Cov khoom noj khoom haus thiab khoom noj khoom haus

Nutritionists hais tias cov khoom siv mis nyuj yog cov khoom cog kev noj qab haus huv thiab kev noj qab haus huv. Lawv yog los ntawm cov mis nyuj tseem, cream, thiab lwm yam dej cawv nrog kev pab ntawm cov txheej txheem enzymatic. Yuav kom tau cov lej qab zib, cov kab mob lactic acid yog siv. Dab tsi yog kev siv ntawm lawv cov kev siv?

Ua ntej, cov khoom qaub-mis nyuj yog cov yooj yim assimilated as-ham. Nyob rau hauv tus txheej txheem ntawm kev ua si tseem ceeb bifido- thiab lactobacilli, uas muaj nyob rau hauv lawv, ib feem ntawm hydrolyze casein, muab nws ua ib tug colloidal qauv. Yam kab no yooj yim dua kom nqus tau tej khoom noj (piv txwv, kefir yog digestive channel los ntawm 90% ib teev, hos cov nyuj nyuj tsuas yog 30%). Ntxiv nrog, cov kab mob lactic acid ua rau lub cev muaj zog ntawm lactose.

Fermented zaub mov yuav tsum noj txawm cov neeg uas tau saib ntawm cov mis nyuj uas tsis muaj ib qhov tsim nyog enzyme nyob rau hauv lub cev - lactase. Biochemicals (lactate acid, carbon dioxide, ethanol) muaj nyob rau hauv lub aforementioned khoom, noj plab hnyuv kom, tsim dej siab tej yam kev mob rau tag nrho kev zom ntawm tshuaj.

Qhov thib ob, qaub-kua muag khoom tiv thaiv lub cev los ntawm kev tsim kab mob. Lactate, synthesized nyob rau hauv lawv, tiv thaiv tawm ntawm propagation ntawm pathogenic microflora. Tag nrho cov no muaj txhawb rau kev nce ntawm kev pab, saprophyte microflora nyob rau hauv lub kwj dej digestive.

Peb, noj qab nyob zoo cov khoom noj muaj teeb meem loj nqi ntawm carboxylic acids, uas nyob rau hauv lem thiaj li tsim ntawm gases, normalize plob tsis so tswj taw. Thaum cov mis nyuj tseem yog fermented, concentration of B vitamins (tshwj xeeb tshaj yog lactoflavin), A, D, E, thiab cov tshuaj yooj yim assimilated (calcium, magnesium, phosphorus ntsev, normalizes metabolic tshua ntawm lub cev). Nws yuav tsum raug sau tseg tias cov khoom siv mis nyuj muaj kaum zaug ntau dua amino acids (methionine, phenylalanine, lysine, tryptophan, leucine, valine, isoleucine, threonine).

Nws tseem ceeb heev tias calcium ntawm cov khoom noj fermented mis zoo dua absorbed los ntawm cov hnyuv mucosa. Lub acidic puag ncig txhawb cov biotransformation ntawm hais tias macroelements nyob rau hauv lub soluble xeev: kev tso tawm ntawm molecules tshwm sim vim cleavage ntawm cov nqaijrog los ntawm qhov kev txiav txim ntawm cov kab mob enzymes. Cov khoom ua qaub-mis nyuj thaiv kev tiv thaiv kev txha. Cov no muaj xws li cov nram qab no: kefir, qaub cream, tsev cheese, acidophilus, yogurt, kua, yogurt, ayran, katyk.

Yuav tsim cov tshuaj kefir, tshwj xeeb kab mob culture ("kefir fungus"), uas muaj ntau tshaj li nees nkaum hom ntshiab kab lis kev cai: lactic acid sticks, streptococci, acetate bacteria thiab poov xab. Cov khoom xyaw biochemical ntawm kefir zoo zoo nrog lub sij hawm txwv, uas yog, peb hnub khoom nyob rau hauv kev sib piv nrog tus yau kefir muaj cov siab concentration ntawm lactate acid, carbon dioxide thiab ethanol.

Cottage cheese muaj ntau npaum li cas ntawm cov kua qaub txiv mis, nws tau thaum cov mis nyuj tseem fermented, raws li kev tshem tawm cov ntshav dej tso tawm. Yuav kom npaj lub yogurt siv tag nrho cov mis nyuj thiab ntshiab haiv neeg: acidophilic thiab Bulgarian Bacillus, lactic streptococci. Nyob ntawm seb dab tsi hom yog siv, ntau hom yogurt yog txawv: yav qab teb, acidophilic, swanish, dog dig, Ukrainian. Acidophilic pas nrig yog siv tau acidophilus. Koumiss - lub teb chaws cov khoom ntawm Mongolia thiab Kazakhstan, nws yog muab tau los ntawm maum lub mis nyuj raws li ib tug tshwm sim ntawm kev haus cawv thiab lactic acid fermentation. Ayran yog lub teb chaws haus ntawm cov neeg Balkan, Turkic thiab Caucasian.