixesha kunye nesantya sokuxuba intlama zimisela iqondo lokusasazeka kwentlama [3].Umgangatho wenkqubo yokuxuba inhlama ichaphazela ngokuthe ngqo umgangatho wenkqubo elandelayo kunye nemveliso yokugqibela [2].Isixhobo esiphambili ngumatshini wokuxuba intlama.
Umxube womgubo wokufunxa sisixhobo esiphucukileyo sokuxuba umgubo kule minyaka yakutshanje.Ngenxa yokuba uxinzelelo lwe-vacuum lugcinwe kwi-mixer yomgubo, ukufudumeza komgubo kuyagwenywa.Ngelo xesha, amanzi etyuwa afafazwe kwifomu yenkungu phantsi koxinzelelo olubi, kwaye amanzi anetyuwa kunye nomgubo uxutywe ngokupheleleyo kwaye udibanise.Iprotheni kumgubo inokufunxa ngokupheleleyo amanzi ngexesha elifutshane.Isixa samanzi esongeziweyo sinokufikelela kwi-46% okanye ngaphezulu, senza eyona nethiwekhi ye-gluten ingcono, okwenza ii-noodle zibe elastic ngakumbi [2].
U-Li Man et al.[4] yenze ezinye iimvavanyo malunga nokuxuba i-vacuum, ngakumbi ukufunda iziphumo ze-vacuum kunye nomphezulu kwizinto ezibonakalayo kunye neekhemikhali, i-microstructure kunye nesimo sokufuma kwe-noodle emanzi.Iziphumo zabonisa ukuba ngokunyuka kwe-vacuum, iimpawu zokuthungwa kwee-noodle ezimanzi ezintsha ziphuculwe kakhulu (P> 0.05), kodwa xa i-vacuum yayiyi-0.08 MPa, iimpawu zokuthungwa kwee-noodle ezimanzi ezintsha zazingalunganga.Xa ivacuum yayiyi-0.06 MPa, ii-noodle ezimanzi ezintsha zazibonisa ezona mpawu zintle zokuthungwa.
Ukongeza, iziphumo zokuskena i-electron microscopy zibonise ukuba i-vacuum kunye ne-noodle yenze ukuba kubekho ukuqhubeka kunye nesakhiwo esihlangeneyo se-noodle emanzi.Ngokucacileyo, uphando lwabo lubonisa ukuba ukuxuba i-vacuum kuphucula ukuqina kwee-noodle ezimanzi ezitsha ukuya kuthi ga kwinqanaba elithile, ngaloo ndlela kuphuculwe ukuqina kunye nokuhlafuna kwee-noodle ezimanzi ezintsha.
Impembelelo yeeFomula ezahlukeneyo kwiMasticability yeeNoodles eziManzi eziNtsha
I-1, isiphumo sezongezo zokutya kwi-Chewability ye-Noodles eziManzi eziNtsha
Okwangoku, izongezo zokutya zisetyenziswe ngokubanzi kwintsimi yokutya, kunye neentlobo ezahlukeneyo kunye nezicelo ezahlukeneyo.Kukho iindidi ezingama-23 zezongezo zokutya e-China, kwaye iintlobo ziye zafikelela ngaphezu kwama-2000, kwaye ukusetyenziswa kuye kwanda unyaka nonyaka [6].Izongezo ezibandakanyekayo kwi-noodle processing ikakhulu zibandakanya i-gluten enhancers kunye namalungiselelo e-enzyme (njenge-α-Amylase), njl.
(1) Isiphumo sokuQinisa iArhente kwiMasticability yeeNoodles eziManzi
Amandla enhlama emanzi entsha ichaphazela ngokuthe ngqo ukuhlafuna kwayo kwinqanaba elithile.Isiphuculi seGluten luhlobo lwezongezo zokutya ezinokudityaniswa neprotheyini yokuphucula ukusebenza kwegluten kunye nokugcinwa kwegesi.Ke ngoko, isixhasi se-gluten siluncedo ekuphuculeni ukuhlafuna kwee-noodle ezimanzi ezintsha.
