Mafi kyawun zafin jiki don bushewar masara a cikin busar masara.
Me ya sa dole ne zafin jiki nabushewar hatsia sarrafa?
A Heilongjiang na kasar Sin, bushewa wani muhimmin bangare ne na aikin ajiyar masara. A halin yanzu, yawancin kamfanonin ajiyar hatsi a lardin Heilongjiang suna amfani da hasumiya na bushewa a matsayin injin busar da masara. Koyaya, hanyoyin bushewa da wasu abubuwan waje galibi suna shafar ingancin masara. Na farko, tsarin hasumiya mai bushewa ba shi da ma'ana, wanda ke haifar da matattun sasanninta a cikin ɗakin bushewa inda aka yi zafi da masara, yana haifar da bushewa mara kyau; na biyu, yadda masara ke shiga da fita na iya yin illa ga masarar cikin sauki; na uku, busasshen fan na da ke akwaibushewar masarasau da yawa yana tsotsar hayaki mai zafi da tartsatsi a cikin bututun mai, yana ƙone masara, yana samar da hatsin konewa, yana shafar ingancin masara; na hudu, hasumiya ta bushewa ta fi kona danyen gawayi a lokacin aikin bushewa. Yawancin wadannan danyen garwashin ba a yi musu magani ta kowace hanya ba. Lokacin da aka ƙone su a cikin tanderun da aka ƙone da hannu ko tanderun da injin ya ƙone, hayaƙin hayaƙi mai zafi yana lalata masara.
Tasirin tsarin bushewa akan ingancin masara
Babban manufar bushewa shine don rage danshin masara a cikin lokaci don tabbatar da ajiya mai aminci. A cikintsarin bushewar masara, masara ba kawai yana kawar da babban adadin danshi ba, amma har ma yana lalata ingancin masara zuwa wani matsayi. Babban abubuwan masara sune sitaci, furotin da mai. Lokacin da zafin jiki na bushewa ya yi yawa, sitaci da furotin za su yi gelatinize kuma su yi rashin ƙarfi, don haka rasa abubuwan gina jiki na asali. Sabili da haka, kula da zafin jiki na bushewa yana da mahimmanci ga ingancin masara.
Tasiri akan sitaci
Abubuwan sitaci a cikin masara shine 60% zuwa 70%, kuma sitaci ya ƙunshi granules sitaci masu girma dabam. Gabaɗaya, sitaci ba ya narkewa a cikin ruwan sanyi amma yana narkewa cikin ruwan zafi. Sitaci zai kumbura bayan narkar da ruwa. Canjin ba a bayyane yake ƙasa da 57 ° C. Lokacin da zafin jiki ya wuce 57 ° C, musamman lokacin da zafin jiki na bushewa ya yi yawa, sitaci na masara na iya gelatinize (bayyanar konewa), tsarin zai canza, danko na tururi zai ragu, ba shi da sauƙi don samar da ƙwallon ƙafa, dandano zai kasance. a rasa lokacin cin abinci, dandano zai bambanta, kuma za a sami hoto mai tsayi, wanda zai haifar da raguwar ingancin masara.
Tasiri kan furotin da enzymes
Abubuwan furotin da ke cikin masara kusan 11%. Yana da hydrophilic colloid tare da tsananin zafi mai ƙarfi. Masara za ta daskare a babban zafin jiki, kuma ikonsa na sha ruwa da kumbura zai ragu. Mafi girman zafin jiki, mafi girma digiri na denaturation. Ya kamata a kula da zafin jiki sosai yayin bushewa, wanda shine mabuɗin adana ingancin hazo. Enzyme furotin ne na musamman. Masara hatsi ne kuma mai rai. Duk tsarin tafiyar da sinadarai na halitta ana sarrafa su kuma ana sarrafa su ta hanyar enzymes daban-daban. Ayyukan enzymes yana ƙaruwa tare da karuwar zafin jiki. Koyaya, lokacin da zafin jiki ya wuce 55 ℃, aikin enzymes ya fara raguwa. Idan zafin jiki ya ci gaba da hauhawa, enzyme na iya lalatawa kuma aikinsa zai lalace.
Tasiri akan mai
Fat a cikin masara baya canzawa sosai ƙasa da 50 ℃. Idan zafin jiki ya wuce 60 ℃, kitsen zai zama rancid saboda hadawan abu da iskar shaka kuma kitsen zai bazu cikin fatty acid. Mafi girman zafin jiki na bushewa zai ƙara ƙimar fatty acid na masara. Masara tare da darajar fatty acid mai girma ba sauki don adanawa ba, kuma dandano ya zama m kuma an rage ingancin.
Tasiri kan cellulose
Cellulose shine muhimmin polysaccharide a cikin masara. Abubuwan da ke cikin fiber busassun masara suna raguwa tare da haɓaka digiri na bushewa, saboda yawan zafin jiki zai haifar da ƙonawa, abun ciki na fiber zai ragu, kuma wasu daga cikin fiber ɗin za su canza zuwa furfural. Sabili da haka, a cikin masana'antar barasa, sarrafa ƙwayar ƙonawa yana da tsauri, saboda furfural da aka samar a cikin ƙwaya mai ƙonewa zai rage ƙimar oxidation na samfuran barasa kuma yana shafar ingancin barasa.
Tasiri akan bitamin
Bitamin da ke cikin masara sun haɗa da A, B, E, D da C. Lokacin da zafin jiki ya wuce 50 ℃, bitamin E, B da C zasu canza. Saboda haka, ya kamata a sarrafa zafin jiki na bushewa yayin bushewa. Idan zafin jiki ya yi yawa, bitamin za su lalace ta yanayin zafi.
Tasiri kan ingancin bayyanar
Aiki ya nuna cewa yawan zafin jiki na hatsi da ke ƙasa da 50 ℃ yana da ɗan tasiri akan launi da dandano na masara; lokacin da zafin hatsi ya kasance tsakanin 50 da 60 ℃, launin masara ya zama mai sauƙi kuma ƙamshi na asali yana raguwa sosai; lokacin da yawan zafin hatsi ya wuce 60 ℃, masarar ta zama launin toka kuma ta rasa ainihin zaƙi. Idan ba a kula da yanayin bushewa da kyau a lokacin bushewar, za a samar da hatsi masu yawa da suka kone, ko kuma damshin wasu hatsi zai yi ƙasa da ƙasa, wanda zai sa hatsin masara ya karye a lokacin sufuri ko bayarwa, yana ƙaruwa. adadin hatsi mara kyau, kuma ku kasance masu rashin haƙuri ga ajiya, yana shafar ingancin masara.
Lokacin aikawa: Janairu-02-2025