A matsayin nau'in taliya, taliyar sabo da mai danshi tana da halaye na launin sabo da mai laushi, ɗanɗano mai laushi, laushi, ɗanɗano mai ƙarfi, abinci mai gina jiki da lafiya, da kuma cin abinci mai sauƙi da tsafta. Idan aka kwatanta da taliyar busasshe, taliyar sabo da mai danshi suna da fa'idodin sabo, ɗanɗano mai kyau, da ƙarancin farashin samarwa [1]. Mutane sun fi son su a kowane lokaci, kuma nau'ikanta suna ƙaruwa. Duk da haka, lokacin kula da ɗanɗano da ɗanɗanon taliyar sabo da mai danshi na gargajiya gabaɗaya gajere ne. Yadda ake inganta tauna taliyar sabo da mai danshi ba tare da shafar tsawon lokacin shiryawa ba har yanzu ƙalubale ne.
Tasirin Fasahar Sarrafa Abinci Kan Yadda Ake Masticability Na Taliya Mai Daɗi
Fasahar sarrafa taliyar da aka saba amfani da ita a gargajiyance ta haɗa da kayan danye da kayan taimako kafin a fara amfani da su, haɗa kullu, haɗa kalanda, yanayin zafi da danshi akai-akai (bacewa), ci gaba da yin calendering, yanke tsiri, busar da iska, tsaftace (kamar tsaftace ultraviolet), marufi [2] da sauran hanyoyin aiki.
1, Tasirin Yadda Ake Haɗa Taliya Kan Ƙarfin Masticability na Taliya Sabo da Jika
Haɗa taliyar taliya muhimmin abu ne a cikin tsarin samar da taliyar da aka jika sabo, kuma abubuwa kamar hanya, lokaci da saurin haɗa kullu suna ƙayyade matakin yaɗuwar kullu [3]. Ingancin tsarin haɗa kullu yana shafar ingancin tsari na gaba da samfurin ƙarshe [2]. Babban kayan aikin shine injin haɗa kullu.
Injin haɗa fulawa na injin tsabtace fulawa kayan haɗin fulawa ne na zamani a cikin 'yan shekarun nan. Saboda ana kiyaye matsin lamba a cikin injin haɗa fulawa, ana guje wa dumama fulawa. A lokaci guda, ana fesa ruwan gishiri a cikin yanayin hazo a ƙarƙashin matsin lamba mara kyau, kuma ana haɗa ruwan gishiri da fulawa gaba ɗaya daidai gwargwado. Sunadaran da ke cikin fulawa na iya sha ruwa gaba ɗaya cikin ɗan gajeren lokaci. Adadin ruwan da aka ƙara zai iya kaiwa har zuwa kashi 46% ko fiye, wanda ke samar da mafi kyawun hanyar haɗin gluten, yana sa taliya ta fi laushi [2].
Li Man da abokan aikinsa [4] sun gudanar da wasu gwaje-gwaje kan haɗa injinan, musamman nazarin tasirin injinan da saman kan halayen jiki da sinadarai, tsarin microstructure da yanayin danshi na taliyar da ta jika. Sakamakon ya nuna cewa tare da ƙaruwar injinan, halayen yanayin injinan da ta jika sun inganta sosai (P>0.05), amma lokacin da injinan da ta jika ya kasance 0.08 MPa, halayen yanayin injinan da ta jika sun yi muni. Lokacin da injinan da ta jika ya kasance 0.06 MPa, taliyar da ta jika ta nuna mafi kyawun halayen yanayin.
Bugu da ƙari, sakamakon binciken na'urar hangen nesa ta lantarki ya nuna cewa injin tsabtace ruwa da taliya sun haifar da tsarin taliya mai laushi da ci gaba. Babu shakka, bincikensu ya nuna cewa haɗa taliya mai laushi yana inganta taurin taliya mai laushi zuwa wani mataki, ta haka yana inganta laushi da tauna taliya mai laushi.