1. Umgubo weGluten
Ingqolowa yegluten, ekwabizwa ngokuba yigluten esebenzayo, yimveliso engumgubo efunyenwe kwingqolowa ngokomiswa, ukutyunyuzwa kunye nezinye iinkqubo emva kokuba istatshi kunye nezinye izinto ezinyibilikayo emanzini zihlanjwe ngamanzi [7].Amacandelo aphambili e-gluten powder yi-glutenin kunye ne-gliadin, ene-absorption enamandla yamanzi, i-viscoelasticity, i-extensibility kunye nezinye iimpawu.Yintlama egqwesileyo, esetyenziswa ngokubanzi kwimveliso yesonka, i-noodles kunye nezinye iimveliso zomgubo.
UNiu Qiaojuan et al.[8] yafumanisa ukuba ukongeza i-0.8% ye-gluten inokuphucula kakhulu ukuqina kunye neempawu zokuxinana kwee-noodle, kunye nokunciphisa ukulahleka kokupheka kwee-noodle.UWu Yang [9] uthelekisa iziphumo zegluten, ityuwa kunye ne-xanthan gum kumgangatho wokupheka kunye nomgangatho weemvakalelo zomgubo omtsha wengqolowa omanzi ngokwesiseko sokumisela umlinganiselo wengqolowa kunye nentsholongwane yengqolowa kumgubo omtsha wengqolowa omanzi.
Uphando lovavanyo lukaWu Yang lufumanise ukuba uthungelwano lwegluten oluyilwe phakathi kwegluten kunye nomgubo wengqolowa lunokuphucula ngokubonakalayo uzinzo lomphezulu omtsha omanzi.Xa isixa se-gluten songezelelo yi-1.5% ~ 2.5%, umxholo weprotheyini kunye novavanyo lweemvakalelo zomphezulu omtsha omanzi ziphuculwe kakhulu, ngakumbi ngokwemigaqo yokuhlafuna kunye nokuqina.
Ke ngoko, ubungakanani obufanelekileyo be-gluten powder bunokuphucula umgangatho we-noodle emanzi entsha ukuya kwinqanaba elithile, ukuze i-noodle emanzi entsha ibonise ukuhlafuna okungcono.
2. I-cassava modified starch, i-sodium alginate
Isitatshi esilungisiweyo se-cassava sinokufumaneka ngokuguqulwa, kwaye sinokusetyenziswa njenge-thickener, i-stabilizer, i-agent egcina amanzi, i-ejenti yokwandisa, njl njl. kwishishini lokutya.
I-sodium alginate yi-anionic polysaccharide ekhutshwe kwi-kelp okanye i-horsetail ye-algae emdaka.I-molecule yayo yenziwe nge-β- D-mannuronic acid (β- Dmannuronic, M) kunye ne-α- L-Guluouronic acid (α- L-guluronic, G) idibaniswe ngokucinezela (1-4) izitshixo [10].Isisombululo samanzi se-alginate ye-sodium sine-viscosity ephezulu kwaye ngoku isetyenziswa njenge-thickener, i-stabilizer, i-emulsifier, njl.
UMao Rujing [11] uthathe umgubo omtsha omanzi njengento yophando, kwaye wafunda iziphumo zezilungisi ezintathu zomgangatho ezifana ne-cassava modified starch, i-alginate yesodium kunye ne-gluten kwiimpawu zokuthungwa komgubo omtsha omanzi.Iziphumo zibonise ukuba xa umxholo we-cassava isitashi esilungisiweyo sasiyi-0.5%, i-alginate ye-sodium yayingu-0.4% kunye ne-gluten yayiyi-4%, i-noodle emanzi ecocekileyo yayineempawu ezintle.Owona msebenzi uphambili yayikukuba ukufunxwa kwamanzi ee-noodle ezimanzi ezintsha kwehlile, ngelixa ukuqina, ukuqina kunye nokuhlafuna kuye kwaphuculwa.
Iziphumo zabonisa ukuba i-gluten edibeneyo yokuphucula (i-tapioca elungisiweyo istatshi, i-sodium alginate kunye ne-gluten) iphucule ukuhlafuna kwee-noodle ezimanzi ezintsha kakhulu.
