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題 名 | 利用幾丁聚醣進行梅汁脫酸之研究=Deacidification of Mei Juice with Chitosan |
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作 者 | 阮進惠; 林芬年; | 書刊名 | 食品科學 |
卷 期 | 26:3 1999.06[民88.06] |
頁 次 | 頁295-314 |
分類號 | 346.217 |
關鍵詞 | 梅汁; 脫酸; 幾丁聚醣; 去乙醯度; Mei-juice; Deacidification; Chitosan; Degree of deacetylation; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究利用幾丁聚醣進行梅汁之脫酸,並探討影響脫酸因子,如幾丁聚醣之顆粒大小,幾丁聚醣之去乙醯度、濃度及反應時間,不同脫酸程度對梅汁成分及品質之影響,以及幾丁聚醣重覆再生之活性。結果發現,以顆粒大小40~60 mesh,去乙醯度約90%之幾丁聚醣,在室溫下攪拌約30分鐘為最佳脫酸條件,而使用幾丁聚醣之濃度愈高則脫酸率愈高,其濃度0.2g/mL時可達到約98%之脫酸率。脫酸時主要是檸檬酸被幾丁聚醣吸附而除去,另外,果膠質、蛋白質、酚類物質亦會減少,而糖類、杏仁?、灰分則無改變。脫酸會降低梅汁黏度,亦會使幾丁聚醣溶出而增加果汁之混濁度,同時,果汁之色澤亦受影響。在官能評估方面,63.4%之脫酸者最受歡迎。此外,以高濃度之幾丁聚醣進行脫酸處理可助於幾丁聚醣有良好之重覆再生性。 |
英文摘要 | This study focused on investigating the optimum conditions for utilizing chitosan in deacidification of mei juicel, the change in components, sensory evaluation of the treated product and the properties of reused chitosan. The chitosan that had a particle size of 40 to 60 mesh and a degree of deacetylation of 90% showed superior deacidification. The reaction time was at-least 30 min under stirring at room temperature. A higher used chitosan concentration gave a higher level of deacidification. Chitosan used at a level of 0.2 mg/mL adsorbed about 98% of the total organic acids, most of which was citric acid Chitosan also adsorbed pectin substance, protein and phenol compounds, but not sugars, amygdalin or ash. The deacidification decreased the viscosity of the treated juice, and dissolved the chitosan, which causedan increase in turbidity and affected the color of the juice. From sensory evaluation, the 63.4% deacidified juice had a higher score of total acceptability than did the original juice and the other deacidified juices. The chitosan used at a higher concentration in deacidification had excellent regeneration and reuse properties. |
本系統中英文摘要資訊取自各篇刊載內容。