A matsayin nau'in noodles, sabo da rigar noodles suna da halaye na sabo da launi mai laushi, dandano mai laushi, elasticity, dandano mai karfi, abinci mai gina jiki da lafiya, da dacewa da cin abinci mai tsabta.Idan aka kwatanta da busassun noodles, sabo da rigar noodles suna da fa'idodin sabo, ɗanɗano mai kyau, da ƙarancin samarwa [1].Mutane sun sami tagomashi a kowane lokaci, kuma nau'ikan su sun fi yawa.Koyaya, lokacin kulawa na ɗanɗano da ɗanɗanon sabbin jika na gargajiya gabaɗaya gajeru ne.Yadda za a inganta tauna sabbin rigar noodles ba tare da yin tasiri ga rayuwar shiryayye ba har yanzu ƙalubale ne.
Tasirin Fasahar Gudanarwa akan Masticability na Fresh Wet Noodles
The gargajiya sarrafa fasahar sabo rigar noodles kullum hada da raw da kuma karin kayan pretreatment, kullu hadawa, composite calendering, m zazzabi da kuma zafi rejuvenation (ripening), m calendeing, tsiri yankan, iska bushewa, sterilization (kamar ultraviolet haifuwa), marufi [ 2] da sauran matakai.
1. Tasirin Hanyar Haɗa Noodles akan Masticability na Fresh and Wet Noodles
Haɗin noodle shine maɓalli mai mahimmanci a cikin tsarin samar da sabbin jikakken noodles, kuma abubuwa kamar hanya, lokaci da saurin haɗa kullu suna ƙayyade matakin tarwatsa kullu [3].Ingancin tsarin haɗa kullu kai tsaye yana rinjayar ingancin tsari na gaba da samfurin ƙarshe [2].Babban kayan aiki shine injin hadawa kullu.
Mai haɗewar fulawa na'ura ce ta ci gaba da haɗa fulawa a cikin 'yan shekarun nan.Domin ana kiyaye matsa lamba a cikin mahaɗin gari, ana guje wa dumama gari.A lokaci guda kuma, ana fesa ruwan gishiri a cikin wani nau'i na hazo a ƙarƙashin mummunan matsi, kuma ruwan gishiri da gari suna cike da haɗuwa sosai.Protein da ke cikin gari zai iya ɗaukar ruwa gabaɗaya a cikin ɗan gajeren lokaci.Adadin ruwan da aka ƙara zai iya zama har zuwa 46% ko fiye, yana samar da mafi kyawun hanyar sadarwar gluten, yana sa noodles ya fi na roba [2].
Li Man et al.[4] sun gudanar da wasu gwaje-gwaje akan hadawa, galibi suna nazarin illolin vacuum da surface akan kaddarorin jiki da sinadarai, microstructure da yanayin danshi na sabobin rigar noodles.Sakamakon ya nuna cewa tare da karuwar vacuum, sifofin rubutu na sabo ne rigar noodles sun inganta sosai (P> 0.05), amma lokacin da injin ya kasance 0.08 MPa, halayen rubutu na sabbin noodles sun kasance marasa kyau.Lokacin da injin ya kasance 0.06 MPa, sabbin noodles rigar sun nuna mafi kyawun halayen rubutu.
Bugu da kari, sakamakon binciken microscopy na lantarki ya nuna cewa vacuum da noodle sun haifar da ƙarin ci gaba da ƙaƙƙarfan tsarin sabobin rigar noodles.Babu shakka, bincikensu ya nuna cewa cuku-cuku na inganta taurin sabbin jikayen noodles zuwa wani matsayi, ta yadda za su inganta elasticity da tauna sabo da rigar noodles.
Tasirin Formula Daban-daban akan Masticability na Fresh Wet Noodles
1. Tasirin Abubuwan Kariyar Abinci akan Chewability na Fresh Wet Noodles
A halin yanzu, an yi amfani da kayan abinci da yawa a cikin filin abinci, tare da nau'i-nau'i iri-iri da aikace-aikace daban-daban.Akwai nau'o'i 23 na kayan abinci a kasar Sin, kuma nau'in ya kai fiye da 2000, kuma amfanin yana karuwa a kowace shekara [6].Abubuwan da ke tattare da sarrafa noodle sun haɗa da abubuwan haɓaka gluten da shirye-shiryen enzyme (kamar α-Amylase), da sauransu.
