Njengohlobo lweenoodles, iinoodles ezintsha nezimanzi zineempawu zombala omtsha nothambileyo, incasa egudileyo, ukuthamba, incasa enamandla, isondlo nempilo, kunye nokutya okulula nokucocekileyo. Xa kuthelekiswa neenoodles ezomisiweyo, iinoodles ezintsha nezimanzi zinezibonelelo zokuba zintsha, incasa elungileyo, kunye neendleko eziphantsi zemveliso [1]. Ziye zathandwa ngabantu ngalo lonke ixesha, kwaye iintlobo zazo ziyanda. Nangona kunjalo, ixesha lokugcinwa kwencasa kunye nencasa yeenoodles zemveli ezimanzi ezintsha ngokubanzi lifutshane kakhulu. Indlela yokuphucula ukuhlafuna kweenoodles ezintsha ezimanzi ngaphandle kokuchaphazela ixesha lokugcinwa kusengumngeni.
Impembelelo yeTekhnoloji yoLungiso kwiNoodles eziManzi eziNtsha
Itekhnoloji yendabuko yokucubungula iinoodles ezimanzi ezintsha ibandakanya ukucoca izinto eziluhlaza nezincedisayo, ukuxuba intlama, ukwenza iikhalenda ezidityanisiweyo, ukuvuselela ubushushu obungaguqukiyo kunye nokufuma (ukuvuthwa), ukwenza iikhalenda eziqhubekayo, ukusika imicu, ukomisa ngomoya, ukubulala iintsholongwane (njengokwenza iintsholongwane ze-ultraviolet), ukupakisha [2] kunye nezinye iinkqubo.
1、 Impembelelo yeNdlela yokudibanisa iiNoodles ekungahlambuluki kakuhle kweeNoodles ezitsha nezimanzi
Ukuxuba iinoodles yeyona nto ibalulekileyo kwinkqubo yokuvelisa iinoodles ezimanzi ezintsha, kwaye izinto ezifana nendlela, ixesha kunye nesantya sokuxuba intlama zimisela inqanaba lokusasazeka kwentlama [3]. Umgangatho wenkqubo yokuxuba intlama uchaphazela ngokuthe ngqo umgangatho wenkqubo elandelayo kunye nemveliso yokugqibela [2]. Izixhobo eziphambili ngumatshini wokuxuba intlama.
Umxube womgubo we-vacuum sisixhobo sokuxuba umgubo esiphucukileyo kwiminyaka yakutshanje. Ngenxa yokuba uxinzelelo lwe-vacuum lugcinwa kumxube womgubo, ukufudumeza umgubo kuyathintelwa. Kwangaxeshanye, amanzi anetyuwa atshizwa ngendlela yenkungu phantsi koxinzelelo olubi, kwaye amanzi anetyuwa kunye nomgubo zixutywe ngokupheleleyo nangokulinganayo. Iproteni kumgubo inokufunxa amanzi ngokupheleleyo ngexesha elifutshane. Ubungakanani bamanzi ongezelelweyo bunokufikelela kwi-46% nangaphezulu, okwenza inethiwekhi ye-gluten engcono kakhulu, okwenza ii-noodles zibe lula ngakumbi [2].
ULi Man nabanye [4] benze uvavanyo oluthile ngokuxuba i-vacuum, befunda ikakhulu imiphumo ye-vacuum kunye nomphezulu kwiimpawu zomzimba nezekhemikhali, ulwakhiwo lwe-micro kunye nemeko yokufuma kwee-noodles ezimanzi ezintsha. Iziphumo zibonise ukuba ngokwanda kwe-vacuum, iimpawu ze-texture zee-noodles ezimanzi ezintsha zaphucuka kakhulu (P>0.05), kodwa xa i-vacuum yayiyi-0.08 MPa, iimpawu ze-texture zee-noodles ezimanzi ezintsha zazimbi. Xa i-vacuum yayiyi-0.06 MPa, ii-noodles ezimanzi ezintsha zabonisa iimpawu ze-texture ezilungileyo.
Ukongeza, iziphumo ze-scanning electron microscopy zibonise ukuba i-vacuum kunye ne-noodles zibangele ulwakhiwo oluqhubekayo noluncinci lwee-noodles ezimanzi ezintsha. Ngokucacileyo, uphando lwabo lubonisa ukuba ukuxuba i-vacuum kuphucula ubulukhuni bee-noodles ezimanzi ezintsha ukuya kwinqanaba elithile, ngaloo ndlela kuphucula ukuthamba kunye nokuhlafuna kwee-noodles ezimanzi ezintsha.
