Ma ke ʻano he ʻano noodles, loaʻa nā noodles hou a me ka pulu i nā hiʻohiʻona o ka waihoʻoluʻu hou a palupalu, ʻono ʻono, elasticity, ʻono ikaika, meaʻai a me ke olakino, a me ka ʻai kūpono a me ka maʻemaʻe.Ke hoʻohālikelike ʻia me nā noodles maloʻo, loaʻa i nā noodles hou a me ka pulu nā pono o ka hou, ʻono maikaʻi, a me nā kumu kūʻai haʻahaʻa [1].Ua makemake nui ʻia lākou e nā kānaka i nā manawa a pau, a ʻoi aku ka nui o kā lākou ʻano.Eia naʻe, pōkole loa ka manawa mālama o ka ʻono a me ka ʻono o nā noodle pulu maʻamau.Pehea e hoʻomaikaʻi ai i ka momona o nā noodle pulu hou me ka ʻole o ka hoʻopilikia ʻana i ke ola o ka papa he paʻakikī.
Ka hopena o ka ʻenehana hana ʻana i ka masticability o nā noodle pulu hou
ʻO ka ʻenehana hana kuʻuna o nā noodles pulu hou e pili ana i ka pretreatment maka a me nā mea kōkua, ka hui ʻana o ka palaoa, ka calendering composite, ka hoʻomaʻamaʻa mau ʻana a me ka haʻahaʻa (hoʻomaʻamaʻa ʻana), ka calendering mau, ka ʻoki ʻoki ʻana, ka hoʻomaloʻo ʻana i ka makani, sterilization (e like me ka ultraviolet sterilization). 2] a me nā hana ʻē aʻe.
1、 Ka hopena o ke ala o ka hui ʻana i nā noodle i ka masticability o nā noodle hou a pulu.
ʻO ka hui ʻana i ka noodle kahi mea nui i ka hana ʻana i nā noodle pulu hou, a ʻo nā mea e like me ke ʻano, ka manawa a me ka wikiwiki o ka hui ʻana o ka palaoa e hoʻoholo ai i ke kiʻekiʻe o ka hoʻopuehu ʻana o ka palaoa [3].ʻO ka maikaʻi o ke kaʻina hoʻohui palaoa e pili pono i ka maikaʻi o ke kaʻina hana hope a me ka huahana hope [2].ʻO ka mea hana nui, ʻo ia ka mīkini kāwili palaoa.
ʻO ka mea hoʻoheheʻe palaoa vacuum he mea hoʻohui maikaʻi i ka palaoa i nā makahiki i hala iho nei.Ma muli o ka hoʻomau ʻia ʻana o ke kaomi ʻana i ka mea hoʻoheheʻe palaoa, pale ʻia ka hoʻomehana ʻana o ka palaoa.I ka manawa like, hoʻoheheʻe ʻia ka wai paʻakai i kahi ʻano noe ma lalo o ke kaomi maikaʻi ʻole, a hui pū ʻia ka wai paʻakai a me ka palaoa.Hiki i ka protein i loko o ka palaoa ke komo piha i ka wai i ka manawa pōkole.ʻO ka nui o ka wai i hoʻohui ʻia hiki ke piʻi i ka 46% a ʻoi aku paha, e hana ana i ka pūnaewele gluten maikaʻi loa, e hoʻonui ai i nā noodles [2].
Li Man et al.[4] alakaʻi i kekahi mau hoʻokolohua e pili ana i ka hui ʻana i ka ʻūhā, e aʻo nui ana i nā hopena o ka ʻūhā a me ka ʻili ma luna o nā waiwai kino a me nā kemika, microstructure a me ke kūlana wai o nā noodles pulu hou.Ua hōʻike ʻia nā hopena me ka piʻi ʻana o ka ʻūhā, ua hoʻomaikaʻi maikaʻi ʻia nā hiʻohiʻona o nā noodle pulu hou (P>0.05), akā i ka wā i 0.08 MPa ka ʻōpala, ʻaʻole maikaʻi nā hiʻohiʻona o nā noodles pulu hou.I ka 0.06 MPa o ka momi, ua hōʻike ʻia nā noodles pulu hou i nā hiʻohiʻona ʻoi loa.
