Suav tshuaj yej, cov nplooj ntoo tej yam yees siv ntawm Sab Hnub Tuaj, muaj keeb kwm ntev thiab muaj ntau txhiab yam. Muaj qhov kawg ntawm tus lej hauv nws, tos peb txiav txim siab. Txhawm rau nrhiav tshuaj yej thiab txhais cov cai ntawm tshuaj yej, ua ntej txhua yam, pib nrog tshuaj lom neeg muaj pes tsawg leeg tshuaj yej. Cov saj ntawm cov tshuaj yej yog qhov kev xav ntawm kev hloov pauv hauv ntau lub kaum ntawm flavors. Cov tshuaj yej nplooj sib txawv muaj cov qab qab sib txawv vim lawv cov ntau hom, cov ntsiab lus, thiab qhov sib piv ntawm cov khoom xyaw tsw. Cov ntsiab lus ntawm cov tshuaj yej yog nplua nuj heev. Txog tam sim no, muaj ntau tshaj li 700 lub tebchaw paub nyob hauv tshuaj yej uas tau muab cais tawm thiab qhia txog tus kheej.
1. Kev ya raws (75% ～ 78%)
Hws noo yog qhov tseem ceeb ua nyob rau hauv lub neej kev ua ntawm cov tshuaj yej ntoo, thiab cov khoom nruab nrab tseem ceeb rau cov kev hloov pauv tshuaj hauv cov txheej txheem ua cov tshuaj yej. Kev hloov pauv ntawm cov xim thiab aroma ntawm cov tshuaj yej nplooj thaum lub sij hawm ua cov txheej txheem ua cov tshuaj yej ua nrog kev hloov ntawm ya raws. Yog li no, kev hloov cov dej ntawm cov dej feem ntau yog siv ua qhov tseem ceeb biochemical qhov tseem ceeb los tswj kev ua kom zoo thaum ua cov tshuaj yej.
Cov dej ntsiab lus ntawm cov dej xas nplooj tshiab feem ntau yog 75% txog 78%, thiab cov nplooj nplooj tshiab yog cov laus thiab kev sib tw, hom ntoo tshuaj yej, lub caij, thiab cov ntsiab lus dej kuj tseem muaj qhov sib txawv. Feem ntau, cov nplooj hlav me, cov nplooj zeeg, cov nplooj dej lwg, thiab cov nplooj ntoo loj muaj cov dej ntau dua nyob rau lub caij ntuj nag thiab lub caij nplooj ntoo hlav, thaum cov nplooj qub, cov nplooj nruab nrab thiab cov nplooj me me, thiab lub caij qhuav thiab cov hnub ci muaj cov dej nyob hauv qis dua.
2. Tshuaj yej polyphenols (suav txog 20% mus rau 35% ntawm tag nrho cov teeb meem qhuav)
Tshuaj yej polyphenols yog lub npe dav dav dua 30 polyphenols tebchaw nrog catechins ua lub cev tseem ceeb hauv cov tshuaj yej ntoo, tseem hu ua" tshuaj yej tannins" thiab" tshuaj yej tannins", suav nrog catechins, flavonoids thiab Flavonoid glycosides, anthocyanins thiab anthocyanins, phenolic acids thiab depsid acids yog plaub yam loj ntawm cov yeeb tshuaj.
Tshuaj yej polyphenols yog qhov tseem ceeb heev uas muaj kev sib txawv ntawm cov tshuaj yej los ntawm lwm cov nroj tsuag, thiab nws yog thawj cov tshuaj tiv thaiv ntawm' Cov ntsiab lus ntawm cov tshuaj yej polyphenols feem ntau suav 20% rau 35% ntawm tag nrho cov teeb meem qhuav. Cov ntsiab lus ntawm polyphenols hauv tshuaj yej muaj kev cuam tshuam los ntawm ntau yam, xws li ib puag ncig, tshuaj yej tsob ntoo ntau yam, thiab qhov ntsuas ntawm kev laus.
Ntawm tag nrho cov nyiaj ntawm cov tshuaj yej polyphenols, catechins suav txog 70%, uas yog cov tseem ceeb uas txiav txim xyuas cov xim, aroma thiab saj ntawm tshuaj yej.
3. Protein (20% -30% ntawm tag nrho cov teeb meem qhuav)
Cov protein ntau ntawm cov tshuaj yej nplooj tawm rau 20% -30% ntawm cov teeb meem qhuav, thiab cov ntsiab lus protein uas tau yaj nyob hauv dej thiab siv ncaj qha rau tsuas yog li 1% -2%. Qhov no ntawm cov dej-soluble protein yog ib qho ntawm cov khoom xyaw uas tsim cov saj ntawm cov kua zaub.
