Nkigomba kuba gifite igikoni mugikoni, itandukaniro ryibiciro bya soya ya soya biratangaje. Iratangirira kumafaranga make kugeza kumajana. Ni izihe mpamvu zibitera? Ubwiza bwibikoresho fatizo, uburyo bwo kubyaza umusaruro, aside aside amine hamwe nubwoko bwinyongera hamwe bigize code y agaciro kiyi condiment.
1. Intambara y'ibikoresho fatizo: irushanwa hagati y'ibinyabuzima n'ibidasanzwe
Igiciro kininisoyaakenshi ikoresha soya kama itari GMO hamwe ningano. Ibikoresho nkibi bigomba gukurikiza byimazeyo ibipimo bitagira imiti yica udukoko kandi nta fumbire mugihe cyo gutera. Bafite poroteyine nyinshi hamwe nuburyohe butyoroye, ariko igiciro kiri hejuru cyane ugereranije nibikoresho bisanzwe. Igiciro gitosoyaahanini ikoresha igiciro gito kitari organic cyangwa genetique yahinduwe. Nubwo ishobora kugabanya ibiciro byumusaruro, irashobora gutera fermentsoyakugira uburyohe bukabije no kuvanga nyuma yuburyohe kubera amavuta adahwanye cyangwa umwanda mwinshi.
2. Igiciro cyibikorwa: itandukaniro ryakozwe mugihe
Gakondosoyayishingikiriza kumunyu mwinshi wa tekinoroji ya fermentation, bisaba amezi cyangwa imyaka ya fermentation naturel. Muri icyo gihe, poroteyine ya soya igenda ibora buhoro buhoro muri aside amine kugirango ibe uburyohe bworoshye umami, ariko igihe nigiciro cyakazi ni kinini. Umusaruro ugezweho winganda ukoresha umunyu muke-fermentation cyangwa tekinoroji yo gutegura, bigabanya cyane ukwezi kubushyuhe burigihe no kugenzura ubushuhe. Nubwo imikorere inoze, igomba gushingira kumabara ya karamel, kubyimbye, nibindi kugirango ibe nziza. Ubworoherane bwibikorwa bugaragarira mu buryo butaziguye icyuho cyibiciro.
3. Azote acide ya Amino: umukino hagati yumami wukuri na umami wibinyoma
Azote acide ya azino nikimenyetso cyingenzi cyo gupima uburyohe bwa umamisoya. Iyo ibiyirimo biri hejuru mubisanzwe bisobanura fermentation yuzuye. Ariko, bimwe bihendutsesoyas byongewemo na sodium glutamate (MSG) cyangwa proteine yimboga hydrolyzate (HVP). Nubwo proteine yimboga hydrolyzate irimo aside amine nibindi bikoresho, irashobora kongera agaciro ko gutahura mugihe gito. Ubu bwoko bwa "umami artificiel" bufite uburyohe bumwe bwo gukurura uburyohe, kandi ibiyigize aside amine ntishobora kuba ikungahaye kandi iringaniye nka acide amine mumyanda gakondosoya. BrewedsoyaIrashobora gutanga ibintu byinshi bigoye byintungamubiri nintungamubiri binyuze muri fermentation ya mikorobe, kandi kongeramo proteine yimboga hydrolyzate bishobora kugabanya intungamubiri.
Byongeye kandi, mugihe cyo gukora HVP, cyane cyane iyo aside ya hydrochlorike ikoreshwa muri hydrolysis, umwanda wamavuta mubikoresho fatizo urashobora kwifata hamwe na acide hydrochloric kugirango ubyare ibintu bya chloropropane, nka 3-chloropropanediol. Ibi bintu bifite uburozi bukabije kandi budakira, byangiza umwijima, impyiko, sisitemu y'imitsi, sisitemu yo gutembera kw'amaraso, n'ibindi, kandi bishobora no gutera kanseri. Nubwo ibipimo byigihugu bifite imipaka ntarengwa kubirimo ibintu byangiza nka chloropropanol muri hydrolysate ya proteine y’ibimera, mu musaruro nyirizina, ibigo bimwe na bimwe birashobora kurenga igipimo cy’ibintu byangiza bitewe n’uburyo bworoshye bwo kugenzura cyangwa uburyo bwo gupima bidatunganye.
Guhitamo abaguzi: impirimbanyi hagati yo gushyira mu gaciro nubuzima
Guhura nasoyahamwe n’ikinyuranyo kinini cyibiciro, abaguzi barashobora kubona essence binyuze muri label.
Reba urwego: azote ya aside amine ≥ 0.8g / 100ml ni urwego rwihariye, kandi ubwiza bugabanuka buhoro buhoro.
Menya inzira: "fermentation yumunyu mwinshi" iruta "kwitegura" cyangwa "kuvanga".
Soma ibiyigize: byoroshe urutonde rwibigize, kutitabira byongeweho.
Itandukaniro ryibiciro byasoyani umukino cyane hagati yigihe, ibikoresho fatizo nubuzima. Ibiciro biri hasi birashobora kuzigama byihuse, ariko agaciro k'ubuzima bwigihe kirekire bwimirire ni kure yibyo igiciro gishobora gupima.
Twandikire
Beijing Shipuller Co., Ltd.
Email: sherry@henin.cn
Urubuga:https://www.yumartfood.com/
Igihe cyo kohereza: Gicurasi-17-2025