Eia hou, ua hōʻike ʻia nā hopena o ka scanning electron microscopy ua hoʻoulu ʻia ka ʻūhā a me ka noodle i kahi ʻano hoʻomau a paʻa o nā noodle pulu hou.ʻIke loa, hōʻike kā lākou noiʻi ʻana e hoʻomaikaʻi ka hui ʻana o ka vacuum i ka paʻakikī o nā noodles pulu hou i kekahi ʻano, a laila e hoʻomaikaʻi ai i ka elasticity a me ka chewiness o nā noodles pulu hou.
Ka hopena o nā ʻano hoʻohālikelike like ʻole i ka masticability o nā noodle pulu hou
1、 Ka hopena o nā mea hoʻohui meaʻai i ka nau ʻana o nā noodle pulu hou
I kēia manawa, ua hoʻohana nui ʻia nā mea hoʻohui meaʻai i ka māla meaʻai, me nā ʻano like ʻole a me nā noi like ʻole.Aia he 23 mau ʻano o nā mea hoʻohui meaʻai ma Kina, a ua hōʻea nā ʻano ʻano ma mua o 2000, a ua hoʻonui ʻia ka hoʻohana ʻana i kēlā me kēia makahiki [6].ʻO nā mea hoʻohui i komo i ka hana noodle ka nui o nā mea hoʻonui gluten a me nā hoʻomākaukau enzyme (e like me α-Amylase), etc.
（1） Ka hopena o ka mea hoʻoikaika i ka masticability o nā noodle pulu hou.
Hoʻopili pololei ka ikaika o ka paila pulu hou i kona chewability i kekahi ʻano.ʻO ka Gluten Enhancer kahi ʻano meaʻai meaʻai hiki ke hoʻopili ʻia me ka protein e hoʻomaikaʻi i ka hana hoʻoponopono gluten a me ka mālama kinoea.No laila, pono ka gluten enhancer e hoʻomaikaʻi i ka chewiness o nā noodles pulu hou.
1. ʻO ka palaoa gluten
ʻO Wheat gluten, ka mea i kapa ʻia ʻo active gluten, he huahana pauka i loaʻa mai ka palaoa ma ka hoʻomaloʻo ʻana, ka ʻoki ʻana a me nā hana ʻē aʻe ma hope o ka holoi ʻia ʻana o ka starch a me nā mea hiki ke hoʻoheheʻe ʻia i ka wai me ka wai [7].ʻO nā mea nui o ka pauka gluten he glutenin a me gliadin, nona ka wai ikaika o ka absorption, viscoelasticity, extensibility a me nā ʻano ʻē aʻe.He mea hoʻoponopono palaoa maikaʻi loa, hoʻohana nui ʻia i ka hana ʻana i ka berena, nā noodles a me nā huahana palaoa ʻē aʻe.
Niu Qiaojuan et al.[8] ʻike ʻo ka hoʻohui ʻana i ka 0.8% gluten hiki ke hoʻomaikaʻi nui i ka paʻakikī a me nā waiwai tensile o nā noodles, a hoʻemi i ka nalowale o ka kuke ʻana o nā noodles.Ua hoʻohālikelike ʻo Wu Yang [9] i nā hopena o ka gluten, ka paʻakai a me ka xanthan gum i ka maikaʻi o ka kuke ʻana a me ka maikaʻi o ka naʻau o ka palaoa palaoa holoʻokoʻa pulu hou ma ke kumu o ka hoʻoholo ʻana i ka ʻāpana o ka palapala palaoa a me ka hua huapalaoa i loko o ka palaoa pulu hou.