4. Amino acids (suav txog 1% mus rau 4% ntawm tag nrho cov teeb meem qhuav)
Amino kua qaub yog cov tshuaj yooj yim uas ua los ua cov protein, thiab cov ntsiab lus koom 1% rau 4% ntawm tag nrho cov teeb meem qhuav. Cov amino acids nyob hauv cov tshuaj yej tau pom muaj 26 hom theanine, glutamic acid, aspartic acid, thiab lwm yam, thiab kev hloov raws caij nyoog ntawm ntau cov amino acids yog pom tseeb. Tag nrho cov nyiaj ntawm cov amino acids qhia txog kev sib txawv ntawm lub caij nplooj ntoo hlav, qis nyob rau lub caij nplooj zeeg, thiab nruab nrab hauv lub caij ntuj sov. Yog vim li cas vim li cas tshuaj yej caij nplooj ntoos hlav yog fresher.
Rau tshuaj yej, amino acids yog cov khoom muaj nqis thiab lub ntsiab lus tseem ceeb pab kom cov neeg nyiam qab ntawm cov tshuaj yej. Nws tsis tsuas yog ua kom tsis txaus siab thiab kev tsis haum ntawm polyphenols thiab caffeine nyob rau hauv lub qhov ncauj, tab sis kuj tuaj yeem hloov kho cov kab mob ntxim nyiam uas tsis muaj qhov kawg. Nws yog qhov tseem ceeb ntawm cov tshuaj yej qib uas tsis muaj peev xwm ua tau.
5. Alkaloids (lav rau 2% ～ 5% ntawm tag nrho cov teeb meem qhuav)
Lub alkaloids hauv tshuaj yej suav nrog caffeine, theobromine thiab bar alkali. Ntawm lawv, cov ntsiab lus ntawm caffeine yog qhov ntau tshaj plaws, txog li 2% mus rau 5% ntawm tag nrho cov teeb meem qhuav; lwm cov ntsiab lus yog qhov tsawg heev.
Caffeine muaj qhov iab. Cov ntsiab lus ntawm caffeine nws txawv heev nyob rau ntau qhov chaw ntawm cov tshuaj yej cog. Cov nplooj yog feem ntau, thiab cov kab tsawg dua. Hauv cov ntawv tshiab, nws txo qis nrog kev laus ntawm nplooj thiab hloov pauv hloov nrog lub caij nyoog. Feem ntau, lub caij ntuj sov tshuaj yej Caij nplooj ntoos hlav tshuaj yej muaj cov ntsiab lus zoo.
Caffeine yog yooj yim soluble hauv dej thiab yog ib yam khoom tseem ceeb uas ua rau saj ntawm dej tshuaj yej. Nws kuj tseem siv tau ua ib qho ntawm cov yam ntxwv ntawm cov tshuaj yej ntawm cov tshuaj yej tiag tiag. Caffeine muaj ntau yam kev cuam tshuam ntawm cov tshuaj rau tib neeg lub cev, xws li ua kom rov qab zoo li qub, tso pa tawm, txhawb kev ntshav, thiab pab kev zom zaub mov.
6. Pom zoo (20% -25% ntawm tag nrho cov teeb meem qhuav)
Cov suab thaj hauv cov tshuaj yej suav nrog monosaccharides, oligosaccharides, polysaccharides thiab ib qho me me ntawm lwm cov suab thaj. Nws cov ntsiab lus tso tawm rau 20% mus rau 25% ntawm tag nrho cov teeb meem qhuav.
Monosaccharides thiab kev tsis sib haum, tseem hu ua dej qab zib, yog yooj yim soluble hauv dej, nrog cov ntsiab lus ntawm 0.8% mus rau 4%. Lawv yog ib qho ntawm cov tshuaj uas ua rau muaj qhov tsw li. Cov polysaccharides hauv cov tshuaj yej suav cov hmoov txhuv nplej siab, cellulose, hemicellulose, thiab lignin, thiab cov ntsiab lus suav rau ntau dua 20% ntawm tag nrho cov teeb meem qhuav ntawm cov tshuaj yej. Polysaccharides yog qhov tsis txaus ntseeg hauv dej thiab yog qhov tseem ceeb los ntsuas kev laus thiab rhiab ntawm cov tshuaj yej. Tshuaj yej muaj qhov tsis tshua muaj siab thiab muaj cov ntsiab lus zoo polysaccharide; siab rhiab thiab siab polysaccharide cov ntsiab lus.
7. Pectin (suav txog 4% ntawm tag nrho cov teeb meem qhuav)
Pectin thiab lwm yam tshuaj nyob hauv cov tshuaj yej yog cov tshuaj qab zib, thiab cov ntsiab lus muaj txog li 4% ntawm tag nrho cov teeb meem qhuav. Qhov muaj pectin yog qhov muaj txiaj ntsig zoo rau phau ntawv kneading thiab sib sau thaum ua cov tshuaj yej ua, thiab muaj feem xyuam rau viscosity ntawm kua zaub kua zaub. Dej-soluble pectin yog ib qho ntawm cov txheej txheem tseem ceeb uas tsim cov tuab thiab ci ntawm cov kua zaub kua zaub.
Ntxiv rau, muaj ntau cov txiaj ntsig zoo.