(II) α- Isiphumo se-Amylase kwiMasticability yeeNoodles eziManzi eziNtsha
zisekelwe kwi-α- Iipropati ze-amylase, uShi Yanpei et al.[12] ufunde imiphumo yeemali ezahlukeneyo ze-α- Umphumo we-amylase kumgangatho we-noodle emanzi entsha.Iziphumo zibonisa ukuba: α- Ukunyuka kwenani le-amylase eyongeziweyo, ngakumbi xa i-α- Xa inani elongezelelweyo le-amylase laliyi-150 mg / L, ukuqina, ukuhlafuna kunye nezinye iimpawu zokuthungwa kwee-noodle ezimanzi ezintsha zaphuculwa kakhulu, nazo. yangqina ukuba i-α-Amylase iluncedo ekuphuculeni ukuhlafuna kwee-noodle ezimanzi ezintsha.
2、 Isiphumo sePowder yeChestnut yaseTshayina ekuHlafunekeni kweeNoodles eziManzi eziNtsha
I-Chestnut inemisebenzi emininzi yezempilo.Iqulethe i-unsaturated fatty acids ecebileyo, enokulawula i-lipids yegazi.Kubantu abanoxinzelelo lwegazi kunye nesifo senhliziyo, kukutya okulungileyo kwe-tonic [13].Njengendawo enokuthi ithathelwe indawo yomgubo wengqolowa, umgubo waseTshayina opheleleyo we-chestnut wenziwa ikakhulu ziicarbohydrates ezintsonkothileyo, ezineempawu zesalathiso se-glycemic ephantsi, i-gluten-free, iprotein ephezulu [14].
Ukongeza inani elifanelekileyo lomgubo we-chestnut kwifomula yee-noodle ezimanzi ezintsha azinako ukutyebisa kuphela iintlobo ze-noodle ezimanzi ezintsha, kodwa zikwanyusa ixabiso lesondlo see-noodle ezimanzi ezintsha.
U-Li Yong et al.[I-15] yenza iimvavanyo zophando kwimpembelelo ye-chestnut powder epheleleyo kumgangatho we-noodle emanzi entsha.Iziphumo zabonisa ukuba ukuqina, ukuhlafuna kunye nokunamathela kwi-noodle emanzi ecocekileyo kwanda kuqala kwaye yehla ngokunyuka kwe-chestnut iyonke yokudibanisa umgubo, ngakumbi xa ukongeza umgubo we-chestnut uwonke ufikelele kwi-20%, iimpawu zayo zokuthungwa zifikeleleke kakhulu.
Ukongeza, uLi Yong et al.[16] yenze uphononongo malunga ne-in vitro starch digestibility yomgubo omtsha kunye omanzi we-chestnut.Iziphumo zabonisa ukuba: isiqulatho esipheleleyo sesitatshi kunye nesiqulatho sesitashi esigaywayo somgubo omtsha kunye omanzi we-chestnut kunye nokongezwa komgubo opheleleyo we-chestnut wehla ngokuthe ngcembe kunye nokongezwa komgubo we-chestnut.Ukongezwa komgubo opheleleyo we-chestnut kunokunciphisa kakhulu i-starch digestibility kunye ne-sugar index (GI) yomgubo omtsha kunye omanzi we-chestnut.Xa ukongezwa komgubo we-chestnut kudlula i-20%, inokutshintsha umgubo wengqolowa omanzi ukusuka kukutya okuphezulu kwe-EGI (EGI> 75) ukuya kukutya okuphakathi kwe-EGI (55).
Ngokubanzi, ubungakanani obufanelekileyo be-chestnut powder bunokuphucula i-chewiness ye-noodle emanzi kunye nokunciphisa i-starch digestibility kunye ne-sugar index ye-noodle emanzi.
