Ma ke ʻano he ʻano noodles, he mau ʻano ko nā noodles hou a pulu o ke kala hou a palupalu, ʻono laumania, elasticity, ʻono ikaika, meaʻai a me ke olakino, a me ka ʻai maʻalahi a maʻemaʻe. Ke hoʻohālikelike ʻia me nā noodles maloʻo, loaʻa i nā noodles hou a pulu nā pono o ka hou, ka ʻono maikaʻi, a me ke kumukūʻai hana haʻahaʻa [1]. Ua makemake nui ʻia lākou e ka poʻe i nā manawa a pau, a ʻoi aku ka nui o ko lākou ʻano. Eia nō naʻe, he pōkole loa ka manawa mālama o ka ʻono a me ka ʻono o nā noodles pulu hou kuʻuna. Pehea e hoʻomaikaʻi ai i ka chewiness o nā noodles pulu hou me ka ʻole o ka hoʻopilikia ʻana i ke ola papa he mea paʻakikī nō ia.
Ka Hopena o ka ʻenehana hana i ka masticability o nā noodles pulu hou
ʻO ka ʻenehana hana kuʻuna o nā noodles pulu hou e pili ana i ka mālama mua ʻana i nā mea maka a me nā mea kōkua, ka hui ʻana i ka palaoa, ka calendering composite, ka hoʻoulu hou ʻana i ka mahana a me ka haʻahaʻa mau (ripening), ka calendering hoʻomau, ka ʻoki ʻana i nā ʻāpana, ka maloʻo ʻana o ka makani, ka sterilization (e like me ka sterilization ultraviolet), ka hoʻopili ʻana [2] a me nā kaʻina hana ʻē aʻe.
1, Hopena o ke ʻano o ka hoʻohuihui ʻana i nā noodles i ka masticability o nā noodles hou a me ka pulu
ʻO ka hoʻohuihui ʻana i ka noodles kahi mea nui i ke kaʻina hana o nā noodles pulu hou, a ʻo nā mea e like me ke ʻano hana, ka manawa a me ka wikiwiki o ka hoʻohuihui ʻana i ka palaoa e hoʻoholo ai i ke kiʻekiʻe o ka hoʻopuehu ʻana o ka palaoa [3]. ʻO ke ʻano o ke kaʻina hana hoʻohuihui palaoa e pili pono ana i ka maikaʻi o ke kaʻina hana ma hope a me ka huahana hope loa [2]. ʻO ka lako nui ka mīkini hoʻohuihui palaoa.
ʻO ka mīkini kāwili palaoa hakahaka kahi lako hana kāwili palaoa holomua i nā makahiki i hala iho nei. Ma muli o ka mālama ʻia ʻana o ke kaomi hakahaka i loko o ka mīkini kāwili palaoa, ua pale ʻia ka wela ʻana o ka palaoa. I ka manawa like, ua pīpī ʻia ka wai paʻakai i loko o ke ʻano noe ma lalo o ke kaomi maikaʻi ʻole, a ua hui piha ʻia ka wai paʻakai a me ka palaoa. Hiki i ka protein i loko o ka palaoa ke omo piha i ka wai i ka manawa pōkole loa. ʻO ka nui o ka wai i hoʻohui ʻia a hiki i ka 46% a ʻoi aku paha, e hana ana i ka pūnaewele gluten maikaʻi loa, e hoʻolilo ana i nā noodles i ʻoi aku ka elastic [2].
Ua hana ʻo Li Man et al. [4] i kekahi mau hoʻokolohua ma ka hui ʻana o ka vacuum, e aʻo nui ana i nā hopena o ka vacuum a me ka ʻili ma nā waiwai kino a me nā kemika, ka microstructure a me ke kūlana makū o nā noodles pulu hou. Ua hōʻike nā hopena me ka hoʻonui ʻia ʻana o ka vacuum, ua hoʻomaikaʻi nui ʻia nā ʻano o ke ʻano o nā noodles pulu hou (P>0.05), akā i ka wā he 0.08 MPa ka vacuum, ua maikaʻi ʻole nā ʻano o ke ʻano o nā noodles pulu hou. I ka wā he 0.06 MPa ka vacuum, ua hōʻike nā noodles pulu hou i nā ʻano maikaʻi loa.
Eia kekahi, ua hōʻike nā hopena o ka microscopy electron scanning ua hoʻoulu ka vacuum a me ka noodle i kahi ʻano hoʻomau a paʻa o nā noodles pulu hou. ʻIke loa, hōʻike kā lākou noiʻi e hoʻomaikaʻi ka hui ʻana o ka vacuum i ka paʻakikī o nā noodles pulu hou i kekahi ʻano, no laila e hoʻomaikaʻi ana i ka elasticity a me ka chewiness o nā noodles pulu hou.
