Txiv hmab txiv ntoo thiab zaub fermentation yog hais txog cov kua txiv hmab txiv ntoo uas tau txais los ntawm fermenting rau ib lub sij hawm ntawm lub sij hawm nyob rau hauv qhov kev txiav txim ntawm ib los yog complex microorganisms los ntawm kev siv ib los yog ntau tshaj cov txiv hmab txiv ntoo tshiab, zaub, edible fungi, thiab lwm yam, kuj hu ua enzymes. Cov txiv hmab txiv ntoo thiab zaub cov khoom npaj los ntawm cov txheej txheem fermentation tsis tsuas yog nce cov ntsiab lus ntawm cov khoom qub qub tab sis kuj qhia cov khoom siv tshiab thiab ua rau lawv muaj kev saj tshiab. Hais txog kev ua tau zoo, nws tuaj yeem txhim kho lub cev tiv thaiv kab mob, tswj cov kab mob hauv plab, txhim kho antioxidant muaj peev xwm, txo cov ntshav qab zib, thiab txo cov ntshav lipids. Nyob rau hauv cov nqe lus ntawm daim ntawv, nrog rau kev txhim kho thiab innovation ntawm ntim technology thiab cov ntaub ntawv, ntau yam khoom tshiab kawg style tau tshwm sim nyob rau hauv lub ntim ntawm cov txiv hmab txiv ntoo thiab zaub cov khoom, uas yog ntau nyob rau hauv txoj kab nrog rau kev ua neej nyob thiab kev xav tau ntawm cov neeg niaj hnub.
◢ Hom hom siv hauv txiv hmab txiv ntoo thiab zaub fermentation
Cov kab mob feem ntau siv hauv cov txiv hmab txiv ntoo thiab zaub fermentation suav nrog cov kab mob lactic acid, cov kab mob poov xab thiab acetic acid. Cov hom no tuaj yeem siv cov txiv hmab txiv ntoo thiab zaub kua txiv hmab txiv ntoo hauv cov txheej txheem fermentation los tsim ntau yam ntawm cov organic nruab nrab thiab cov metabolites los ntawm autogenous metabolism.
Cov kab mob lactic acid (LAB) yog cov ntsiab lus dav dav rau cov kab mob tsis muaj kab mob, Gram-zoo kab mob uas ferment qab zib (xws li qabzib, lactose, thiab lwm yam) rau hauv lactic acid. Muaj ntau hom kab mob lactic acid, suav nrog Lactobacillus, Leuconostoc, Streptococcus, Bifidobacterium, Pediococcus, thiab Lactobacillus sporogenes.
Cov poov xab yog ib qho facultative anaerobic fungus ib leeg-celled fungus, uas muaj peev xwm tsim tau ntau nyob rau hauv aerobic mob, thiab muaj peev xwm metabolize suab thaj rau hauv cawv thiab carbon dioxide nyob rau hauv anaerobic tej yam kev mob. Cov poov xab tuaj yeem siv cov piam thaj hauv cov kua txiv hmab txiv ntoo rau nws txoj kev loj hlob thiab kev loj hlob, thiab tib lub sijhawm tsim cawv los ntawm anaerobic fermentation kom tau txiv hmab txiv ntoo. Txiv hmab txiv ntoo kuj tseem tuaj yeem ntxiv aerobically fermented kom tau txiv hmab txiv ntoo vinegar. Polysaccharides, organic acids, phenolic tshuaj thiab lwm yam khoom hauv cov txiv hmab txiv ntoo yog cov khoom siv ua haujlwm, uas muaj cov tshuaj antioxidant, txo cov roj cholesterol, thiab tiv thaiv kab mob plawv.
◢ Kev noj zaub mov thiab tsw hloov hauv txiv hmab txiv ntoo thiab zaub fermentation
Probiotic fermented txiv hmab txiv ntoo thiab zaub kua txiv yuav tsis tsuas exert cov nyhuv ntawm probiotics tab sis kuj hloov cov khoom noj khoom haus Cheebtsam nyob rau hauv cov txiv hmab txiv ntoo thiab zaub kua txiv. Tom qab fermentation ntawm probiotics, qee cov as-ham raug hloov thiab hloov mus rau hauv cov as-ham uas yooj yim dua los ntawm lub cev. Piv txwv li, probiotics tuaj yeem hloov cov proteins rau hauv me me molecular polypeptides thiab macromolecular polysaccharides rau hauv oligosaccharides. Probiotic fermented txiv hmab txiv ntoo thiab zaub cov khoom muaj peev xwm biotransform los yog biodegrade cov as-ham ntawm txiv hmab txiv ntoo thiab zaub, tsim cov as-ham uas yooj yim rau lub cev nqus, ua rau kom muaj nuj nqi ntawm probiotics los txhim kho txoj hnyuv, thiab ua fermented txiv hmab txiv ntoo thiab zaub cov khoom noj muaj txiaj ntsig zoo.
Qee cov khoom siv ua haujlwm hauv probiotic fermented txiv hmab txiv ntoo thiab zaub cov khoom yuav raug hloov pauv, tshwj xeeb tshaj yog kev hloov pauv ntawm qee cov tshuaj phenolic. Txiv hmab txiv ntoo thiab zaub muaj ib tug loj tus naj npawb ntawm phenolic tshuaj, uas muaj antioxidant zog. Feem ntau ntawm cov phenolic tebchaw tuaj yeem ncav cuag txoj hnyuv. Nyob rau hauv qhov kev txiav txim ntawm plab hnyuv microorganisms, phenolic tebchaw yuav hloov mus ua metabolites, uas yuav absorbed los ntawm lub cev los tsim physiological teebmeem.