3, isiphumo somgubo ekuhlafunekeni kweeNoodles eziManzi eziNtsha
(1) Isiphumo sobungakanani besuntswana lomgubo ekuhlafunekeni komgubo omanzi omtsha
Umgubo wengqolowa yeyona nto ibalulekileyo kwimveliso yomgubo omtsha omanzi.Umgubo wengqolowa onomgangatho owahlukileyo kunye noluhlu lobungakanani bamasuntswana (okwaziwa ngokuba ngumgubo) unokufumaneka ngokucoca, ukunkcenkceshela, ukufunxa (ukufumana ingqolowa ecoliweyo), ukucola nokucocwa (ukucwecwa, undoqo, inkqubo ye-slag kunye nomsila), ukudibanisa umgubo, ukupakishwa kunye ezinye iinkqubo, kodwa inkqubo yokugaya iya kubangela umonakalo kwisakhiwo se-starch particle [18].
Ubungakanani bengqolowa yomgubo wengqolowa yenye yezinto ezibalulekileyo ezichaphazela umgangatho womgubo omtsha omanzi, kwaye ubungakanani bengqolowa yomgubo buxhomekeke ekuqhubekeni kwayo ngokuchanekileyo.
Qi Jing et al.[19] wafunda kwaye wavavanya ukuthungwa, iimvakalelo, iipropati zomzimba kunye neekhemikhali zomgubo omtsha omanzi owenziwe ngomgubo kunye nobukhulu bamasuntswana ahlukeneyo.Iziphumo zophando zeempawu zayo zokuthungwa zibonisa ukuba ukuqina, ukuqina, ukubumbana, ukuhlafuna kunye nokomelela komgubo omtsha omanzi kuye kwandiswa kakhulu ngokunyuka koluhlu lwesayizi yomgubo, ngakumbi iimpawu zokuthungwa komgubo omtsha omanzi owenziwe ngomgubo phakathi kwe-160 ~ I-180 meshes ifikelela kweyona nto ingcono.
Iziphumo zabonisa ukuba ubungakanani beenkozo zomgubo wengqolowa zinempembelelo enkulu kwiimpawu zokuthungwa kwee-noodle ezimanzi ezintsha, eziye zachaphazela kakhulu ukuhlafunwa kwee-noodle ezimanzi ezintsha.
(2) Isiphumo somgubo onyangwa ngobushushu obomileyo ekuhlafunekeni komgubo omtsha nomanzi
Unyango olululo olufanelekileyo lobushushu lomgubo alunakunciphisa kuphela ukufuma kumgubo, lubulale iintsholongwane kunye namaqanda kumgubo, kodwa lwenza ii-enzymes zingasebenzi kumgubo [20].Izinto eziphambili ezichaphazela iimpawu zokusetyenzwa komgubo yiprotheyini yegluten kunye neemolekyuli zesitatshi kumgubo.Unyango olomileyo lobushushu luya kupholisa igluten, ngaloo ndlela ibe nempembelelo enkulu kwiimpawu zokwenziwa komgubo [21].
U-Wang Zhizhong [22] wafunda kwaye wavavanya ii-noodle ezintsha nezimanzi ezenziwe ngomgubo owomileyo kunye nonyangwa bubushushu.Iziphumo zabonisa ukuba phantsi kweemeko ezithile, umgubo owomileyo nowonyangwa bubushushu unokuphucula ubulukhuni kunye nokuhlafunwa kwee-noodle ezintsha nezimanzi, kwaye unciphise kancinci ukuqina kunye nokomelela kweenoodle ezintsha nezimanzi.Ubunzima bayo kunye ne-chewability yafikelela kwi-120 ℃, kwaye ixesha elifanelekileyo lokunyanga ukushisa ubunzima bemizuzu engama-60, Ixesha elifanelekileyo lokunyanga ukushisa kwe-mastication yi-30 min.Oku kubonakalise ukuba ukuhlafunwa komgubo omtsha nomanzi kwaphuculwa ngomgubo wonyango wobushushu owomileyo ukuya kumlinganiselo othile.
4, Isiphumo seYogathi ekuHlafunekeni kweeNoodles eziManzi eziNtsha
Iyogathi luhlobo lwemveliso yecurd eveliswa ngokubiliswa kunye nokulinywa kwebhaktiriya ethile ye-lactic acid.Inencasa elungileyo, ixabiso eliphezulu lezondlo, ukugaywa lula kunye nokufunxa, kwaye inokuphucula iintyatyambo zamathumbu kunye nokulawula ukusebenza kwesisu [23].
