Kev piav qhia ntawm Kopanisti cheese, xaiv ua noj, muaj pes tsawg leeg thiab cov ntsiab lus calorie. Pab tau thiab tsim kev phom sij ntawm ntau yam. Yuav ua li cas cheese tau noj, dab tsi yog tsim los ntawm nws, keeb kwm ntawm nws qhov tsos.
Kopanisti yog hom cheese tsis tshua muaj nyob hauv Karaburun (Izmir xeev, Qaib Cov Txwv) los ntawm cov tshis mis nyuj, ntxiv rau hauv Greece (nyob ntawm ntug dej hiav txwv Aegean) los ntawm kev sib xyaw ntawm tshis, yaj thiab nyuj. Xim - dawb lossis tawm dawb, xim av lossis xim daj, qab zib; aroma - nplua nuj, "tshis", "tsev"; kev ntxhib los mos yog mos. Yog tias koj sim cov khoom qab zib uas muaj fermented ntshiab, koj yuav pom qhov iab iab. Tab sis txij li kev ua kom siav tshwm sim nyob rau hauv txheej txheej ntawm cov txiv ntseej roj, qhov saj tuaj yeem piav qhia raws li iab-milky-oily, qab ntsev, tart thiab ntsim. Lub taub hau tsis tau tsim, cov neeg siv khoom tau muab cov thawv ntim khoom ntim nrog cov cheese.
Kopanisti cheese ua li cas?
Thawj cov khoom siv raw rau kev tsim khoom ntawm ntau yam yog mis nyuj tawm ntawm tshis (tsawg dua yaj). Nws muaj peev xwm sib tov ob hom mis los yog ntxiv mis nyuj. Nws yog txoj hauv kev no los npaj cov khoom siv raw uas yog nyiam hauv tebchaws Greece.
Yuav ua li cas Kopanisti Peynir tau ua hauv Turkey
- Cov kua mis nyeem qaub yog rhaub kom 80-85 ° C, sib xyaw nrog cov cheese tshiab thiab ua kom siav los ntawm cov khoom dhau los tau ntxiv kom tau txais cov curd ntom ntom. Qhov sib tov yuav tsum txias kom txog 45-50 ° C.
- Chan raug tshem tawm ntawm qhov hluav taws kub thiab tos kom cov zaub tuaj. Txheeb xyuas kom huv. Qhov no feem ntau yuav siv 45-50 feeb.
- Ua kom tawg ua tej daim me me, sib tov, sau los ntawm saum npoo nrog rab diav thiab hloov mus rau pob tawb npog nrog daim ntaub (lossis daim ntaub cheese) quav hauv ob peb txheej.
- Tawm mus rau ob peb hnub, thiab tom qab ntawd nteg tawm hauv cov av nplaum lauj kaub glazed los ntawm sab hauv. Sab hauv tsev kub - 18-24 ° С, av noo - txog 90-95%.
- Hnub tom ntej, tau ua ib txheej tshiab ntawm tsev tsev cheese, raws li cov txheej txheem qub, thiab rov muab tso rau hauv lub lauj kaub. Cov txheej txheem rov ua dua 5-6 zaug hauv 2-3 lub lis piam. Cov nplaim ntawm cov cheese hauv cov lauj kaub dhau los ua mos, muaj ntxhiab tsw zoo li, qhia tias muaj zog khov kho. Lor (tsev cheese) tau ntxiv dua thiab sab laug rau lwm 1 hnub.
- Thaum ua Kopanisti peynir, salting yog nqa tawm hauv 3 theem: ua ntej, ib qho me me ntawm cov ntsev qhuav tau sib xyaw thiab tawm mus rau 3 hnub; tom qab ntawd ntxiv ntsev ntxiv thiab, yog tias tsim nyog, ENT tshiab; tom qab 7-10 hnub qhuav ntsev yog do. Hauv theem kawg, cov ntsev hauv cov cheese yuav tsum yog yam tsawg 5%.
- Cov txiv ntseej roj tau nchuav rau saum cov khoom nruab nrab thiab lub caj dab tau npog nrog daim ntaub txhawm rau tiv thaiv kev sib cuag nrog huab cua thiab tiv thaiv kev nthuav qhia ntawm cov kab mob fungal tawg nyob rau saum huab cua. Cov lauj kaub tau muab tso rau hauv chav nrog qhov kub ntawm 0-1 ° C thiab cov av noo nruab nrab ntawm 60-65%.
Yuav ua li cas Kopanisti cheese tau npaj hauv tebchaws Greece
- Pasteurization ntawm cov ntaub ntawv raw thiab txias mus rau 30-32 ° C yog qhov ua tau. Cov kab mob Lactic acid ntawm 2 hom tau nchuav rau hauv - Lactobacillus casei thiab Lactococcus lactis.
- Mis yog fermented nrog cheese poov xab ua los ntawm ib feem ntawm lub rennet, yaj lub plab.
- Tom qab cov curd curd tau tsim, nws tau zom (lossis txiav) rau hauv cov cheese thiab, tom qab 2-3 zaug kneading, hloov mus rau hauv pwm. Kev sib cais ntawm whey yuav siv qhov chaw nyob hauv nws tus kheej qhov hnyav thiab hauv tib chav uas cov cheese tau siav. Rov ua dua txhua 3-4 teev.
- Tom qab ib hnub, ntxiv 4% ntsev thiab tshiab, ua tshiab Kopanisti cheese ntawm qhov zoo. Sib tov, tawm rau 3 hnub, thiab tsuas yog tom qab ntawd lawv tau muab tso rau hauv cov lauj kaub ci.
- Koj tuaj yeem sib xyaw cov cheese loj hauv cov pwm, hloov daim ntaub cheese kom huv, thiab maj mam ntxiv ntsev. Cov txheej txheem rov ua ob peb zaug.