Tasirin Dabarai daban-daban akan iyawar Taliya Mai Daɗi
1, Tasirin Karin Abinci akan Tauna Taliya Mai Daɗi
A halin yanzu, ana amfani da ƙarin abinci sosai a fannin abinci, tare da amfani iri-iri da kuma amfani daban-daban. Akwai nau'ikan ƙarin abinci guda 23 a ƙasar Sin, kuma nau'ikan sun kai sama da 2000, kuma amfani da shi ya ƙaru kowace shekara [6]. Ƙarin da ke cikin sarrafa taliya sun haɗa da masu haɓaka gluten da shirye-shiryen enzyme (kamar α-Amylase), da sauransu.
(1) Tasirin Maganin Ƙarfafawa Kan Ƙarfin Masticability na Taliya Mai Daɗin Daɗi
Ƙarfin sabon kullu mai jika yana shafar yadda ake tauna shi kai tsaye har zuwa wani mataki. Mai haɓaka Gluten wani nau'in ƙari ne na abinci wanda za a iya danganta shi da furotin don inganta aikin sarrafa gluten da riƙe iskar gas. Saboda haka, mai haɓaka gluten yana da amfani don inganta tauna taliya mai jika sabo.
1. Garin Gluten
Alkama mai alkama, wanda aka fi sani da alkama mai aiki, wani nau'in foda ne da ake samu daga alkama ta hanyar busarwa, niƙawa da sauran hanyoyin bayan an wanke sitaci da sauran abubuwan da ke narkewa cikin ruwa da ruwa [7]. Babban sinadaran da ke cikin garin alkama sune glutenin da gliadin, waɗanda ke da ƙarfin sha ruwa, viscoelasticity, extensibility da sauran halaye. Kyakkyawan kayan gyaran kullu ne, wanda ake amfani da shi sosai wajen samar da burodi, taliya da sauran kayayyakin gari.
Niu Qiaojuan da abokan aikinsa [8] sun gano cewa ƙara 0.8% na gluten zai iya inganta tauri da ƙarfin tauri na taliya, da kuma rage asarar girki na taliya. Wu Yang [9] ya kwatanta tasirin gluten, gishiri da xanthan danko akan ingancin girki da ingancin jin daɗin fulawar alkama mai danshi sabo bisa ga tantance rabon bran na alkama da ƙwayar alkama a cikin fulawar alkama mai danshi sabo.
Binciken gwaji da Wu Yang ya gudanar ya gano cewa hanyar haɗin gluten da aka samar tsakanin alkama da alkama na iya inganta kwanciyar hankali na saman danshi mai daɗi sosai. Idan adadin ƙarin gluten ya kai 1.5% ~ 2.5%, yawan furotin da kimantawar ji na saman danshi mai daɗi ya inganta sosai, galibi dangane da taunawa da laushi.
Saboda haka, yawan sinadarin alkama mai kyau zai iya inganta ingancin taliyar da aka jika har zuwa wani mataki, ta yadda taliyar da aka jika za ta nuna tauri sosai.
2. Sitacin rogo da aka gyara, sodium alginate
Ana iya samun sitacin rogo da aka gyara ta hanyar gyarawa, kuma ana iya amfani da shi azaman mai kauri, mai daidaita abinci, wakilin riƙe ruwa, wakilin faɗaɗa abinci, da sauransu a masana'antar abinci.
Sodium alginate wani sinadari ne na anionic polysaccharide da aka samo daga kelp ko dokin wutsiya na algae mai launin ruwan kasa. Kwayoyin halittarsa sun ƙunshi β-D-mannuronic acid（β-Dmannuronic, M) kuma α-L-Guluouronic acid（α-L-guluronic, G) ana haɗa su ta hanyar danna maɓallai (1-4) [10]. Maganin ruwa na sodium alginate yana da ɗanko sosai kuma yanzu ana amfani da shi azaman mai kauri, mai daidaita abinci, emulsifier, da sauransu.