Ka Hopena o nā ʻAno Hana like ʻole ma ka Masticability o nā Nūdela Pulu Hou
1. Hopena o nā mea hoʻohui meaʻai i ka nau ʻana o nā noodles pulu hou
I kēia manawa, ua hoʻohana nui ʻia nā mea hoʻohui meaʻai ma ke kahua 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 hiki aku nā 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 ʻana i ka noodles e komo pū me nā mea hoʻonui gluten a me nā hoʻomākaukau enzyme (e like me α- Amylase), a pēlā aku.
（1） Ka Hopena o ka Mea Hoʻoikaika i ka Masticability o nā Nūdela Pulu Hou
Hoʻopilikia pololei ka ikaika o ka palaoa pulu hou i kona nau ʻana i kekahi ʻano. ʻO ka mea hoʻonui gluten kahi ʻano mea hoʻohui meaʻai e hiki ke hoʻopili ʻia me ka protein e hoʻomaikaʻi i ka hana hana gluten a me ka paʻa ʻana o ke kinoea. No laila, he mea maikaʻi ka mea hoʻonui gluten no ka hoʻomaikaʻi ʻana i ka nau ʻana o nā noodles pulu hou.
1. Palaoa gluten
ʻO ka gluten palaoa, i ʻike ʻia hoʻi he gluten hana, he huahana pauka i loaʻa mai ka palaoa ma o ka hoʻomaloʻo ʻana, ka kuʻi ʻana a me nā kaʻina hana ʻē aʻe ma hope o ka holoi ʻia ʻana o ka starch a me nā mea wai ʻē aʻe me ka wai [7]. ʻO nā mea nui o ka pauka gluten ʻo ia ka glutenin a me ka gliadin, nona ka omo wai ikaika, viscoelasticity, extensibility a me nā ʻano ʻē aʻe. He mea hoʻomaikaʻi palaoa maikaʻi loa ia, hoʻohana nui ʻia i ka hana ʻana i ka berena, noodles a me nā huahana palaoa ʻē aʻe.
Ua ʻike ʻo Niu Qiaojuan et al. [8] hiki i ka hoʻohui ʻana i ka 0.8% gluten ke hoʻomaikaʻi nui i ka paʻakikī a me nā waiwai tensile o nā noodles, a hōʻemi i ka nalowale kuke ʻana o nā noodles. Ua hoʻohālikelike ʻo Wu Yang [9] i nā hopena o ka gluten, ka paʻakai a me ka xanthan gum ma ke ʻano kuke a me ka maikaʻi sensory o ka palaoa palaoa pulu hou ma ke kumu o ka hoʻoholo ʻana i ka hapa o ka bran palaoa a me ka germ palaoa i loko o ka palaoa palaoa pulu hou.
Ua ʻike ʻia ma ka noiʻi hoʻokolohua a Wu Yang hiki i ka pūnaewele gluten i hana ʻia ma waena o ka gluten a me ka palaoa huita ke hoʻomaikaʻi nui i ke kūpaʻa o ka ʻili pulu hou. Ke 1.5% ~ 2.5% ka nui o ka gluten i hoʻohui ʻia, ua hoʻomaikaʻi nui ʻia ka nui o ka protein a me ka loiloi sensory o ka ʻili pulu hou, ʻo ia hoʻi ma ke ʻano o ka chewiness a me ka elasticity.
No laila, ʻo ka nui kūpono o ka pauka gluten hiki ke hoʻomaikaʻi i ka maikaʻi o nā noodles pulu hou i kekahi ʻano, i mea e hōʻike ai nā noodles pulu hou i ka chewiness maikaʻi.
2. ʻO ka palaoa i hoʻololi ʻia me ka cassava, sodium alginate
Hiki ke loaʻa ka palaoa cassava i hoʻololi ʻia ma o ka hoʻololi ʻana, a hiki ke hoʻohana ʻia ma ke ʻano he mea hoʻomānoanoa, mea hoʻopaʻa, mea paʻa wai, mea hoʻonui, a pēlā aku i ka ʻoihana meaʻai.
ʻO ka sodium alginate kahi polysaccharide anionic i unuhi ʻia mai kelp a i ʻole ka huelo lio o ka algae ʻeleʻele. Ua haku ʻia kona molekole me ka β-D-mannuronic acid (β-Dmannuronic, M) a me ka α-L-Guluouronic acid (α-L-guluronic, G) i hoʻopili ʻia ma ke kaomi ʻana i nā kī (1-4) [10]. He kiʻekiʻe ka viscosity o ka wai o ka sodium alginate a hoʻohana ʻia i kēia manawa ma ke ʻano he mea hoʻomānoanoa, mea hoʻopaʻa, emulsifier, a me nā mea ʻē aʻe o ka meaʻai.
