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題名 | 糖漬金柑糖度測定方法之評估=Evaluation of Sugar Content Testing Methods for Candied Kumquat |
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作者 | 吳柏青; Wu, Po-ching; |
期刊 | 技術學刊 |
出版日期 | 19960600 |
卷期 | 11:2 1996.06[民85.06] |
頁次 | 頁267-271 |
分類號 | 463.78 |
語文 | chi |
關鍵詞 | 金柑; 糖漬; 糖度測定; Kumquat; Syruping; Sugar content measurement; |
中文摘要 | 糖漬過程中,糖漬金柑之糖度是加工條件 (糖漬溫度與糖液濃度) 之重要指標,因此糖度測定之精確與否關係加工品質之穩定。本研究乃針對二種糖漬金柑糖度測定方法進行試驗比較,以評估現行一般糖漬金樹加工廠所採用之糖度測定方法是否準確可靠。不論以傳統擠壓法或AOAC標準法進行糖漬金柑糖分測定,其量測值皆與金柑實際糖分有些許差距。以傳統擠壓法進行糖漬金柑糖分測定時,由於金柑個別之糖分差異較大,所以試驗誤差相對提高。當以AOAC標準法進行糖漬金柑糖分測定時,其操作程序過於繁瑣,且耗費較多時間,但是其試驗誤差較小。若考量糖度測定方法之實用性,在糖漬過程中仍以傳統擠壓法測定,以瞭解金柑含糖量之變化,以確定更換糖液時間。但是在糖漬完成須確認最終含糖量時,應採用AOAC標準測試方法測定,並同時量測其含水率。 |
英文摘要 | In the traditional syruping process, sugar content of candied kumquat is an important index to processing conditions (such as syruping temperature and concentration of sugar solution). However, the accuracy of sugar content testing method for candied kumquat may affect the stability of product quality. The purpose of this study was to evaluate the sugar content testing method which was used in most of candied kumquat processing plants by comparing with AOAC method. The experimental results of both methods varied from the sugar content of candied kumquat. Due to the variation of sugar content within each kumquat sample, the testing results using traditional squeezing method showed large variation. The testing procedure of AOAC method was too complicated and time consuming, but it did provide more accuracy result. In order to know when the replace the sugar solution during syruping process, we suggested that candied kumquat manufactures can used traditional squeezing method to monitor the change of sugar content. Then, used AOAC method to determine the final sugar content. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。