Impembelelo yeeFomula ezahlukeneyo kwi-Masticability ye-Fresh Wet Noodles
1. Impembelelo yeZongezo zokutya ekutyiweni kweeNoodles ezimanzi ezintsha
Okwangoku, izongezo zokutya zisetyenziswa kakhulu kwicandelo lokutya, zineentlobo ngeentlobo zezicelo ezahlukeneyo. Kukho iindidi ezingama-23 zezongezo zokutya eTshayina, kwaye iintlobo zifikelele ngaphezu kwama-2000, kwaye ukusetyenziswa kwazo kuye kwanda unyaka nonyaka [6]. Izongezo ezibandakanyeka ekucutshungulweni kweenoodles ziquka ikakhulu izithambisi zegluten kunye nokulungiswa kweeenzyme (ezifana ne-α-Amylase), njl.
（1） Impembelelo yeArhente yokuqinisa amandla ekuhlafuneni iiNoodles ezimanzi ezintsha
Amandla entlama entsha emanzi achaphazela ngokuthe ngqo ukuhlafuna kwayo ukuya kwinqanaba elithile. I-Gluten enhancer luhlobo lwesongezo sokutya esinokunxulunyaniswa neproteni ukuphucula ukusebenza kwe-gluten kunye nokugcinwa kwegesi. Ke ngoko, i-gluten enhancer iluncedo ekuphuculeni ukuhlafuna kwee-noodles ezintsha ezimanzi.
1. Umgubo wegluten
I-gluten yengqolowa, eyaziwa ngokuba yi-gluten esebenzayo, yimveliso yomgubo efunyenwe kwingqolowa ngokomiswa, ukutyunyuzwa kunye nezinye iinkqubo emva kokuba isitatshi kunye nezinye izinto ezinyibilikayo emanzini zihlanjwe ngamanzi [7]. Izinto eziphambili ze-gluten powder yi-glutenin kunye ne-gliadin, ezifunxa amanzi ngamandla, i-viscoelasticity, i-extensibility kunye nezinye iimpawu. Yindlela ephucula intlama kakuhle, esetyenziswa kakhulu kwimveliso yesonka, ii-noodles kunye nezinye iimveliso zomgubo.
UNiu Qiaojuan et al. [8] bafumanise ukuba ukongeza i-gluten eyi-0.8% kunokuphucula kakhulu ubulukhuni kunye neempawu zokuxinana kwee-noodles, kwaye kunciphise ukulahleka kokupheka kwee-noodles. UWu Yang [9] uthelekise imiphumo ye-gluten, ityuwa kunye ne-xanthan gum kumgangatho wokupheka kunye nomgangatho weemvakalelo zomgubo wengqolowa omanzi omtsha ngokusekwe ekumiseleni umlinganiselo we-wheat bran kunye ne-wheat germ kumgubo wengqolowa omanzi omtsha.
Uphando lukaWu Yang lovavanyo lufumanise ukuba inethiwekhi yegluten eyenziwe phakathi kwegluten kunye nomgubo wengqolowa inokuphucula kakhulu uzinzo lomphezulu omtsha omanzi. Xa isixa esongeziweyo segluten siyi-1.5% ~ 2.5%, umxholo weproteni kunye novavanyo lweemvakalelo zomphezulu omtsha omanzi ziye zaphucuka kakhulu, ikakhulu ngokubhekiselele ekutshixeni nasekuthambekeni.
Ngoko ke, ubungakanani obufanelekileyo be-gluten powder bunokuphucula umgangatho wee-noodles ezimanzi ezintsha ukuya kwinqanaba elithile, ukuze ii-noodles ezimanzi ezintsha zibonise ukuhlafuna okungcono.
2. Isitatshi esiguqulweyo seCassava, i-sodium alginate
Isitatshi se-cassava esiguquliweyo sinokufunyanwa ngokuguqulwa, kwaye singasetyenziswa njengesithambisi, isiqinisi, iarhente yokugcina amanzi, iarhente yokwandisa, njl.njl. kwishishini lokutya.
I-Sodium alginate yi-anionic polysaccharide ethathwe kwi-kelp okanye i-horsetail ye-brown algae. Imolekyuli yayo yenziwe yi-β-D-mannuronic acid (β-Dmannuronic, M) kwaye i-α-L-Guluouronic acid (α-L-guluronic, G) iqhagamshelwe ngokucinezela amaqhosha (1-4) [10]. Isisombululo samanzi se-sodium alginate sinoburhabaxa obuphezulu kwaye ngoku sisetyenziswa njengesithambisi, isiqinisi, i-emulsifier, njl.njl. yokutya.
