Indlela Yokunciphisa Ukulahleka Kwevithamini Ngesikhathi Sokucubungula Ukudla Kwezilwane

Ukulahlekelwa amavithamini ngesikhathi sokucubungula ukudla kwezilwane ezifuywayo

Kumaprotheni, ama-carbohydrates, amafutha, namaminerali, ukucubungula kunomphumela omncane ngokuqhathaniswa ne-bioavailability yawo, kuyilapho amavithamini amaningi angazinzile futhi afakwe i-oxid kalula, abolile, abhujiswe, noma alahlekile, ngakho ukucubungula kuzothinta imikhiqizo yabo.Inomthelela omkhulu;futhi ohlelweni lokugcinwa kokudla, ukulahlekelwa kwamavithamini kuhlobene nokuvala isitsha sokupakisha, impilo yeshalofu, kanye nezinga lokushisa elizungezile.

Enkambweni yokukhishwa nokukhukhumeza, ukungasebenzi kwamavithamini kuzokwenzeka, ukulahlekelwa kwe-vitamin E e-soluble fat kungafinyelela ku-70%, futhi ukulahlekelwa kwe-vitamin K kungafinyelela ku-60%;ukulahlekelwa kwevithamini kokudla kwesilwane esifuywayo kukhulu kakhulu ngesikhathi sokugcinwa, futhi ukulahlekelwa amavithamini ancibilikayo kukhulu kuneqembu B Amavithamini, i-vitamin A kanye ne-vitamin D3 alahleka cishe ku-8% no-4% ngenyanga;futhi amavithamini B alahleka cishe ngo-2% kuya ku-4% ngenyanga.

Phakathi nenqubo yokukhipha, u-10% ~ 15% wamavithamini nezingulube zilahleka ngokwesilinganiso.Ukugcinwa kwamavithamini kuncike ekwakhiweni kwempahla eluhlaza, ekulungiseni nasekukhuliseni izinga lokushisa, umswakama, isikhathi sokugcina, njll. Ngokuvamile, ukuhlanganisa ngokweqile kusetshenziselwa ukunxephezela, futhi uhlobo oluzinzile lwevithamini C lungasetshenziswa, ukuze kuncishiswe ukulahlekelwa kwevithamini ngesikhathi sokucubungula nokugcinwa. .

Indlela yokunciphisa ukulahlekelwa kwamavithamini ngesikhathi sokucubungula?

1. Shintsha ukwakheka kwamakhemikhali amavithamini athile ukuze abenze izinhlanganisela ezizinzile;njenge-thiamine mononitrate esikhundleni sesisekelo sayo samahhala, i-esters ye-retinol (i-acetate noma i-palmitate), i-tocopherol Faka esikhundleni sotshwala ne-ascorbic acid phosphate esikhundleni se-ascorbic acid.

2. Amavithamini enziwa abe ama-microcapsules njengendlela eyodwa.Ngale ndlela, ivithamini inokuqina okungcono futhi ingathuthukisa ukuhlakazeka kwevithamini ekudleni okuxubile.Amavithamini angenziwa emulsified nge-gelatin, isitashi, ne-glycerin (i-antioxidant ivame ukusetshenziswa) noma ifuthwe kuma-microcapsules, alandelwe ukumbozwa kwesitashi.Ukuvikelwa kwevithamini ngesikhathi sokucutshungulwa kungathuthukiswa nakakhulu ngokuphathwa kabi kwama-microcapsules, isb ngokufudumeza ukuze kuqiniswe ama-microcapsules (okuvame ukubizwa ngokuthi ama-microcapsules axhumene).Ukuxhumanisa kungenziwa ngokusabela kwe-Maillard noma ezinye izindlela zamakhemikhali.Iningi likavithamini A elisetshenziswa abakhiqizi bokudla kwezilwane zaseMelika ama-microcapsules axhumene.Kumavithamini B amaningi, ukomiswa ngokufuthwa kusetshenziselwa ukuqinisa ukuqina kwawo futhi kwakhiwe izimpushana ezigelezayo.

3. Ukungasebenzi cishe kwawo wonke amavithamini kwenzeka ngesikhathi senqubo ye-extrusion yokudla kwesilwane, futhi ukulahlekelwa amavithamini ekudleni okusemathinini ngokuqondile kubangelwa izinga lokushisa nokucubungula kanye nobude be-ion yensimbi yamahhala.Ukulahlekelwa ekomisweni nasekuhlanganisweni (ukwengeza amafutha noma ukucwilisa ubuso bomkhiqizo okhukhumele omisiwe) nakho kuncike esikhathini namazinga okushisa.

Ngesikhathi sokugcina, umswakama, izinga lokushisa, i-pH kanye ne-ion yensimbi esebenzayo kuthinta izinga lokulahlekelwa kwamavithamini.Ukuqukatha amaminerali angasebenzi kangako njengama-chelates, ama-oxides noma ama-carbonates kunganciphisa ukulahleka kwamavithamini amaningi uma kuqhathaniswa namaminerali aku-sulfate noma ifomu lamahhala..I-ayoni, ithusi kanye ne-zinc kugqame kakhulu ekwandiseni ukusabela kwe-Fenton kanye nokukhiqizwa kwama-radicals mahhala.Lezi zinhlanganisela zingakhipha ama-radicals mahhala ukunciphisa ukulahlekelwa kwamavithamini.Ukuvikela amafutha okudla ku-oxidation kuyisici esibalulekile ekunciphiseni ukukhiqizwa kwama-radicals mahhala ekudleni.Ukwengezwa kwama-chelating agents afana ne-ethylenediaminetetraacetic acid (EDTA), i-phosphoric acid, noma ama-antioxidants okwenziwa afana ne-di-tert-butyl-p-cresol emafutheni kunganciphisa isizukulwane sama-radicals mahhala.