Mao Rujing [11] ya ɗauki sabon garin da aka jika a matsayin abin bincike, kuma ya yi nazarin tasirin abubuwa uku masu inganci kamar sitaci da aka gyara na rogo, sodium alginate da gluten akan halayen yanayin fulawar da aka jika. Sakamakon ya nuna cewa lokacin da abun da ke cikin sitacin rogo da aka gyara ya kasance 0.5%, sodium alginate ya kasance 0.4% kuma gluten ya kasance 4%, taliyar da aka jika sabo tana da halaye masu kyau. Babban aikin shine cewa shan ruwa na taliyar da aka jika sabo ya ragu, yayin da aka inganta tauri, sassauƙa da kuma iya taunawa.
Sakamakon ya nuna cewa sinadaran da ke ƙara yawan sinadarin gluten (tapioca modified sitaci, sodium alginate da gluten) sun inganta yadda ake tauna taliyar da aka jika sosai.
(II) α- Tasirin Amylase akan iyawar Taliya Mai Rikewa
a dogara ne akan α- Halayen amylase, Shi Yanpei et al. [12] sun yi nazarin tasirin α- Tasirin amylase akan ingancin taliyar da aka jika sabo. Sakamakon ya nuna cewa: α- Ƙara yawan amylase da aka ƙara, musamman lokacin da α- Lokacin da adadin amylase ya kasance 150 mg/L, tauri, tauri da sauran halayen laushi na taliyar da aka jika sabo sun inganta sosai, wanda kuma ya tabbatar da cewa α- Amylase yana da amfani wajen inganta tauri na taliyar da aka jika sabo.
2, Tasirin Garin Ƙwallon ...
Chestnut yana da ayyuka da yawa na lafiya. Yana ɗauke da wadataccen kitse mai kitse wanda ba shi da cikakken kitse, wanda zai iya daidaita kitsen jini. Ga mutanen da ke fama da hawan jini da cututtukan zuciya, abinci ne mai kyau na tonic [13]. A matsayin madadin garin alkama, garin chestnut na ƙasar Sin galibi ya ƙunshi hadaddun carbohydrates, wanda ke da halayen ƙarancin glycemic index, rashin gluten, da yawan furotin [14].
Ƙara adadin foda mai kyau na garin chestnut a cikin tsarin taliyar da aka yi da ruwa ba wai kawai zai wadatar da nau'ikan taliyar da aka yi da ruwa ba, har ma zai ƙara darajar abinci mai gina jiki na taliyar da aka yi da ruwa.
Li Yong da abokan aikinsa [15] sun gudanar da gwaje-gwajen bincike kan tasirin fodar chestnut gaba ɗaya akan ingancin taliyar da aka jika sabo. Sakamakon ya nuna cewa tauri, taunawa da mannewar taliyar da aka jika sabo sun fara ƙaruwa sannan suka ragu tare da ƙaruwar ƙarin fodar chestnut gaba ɗaya, musamman lokacin da jimlar ƙarin fodar chestnut ya kai kashi 20%, halayen laushinsa sun kai mafi kyau.
Bugu da ƙari, Li Yong da abokan aikinsa [16] sun gudanar da wani bincike kan yadda sitaci ke narkewa a cikin in vitro na garin chestnut sabo da rigar. Sakamakon ya nuna cewa: jimlar sitaci da yawan sitaci da ake narkewa a cikin garin chestnut sabo da rigar tare da ƙara garin chestnut gaba ɗaya ya ragu a hankali tare da ƙaruwar ƙarin garin chestnut gaba ɗaya. Ƙara garin chestnut gaba ɗaya na iya rage yawan narkewar sitaci da kuma ma'aunin sukari (GI) na garin chestnut sabo da rigar sosai. Lokacin da ƙara garin chestnut gaba ɗaya ya wuce kashi 20%, zai iya canza sabon garin alkama mai rigar daga abinci mai yawan EGI (EGI>75) zuwa matsakaicin abincin EGI (55) (55)
Gabaɗaya, yawan garin gyada mai kyau zai iya inganta tauna taliyar da aka jika sabo da kuma rage narkewar sitaci da kuma ma'aunin sukari na taliyar da aka jika sabo.