UMao Rujing [11] uthathe umgubo omtsha omanzi njengenjongo yophando, waza wafunda iziphumo zezinto ezintathu eziguqula umgangatho ezifana nesitatshi esilungisiweyo se-cassava, i-sodium alginate kunye ne-gluten kwiimpawu zobunjani bomgubo omtsha omanzi. Iziphumo zibonise ukuba xa umxholo wesitatshi se-cassava esilungisiweyo wawuyi-0.5%, i-sodium alginate yayiyi-0.4% kwaye i-gluten yayiyi-4%, ii-noodles ezintsha ezimanzi zazineempawu ezilungileyo zomgangatho. Eyona nto iphambili yayikukuba ukufunxwa kwamanzi kwee-noodles ezintsha ezimanzi kwehla, ngelixa ubunzima, ukuthamba kunye nokuhlafuna kuphuculwe.
Iziphumo zibonise ukuba izithambisi zegluten ezidityanisiweyo (i-tapioca modified starch, i-sodium alginate kunye ne-gluten) ziphucule kakhulu ukuhlafuna kwee-noodles ezimanzi ezintsha.
(II) α- Impembelelo ye-Amylase kwi-Masticability ye-Fresh Wet Noodles
isekelwe kwi-α- Iimpawu ze-amylase, uShi Yanpei et al. [12] bafunde iziphumo zamanani ahlukeneyo e-α- Impembelelo ye-amylase kumgangatho wee-noodles ezimanzi ezintsha. Iziphumo zibonisa ukuba: α- Ukonyuka kobungakanani be-amylase eyongeziweyo, ingakumbi xa i-α- Xa ubungakanani be-amylase bongeziweyo babuyi-150 mg/L, ubunzima, ukucheba kunye nezinye iimpawu zokuthungwa kwee-noodles ezimanzi ezintsha ziphuculwe kakhulu, nto leyo ekwabonisa ukuba i-α- I-Amylase iluncedo ekuphuculeni ukucheba kwee-noodles ezimanzi ezintsha.
2. Impembelelo yomgubo weChestnut waseTshayina ekutyiweni kweeNoodles ezimanzi ezintsha
I-Chestnut inemisebenzi emininzi yezempilo. Iqulethe ii-asidi ezinamafutha angagcwaliyo, ezinokulawula ii-lipids zegazi. Kubantu abanesifo soxinzelelo lwegazi kunye nesifo sentliziyo, kukutya okuhle kwe-tonic [13]. Njengomgubo wengqolowa onokuthi uthathe indawo yawo, umgubo we-chestnut waseTshayina uqulunqwe kakhulu zii-carbohydrate ezintsonkothileyo, ezineempawu ze-glycemic index ephantsi, i-gluten free, kunye nomxholo ophezulu weproteni [14].
Ukongeza ubungakanani obufanelekileyo bomgubo we-chestnut opheleleyo kwifomyula yee-noodles ezimanzi ezintsha akunakunceda kuphela iintlobo zee-noodles ezimanzi ezintsha, kodwa kukwaphucula nexabiso lesondlo see-noodles ezimanzi ezintsha.
ULi Yong nabanye [15] benze uvavanyo lophando ngempembelelo yomgubo we-chestnut opheleleyo kumgangatho wee-noodles ezimanzi ezintsha. Iziphumo zibonise ukuba ubunzima, ukuhlafuna kunye nokunamathela kwee-noodles ezimanzi ezintsha kwanda kuqala kwaze kwancipha ngokonyuka kokongeza umgubo we-chestnut iyonke, ingakumbi xa ukongeza umgubo we-chestnut iyonke kufikelele kwi-20%, iimpawu zayo zokuthungwa zifikelele kwinqanaba eliphezulu.
Ukongeza, uLi Yong nabanye [16] benze uphando malunga nokugaywa kwesitatshi kwi-in vitro yomgubo we-chestnut omtsha nomanzi. Iziphumo zibonise ukuba: umxholo wesitatshi uwonke kunye nomxholo wesitatshi otyiwayo womgubo we-chestnut omtsha nomanzi kunye nokongezwa komgubo we-chestnut opheleleyo kwehla kancinci kancinci ngokwanda kokongezwa komgubo we-chestnut opheleleyo. Ukongezwa komgubo we-chestnut opheleleyo kunokunciphisa kakhulu ukugaywa kwesitatshi kunye ne-sugar index (GI) yomgubo we-chestnut omtsha nomanzi. Xa ukongezwa komgubo we-chestnut opheleleyo kudlula i-20%, Kunokutshintsha umgubo wengqolowa omanzi omtsha ukusuka kukutya okuphezulu kwe-EGI (EGI>75) ukuya kukutya okuphakathi kwe-EGI (55)
Ngokubanzi, isixa esifanelekileyo somgubo we-chestnut opheleleyo sinokuphucula ukutyiwa kwee-noodles ezimanzi ezintsha kwaye sinciphise ukugaywa kwesitatshi kunye ne-sugar index yee-noodles ezimanzi ezintsha.