Ua lawe ʻo Mao Rujing [11] i ka palaoa pulu hou ma ke ʻano he mea noiʻi, a ua aʻo i nā hopena o ʻekolu mau mea hoʻololi maikaʻi e like me ka starch i hoʻololi ʻia i ka cassava, sodium alginate a me ka gluten ma nā ʻano o ke ʻano o ka palaoa pulu hou. Ua hōʻike nā hopena i ka wā he 0.5% ka nui o ka starch cassava i hoʻololi ʻia, he 0.4% ka sodium alginate a he 4% ka gluten, he maikaʻi nā ʻano o nā noodles pulu hou. ʻO ka hana nui, ʻo ia ka emi ʻana o ka omo ʻana o ka wai o nā noodles pulu hou, ʻoiai ua hoʻomaikaʻi ʻia ka paʻakikī, ka elasticity a me ka chewability.
Ua hōʻike ʻia nā hopena ua hoʻomaikaʻi nui nā mea hoʻonui gluten i hui pū ʻia (tapioca modified starch, sodium alginate a me ka gluten) i ka nau ʻana o nā noodles pulu hou i kahi nui.
(II) α- Hopena o ka Amylase ma ka Masticability o nā Nūdela Pulu Hou
e hoʻokumu ʻia ma luna o α- ʻO nā waiwai o ka amylase, ua aʻo ʻo Shi Yanpei et al. [12] i nā hopena o nā nui like ʻole o α- ʻO ka hopena o ka amylase ma ke ʻano o nā noodles pulu hou. Hōʻike nā hopena: α- ʻO ka hoʻonui ʻia ʻana o ka nui o ka amylase i hoʻohui ʻia, ʻoiai i ka wā α- I ka wā i hoʻohui ʻia ai ka nui o ka amylase he 150 mg/L, ua hoʻomaikaʻi nui ʻia ka paʻakikī, ka chewiness a me nā ʻano ʻē aʻe o nā noodles pulu hou, kahi i hōʻoia pū ai he pono ka α- Amylase e hoʻomaikaʻi i ka chewiness o nā noodles pulu hou.
2. Ka hopena o ka pauka Chestnut Kina i ka nau ʻana o nā noodles pulu hou
He nui nā hana olakino o ka Chestnut. Loaʻa iā ia nā waikawa momona unsaturated, hiki ke hoʻoponopono i nā lipids koko. No ka poʻe me ke koko kiʻekiʻe a me ka maʻi puʻuwai coronary, he meaʻai tonic maikaʻi ia [13]. Ma ke ʻano he pani kūpono no ka palaoa palaoa, ʻo ka palaoa chestnut Kina i hana nui ʻia me nā carbohydrates paʻakikī, nona nā ʻano o ka glycemic index haʻahaʻa, gluten free, kiʻekiʻe ka nui o ka protein [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 wale i nā ʻano noodles pulu hou, akā hoʻonui pū i ka waiwai o ka meaʻai o nā noodles pulu hou.
Ua hana ʻo Li Yong et al. [15] i nā hoʻokolohua noiʻi ma ka hopena o ka pauka chestnut holoʻokoʻa i ka maikaʻi o nā noodles pulu hou. Ua hōʻike nā hopena ua piʻi mua ka paʻakikī, ka chewiness a me ka pipili ʻana o nā noodles pulu hou a laila emi iho me ka hoʻonui ʻia o ka hoʻohui ʻana o ka pauka chestnut holoʻokoʻa, ʻoiai i ka wā i hiki ai ka hoʻohui ʻana o ka pauka chestnut holoʻokoʻa i 20%, ua hiki i kona ʻano ʻano i ka maikaʻi loa.