Ua ʻike ʻia ka noiʻi hoʻokolohua a Wu Yang e hiki ke hoʻomaikaʻi maikaʻi i ka ʻoihana gluten i hoʻokumu ʻia ma waena o ka gluten a me ka palaoa palaoa.Ke hoʻonui ʻia ka nui o ka gluten i 1.5% ~ 2.5%, ua hoʻomaikaʻi maikaʻi ʻia ka ʻike protein a me ka loiloi sensory o ka ʻili wai hou, ʻoi aku ka nui o ka chewiness a me ka elasticity.
No laila, hiki i ka nui kūpono o ka pauka gluten ke hoʻomaikaʻi i ka maikaʻi o nā noodles pulu hou i kekahi ʻano, i hōʻike ʻia nā noodles pulu hou i ka chewiness maikaʻi.
2. ʻO ka mākoki i hoʻololi ʻia, ka sodium alginate
Hiki ke loaʻa ka mākiko cassava i hoʻololiʻia ma o ka hoʻololiʻana, a hiki ke hoʻohanaʻia e like me ka mānoanoa, stabilizer, mea mālama wai, mea hoʻonui, a me nā mea'ē aʻe i kaʻoihana meaʻai.
ʻO ka sodium alginate kahi anionic polysaccharide i lawe ʻia mai ke kelp a i ʻole ka huelo lio o nā algae brown.Aia kona mole me ka β- D-mannuronic acid（ β- Dmannuronic, M) a me ka α- L-Guluouronic acid（ α- L-guluronic, G) ua hoʻopili ʻia ma ke kaomi ʻana i nā kī (1-4) [10].ʻO ka wai wai o ka sodium alginate he viscosity kiʻekiʻe a hoʻohana ʻia i kēia manawa ma ke ʻano he mānoanoa, stabilizer, emulsifier, etc. o ka meaʻai.
Lawe ʻo Mao Rujing [11] i ka palaoa pulu hou ma ke ʻano he noiʻi, a ua aʻo i nā hopena o ʻekolu mea hoʻololi maikaʻi e like me ka cassava modified starch, sodium alginate a me ka gluten ma nā ʻano ʻano o ka palaoa pulu hou.Ua hōʻike ʻia nā hopena inā he 0.5% ka maʻiʻo o ka starch cassava i hoʻololi ʻia, he 0.4% ka sodium alginate a he 4% ka gluten, ua loaʻa i nā noodles pulu hou nā hiʻohiʻona maikaʻi.ʻO ka hana nui, ʻo ia ka emi ʻana o ka lawe ʻana i ka wai o nā noodle pulu hou, ʻoiai ua hoʻomaikaʻi ʻia ka paʻakikī, elasticity a me ka chewability.
Ua hōʻike nā hualoaʻa i ka hoʻonui ʻana o nā mea hoʻonui gluten (tapioca modified starch, sodium alginate a me gluten) i ka hoʻomaʻamaʻa ʻana o nā noodle pulu hou i ka nui.
(II) α- Ka hopena o Amylase i ka Masticability o nā Noodle Mākū Hou
e pili ana i ka α- Na waiwai o amylase, Shi Yanpei et al.[12] aʻo i nā hopena o nā nui like ʻole o ka α- Ka hopena o ka amylase i ka maikaʻi o nā noodles pulu hou.Hōʻike nā hopena: α- ʻO ka hoʻonui ʻana i ka nui o ka amylase i hoʻohui ʻia, ʻoi aku hoʻi i ka wā α- I ka wā i hoʻohui ʻia ai ka nui o ka amylase he 150 mg/L, ua hoʻomaikaʻi maikaʻi ʻia ka paʻakikī, chewiness a me nā waiwai ʻē aʻe o nā noodles pulu hou. ua hōʻike ʻia he mea pono ka α-Amylase e hoʻomaikaʻi i ka nahu o nā noodles pulu hou.
