Rennet - khoom thiab siv. Dab tsi cuam tshuam rau tib neeg lub cev?

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Rennet yog ib qho tshuaj organic uas ua rau hauv plab ntawm nyuj, yaj thiab lwm yam nyuj yug tshiab. Raws li koj paub, xws li ib yam khoom muaj txiaj ntsig rau kev tawg, nrog rau kev ua ntawm niam cov kua mis, uas tus menyuam noj. Nws yuav tsum raug sau tseg tshwj xeeb tias qhov enzyme no tsis tuaj yeem tau txais kev tsim khoom. Hauv qhov no, nws kim heev, tab sis zoo heev hauv kev npaj cov khoom siv mis nyuj.

Tus kheej rho tawm thiab ziab ntawm cov enzyme

Yog tias koj xav ua cov cheese hauv tsev lossis tsev cheese siv cov khoom zoo li no, koj tuaj yeem yuav ntawm lub tsev muag tshuaj. Raws li txoj cai, cov khoom xyaw nthuav tawm yog muag hauv daim ntawv ntawm lub teeb grey lossis dawb hmoov, uas tsis muaj ntxhiab tsw lossis xim. Nws yuav tsum tau muab sau tseg tias nyob rau hauv lub khw muag tshuaj chains nws yog muag tsis tshua muaj heev. Yog li, thaum tsis muaj cov khoom lag luam tsim, rennet tuaj yeem npaj tau hauv tsev. Txhawm rau ua qhov no, tshem tawm abomasum tom qab tua ntawm tus nyuj los yog yaj yuav tsum tau ntxuav, thiabkhi qhov kawg ntawm lub qhov, ua pa nrog cua thiab tawm rau ob peb hnub hauv qhov ntxoov ntxoo los yog hauv chav sov (ntawm 18-20 degrees). Tsis tas li ntawd, cov khoom qhuav yuav tsum tau muab qhwv rau hauv daim ntawv tsaus thiab khaws cia kom txog thaum siv tam sim. Rau kev npaj cheese lossis tsev cheese, nws raug nquahu kom siv cov enzyme no tom qab 2-4 lub hlis tom qab ziab, vim tias cov hnoos qeev tuaj yeem tshwm sim hauv cov tshuaj siv los ntawm cov khoom xyaw tshiab.

rennet ua lub luag haujlwm dab tsi hauv kev tsim cov cheese thiab lwm yam khoom noj siv mis?

Rennet feem ntau siv los ua cheese. Tseeb tiag, thaum lub sij hawm tsim cov khoom no, kev sib cais sai ntawm cov protein ntawm cov kua mis tshiab los ntawm whey yog xav tau. Raws li koj paub, xws li cov khoom ntawm tsiaj keeb kwm muaj ob lub ntsiab lus: pepsin thiab chymosin. Thiab ua tsaug rau cov khoom no, rennet ua raws li ib yam ntawm cov catalyst nyob rau hauv tus txheej txheem ntawm ua qab thiab kev sib tw cheese. Tom qab tag nrho, nws yog nws ntxiv uas sai sai curdles mis nyuj los ntawm kev sib cais cov proteins ntawm whey.

Nws puas muaj txiaj ntsig rau cov neeg tsim khoom?

Txawm hais tias qhov khoom siv zoo li no kim, nws tau nquag siv los ntawm cov tuam ntxhab ntawm cov khoom siv mis nyuj. Tom qab tag nrho, cheese tsis muaj rennet yog tsawg cua thiab kev sib tw. Tsis tas li ntawd, cov txheej txheem ntawm curdling mis nyuj siv cov tshuaj no sai dua, uas tso cai rau koj los tsim ntau yam khoom.

Tsi ua raws liNws yuav tsum raug sau tseg tias rennet tsis muaj kev cuam tshuam rau cov khoom organoleptic ntawm cov khoom kawg. Hauv lwm lo lus, cheese tau siv cov tshuaj no tsis hloov xim, saj thiab tseem muaj ntxhiab. Los ntawm txoj kev, los ntawm cov tsos ntawm cov khoom siv mis nyuj, nws yog ib qho tsis yooj yim sua kom nkag siab seb nws tau ua los ntawm enzyme los yog tsis.

cheese ua li cas?