Eia kekahi, ua hana ʻo Li Yong et al. [16] i kahi noiʻi e pili ana i ka digestibility starch in vitro o ka palaoa chestnut hou a me ka pulu. Ua hōʻike nā hopena: ʻo ka nui o ka starch a me ka digestible starch o ka palaoa chestnut hou a me ka pulu me ka hoʻohui ʻana o ka palaoa chestnut holoʻokoʻa ua emi mālie me ka hoʻonui ʻia o ka hoʻohui ʻana o ka palaoa chestnut holoʻokoʻa. ʻO ka hoʻohui ʻana o ka palaoa chestnut holoʻokoʻa hiki ke hōʻemi nui i ka digestibility starch a me ka helu kō (GI) o ka palaoa chestnut hou a me ka pulu. Ke ʻoi aku ka nui o ka hoʻohui ʻana o ka palaoa chestnut holoʻokoʻa ma mua o 20%, hiki iā ia ke hoʻololi i ka palaoa palaoa pulu hou mai ka meaʻai EGI kiʻekiʻe (EGI>75) i ka meaʻai EGI waena (55
Ma keʻano laulā, ʻo ka nui kūpono o ka pauka chestnut holoʻokoʻa e hiki ke hoʻomaikaʻi i ka chewyness o nā noodles pulu hou a hōʻemi i ka starch digestibility a me ka helu kō o nā noodles pulu hou.
3. Ka hopena o ka palaoa i ka nau ʻana o nā noodles pulu hou
（1） Ka hopena o ka nui o nā ʻāpana palaoa i ka nau ʻana o ka palaoa pulu hou
ʻO ka palaoa huita ka mea maka nui loa no ka hana ʻana i ka palaoa pulu hou. Hiki ke loaʻa ka palaoa huita me nā ʻano like ʻole a me ka nui o nā ʻāpana (ʻike ʻia hoʻi he palaoa) ma o ka hoʻomaʻemaʻe ʻana, ka hoʻoinu ʻana, ka hoʻomaʻū ʻana (ka loaʻa ʻana o ka palaoa i wili ʻia), ka wili ʻana a me ka kānana ʻana (ka ʻili ʻana, ke kumu, ka slag a me nā ʻōnaehana huelo), ka hui ʻana o ka palaoa, ka hoʻopili ʻana a me nā kaʻina hana ʻē aʻe, akā ʻo ke kaʻina wili e hōʻino i ka ʻano o nā ʻāpana starch [18].
ʻO ka nui o ka palaoa o ka palaoa huita 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 ka pololei o kona hana ʻana.
Ua aʻo a hoʻāʻo ʻo Qi Jing et al. [19] i ke ʻano, nā ʻano sensory, kino a me nā kemika o ka palaoa pulu hou i hana ʻia mai ka palaoa me nā nui ʻāpana like ʻole. Hōʻike nā hopena noiʻi o kona ʻano ʻano ua hoʻonui nui ʻia ka paʻakikī, ka elasticity, ke kūpaʻa, ka chewiness a me ke kūpaʻa o ka palaoa pulu hou me ka hoʻonui ʻana o ka laulā o ka nui o nā ʻāpana palaoa, ʻoiai nā ʻano ʻano o ka palaoa pulu hou i hana ʻia i ka palaoa ma waena o 160 ~ 180 meshes e hiki ai i ka maikaʻi loa.
Ua hōʻike ʻia nā hopena he mana nui ko ka nui o ka palaoa huita i nā ʻano o ke ʻano o nā noodles pulu hou, ka mea i hoʻopilikia nui i ka nau ʻana o nā noodles pulu hou.
（2） Ka hopena o ka palaoa maloʻo i mālama ʻia me ka wela i ka nau ʻana o ka palaoa hou a me ka palaoa pulu
ʻAʻole hiki i ka mālama wela maloʻo kūpono o ka palaoa ke hōʻemi wale i ka nui o ka wai i loko o ka palaoa, pepehi i nā microorganism a me nā hua manu i loko o ka palaoa, akā hoʻopau pū i nā enzymes i loko o ka palaoa [20]. ʻO nā kumu nui e pili ana i nā ʻano hana palaoa, ʻo ia ka protein gluten a me nā mole starch i loko o 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 me ka palaoa i mālama ʻia me ka wela. Ua hōʻike nā hopena ma lalo o kekahi mau kūlana, hiki i ka palaoa maloʻo a me ka palaoa i mālama ʻia me ka wela ke hoʻomaikaʻi i ka paʻakikī a me ka nau ʻana o nā noodles hou a pulu, a hoʻemi iki i ka elasticity a me ke kūpaʻa o nā noodles hou a pulu. Ua hiki i kona paʻakikī a me ka nau ʻana i ka palena kiʻekiʻe ma 120 ℃, a ʻo ka manawa mālama wela maikaʻi loa no ka paʻakikī he 60 mau minuke, ʻO ka manawa mālama wela maikaʻi loa no ka nau ʻana he 30 min. Ua hōʻoia kēia ua hoʻomaikaʻi ʻia ka nau ʻana o ka palaoa hou a pulu e ka palaoa mālama wela maloʻo i kekahi ʻano.
