AmaMelika abonakala enothando lobuhlobo nothando nemayonnaise. I- condiment edayiswa kakhulu eNyakatho Melika, futhi iningi lokudla okuthandwayo kwaseMelika, kusukela emasontweni kanye nasaladi ye-tuna kuya kumaqanda aphukile kanye ne-tartar sauce. Kodwa imayonnaise ibonakala izuzile idumela elibi.
Abanye ochwepheshe bezokwelapha bathi imayonnaise ayinempilo. Isibonelo, kulula ama-calories namafutha ongazakhela ngokushesha uma ungayinaki ubuningi besigaba.
Abanye bakhathazeka ngokuthi imayonnaise eshiywe ngaphandle ingaba i-hotbed yebhaktheriya. Abanye abanenkinga nge imayonnaise ngaphandle kokuthungwa kwayo.
Iyini iqiniso mayelana nemayonnaise? Ingabe ngempela lokho kubi? Iqiniso liwukuthi, "kuncike." Futhi, ngokukhetha ngokucophelela, ukulungiselela, nokusetshenziswa okulinganisela, imayonnaise ingaba ukwengeza okuwusizo ekudleni okuphansi kwe-carb.
Ukuze ikubeke kalula, i-American Heart Association ine-iresiphi yemayonnaise okuzenzela, futhi i-American Diabetes Association inezokupheka kufaka phakathi imayonnaise ezinhlelweni zayo zokudla eziphakanyisiwe. Kungasetshenziswa, kodwa ukulinganisela kuhlale kuyisihluthulelo.
Kuyini iMayonnaise?
Imayonnaise ingumuthi wemilingo. Ubuhle bemayonnaise indlela ama-liquids amabili abuthana ngayo ukudala i-viscous, kodwa ifomu eliqinile. I-Mayo cishe yonke amafutha, ahlangene ne-yolk ye-egg, kancane kancane yetshezi eliluhlaza, njengejamu lelamula noma uviniga, futhi ngokuvamile i-touch of mustard. Kuyinto emulsion eqinile, elicwebekile, eqinile.
I-emulsion iyinxenye yemilingo. Imayonnaise yenziwe into eqinile ngenxa ye-emulsification, okuyinto inqubo yokuhlanganisa izinto ezimbili okungenzeka ukuthi zivame ukuxuba, njengamafutha namanzi.
I-Science Behind the Magic
Ukuze i-emulsification yenzeke, kune-emulsifier, kulesi simo, i-yolk ye-egg, ukuletha ndawonye ingxenye ye-hydrophilic (ethandwayo kwamanzi) kanye ne-lipophilic (i-oli-love component).
I-emulsifier ibopha ijusi lemon noma iviniga ngamafutha futhi ayivumeli ukuhlukaniswa kwenzeke, bese kuveza emulsion eqinile. Ezimayonnaise ezenziwe ngokwenziwa , ama-emulsifiers ngokuyinhloko i-lecithini evela e-yolk yeqanda kanye nemithi efanayo e-mustard. Imikhiqizo yezohwebo imayonnaise ngezinye izikhathi ingasebenzisa ezinye izinhlobo zama-emulsifiers kanye neziqinisi.
Yini Engalungile Ngayo?
Isikhalazo esikhulu mayelana nemayonnaise sivame ukufika phansi kokunye into egcwele amafutha. Nakuba kuyiqiniso ukuthi cishe kwenziwa ngamafutha, akwenziwe ngamafutha agcwele, ngoba ayenziwa ngamafutha anamanzi.
Esinye isikhalazo esivamile yisibalo sama-kilojoule ama-mayonnaise anakho: amakholori ayi-100 perpuni. Kodwa-ke, abalobi bezempilo abafanayo abakhononda ngamakholori aseMayonnaise bancoma futhi amafutha omnqumo njengenye indlela enempilo. Amafutha omnqumo amafutha anamafutha amaningi njengama-mayonnaise avamile namakhalori angaphezulu: ama-kilojoule angu-124 ngepuniji ngalinye.
Imibuzo yamafutha
Izindaba ezinhle ukuthi cishe noma yikuphi amafutha adle angasetshenziselwa ukwenza imayonnaise, ngakho-ke amafutha ngokwayo iyisici esikhulu kakhulu empilweni ye-recipe.
E-United States, iningi lemayonnaise yokuhweba lenziwa ngamafutha e-soy, okuthi abanye ochwepheshe banomuzwa wokuthi kunenkinga ngenxa yamazinga aphezulu amafutha omega-6.
I-mayonnaise yezebhizinisi edayiswa kakhulu kunazo zonke e-US ingumthombo we-Hellman empumalanga ne-Best Foods entshonalanga. Lezo zinkampani zithengisa i-mayo eyenziwe ngamafutha e-soy e-US kanye namafutha e-canola eCanada. Amafutha e-canola ane-omega-6 amancane amafutha kuwo kunamafutha we-soy.
Uma wenza imayonnaise ngokwakho, ungasebenzisa noma yiluphi uhlobo lwamafutha oyifunayo, kuhlanganise namafutha omnqumo.
Kuthiwani Mayelana Namagciwane?
Ukukhathazeka ngamabhaktheriya emayonnaise ikakhulukazi kuncike eqinisweni lokuthi imayonnaise eyenziwe ngokwenziwa ngokuvamile iyenziwe nge-yolk yolwazi oluhlaza. Imayonnaise yezohwebo ngokuvamile ayiyona inkinga ngoba yenziwa ngamaqanda angasebenzi futhi ikhiqizwa ngendlela yokugcina iphephile.
Uma ucabanga ukuthi isaladi lamazambane yakwenza wagula, kungenzeka ukuthi akuyona i-mayo eyayiyimbangela. Yonke imayonnaise iyasebenza, okusiza futhi kugcine amabhaktheriya ekhona.
Imayonnaise yezohwebo ingasisiza empeleni ukulwa nokukhula kwebhaktheriya ekudleni, nakuba kunconywa ukuba uqhubeke ulandela imihlahlandlela yokuphepha yokudla evamile ngokweqhwa.
Imayonnaise ezenziwe ngokwezifiso enefomu elungile le-asidi futhi linamahora amabili "wokubamba isikhathi" ngaphambi kokuba isiqandisini sokuqala sibe nama-bacteria angaphansi kakhulu. Kodwa kamuva, kufanele igcinwe esiqandisini.
Kuthiwani Ngomayonnaise Wehlisa Imfucuza?
Amafutha angaphansi kwama-mayonnaise, izithako ezengeziwe zengeziwe ukuthuthukisa ukuthungwa nokuvutha. Izinhlanzi kanye noshukela kukhona izithako ezimbili ezivame ukungezwa. Noma kunjalo, uma ama-kilojoule akukhathazeka, ungase uzizwe ukuthi ukuhweba kuwufanelekile.
> Umthombo:
> Little, R. (2000) I-microbiological Safety of Mayonnaise, i-Salad Dressings, ne-Sauces Ekhiqizwa e-United States: Ukubuyekeza. J Food Prot. 63 (8): 1144-53.