Txiv hmab txiv ntoo thiab zaub muaj ntau yam khoom tsw, uas tseem yuav tsim cov fermented flavors tshiab tom qab fermented los ntawm probiotics. Hom kab mob, lub sij hawm fermentation, kub, substrate hom thiab concentration yuav tag nrho cov cuam tshuam rau zus tau tej cov tsw tshuaj nyob rau hauv probiotic fermented txiv hmab txiv ntoo thiab zaub. Cov tshuaj tsw qab no feem ntau suav nrog acids, cawv, aldehydes, ketones, thiab terpenes. Vim muaj ntau hom probiotics thiab txiv hmab txiv ntoo thiab zaub, cov tshuaj tsw qab uas muaj cov yam ntxwv sib txawv yuav raug tsim tom qab fermentation.
◢ Teeb meem ntawm cov txiv hmab txiv ntoo thiab zaub fermented khoom
1. Khoom ruaj khov
Probiotic fermented txiv hmab txiv ntoo thiab zaub cov khoom muaj tsis tau tsuas yog cov as-ham ntawm cov txiv hmab txiv ntoo thiab zaub nws tus kheej tab sis kuj cov metabolites tsim thaum lub sij hawm fermentation txheej txheem thiab somatic hlwb ntawm cov kab mob probiotic. Kev ua tsis zoo ntawm cov txiv hmab txiv ntoo fermented txiv hmab txiv ntoo thiab zaub yuav ua rau nag lossis daus, browning, thiab acidification ntawm cov khoom nyob rau hauv lub txee lub neej, uas ua rau ib tug txo nyob rau hauv cov khoom zoo. Ntau yam khoom hauv cov kua txiv hmab txiv ntoo thiab zaub kuj cuam tshuam thaum lub sij hawm fermentation, txo lawv cov stability. Feem ntau cov txiv hmab txiv ntoo thiab zaub kua txiv yuav hloov xim thaum lawv lub neej txee. Qhov laj thawj tseem ceeb yog tias pigments degrade thaum lub sij hawm cia cov txiv hmab txiv ntoo thiab zaub kua txiv. Cov tshuaj uas cuam tshuam rau degradation ntawm pigments nyob rau hauv txiv hmab txiv ntoo thiab zaub cov khoom yog Vc, txo cov suab thaj, thiab tag nrho cov phenols.
Tsis tas li ntawd, rau fermented txiv hmab txiv ntoo thiab zaub cov khoom uas muaj kab mob nyob, txij li thaum probiotic fermented txiv hmab txiv ntoo thiab zaub cov khoom muaj cov kab mob nyob, qhov zoo ntawm cov khoom tau hloov dynamically nyob rau hauv lub txee lub neej. Kev tuav cov kab mob muaj sia nyob hauv probiotic fermented txiv hmab txiv ntoo thiab zaub cov khoom yog ib qho teeb meem nyuaj hauv kev tshawb fawb txiv hmab txiv ntoo thiab zaub fermentation. Tam sim no, lub txee lub neej ntawm probiotic fermented txiv hmab txiv ntoo thiab zaub kua txiv hmab txiv ntoo nyob rau hauv cov khoom muag ntawm lub khw yog luv luv, thiab lawv maj mam inactivated thaum lub sij hawm txee lub neej vim lub zog ntawm cia kub, lub sij hawm, pH thiab cov yam ntxwv ntawm tus kab mob. nws tus kheej. Tsis tas li ntawd, vim muaj ntau yam txiv hmab txiv ntoo thiab zaub, qee cov txiv hmab txiv ntoo thiab zaub zaub tsis tuaj yeem muab qhov chaw zoo rau kev loj hlob kom ntseeg tau tias kev ua haujlwm ntawm probiotics, uas ua rau tsis ua haujlwm ntawm probiotics thaum lub sijhawm fermentation.
2. Teeb meem tsw
Thaum lub sij hawm tus txheej txheem ntawm fermenting txiv hmab txiv ntoo thiab zaub kua txiv nrog probiotics, ib co hom yuav tsim ib tug fruity aroma, tab sis ib txhia kuj yuav tsim unpleasant tsw tshwj xeeb, thiab tsim ntawm cov flavors yog heev nyuaj, thiab ntau flavors tsis tau qhia meej meej txog tam sim no. Nyob rau hauv probiotic fermented txiv hmab txiv ntoo thiab zaub kua txiv, hom volatile tsw tshuaj tau nce, ntawm cov cawv thiab esters nce ho, uas yog conducive rau lub tseem ceeb fruity thiab floral aromas ntawm ester-flavored kua txiv, xws li kua txiv hmab txiv ntoo thiab pear kua txiv. Probiotics ua lub luag haujlwm tseem ceeb hauv kev xav, noj zaub mov zoo thiab kev nyiam huv ntawm zaub mov thiab dej haus. Thaum lub sij hawm fermentation txheej txheem, lawv yuav tsim cov tshuaj tsw qab muaj feem xyuam rau cov kab mob los qhia qhov tsw ntawm cov zaub mov.
Cov yam ntxwv tsw ntawm probiotic fermented txiv hmab txiv ntoo thiab zaub kua txiv nyob ntawm seb tsis tsuas yog nyob rau ntawm hom thiab cov ntsiab lus ntawm tsw tshuaj tab sis kuj nyob rau hauv lawv cov yam ntxwv tsw thiab tus nqi pib. Kev tsim cov tsw muaj qee yam kev sib raug zoo nrog kev xaiv txiv hmab txiv ntoo thiab zaub ntau yam thiab hom. Tsis tas li ntawd, lub cim ntawm probiotic tsw kuj muaj feem xyuam rau lub sij hawm cia, substrates thiab fermentation hom, thiab cov txheej txheem kuj nyuaj.