2、 Ka hopena o ka pauda Chestnut Kina i ka nau ʻana o nā noodle pulu hou
Nui nā hana olakino ʻo Chestnut.Loaʻa iā ia nā momona momona unsaturated, hiki ke hoʻoponopono i nā lipids koko.No ka poʻe me ka hypertension a me ka maʻi naʻau coronary, he meaʻai tonic maikaʻi ia [13].Ma ke ʻano he mea hiki ke hoʻololi i ka palaoa palaoa, ʻo ka palaoa Kina chestnut holoʻokoʻa i haku ʻia me nā carbohydrates paʻakikī, nona nā ʻano o ka haʻahaʻa glycemic index, gluten free, kiʻekiʻe protein content [14].
ʻO ka hoʻohui ʻana i ka nui kūpono o ka pauka chestnut holoʻokoʻa i loko o ke ʻano o nā noodles pulu hou ʻaʻole hiki ke hoʻonui i nā ʻano o nā noodles pulu hou, akā hoʻonui pū i ka waiwai o nā noodles pulu hou.
Li Yong et al.[15] hana i nā hoʻokolohua noiʻi e pili ana i ka mana o ka pauda chestnut holoʻokoʻa i ka maikaʻi o nā noodles pulu hou.Ua hōʻike nā hopena i ka hoʻonui mua ʻana o ka paʻakikī, chewiness a me ka hoʻopili ʻana o nā noodles pulu hou a laila hoʻemi me ka hoʻonui ʻana o ka pauda chestnut pauda, ʻoi aku ka nui o ka hoʻohui ʻana o ka pauda chestnut i ka 20%, ʻoi aku ka maikaʻi o kona ʻano kino.
Eia kekahi, ʻo Li Yong et al.[16] alakaʻi i kahi noiʻi ma ka in vitro starch digestibility o ka palaoa chestnut hou a pulu.Ua hōʻike ʻia nā hopena: ua emi mālie ka nui o ka starch a me ka digestible starch o ka palaoa chestnut hou a pulu me ka hoʻohui ʻana i ka palaoa chestnut holoʻokoʻa me ka hoʻonui ʻia o ka palaoa chestnut holoʻokoʻa.Hiki i ka hoʻohui ʻia ʻana o ka palaoa chestnut holoʻokoʻa ke hōʻemi nui i ka digestibility starch a me ka helu kō (GI) o ka palaoa chestnut hou a pulu.Ke hoʻohui ʻia ka palaoa chestnut holoʻokoʻa ma mua o 20%, hiki iā ia ke hoʻololi i ka palaoa pulu hou mai ka meaʻai EGI kiʻekiʻe (EGI>75) i ka meaʻai EGI waena (55
Ma keʻano laulā, hiki i ka nui kūpono o ka pauka chestnut holoʻokoʻa ke hoʻomaikaʻi i ka chewiness o nā noodles pulu hou a hoʻemi i ka digestibility starch a me ka helu kō o nā noodles pulu hou.
3、 Ka hopena o ka palaoa i ka nau ʻana o nā noodle pulu hou
（1） Ka hopena o ka nui o ka palaoa ma luna o ka nahu o ka palaoa pulu hou
ʻO ka palaoa palaoa ka mea nui loa no ka hana ʻana i ka palaoa pulu hou.Hiki ke loaʻa i ka palaoa palaoa me ka maikaʻi like ʻole a me ka nui o ka nui o ka ʻāpana (ʻike ʻia ʻo ka palaoa) ma o ka hoʻomaʻemaʻe ʻana, ka hoʻoinu ʻana, ka hoʻomaʻemaʻe ʻana (loaʻa i ka palaoa milled), ka wili ʻana a me ka kānana (peeling, core, slag a me nā ʻōnaehana huelo), ka hui ʻana i ka palaoa, ka hoʻopili a me nā kaʻina hana ʻē aʻe, akā ʻo ke kaʻina wili e hoʻopōʻino i ke ʻano ʻāpana starch [18].