(1) Tasirin Wakilin Ƙarfafawa akan Masticability na Fresh Wet Noodles
Ƙarfin jikakken kullu mai ɗanɗano kai tsaye yana shafar iyawar sa zuwa wani yanki.Gluten enhancer wani nau'in ƙari ne na abinci wanda za'a iya haɗa shi da furotin don inganta aikin sarrafa alkama da riƙewar gas.Don haka, mai haɓaka alkama yana da fa'ida don haɓaka tauna sabo da rigar noodles.
1. Gluten gari
Gluten alkama, wanda kuma aka sani da Gluten mai aiki, samfurin foda ne wanda aka samo daga alkama ta bushewa, murƙushewa da sauran hanyoyin bayan an wanke sitaci da sauran abubuwan da ke narkewa da ruwa da ruwa [7].Babban abubuwan da ake amfani da su na gluten foda sune glutenin da gliadin, waɗanda ke da ƙarfin shayar ruwa, viscoelasticity, extensibility da sauran halaye.Yana da kyakkyawar inganta kullu, ana amfani da shi sosai wajen samar da burodi, noodles da sauran kayayyakin gari.
Niu Qiaojuan et al.[8] ya gano cewa ƙara 0.8% alkama na iya inganta taurin kai da kaddarorin noodles, da rage asarar dafa abinci.Wu Yang [9] ya kwatanta tasirin alkama, gishiri da xanthan a kan ingancin dafa abinci da kuma yanayin jika na sabon fulawar alkama bisa la'akari da adadin ƙwayar alkama da ƙwayar alkama a cikin sabon fulawar alkama.
Binciken gwaji na Wu Yang ya gano cewa hanyar sadarwa ta alkama da aka samu tsakanin alkama da alkama na iya inganta kwanciyar hankali da kwanciyar hankali.Lokacin da adadin alkama ya kasance 1.5% ~ 2.5%, abubuwan da ke cikin furotin da ƙididdigar jika na sabon rigar saman an inganta sosai, musamman dangane da taunawa da elasticity.
Saboda haka, adadin da ya dace na foda zai iya inganta ingantattun rigar ruwa zuwa wani lokaci, don sabo rigar noodles yana nuna mafi kyawun ƙyama.
2. Cassava modified sitaci, sodium alginate
Ana iya samun sitacin rogo da aka gyara ta hanyar gyare-gyare, kuma ana iya amfani dashi azaman mai kauri, stabilizer, wakili mai riƙe ruwa, wakili na faɗaɗa, da sauransu a cikin masana'antar abinci.
Sodium alginate shine anionic polysaccharide wanda aka samo daga kelp ko horsetail na algae mai launin ruwan kasa.Kwayoyinsa sun ƙunshi β-D-mannuronic acid (β- Dmannuronic, M) da α-L-Guluuronic acid (α- L-guluronic, G) an haɗa su ta hanyar latsa (1-4) maɓallan [10].Maganin ruwa na sodium alginate yana da babban danko kuma yanzu ana amfani dashi azaman thickener, stabilizer, emulsifier, da dai sauransu na abinci.
Mao Rujing [11] ya ɗauki ɗanyen gari mai ɗanɗano a matsayin abin bincike, kuma ya yi nazarin illolin gyare-gyaren inganci guda uku kamar su rogo da aka gyara sitaci, sodium alginate da gluten akan sifofin rubutu na sabon rigar gari.Sakamakon ya nuna cewa lokacin da abun ciki na sitacin rogo da aka gyara ya kasance 0.5%, sodium alginate shine 0.4% kuma gluten shine 4%, sabbin noodles ɗin rigar suna da halaye masu kyau.Babban aikin shi ne cewa shayar da ruwa na sabbin jikayen noodles ya ragu, yayin da aka inganta taurin, elasticity da taunawa.
Sakamakon ya nuna cewa abubuwan haɓaka alkama (tapioca modified sitaci, sodium alginate da gluten) sun inganta ƙwaƙƙwaran sabbin rigar noodles zuwa babba.
(II) α- Tasirin Amylase akan Masticability na Fresh Wet Noodles
zama bisa α- Kaddarorin amylase, Shi Yanpei et al.[12] yayi nazarin tasirin nau'ikan nau'ikan α- Tasirin amylase akan ingancin sabobin rigar noodles.Sakamakon ya nuna cewa: α- Ƙara yawan adadin amylase da aka ƙara, musamman lokacin da α- Lokacin da adadin amylase ya kasance 150 mg / L, taurin, taunawa da sauran kayan rubutu na sabo ne na noodles sun inganta sosai, wanda kuma ya tabbatar da cewa α-Amylase yana da fa'ida don inganta tauna sabbin rigar noodles.