3, Tasirin Garin Garin Ga Tauna Taliya Mai Daɗi
(1) Tasirin girman ƙwayar fulawa akan yadda fulawa mai ɗanɗano ke iya taunawa
Garin alkama shine mafi mahimmancin kayan da ake amfani da su wajen samar da garin da aka jika sabo. Ana iya samun garin alkama mai inganci daban-daban da girman barbashi (wanda kuma aka sani da gari) ta hanyar tsaftacewa, shayarwa, jika shi (samun alkamar da aka niƙa), niƙa da tantancewa (barewa, tsarin tsakiya, slag da wutsiya), haɗa gari, marufi da sauran hanyoyin, amma tsarin niƙa zai haifar da lalacewar tsarin barbashi na sitaci [18].
Girman hatsin garin alkama yana ɗaya daga cikin muhimman abubuwan da ke shafar ingancin garin da aka jika sabo, kuma girman hatsin garin ya dogara ne akan daidaiton sarrafa shi.
Qi Jing da abokan aikinsa [19] sun yi nazari tare da gwada yanayin, yanayin ji, jiki da kuma sinadaran fulawar da aka yi da fulawa mai girman barbashi daban-daban. Sakamakon bincike na halayen yanayinsa ya nuna cewa taurin, sassauci, haɗin kai, taunawa da juriyar fulawar da aka yi da fulawa sun ƙaru sosai tare da ƙaruwar girman barbashi na fulawa, musamman halayen yanayin fulawar da aka yi da fulawa tsakanin raga 160-180 sun kai mafi kyau.
Sakamakon ya nuna cewa girman garin alkama yana da tasiri sosai kan yanayin laushin taliyar da aka jika, wanda hakan kuma ya shafi yadda ake tauna taliyar da aka jika.
(2) Tasirin fulawar busasshiya da aka yi wa magani da zafi kan yadda fulawar sabo da danshi za ta iya taunawa
Daidaiton amfani da garin busasshen zafi ba wai kawai zai iya rage danshi a cikin garin ba, yana kashe ƙwayoyin cuta da ƙwai a cikin garin, har ma yana hana enzymes a cikin garin [20]. Manyan abubuwan da ke shafar halayen sarrafa fulawa sune furotin na gluten da ƙwayoyin sitaci a cikin garin. Maganin busasshen zafi zai mayar da gluten polymer, don haka yana da tasiri mai mahimmanci akan halayen sarrafa fulawa [21].
Wang Zhizhong [22] ya yi nazari tare da gwada taliyar sabo da ta jika da aka yi da garin busasshe da aka yi da zafi. Sakamakon ya nuna cewa a wasu yanayi, garin busasshe da aka yi da zafi zai iya inganta tauri da tauri na taliyar sabo da ta jika, sannan ya rage dan sassauci da juriyar taliyar sabo da ta jika. Tauri da tauri sun kai matsakaicin zafin ℃ 120, kuma mafi kyawun lokacin maganin zafi don tauri shine mintuna 60. Mafi kyawun lokacin maganin zafi don mastication shine mintuna 30. Wannan ya tabbatar da cewa an inganta tauri na gari sabo da tauri ta hanyar amfani da garin busasshen maganin zafi zuwa wani lokaci.