ʻO ka nui o ka palaoa o ka palaoa kekahi o nā mea nui e pili ana i ka maikaʻi o ka palaoa pulu hou, a ʻo ka nui o ka palaoa e pili ana i kāna hana pololei.
Qi Jing et al.[19] ua aʻo a hoʻāʻo i ke ʻano, ka ʻike, ke kino a me nā waiwai kemika o ka palaoa pulu hou i hana ʻia mai ka palaoa me nā ʻāpana ʻokoʻa.Hōʻike nā hopena noiʻi o kāna mau hiʻohiʻona i ka paʻakikī, elasticity, cohesiveness, chewiness a me ka resilience o ka palaoa pulu hou i hoʻonui nui ʻia me ka hoʻonui ʻana o ka nui o ka nui o ka palaoa, ʻoi aku ka nui o nā ʻano ʻano o ka palaoa pulu hou i hana ʻia i ka palaoa ma waena o 160 ~ Loaʻa ka 180 meshes i ka maikaʻi loa.
Ua hōʻike ʻia nā hopena i ka nui o ka palaoa o ka palaoa i hoʻoikaika nui ʻia i ke ʻano o ka ʻano o nā noodle pulu hou, a ʻo ia hoʻi ka hopena nui i ka chewability o nā noodle pulu hou.
（2） Ka hopena o ka palaoa i mālama ʻia i ka wela ma luna o ka nahu o ka palaoa hou a pulu
ʻAʻole hiki i ka mālama wela maloʻo kūpono o ka palaoa ke hoʻohaʻahaʻa i ka momona o ka palaoa, pepehi i nā microorganisms a me nā hua i loko o ka palaoa, akā hiki ke hoʻopau i nā enzymes i ka palaoa [20].ʻO nā kumu nui e pili ana i nā hiʻohiʻona kaʻina palaoa ʻo ia ka protein gluten a me nā molekala starch i ka palaoa.ʻO ka mālama wela maloʻo e polymerize i ka gluten, no laila he hopena koʻikoʻi i nā ʻano hana palaoa [21].
Ua aʻo a hoʻāʻo ʻo Wang Zhizhong [22] i nā noodles hou a pulu i hana ʻia mai ka palaoa maloʻo a mālama ʻia i ka wela.Ua hōʻike ʻia nā hopena ma lalo o kekahi mau kūlana, hiki i ka palaoa maloʻo a mālama ʻia i ka wela ke hoʻomaikaʻi i ka paʻakikī a me ka nahu o nā noodles hou a pulu, a e hōʻemi iki i ka elasticity a me ke kūpaʻa o nā noodles hou a pulu.ʻO kona paʻakikī a me ka chewability i hiki i ka palena kiʻekiʻe ma 120 ℃, a ʻo ka manawa mālama wela maikaʻi loa no ka paʻakikī ʻo 60 mau minuke, ʻO ka manawa mālama wela maikaʻi loa no ka mastication ʻo 30 min.Ua hōʻoia kēia i ka hoʻomaʻamaʻa ʻana o ka palaoa hou a me ka pulu ma kahi ʻano o ka palaoa hoʻomaʻamaʻa wela.
4、 Ka hopena o ka Yogurt i ka nau ʻana o nā noodle pulu hou
ʻO Yogurt kahi ʻano huahana curd i hana ʻia e ka fermentation a me ka mahi ʻana i nā hua bacteria lactic acid.He ʻono maikaʻi kona, waiwai waiwai nui, ʻai maʻalahi a me ka absorption, a hiki ke hoʻomaikaʻi i ka flora intestinal a hoʻoponopono i ka hana gastrointestinal [23].
ʻAʻole mālama wale ʻo Yogurt i nā meaʻai kūlohelohe a pau o ka waiū hou, akā hiki ke hana i nā ʻano huaʻai like ʻole e pono ai no ka meaʻai kanaka i ka wā fermentation, e like me ka huaora B1, ka huaora B2 a me ka huaora B6.Ma muli o ka fermentation o lactic acid bacteria, ʻoiai e hoʻomaikaʻi ana i nā meaʻai, hana pū kekahi i kekahi mau mea hana physiological, hiki ke hoʻoponopono nui i nā hana o ke kino [24].