- Lub sijhawm ripening yog 3-4 lub lis piam, qhov kub hauv chav yog 8-12 ° C, cov av noo yog 85-90%. Tom qab 40 hnub, lub peynier tau hloov pauv los ntawm cov ntaub qhwv mus rau iav rhawv zeb lossis ntim khoom ntim khoom ntim, nchuav nrog cov roj txiv ntseej thiab, txhawm rau txhawm rau txhawm rau txhawm rau ua haujlwm ntawm cov kab mob thermophilic thiab tsim cov pa roj, xa mus rau chav nrog qhov kub ntawm 0-1 ° C, qhov twg nws tau khaws cia kom txog thaum muag.
- Cov khoom muaj qhov qab tshaj plaws tom qab 46 hnub. Tab sis yog tias koj xav kom txaus siab rau cov qauv siv yooj yim thiab hnov qhov muag thiab saj ntawm mis, koj yuav tsum nres ntawm 32-hnub laus.
Koj tuaj yeem ua Kopanisti cheese hauv tsev, nco me ntsis ntawm cov lus Greek hauv saj: hauv cov khoom noj khoom haus lossis hauv lub tais sib tov, tuav 200 g ntawm Laura lossis Feta, 80 g ntawm cov kaus poom kua txob, 1 tbsp. l. tshiab mint, 1 clove ntawm qej, 1 tbsp. l. txiv qaub kua txiv thiab 25 ml ntawm txiv roj roj. Qhov ua tau homogeneous loj yog txias hauv lub tub yees.
Muaj pes tsawg leeg thiab cov ntsiab lus calorie ntawm Kopanisti cheese
Tus nqi zog ntawm cov khoom siv fermented mis, yog tias cov khoom siv raw zoo ib yam, tsis hloov pauv, tsis hais daim ntawv qhia twg yog siv los ua cheese - Greek lossis Turkish.
Cov ntsiab lus calorie ntawm Kopanisti cheese - 218 kcal rau 100 g, ntawm uas
- Cov protein - 8, 93-13 g;
- Cov rog - 18, 24-30 g;
- Cov carbohydrates - 5,77 g.
Cov neeg ua cheese Greek feem ntau ntxiv cov txuj lom lossis tsw qab rau cov Kopanisti cheese. Hauv qhov no, cov ntsiab lus calorie yuav tsum raug xam cais.
Cov vitamins thiab cov tshuaj muaj pes tsawg leeg yog qhov raug: muaj ntau ntawm cov vitamins B - choline, folic thiab pantothenic acid, pyridoxine; tocopherol, retinol, calcium, potassium, magnesium, manganese, hlau. Muaj sodium thiab chlorine ntau heev, txij li cov ntsev hauv cov cheese ua kom muaj li 5%.
Qhov tseem ceeb ntawm cov as -ham tsis tuaj yeem muab hnub no - tshuaj -lub cev kev tshawb fawb ntawm cov qauv los ntawm Qaib Cov Txwv tsis tau ua tiav, thiab kev ntsuas Greek tau txwv rau kev tshuaj xyuas cov khoom siv microbiological.
Cov ntsiab lus calories tsawg tso cai rau Kopanisti cheese suav nrog hauv kev noj zaub mov kom poob phaus txhawm rau txhawm rau ntxiv lub zog khaws cia, tsis muaj kev ntshai tias yuav nce phaus ntxiv.
Cov khoom muaj txiaj ntsig ntawm Kopanisti cheese
Xijpeem daim ntawv qhia no ntau yam tau npaj, nws muaj cov tshuaj ntau uas muaj txiaj ntsig zoo rau lacto- thiab bifidobacteria uas ua rau tib neeg txoj hnyuv.
Cov txiaj ntsig ntawm Kopanisti cheese
- Ua kom nqus tau cov khoom noj uas tsim nyog rau kev ua haujlwm zoo ntawm tib neeg lub cev.
- Ua kom nrawm hloov pauv thiab nqus tau cov amino acids.
- Normalizes kev zom zaub mov. Los ntawm kev noj ntau yam no 2-4 zaug hauv ib lub lis piam, koj tuaj yeem hnov qab txog plab.
- Txhawb kev ua pa tsw phem, uas yog tshwm sim los ntawm kev ua kom tsis muaj zog lossis cov txheej txheem fermentative.
- Ua kom cov kua qaub tso tawm, hloov cov kua qaub-puag hauv qhov ncauj kab noj hniav mus rau sab acidic. Qhov kev hloov pauv no cuam tshuam kev ua haujlwm ntawm cov kab mob me me, txo qhov muaj feem ntawm kev txhim kho cov txheej txheem mob - stomatitis lossis periodontitis, thiab tiv thaiv caries.
- Ntxiv dag zog rau cov pob txha thiab pob txha mos, uas ua rau qeeb kev cuam tshuam hnub nyoog cuam tshuam hauv cov leeg nqaij thiab txhim kho kev sib koom tes.
- Txhim kho kev ua haujlwm kom nco tau, txhawb kev ua kom lub cev nrawm dua.
- Muaj txiaj ntsig zoo rau lub hlwb, txo qhov muaj feem ua rau mob thrombosis.
Cov txiaj ntsig kev noj qab haus huv ntawm Kopanisti cheese ua los ntawm tshis lossis yaj mis nyuj (lossis sib xyaw) tau nce. Nws tuaj yeem nkag rau hauv kev noj zaub mov ntawm cov neeg uas tsis muaj cov enzymes txaus los ua cov piam thaj qab zib. Qhov me me ntawm lactose tam sim no hauv yaj thiab tshis mis nyuj ntau lawm yog suppressed thaum fermentation.