3. Impembelelo yoMgubo kwiNoodles eziManzi eziNtsha
（1） Impembelelo yobukhulu bamasuntswana omgubo ekutyiweni komgubo omtsha omanzi
Umgubo wengqolowa yeyona nto ibalulekileyo ekuveliseni umgubo omtsha omanzi. Umgubo wengqolowa onomgangatho owahlukileyo kunye nobukhulu obahlukeneyo beenxalenye (okwaziwa ngokuba ngumgubo) unokufumaneka ngokucoca, ukunkcenkceshela, ukufumisa (ukufumana ingqolowa egayiweyo), ukugawula kunye nokucoca (ukuxobula, umbindi, iinkqubo ze-slag kunye nomsila), ukuxuba umgubo, ukupakishwa kunye nezinye iinkqubo, kodwa inkqubo yokugawula iya kubangela umonakalo kwisakhiwo seenxalenye zesitatshi [18].
Ubungakanani beenkozo zomgubo wengqolowa yenye yezinto ezibalulekileyo ezichaphazela umgangatho womgubo omtsha omanzi, kwaye ubungakanani beenkozo zomgubo buxhomekeke ekuchanekeni kwawo.
UQi Jing nabanye [19] bafunde baza bavavanya ubume, iimpawu zeemvakalelo, zomzimba kunye neekhemikhali zomgubo omtsha omanzi owenziwe ngomgubo onobukhulu obahlukeneyo beesuntswana. Iziphumo zophando zeempawu zawo zobume zibonisa ukuba ubunzima, ukuthamba, ukuhambelana, ukuhlafuna kunye nokuqina komgubo omtsha omanzi kuye kwanda kakhulu ngokwanda kobukhulu beesuntswana zomgubo, ingakumbi iimpawu zobume bomgubo omtsha omanzi owenziwe ngomgubo ophakathi kwe-160 ~ 180 meshes zifikelela kweyona nto ilungileyo.
Iziphumo zibonise ukuba ubungakanani beenkozo zomgubo wengqolowa bunempembelelo enkulu kwiimpawu zokumila kweenoodles ezimanzi ezintsha, nto leyo ekwachaphazela kakhulu ukuhlafunwa kweenoodles ezimanzi ezintsha.
（2） Impembelelo yomgubo owomileyo ophathwe ngobushushu obuphantsi kwindlela yokuhlafuna umgubo omtsha nomanzi
Unyango olufanelekileyo lobushushu olomileyo alunakunciphisa kuphela umswakama kumgubo, lubulale iintsholongwane kunye namaqanda kumgubo, kodwa lukwathintela ii-enzymes kumgubo [20]. Izinto eziphambili ezichaphazela iimpawu zokucubungula umgubo ziiprotein ze-gluten kunye neemolekyuli zesitatshi kumgubo. Unyango lobushushu olomileyo luya kwenza i-gluten ibe polymer, ngaloo ndlela lube nefuthe elikhulu kwiimpawu zokucubungula umgubo [21].
UWang Zhizhong [22] wafunda waza wavavanya iinoodles ezintsha nezimanzi ezenziwe ngomgubo owomileyo noshushu. Iziphumo zibonise ukuba phantsi kweemeko ezithile, umgubo owomileyo noshushu unokuphucula ubulukhuni kunye nokuhlafuna kweenoodles ezintsha nezimanzi, kwaye unciphise kancinci ukuthamba kunye nokuqina kweenoodles ezintsha nezimanzi. Ubulukhuni kunye nokuhlafuna kwayo kufikelele kwi-120 ℃, kwaye ixesha elifanelekileyo lokunyanga ubushushu lobunzima yayiyimizuzu engama-60, Ixesha elifanelekileyo lokunyanga ubushushu lokuhlafuna yimizuzu engama-30. Oku kubonakalise ukuba ukuhlafuna komgubo omtsha noshushu kuphuculwe ngumgubo owomileyo wonyango lobushushu ngandlela thile.