4. Ka hopena o ka yogurt i ka nau ʻana o nā noodles pulu hou
He ʻano huahana curd ka Yogurt i hana ʻia ma o ka fermentation a me ka mahi ʻana i nā bacteria lactic acid kikoʻī. He ʻono maikaʻi kona, waiwai nui i ka meaʻai, maʻalahi ka ʻeli ʻana a me ka omo ʻana, a hiki ke hoʻomaikaʻi i ka flora ʻōpū a hoʻoponopono i ka hana gastrointestinal [23].
ʻAʻole wale ka yogurt e mālama i nā meaola kūlohelohe a pau o ka waiū hou, akā hiki nō hoʻi ke hana i nā ʻano huaora like ʻole e pono ai no ka meaʻai kanaka i ka wā o ka fermentation, e like me ka huaora B1, ka huaora B2 a me ka huaora B6. Ma muli o ka fermentation o nā bacteria lactic acid, ʻoiai e hoʻomaikaʻi ana i nā meaola, hana pū ia i kekahi mau mea hana physiological, hiki ke hoʻoponopono nui i nā hana o ke kino [24].
Ua aʻo hou ʻo Li Zhen et al. [25] i ka hoʻopili ʻana o ka yogurt i loko o nā noodles pulu hou, a ua hana i kahi loiloi ʻano ma nā noodles pulu hou i hoʻohui ʻia me ka yogurt. Ua hōʻike nā hopena me ka hoʻonui ʻia o ka nui o ka yogurt i hoʻohui ʻia, ua piʻi mālie ka paʻakikī a me ka chewiness o nā noodles pulu hou, ʻoiai ua emi mālie ka viscosity, elasticity a me ke kūpaʻa. Pili maikaʻi ka paʻakikī a me ka chewiness o nā noodles i ka ʻono o nā noodles. ʻOi aku ka ikaika a me ka elastic o nā noodles me ka ikaika shear nui [26].
Ua kālailai lākou ua hiki ke hoʻololi ʻia e nā kumu ʻelua:
ʻO ka mea mua, me ka hoʻonui ʻia o ka hapa o ka yogurt, e emi mālie ana ka nui o ka wai i hoʻohui ʻia i nā noodles pulu hou, a ʻo ka haʻahaʻa o ka wai e hoʻopaʻakikī ai ka palaoa, no laila e piʻi ana ka paʻakikī o nā noodles pulu hou;
ʻO ka lua, hōʻike ka mānoanoa o nā noodles pulu hou i ka laumania o ka ʻili o nā noodles pulu hou. ʻO ka nui o ka mānoanoa, ʻo ka nui o nā ʻāpana starch i hoʻopili ʻia i ka ʻili o nā noodles pulu hou, a ʻo ka nui o nā mea i hoʻokahe ʻia i loko o ka sopa i ka wā e kuke ai.
Ua emi nui ka mānoanoa o nā noodles pulu hou ma hope o ka hoʻohui ʻana i ka yogurt, e hōʻike ana e hiki i ka hoʻohui ʻana o ka yogurt ke hoʻonui i ka laumania o ka ʻili o nā noodles pulu hou a hōʻemi i nā mea i hoʻokahe ʻia i loko o ka sopa i ka wā e kuke ana, kahi i kūlike me ka hopena i hōʻemi ai ka yogurt i ka nui o ka nalowale ʻana o ka kuke ʻana o nā noodles pulu hou;
Hoʻohui 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, no laila e hoʻomaikaʻi ana i ka hana hana mechanical o nā noodles pulu hou a hoʻomaikaʻi i ka ʻono o nā noodles pulu hou [25]. No laila, ua hoʻomaikaʻi ka yogurt i ka chewiness o nā noodles pulu hou i kekahi ʻano, e hāʻawi ana i nā kānaka i ka ʻono maikaʻi o nā noodles pulu hou.
I ka lilo ʻana o nā noodles pulu hou i mea kaulana i waena o nā mea kūʻai, nui ka nānā ʻana o ka poʻe i ka ʻono o nā noodles pulu hou. Ua hōʻike nā noiʻi hou aku nei aia nō kekahi mau hemahema i ke ʻano o nā noodles pulu hou, ʻoiai hoʻi i ka hoʻomaikaʻi ʻana i ka nau ʻana o nā noodles pulu hou. No laila, pehea e hoʻomaikaʻi ai i ka nau ʻana, ka ʻono a me ka waiwai o ka meaʻai o nā noodles pulu hou mai nā ʻano o ka ʻenehana hana a me ka hoʻomaikaʻi ʻana i ka formula ke kuhikuhi mau nei no ka noiʻi hou aku i ka wā e hiki mai ana.
Ka manawa hoʻouna: Nov-25-2022