“Speaking†seems to be a patent of higher animals. Whether they are happy or not, they will tell each other through language. In fact, in a sense, food will also “speak†and they will “transmit†certain information to you through some external changes. In this issue, “Life Times†invited He Hongju, a researcher of the National Vegetable Engineering Technology Research Center, Chen Xiafei, dietitian of the Shanghai Huadong Hospital, and Dr. Yu Lei of the Chinese Academy of Medical Sciences to teach you “listening†to understand the expression of food.
Expression 1: The roast meat has a brownish red color and the roast gimmick turns yellow.
Interpretation: The Maillard reaction occurs and may cause carcinogens.
When foods containing carbohydrates and amino acids are cooked at temperatures above 120°C, the color will yellow and brown, and at the same time it will release an attractive aroma. This reaction is called Maillard reaction. For example, braised pork, roast duck, toasted bread, pancakes, deep-fried foods, etc., which are dark brown after cooking, almost all promote the Maillard reaction. Acrylamide (a carcinogen) is a by-product of this reaction. It has nothing to do with aroma and no color, but in general, the darker the food after heating, the richer the aroma, the higher the acrylamide content. . Therefore, the steamed buns and bread slices should not be baked to the extent that they are too yellow. Try to eat less baked, fried, puffed potato products, such as potato chips.
Expression 2: Potatoes are browned after cutting, and fresh juice is discolored.
Interpretation: Enzymatic browning occurs and vitamin C is lost.
Fruit and vegetable and potato foods live in the middle of "phenol oxidase" and are also rich in "polyphenols" that have antioxidant effects. If they come together and add oxygen, "enzymatic browning" will occur. That is, phenol oxidase catalyzes the oxidation of colorless polyphenols to produce colored "anthraquinones." These anthraquinones are able to aggregate with each other and make the color deeper and deeper. Although this process did not produce any harmful substances, the antioxidant capacity of the polyphenols after browning decreased, and was also accompanied by the loss of vitamin C. In order to avoid this reaction, you should press the raw materials with boiling water before juice to deactivate phenol oxidase, or add a piece of vitamin C to the juice. If you can't cook it immediately after cutting potatoes, scallions or yam, you should put it in drops. In the water of vinegar.
Expression 3: Purple cabbage water turns blue.
Interpretation: Anthocyanin will turn blue in case of alkali, and its stability will decline.
Fruits such as strawberries, purple cabbage, purple sweet potatoes, and purple rice are rich in anthocyanins. It is a powerful antioxidant that protects the body from free radical damage. Anthocyanin is characterized by its red color under acidic conditions, its blue color under alkaline conditions, and its transitional color of purple and green in the middle, while the water in the north is generally weakly alkaline. These discolorations are normal and can be eaten with confidence, but in general, anthocyanins are relatively stable under acidic conditions, such as adding a little vinegar, purple cabbage color will be more reddish.
Expression 4: Green leafy vegetables turn yellow after being fried.
Interpretation: chlorophyll demagnification, loss of magnesium.
The reason why green vegetables are green is mostly due to the magnesium ions in chlorophyll. When the light is irradiated on chlorophyll, the porphyrins (a compound in chlorophyll) containing magnesium ions will cause other colors of light to come back. Green light reflected back. However, chlorophyll is very unstable during heating. Studies have shown that acetic acid (acetic acid) in vinegar destroys the structure of chlorophyll, turns chlorophyll into “pheophytin,†and vegetables quickly turn brown. Therefore, fried green leafy vegetables should be added with little or no vinegar.
Expression 5: Flocs appear after heating the milk.
Interpretation: Protein denaturation or excessive microorganisms have deteriorated.
There are two reasons for the appearance of flocs after heating milk. First, the presence of certain proteases in milk changes the structure of the protein in the milk, thereby destroying the stability of the milk, causing denaturation and condensation during heating. Although this kind of milk has not passed the shelf life, it is not recommended for drinking. Second, the proliferation of residual microorganisms in milk leads to a change in the acidity of the milk, further destroying the stability of the milk, and the appearance of floes. In short, milk with floc after heating is not recommended for drinking.
Expression 6: vinegar grows white hair.
Interpretation: The floating film produced by Mucor may contain other pathogenic bacteria.
The "white hair" in vinegar is likely to be a floating film of mold produced by Mucor which is widely found in the environment. If the vinegar white hair is caused solely by mucor, it will not be much problem to remove the floating flower of the mold. However, there are other pathogenic bacteria in the air, and if it is bred in vinegar, it may pose a health threat. Therefore, it is best not to continue eating the white vinegar.
Expression 7: Yogurt sour.
Interpretation: Lactobacillus breeds rapidly, but its vigor declines.
The acidity of yoghurt is limited. If the yoghurt is separated from the cold chain during storage and logistics, if it is left at room temperature or outdoors, the lactic acid bacteria will rapidly multiply, resulting in increased yoghurt acidity and beyond the acceptable range. The taste will be very acidic, and the vitality of lactic acid bacteria will decline, and the degree of denaturation of milk proteins will increase, which is not conducive to human body absorption and is not conducive to gastrointestinal health. The longer the preservation, the more difficult it is to ensure the quality of yogurt. Therefore, yogurt should not be bought at one time. Try to buy it now.
Expression 8: The surface of the bean curd is sticky.
Interpretation: The growth of bacteria may contain toxins.
Tofu and meat are all protein-rich ingredients, so it is easy to breed bacteria in poor ventilation and high temperatures, and make tofu sticky. If the strain is pure, there is no need to worry about its safety. However, there are many germs in the home environment and they are mixed with harmful bacteria. Some produce toxins. Flushing with hot water does not guarantee complete washing. Therefore, sticky tofu is not recommended for consumption. In addition, if high-protein foods such as dried beans and animal viscera have sticky and slippery substances on the surface, they should also be thrown away.
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