2. Tasirin Foda Chestnut na kasar Sin akan Chewability na Fresh Wet Noodles
Chestnut yana da ayyuka masu yawa na lafiya.Ya ƙunshi wadataccen fatty acids, wanda zai iya daidaita lipids na jini.Ga masu fama da hauhawar jini da cututtukan zuciya, abinci ne mai kyau na tonic [13].A matsayin mai yuwuwar musanyawa ga garin alkama, dukan fulawa na Chestnut na kasar Sin galibi ya ƙunshi hadaddun carbohydrates, wanda ke da halaye na ƙarancin glycemic index, free gluten, babban abun ciki na furotin [14].
Ƙara adadin da ya dace na dukan chestnut foda a cikin dabarar sabo ne rigar noodles ba zai iya wadatar da nau'in sabobin rigar noodles kawai ba, amma kuma yana haɓaka darajar sinadirai na sabo ne rigar noodles.
Li Yong et al.[15] sun gudanar da gwaje-gwajen bincike akan tasirin dukkanin foda na chestnut akan ingancin sabobin rigar noodles.Sakamakon ya nuna cewa taurin, taunawa da mannewa da sabbin kayan abinci da aka yi da shi ya karu da farko sannan kuma ya ragu tare da karuwar adadin foda na chestnut, musamman lokacin da adadin foda na chestnut ya kai kashi 20%, halayen rubutunsa sun kai mafi kyau.
Bugu da kari, Li Yong et al.[16] sun gudanar da bincike a kan in vitro sitaci narkewa na sabo da rigar fulawar chestnut.Sakamakon ya nuna cewa: jimillar sitaci da sitaci mai narkewa na gari mai ɗanɗano da rigar ƙirji tare da ƙara daɗaɗɗen fulawar ƙirjin ya ragu sannu a hankali tare da haɓakar ƙarar fulawar ƙirjin.Bugu da ƙari na dukan fulawar ƙirjin na iya rage mahimmancin sitaci narkewa da sukari (GI) na gari mai laushi da rigar ƙirjin.Lokacin da ƙari gabaɗayan gari na ƙirjin ya wuce 20%, Zai iya canza sabon jikakken garin alkama daga babban abinci na EGI (EGI>75) zuwa matsakaicin abincin EGI (55).
Gabaɗaya, adadin da ya dace na foda na ƙirjin zai iya inganta jin daɗin jika na sabo da kuma rage sitaci narkewa da ƙididdigar sukari na sabobin rigar noodles.
3. Tasirin Gari Akan Tauyewar Sabbin Rigar Noodles
(1) Tasirin girman barbashi na fulawa akan tauna sabbin fulawa
Garin alkama shine mafi mahimmancin albarkatun kasa don samar da sabon rigar gari.Garin alkama tare da inganci daban-daban da girman girman barbashi (wanda kuma aka sani da gari) ana iya samun ta ta hanyar tsaftacewa, shayarwa, moisting (samun alkama da niƙa), niƙa da kuma nunawa (peeling, core, slag da tsarin wutsiya), haɗawar gari, marufi da wasu matakai, amma tsarin niƙa zai haifar da lalacewa ga tsarin sitaci [18].
Girman hatsin garin alkama na ɗaya daga cikin mahimman abubuwan da ke shafar ingancin ɗanyen fulawar, kuma girman hatsin fulawar ya dogara ne da daidaiton sarrafa shi.
Qi Jing et al.[19] yayi nazari kuma ya gwada nau'in rubutu, azanci, jiki da sinadarai na sabon rigar gari da aka yi da fulawa daban-daban.Sakamakon bincike na halayen rubutun sa ya nuna cewa taurin, elasticity, haɗin kai, chewiness da juriya na sabo ne na gari ya karu sosai tare da haɓaka girman girman ƙwayar fulawa, musamman ma yanayin rubutu na sabon gari mai laushi wanda aka yi da gari tsakanin 160 ~ Meshes 180 sun isa mafi kyau.
Sakamakon ya nuna cewa girman hatsin fulawar alkama yana da babban tasiri a kan sifofin rubutun jika na sabo, wanda kuma ya yi tasiri sosai wajen tauna sabbin rigar noodles.
(2) Tasirin busasshen zafi da aka yi wa fulawa a kan yadda za a iya tauna fulawa sabo da rigar
Daidaitaccen bushewar zafi na gari ba zai iya rage danshi kawai a cikin gari ba, yana kashe ƙwayoyin cuta da ƙwai a cikin gari, amma kuma yana hana enzymes a cikin gari [20].Babban abubuwan da ke shafar halayen sarrafa gari sune furotin na gluten da sitaci a cikin gari.Dry zafin magani zai polymerize gluten, don haka yana da tasiri mai mahimmanci akan halayen sarrafa gari [21].