4, Tasirin Yogurt akan Taunawa Taliya Mai Daɗi
Yogurt wani nau'in kifin curd ne da ake samarwa ta hanyar fermentation da kuma noman wasu ƙwayoyin cuta na lactic acid. Yana da ɗanɗano mai kyau, yana da amfani mai yawa a jiki, yana da sauƙin narkewa da sha, kuma yana iya inganta ƙwayoyin hanji da kuma daidaita aikin hanji [23].
Yogurt ba wai kawai yana riƙe dukkan sinadaran halitta na madarar sabo ba ne, har ma yana iya samar da nau'ikan bitamin da ake buƙata don abinci mai gina jiki na ɗan adam yayin fermentation, kamar bitamin B1, bitamin B2 da bitamin B6. Saboda fermentation na ƙwayoyin cuta na lactic acid, yayin da yake inganta abubuwan gina jiki, yana kuma samar da wasu abubuwa masu aiki a jiki, waɗanda zasu iya daidaita ayyukan jiki sosai [24].
Li Zhen da abokan aikinsa [25] sun yi nazari mai zurfi kan yadda ake amfani da yogurt a cikin taliyar da aka jika, kuma sun yi nazarin yanayinta a kan taliyar da aka jika da aka ƙara da yogurt. Sakamakon ya nuna cewa tare da ƙaruwar adadin yogurt da aka ƙara, tauri da tauri na taliyar da aka jika suna ƙaruwa a hankali, yayin da ɗanko, sassauci da juriya ke raguwa a hankali. Tauri da tauri na taliyar suna da alaƙa mai kyau da ɗanɗanon taliyar. Taliyar da ke da ƙarfin yankewa mai yawa tana da ƙarfi da laushi [26].
Sun yi nazari kan cewa wannan canjin na iya faruwa ne saboda dalilai guda biyu masu zuwa:
Da farko, da ƙaruwar yawan yogurt, adadin ruwan da aka ƙara wa taliyar da aka jika a hankali yana raguwa, kuma ƙarancin ruwa zai sa kullu ya yi tauri, don haka taurin taliyar da aka jika a ciki yana ƙaruwa;
Na biyu, dankowar taliyar da aka jika sabo yana nuna santsi na saman taliyar da aka jika sabo. Yayin da dankowar ta fi girma, haka nan karin dankowar sitaci da ke manne a saman taliyar da aka jika sabo, sannan kuma karin sinadaran da ke shiga cikin miya yayin girki.
Dankowar taliyar da aka jika ta ragu sosai bayan an ƙara yogurt, wanda ke nuna cewa ƙara yogurt zai iya ƙara laushin taliyar da aka jika ta samanta da kuma rage abubuwan da ke shiga cikin miya yayin girki, wanda hakan ya yi daidai da sakamakon da ya nuna cewa yogurt ya rage yawan asarar girki na taliyar da aka jika ta sabo;
Sunadaran da ke cikin yogurt suna ƙara wa furotin da ke cikin fulawa, kuma kitsen da ke cikin yogurt yana inganta ƙarfin taliya mai laushi sosai, ta haka yana inganta aikin sarrafa taliya mai laushi da kuma inganta ɗanɗanon taliya mai laushi [25]. Saboda haka, yogurt ya inganta tauna taliya mai laushi zuwa wani mataki, yana ba wa mutane ɗanɗanon taliya mai laushi da kyau.
Ganin yadda taliyar da aka jika ta ƙara shahara a tsakanin masu amfani da ita, mutane suna ƙara mai da hankali kan ɗanɗanon taliyar da aka jika. Binciken da aka yi kwanan nan ya nuna cewa har yanzu akwai wasu gazawa a cikin ingancin taliyar da aka jika, musamman a cikin inganta tauna taliyar da aka jika ta. Saboda haka, yadda ake inganta tauna, ɗanɗano da ƙimar abinci mai gina jiki na taliyar da aka jika ta hanyar fasahar sarrafawa da haɓaka dabara har yanzu shine alkiblar ƙarin bincike a nan gaba.
Lokacin Saƙo: Nuwamba-25-2022