Qab Zib: zog, caloric

Nyob rau hauv txee ntawm niaj hnub khw, koj yuav tsis pom tsuas pas nrig, tab sis beet qab zib. Qhov no qab zib muaj yog dav siv nyob rau hauv ua noj ua haus. Nws yog siv rau qhov kev npaj ntawm ntau yam tais diav. Tom qab nyeem ntawv hnub no tus tsab xov xwm, koj yuav kawm txog cov kev pab lub zog thiab hais txog cov yam ntxwv ntawm zus tau tej cov no cov khoom.

Luv luv Keeb kwm Tom qab

Tus thawj cov me nyuam los ua kom ib tug txaus siab concentration ntawm qab zib nyob rau hauv lub beets coj ib tug Fabkis txoj botanist Olivier de Serres. Tu siab, thaum nws ua tsis tau muaj kev vam meej thiab tau attracted paj los ntawm ib tug ntau yam ntawm tib neeg. Nws tsuas yog ntau xyoo tom qab ntawd, nyob rau hauv 1747, German chemist Margrave tswj kom tau ib tug khoom qab zib beet. Nws qhia lub foundations thaum lub sij hawm ib tug ntawm lawv lub tsom, tab sis nws ua hauj lwm tau sab laug yam tsis kom sai sai.

Tsuas yog nyob rau hauv 1786, nws ua hauj lwm tau txuas ntxiv mus los ntawm Frenchman Charles Achard. Lub hom phiaj tseem ceeb ntawm nws ua liaj ua teb thwmsim ua nyob rau hauv ib tug me me qub txeeg qub tes nyob ze Berlin, yog nyob rau hauv kev tshawb fawb ntawm qhov zoo tshaj plaws ntawm ntau yam beets, optimally suited rau zus tau tej cov qab zib. Tom qab peb xyoo lawm, cov kev tshwm sim ntawm nws kev tshawb fawb tau hais rau tus Vaj Ntxwv ntawm Prussia. Thiab nyob rau hauv 1802 nws qhib thawj Hoobkas rau qhov siv thiab ua cov khoom.

qauv

Nws yuav tsum tau muab sau tseg hais tias qab zib beet - nws yog tsis muaj dab tsi zoo li ib tug tsis tu ncua sucrose. Thaum txhaj mus rau hauv tib neeg lub cev tam sim ntawd splits rau hauv piam thaj thiab fructose. Tom qab ntawd cov tshuaj yog absorbed rau hauv cov ntshav thiab xa mus rau txhua ntawm tes, muab lawv nrog lub zog.

Vim lub high nqi lub disintegration rau hauv tus neeg lub Cheebtsam, suab thaj koom digestible carbohydrates. Zog nqi ntawm ib puas grams ntawm cov khoom yog 390 calorie ntau ntau.

pab zog

Cov neeg uas tsis paub cov xim ntawm unrefined beet qab zib, nws yuav nthuav, uas cov khoom no yog xyaum tsis siv rau khoom noj khoom haus. Thaum xub thawj, nws kis tau ib tug purification kauj ruam, uas yog tau ua tsaug rau lub fact tias peb pom nyob rau hauv lub rhawv uas peb khw muag khoom noj. Refined khoom koom carbohydrates, yog tseem ceeb as-ham uas ntub txaus peb lub cev uas tseem ceeb heev zog. Sucrose yog sai lawm cia nyob rau hauv cov hnyuv mus rau hauv ob lub Cheebtsam, nkag mus rau hauv cov hlab ntsha thiab kis rau tag nrho cov nruab nrog cev thiab cov nqaij.

Qabzib muab qhov tseem ceeb ntawm cov nqi zog. Nyob rau hauv tas li ntawd, nws koom tes rau barrier muaj nuj nqi ntawm lub siab. Yog li ntawd, nws yog feem ntau pom zoo kom yuav xeem intravenously nyob rau hauv cov ntaub ntawv ntawm kev qaug tshuaj lom thiab lwm yam teebmeem mob nkeeg. Nyob rau hauv tas li ntawd, lub qab zib beet muaj tau ntse siv nyob rau hauv cov tshuaj. Nws yog siv rau zus tau tej cov syrups, uas yog lub hauv paus rau qhov siv thiab ua kua pharmaceuticals.

kev puas tsuaj rau cov khoom

Cov piam thaj muaj ib tug ntau ntawm tas calorie ntau ntau uas yuav muab tau los ntawm lwm qhov chaw. Rau hauv sib piv, lub qab zib cov xuab zeb, lwm yam khoom yog tam sim no vitamins thiab minerals.

Peb yuav tsum tsis txhob hnov qab uas qab zib beet consumed nyob rau hauv tsis tas loj qhov ntau yog tsis zoo rau kev kho hniav noj qab haus huv. Qhov no yog vim hais tias nyob rau hauv lub qhov ncauj kab noj hniav ntawm tib neeg nyob plurality ntawm cov kab mob nyob rau hauv tus ntawm uas cov khoom yog hloov dua siab tshiab rau hauv acid, rhuav tseg tus txha hniav laus thiab yooj yim lub tsim ntawm caries.

ntau lawm technology

Cia li nco ntsoov tias unrefined qab zib beet ntawm haum qoob loo. Raw cov ntaub ntawv rau nws lawm yog hais txog kev txawj ploj tuag khoom, yog li refineries yog tab tom ua nyob rau hauv lub cheeb tsam ntawm lub plantations. raug technology muaj ob peb theem. Nws muaj xws li extraction, purification, evaporation thiab crystallization.

Pre-ntxuav beets mus rau hauv me me daim tawv nyias thiab xa mus rau lub diffuser. Nws yuav siv sij hawm muab ib tug extraction ntawm qab zib los ntawm zaub teeb meem los ntawm txoj kev kub dej. Raws li ib tug tshwm sim ntawm txoj kev no, lub kua txiv yog tau, muaj raws ntawm 15% sucrose. Qhov seem pov tseg (beet pulp) yuav siv tau los pub ua liaj ua teb cov tsiaj. Nyob rau hauv lub neej yav tom ntej, cov nqaij nyoos kua txiv yog noj mus rau hauv lub carbonator. Nws muaj nws txuas rau cov mis nyuj ntawm txiv qaub. Nws yog tsim nyog los cais qhov hnyav impurities uas khom rau hauv qab. Ces tus sov tov twb kho nrog carbon dioxide thiab lim. Cov no ib tug thiaj li hu ua lim kua txiv, nyob rau hauv uas muaj yog 50-65% qab zib.

Cov uas ua kua yog raug mus rau lub crystallization yog nqa tawm nyob rau hauv ib tug lossis loj lub tshuab nqus tsev txog ntsha. Cov tshwm sim ntawm tus txheej txheem no yog lub massecuite. Nws yog ib tug zib suab thaj tov nrog sucrose muaju. Cais cov Cheebtsam, lub yam khoom uas yog raug rau centrifuging. Qab Zib ua nyob rau hauv no yav tas tsis tau ntxiv refining. Nws yog kiag li haum rau tom ntej siv.

So zib suab thaj yog xa mus rau evaporation, ua nyob rau hauv tsawg ntshiab muaju yog tau, uas yog ces yaj thiab refined.