Wang Zhizhong [22] ya yi nazari tare da gwada sabo da rigar noodles da aka yi da busasshen fulawa da aka yi da zafi.Sakamakon ya nuna cewa a wasu yanayi, busasshen fulawa da aka yi wa zafi da zafi na iya inganta tauri da tauna sabo da rigar noodles, da ɗan rage ƙarfi da juriya na sabo da rigar noodles.Taurinsa da taunawa ya kai matsakaicin a 120 ℃, kuma mafi kyawun lokacin maganin zafi don taurin shine mintuna 60, Mafi kyawun lokacin maganin zafi don mastication shine 30 min.Wannan ya tabbatar da cewa an inganta iya ɗanɗano da ɗanɗanon fulawa ta hanyar busasshiyar fulawar maganin zafi har zuwa wani lokaci.
4. Tasirin Yogurt akan Chewability na Fresh Wet Noodles
Yogurt wani nau'i ne na curd samfurin da aka samar ta hanyar fermentation da kuma noma na takamaiman kwayoyin lactic acid.Yana da ɗanɗano mai kyau, ƙimar sinadirai mai girma, sauƙin narkewa da sha, kuma yana iya inganta flora na hanji da daidaita aikin gastrointestinal [23].
Yogurt ba wai kawai yana riƙe da duk abubuwan gina jiki na madarar sabo ba, amma kuma 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 lactic acid kwayoyin cuta, yayin da inganta gina jiki, shi ma yana samar da wasu physiological aiki abubuwa, wanda zai iya muhimmanci daidaita jiki ayyuka [24].
Li Zhen et al.[25] da bidi'a ya yi nazari kan yadda ake amfani da yoghurt a cikin sabbin noodles mai jika, kuma ya yi nazari akan jika mai sabo da aka ƙara da yoghurt.Sakamakon ya nuna cewa tare da karuwar adadin yoghurt da aka kara, taurin da kuma tauna sabbin noodles ya karu a hankali, yayin da danko, elasticity da juriya a hankali ya ragu.Tauri da tauna noodles suna da alaƙa da ɗanɗanon noodles.Noodles tare da babban ƙarfi mai ƙarfi sun fi ƙarfi kuma sun fi na roba [26].
Sun yi nazarin cewa sauyi na iya faruwa saboda dalilai guda biyu:
Na farko, tare da karuwar adadin yogurt, adadin ruwan da aka kara da shi a cikin jika mai laushi a hankali yana raguwa, kuma ƙarancin ruwa zai haifar da kullu ya zama da wuya, don haka taurin sabo ne na rigar noodles yana karuwa;
Na biyu, dankowar sabobin rigar noodles yana nuna santsin saman sabbin rigar noodles.Mafi girman danko, adadin sitaci da ke haɗe saman sinadarai masu jika, da ƙarin abubuwan da ke zubowa cikin miya yayin dafa abinci.
Dankowar sabo ne rigar noodles ya ragu sosai bayan ƙara yogurt, wanda ke nuna cewa ƙari na yogurt na iya ƙara sulɓin sabulun rigar noodles tare da rage abubuwan da ke cikin miya yayin dafa abinci, wanda ya yi daidai da sakamakon yogurt ya rage asarar dafa abinci. adadin sabo ne rigar noodles;
Sunadaran da ke cikin yogurt yana ƙara furotin a cikin gari, kuma kitsen da ke cikin yoghurt yana inganta ƙarfin sabobin rigar noodles yadda ya kamata, ta haka yana haɓaka aikin sarrafa injin sabobin rigar noodles tare da haɓaka ɗanɗanon sabbin rigar noodles [25].Don haka, yoghurt ya inganta tauna sabbin jikayen noodles zuwa wani ɗan lokaci, yana ba mutane ƙarin ɗanɗano da ɗanɗano.
Da yake sabo da rigar noodles ke ƙara samun karbuwa ga masu amfani da ita, mutane kuma suna ƙara mai da hankali ga ɗanɗanon jikakken noodles.Bincike na baya-bayan nan ya nuna cewa har yanzu akwai wasu nakasu a ingancin jika mai sabo, musamman wajen inganta tauna sabo.Don haka, yadda za a inganta tauna, ɗanɗano da ƙimar sinadirai masu ɗanɗano mai ɗanɗano daga ɓangarori na sarrafa fasaha da inganta tsarin har yanzu shine jagorar ƙarin bincike a nan gaba.
Lokacin aikawa: Nuwamba-25-2022