Li Zhen et al.[25] aʻo hou i ka hoʻohana ʻana i ka yoghurt i loko o nā noodles pulu hou, a hana i ka nānā ʻana i ke ʻano o nā noodles pulu hou i hoʻohui ʻia me ka yoghurt.Ua hōʻike ʻia nā hopena me ka hoʻonui ʻana i ka nui o ka yogurt i hoʻohui ʻia, ua piʻi mālie ka paʻakikī a me ka ʻoluʻolu o nā noodles pulu hou, ʻoiai ke emi mālie nei ka viscosity, elasticity a me ka resilience.ʻO ka paʻakikī a me ka nahu o nā noodles e pili pono ana i ka ʻono o nā noodles.ʻOi aku ka ikaika a ʻoi aku ka lohi o nā noodle me ka ikaika ʻoki nui [26].
Ua ʻimi lākou e hiki ke hoʻololi i nā kumu ʻelua:
ʻO ka mea mua, me ka hoʻonui ʻana i ka nui o ka yogurt, e emi mālie ka nui o ka wai i hoʻohui ʻia i nā noodles pulu hou, a ʻo ka liʻiliʻi o ka wai ka mea e paʻakikī ai ka palaoa, no laila ke piʻi nei ka paʻakikī o nā noodles pulu hou;
ʻO ka lua, ʻo ka viscosity o nā noodles pulu hou e hōʻike ana i ka maʻalahi o ka ʻili o nā noodles pulu hou.ʻOi aku ka nui o ka viscosity, ʻoi aku ka nui o nā ʻāpana starch i hoʻopili ʻia i ka ʻili o nā noodles pulu hou, a ʻoi aku ka nui o nā mea i hoʻokuʻu ʻia i loko o ka sopa i ka wā e kuke ai.
Ua emi nui ka viscosity o nā noodle pulu hou ma hope o ka hoʻohui ʻana i ka yogurt, e hōʻike ana i ka hoʻohui ʻana i ka yogurt hiki ke hoʻonui i ka maʻalahi o ka ʻili o nā noodles pulu hou a hoʻemi i nā mea i hoʻokuʻu ʻia i loko o ka sopa i ka wā e kuke ai. ka nui o ka naiki pulu hou;
Hoʻopili ka protein i loko o ka yogurt i ka protein i loko o ka palaoa, a ʻo ka momona i loko o ka yogurt e hoʻomaikaʻi maikaʻi i ka ikaika o nā noodles pulu hou, a laila e hoʻomaikaʻi ai i ka hana mechanical processing o nā noodles pulu hou a hoʻomaikaʻi i ka ʻono o nā noodles pulu hou [25].No laila, ua hoʻomaikaʻi ka yogurt i ka nahu o nā noodle pulu hou i kekahi ʻano, e hāʻawi ana i ka poʻe i ka ʻono maikaʻi o nā noodles pulu hou.
ʻOiai ʻoi aku ka kaulana o nā noodles pulu hou i nā mea kūʻai aku, ʻoi aku ka nui o ka nānā ʻana o nā kānaka i ka ʻono o nā noodles pulu hou.Hōʻike nā haʻawina hou e mau ana kekahi mau hemahema i ka maikaʻi o nā noodle pulu hou, ʻoi aku ka maikaʻi o ka hoʻomaikaʻi ʻana i ka nahu o nā noodle pulu hou.No laila, pehea ka hoʻomaikaʻi ʻana i ka momona, ka ʻono a me ka waiwai o nā noodle pulu hou mai nā ʻano o ka ʻenehana hoʻoponopono a me ka hoʻomaikaʻi ʻana i ka formula ʻo ia ke ala o ka noiʻi hou ʻana i ka wā e hiki mai ana.
Ka manawa hoʻouna: Nov-25-2022