4. Impembelelo yeYogurt ekutyiweni kweeNoodles ezimanzi ezintsha
Iyogathi luhlobo lwemveliso yecurd eveliswa ngokubilisa kunye nokulima iintsholongwane ezithile ze-lactic acid. Inencasa elungileyo, inexabiso eliphezulu lesondlo, kulula ukuyigaya nokufunxa, kwaye inokuphucula izityalo zamathumbu kwaye ilawule ukusebenza kwesisu [23].
Iyogathi ayigcini nje ngokugcina zonke izondlo zendalo zobisi olutsha, kodwa ikwanokuvelisa iivithamini ezahlukeneyo ezifunekayo kwisondlo somntu ngexesha lokubila, ezifana nevithamini B1, ivithamini B2 kunye nevithamini B6. Ngenxa yokubila kwebhaktheriya ye-lactic acid, ngelixa iphucula izondlo, ikwavelisa nezinye izinto ezisebenzayo zomzimba, ezinokulawula kakhulu imisebenzi yomzimba [24].
ULi Zhen nabanye [25] bafunde ngendlela entsha ukusetyenziswa kweyogathi kwiinoodles ezimanzi ezintsha, baza benza uhlalutyo lobume kwiinoodles ezimanzi ezintsha ezongezwe neyogathi. Iziphumo zibonise ukuba ngokwanda kobungakanani beyogathi eyongeziweyo, ubunzima kunye nokuhlafuna kweenoodles ezimanzi ezintsha kwanda kancinci kancinci, ngelixa ukuthamba, ukuthamba kunye nokuqina kwehla kancinci kancinci. Ubunzima kunye nokuhlafuna kweenoodles kunxulumene kakuhle nencasa yeenoodles. Iinoodles ezinamandla amakhulu okucheba zinamandla kwaye ziyathamba ngakumbi [26].
Bahlalutye ukuba utshintsho lunokubangelwa zezi zizathu zimbini zilandelayo:
Okokuqala, ngokwanda komlinganiselo weyogathi, umlinganiselo wamanzi ongezelelweyo kwiinoodles ezimanzi ezintsha uyancipha kancinci kancinci, kwaye umxholo wamanzi omncinci uya kubangela ukuba intlama ibe nzima, ngoko ke ubunzima beenoodles ezimanzi ezintsha buyanda;
Okwesibini, ukuqina kweenoodles ezimanzi ezintsha kubonisa ukuguda komphezulu weenoodles ezimanzi ezintsha. Okukhona ukuqina kukhulu, kokukhona amasuntswana estarch enamathele kumphezulu weenoodles ezimanzi ezintsha, kwaye kokukhona izinto ezininzi zivuza kwisuphu ngexesha lokupheka.
Ubunzima beenoodles ezimanzi ezintsha buyehla kakhulu emva kokongeza iyogathi, nto leyo ebonisa ukuba ukongezwa kweyogathi kunokunyusa ukuguda komphezulu weenoodles ezimanzi ezintsha kwaye kunciphise izinto ezivuzayo kwisuphu ngexesha lokupheka, nto leyo ehambelana nesiphumo sokuba iyogathi inciphise izinga lokulahleka kokupheka kweenoodles ezimanzi ezintsha;
Iproteni ekwiyogathi yongeza iproteni ekwimpuphu, kwaye amafutha akwiyogathi aphucula ngokufanelekileyo amandla ee-noodles ezimanzi ezintsha, ngaloo ndlela iphucula ukusebenza koomatshini kwee-noodles ezimanzi ezintsha kwaye iphucula incasa yee-noodles ezimanzi ezintsha [25]. Ke ngoko, iyogathi iphucule ukutyiwa kwee-noodles ezimanzi ezintsha ukuya kwinqanaba elithile, inika abantu incasa engcono yee-noodles ezimanzi ezintsha.
Njengoko iinoodles ezimanzi ezintsha zithandwa ngakumbi ngabathengi, abantu banikela ingqalelo ngakumbi kwincasa yeenoodles ezimanzi ezintsha. Izifundo zakutshanje zibonisa ukuba kusekho iziphene ezithile kumgangatho weenoodles ezimanzi ezintsha, ingakumbi ekuphuculeni ukutyiwa kweenoodles ezimanzi ezintsha. Ke ngoko, indlela yokuphucula ukutyiwa, incasa kunye nexabiso lesondlo seenoodles ezimanzi ezintsha kwiinkalo zobuchwepheshe bokucubungula kunye nokuphuculwa kwefomula iseyindlela yophando olongezelelekileyo kwixesha elizayo.
Ixesha lokuthumela: Novemba-25-2022