Tom qab cov rennet ntxiv rau cov mis nyuj, nws hloov mus rau hauv cov hlab ntsha. Qhov no cais cov whey los ntawm cov protein tivthaiv. Yog hais tias nyob rau theem no kev tsim khoom raug tso tseg, ces koj yuav tau txais ib lub tsev cheese heev. Yog tias koj xav ua kom tawv thiab tsw qab cheese, ces cov nplej, uas tau mus txog ib feem pua ntawm cov dej noo, yuav tsum tau muab tso rau hauv pwm nrog qhov rau cov dej ntws, thiab tom qab ntawd nias thiab xa mus rau s alting. Cov kab tsim yuav tsum nyob rau hauv lub brine rau li 10 hnub, tom qab uas lawv yuav tsum tau muab tso rau ntawm lub txee rau tag nrho maturation (kwv yees li 3 lub lis piam).

Rennet: Puas yog lub cev tsis zoo?

Raws li tau hais los saum toj no, nws nyuaj heev los txiav txim siab seb cov cheese tshwj xeeb yog tsim los ntawm cov khoom siv. Tom qab tag nrho, koj yuav tsis pom xws li ib qho enzyme nyob rau hauv cov khoom ntawm cov khoom. Qhov no yog vim lub fact tias rennet tsis pom nyob rau hauv cheese los yog tsev cheese, raws li nws tsuas yog siv los curdle mis nyuj. Txawm li cas los xij, nws yuav tsum tau muab sau tseg tias vim lub zog ntawm nws cov extraction ntawm lub plab ntawm cov menyuam mos, menyuam yaj thiab menyuam yaus, txij li thaum pib xyoo 1990, cov enzyme zoo sib xws tau tsim.(rennin) raws li kev tshuaj ntsuam genetic biotechnology. Nws txoj kev tsim khoom yog kwv yees li hauv qab no: nws cov noob tau muab rho tawm los ntawm tus tsiaj, uas tau theej ntau lab lub sijhawm. Tom qab ntawd, lawv muab tso rau hauv ib qho chaw kab mob, qhov chaw uas lawv tau cog qoob loo. Tam sim no, qhov cuam tshuam rau lub cev ntawm cov khoom uas tau txais los ntawm kev tshuaj ntsuam genetic engineering tseem tsis meej. Hauv qhov no, nws nyuaj heev los hais seb qhov enzyme no puas tsim kev puas tsuaj lossis tsis.

Dab tsi tuaj yeem hloov pauv rennet?

Tam sim no, muaj ntau yam hloov pauv rau rennet, uas tau siv los ua ntau yam cheese thiab tsev cheese. Lawv siv kuj yog nrov ntawm cov khoom noj siv mis. Piv txwv li, nyob rau hauv ltalis, ntxiv rau rennet, lwm yam enzymes yog siv los tsim cov cheese uas muaj ntxhiab, uas yog tsim los ntawm tonsils ntawm lambs, me nyuam los yog nyuj. Cov khoom zoo li no muab cov khoom lag luam tshwj xeeb piquant saj, txaus siab los ntawm gourmets.

Nws tseem tsim nyog sau cia tias kev siv cov tshuaj tsis yog tsiaj txhu thaum lub sijhawm npaj cov cheese tso cai rau lawv siv los ntawm cov neeg tsis noj nqaij. Yog li, nyob rau xyoo 1960, cov kws tshawb fawb tau cais cov kab mob ntawm cov fungi Mucor miehei thiab Mucor pusilus, uas tsim cov enzymes tsim nyog, tab sis nrog kev ua haujlwm tsawg. Ib me ntsis tom qab, cov txheej txheem tau tsim kom tau txais cov tshuaj zoo sib xws los ntawm Bacillus licheniformis, Pseudomonas mixoides, Edothea parasitica, thiab lwm yam. Peb xyoos tom qab, nrog rau kev loj hlob ntawm cov noob caj noob ces, rennin, uas tau tsim los ntawm cov kab mob, tau pib siv cov cheese ntau lawm..cov ntawv luam ntawm cov tub ntxhais hluas calf gene. Raws li koj paub, nws muaj ntau dua purity, stability thiab kev ua si tshaj li ntuj abomasum. Tam sim no, ntau dua 60% ntawm cov cheese nyuaj yog tsim los ntawm cov khoom siv no.

Nco lwm yam, niaj hnub no muaj zaub hloov pauv rau rennet. Yog li, cov kua txiv fig los yog cov nyom pib siv xwb. Txawm li cas los xij, cov enzymes no tsis tshua muaj siv hauv cov khoom noj mis nyuj loj.