I-yogurt ayigcini nje kuphela zonke izondlo zendalo zobisi olutsha, kodwa inokuvelisa iindidi zeevithamini eziyimfuneko kwisondlo somntu ngexesha lokuvundiswa, njenge-vitamin B1, i-vitamin B2 kunye ne-vitamin B6.Ngenxa yokubiliswa kwebhaktheriya ye-lactic acid, ngelixa iphucula izondlo, ikwavelisa ezinye izinto ezisebenzayo ze-physiological, ezinokulawula ngokubonakalayo imisebenzi yomzimba [24].
ULi Zhen et al.[25] wafunda ngokutsha usetyenziso lweyogathi kwi-noodles emanzi efreshi, kwaye wenza ucazululo lokuthungwa kwiinoodles ezimanzi ezintsha ezidityaniswe neyogathi.Iziphumo zabonisa ukuba ngokunyuka kwesixa seyogathi esongeziweyo, ubulukhuni kunye nokuhlafuna kwee-noodle ezimanzi ezintsha ngokuthe ngcembe zanda, ngelixa i-viscosity, ukuqina kunye nokomelela kuyehla kancinci kancinci.Ukuqina kunye nokuhlafuna kwe-noodle kuhambelana ngokufanelekileyo nencasa yee-noodle.Iinoodles ezinamandla amakhulu okucheba zomelele kwaye zinwebeka ngakumbi [26].
Baye bahlalutya ukuba utshintsho lunokubangelwa zezi zizathu zibini zilandelayo:
Okokuqala, ngokunyuka komyinge we-yogurt, inani lamanzi elongezelelweyo kwi-noodle emanzi ecocekileyo liyancipha ngokuthe ngcembe, kwaye umxholo wamanzi ophantsi uya kubangela ukuba inhlama ibe nzima, ngoko ke ubunzima be-noodle emanzi entsha buyanda;
Okwesibini, i-viscosity yee-noodle ezimanzi ezintsha zibonisa ukuguda komphezulu we-noodle emanzi.Okukhona i-viscosity enkulu, amasuntswana esitatshi ancanyathiselwe kumphezulu we-noodle emanzi entsha, kwaye izinto ezininzi zivuza kwisuphu ngexesha lokupheka.
I-viscosity yee-noodle ezimanzi ezintsha zehle kakhulu emva kokongeza iyogathi, ebonisa ukuba ukongezwa kweyogathi kunokonyusa ukugudiseka komphezulu we-noodle emanzi kunye nokunciphisa izinto ezivuza kwisuphu ngexesha lokupheka, nto leyo eyayihambelana nesiphumo sokuba iyogathi yanciphisa ilahleko yokupheka. ireyithi yee-noodle ezimanzi ezintsha;
Iprotheyini ekwiyogathi yongeza iprotein kumgubo, kwaye amanqatha aqulethwe iyogathi aphucula ngokufanelekileyo amandla ee-noodle ezimanzi, ngaloo ndlela kuphuculwe ukusebenza komatshini we-noodle emanzi kunye nokuphucula incasa yee-noodle ezimanzi ezintsha [25].Ke ngoko, iyogathi iphucule ukuhlafunwa kwee-noodle ezimanzi ezitsha ukuya kuthi ga kwinqanaba elithile, inika abantu incasa engcono yee-noodle ezimanzi.
Njengoko ii-noodle ezimanzi ezintsha zithandwa ngakumbi kubathengi, abantu banikela ingqalelo ngakumbi nangakumbi kwincasa yee-noodle ezimanzi ezintsha.Uphononongo lwakutsha nje lubonisa ukuba kusekho ukusilela kumgangatho wee-noodle ezimanzi ezintsha, ngakumbi kuphuculo lokuhlafuna ii-noodle ezimanzi ezintsha.Ke ngoko, indlela yokuphucula ukuhlafuna, incasa kunye nexabiso lesondlo lee-noodle ezimanzi ezintsha ukusuka kwimiba yokusetyenzwa kwetekhnoloji kunye nophuculo lwefomula isengumkhombandlela wophando olongezelelweyo kwixesha elizayo.
Ixesha lokuposa: Nov-25-2022