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題名 | 花蓮3號山藥零餘子加工與風味特性之探討=Study on Processing and Sensory Properties of Chinese Yam Bulbils Cultivar Hualien #3 |
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作者 | 羅李烟; 馮臨惠; | 書刊名 | 花蓮區農業改良場研究彙報 |
卷期 | 23 民94.10 |
頁次 | 頁53-62 |
分類號 | 435.2 |
關鍵詞 | 山藥零餘子; 褐變; 殺菁; 罐製加工; 殺菌袋; 真空調理; Yam bulbils; Browning reaction; Blanching; Canning; Retort pouch; Sous vide; |
語文 | 中文(Chinese) |
中文摘要 | 山藥零餘子(Bulbils)是薯蕷植物(Dioscoreaceae)之腋芽,生長在山藥藤莖葉間所結的珠芽。「花蓮3號」山藥是花蓮區農業改良場於2000年命名通過的長圓柱形白色山藥。植株著生的零餘子,每個大小約和花生粒相當,表皮質地細緻,內部質地也與山藥的塊莖相似,產量、大小與質地均適於加工利用。本研究針對加工操作需求,探討花蓮3號山藥零餘子之顏色控制與風味調整的方法,並利用玻璃瓶、殺菌袋及真空調理等方法,探討熱加工對零餘子產品品質的影響。結果顯示:殺菁可以穩定山藥零餘子的顏色不再變深。由感官品評的三角試驗分析水煮山藥零餘子湯汁的風味與蔘鬚的風味沒有顯著性的差異,但與當歸的風味則有顯著性的差異。就消費者喜好性評分而言,零餘子湯汁添加當歸較添加蔘鬚受歡迎。以包裝熱加工後零餘子破碎率比較,殺菌軟袋裝的破碎率高於真空調理袋裝。其原因與熱加工殺菌溫度有關(121℃ vs 72℃)。高破碎率也導致湯汁的混濁度較高。又以消費者喜好性評分項目分析,真空調理袋裝的產品外觀優於殺菌軟袋裝,但兩者的風味相似,山藥零餘子的質地相近。整體的接受度沒有顯著性的差異。 |
英文摘要 | The Chinese yam (Dioscorea batatas) cultivar Hualien # 3 was developed in 1984 and registered in Nov. 30, 2000 by Hualien District Agricultural Research and Extension Station (HDARES). The bulbils of this yam have a size like peanut kernels with smooth surface and good eating quality. Yam bulbils are bulbs like small tubers formed above ground arising from the leaf axils. Bulbils of Chinese yam, besides used as planting material, is a medical crop and also used as a food in Taiwan, China, and Japan. The objective of this study was to evaluate the processing and sensory properties of Chinese yam bulbils for thermal processing. The results showed: the enzymatic activity of yam bulbils for browning reaction was similar to yam tuber. Hot water blanching can prevent the color change effectively, the same as microwave blanching. To modify the flavor of the soup with whole bulbils(unpeeled), a small amount of Chinese herb, hairy root of ginseng(HRG) and radix angelicae sinensis(RAS), was added. The results of the triangle test of three soup; plain bulbil, bulbil with HRG and bulbil with RAS, revealed that the flavor of bulbil in the soup was more like ginseng. The result of consumer preference test showed that soup with bulbil and radix angelicae sinensis was more popular. Three types of packaging, glass jar, retort pouch, and boiling bag with sous vide processing were test. The broken rate of bulbils and the turbidity of soup packed in retort pouch was higher than other two. However, the result of consumer preference test showed that all test items were no significantly different in preference. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。