頁籤選單縮合
題名 | 蒸煮方式和乾燥復水對落花生果實化學成分及質地之影響=Effects of Cooking Methods and Rehydration on the Chemical Composition and Texture of Peanut |
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作者 | 蔡淑珍; 吳宗諺; 楊金興; 劉慧瑛; 廖慶樑; | 書刊名 | 臺灣農業研究 |
卷期 | 56:3 2007.09[民96.09] |
頁次 | 頁189-205 |
分類號 | 434.255 |
關鍵詞 | 莢果花生; 花生仁; 化學成分; 蒸煮方式; 復水; Arachis hypogaea; In-shell peanut; Kernel peanut; Chemical composition; Cooking methods; Rehydration; |
語文 | 中文(Chinese) |
中文摘要 | 本研究乃分析立枝仔反、台農6號、台南選9號及台南11號等4個不同品系落花生生仁與莢果花生的化學成分及蒸煮性狀,探討落花生帶殼蒸煮與否、不同蒸煮方式、以及乾燥花生復水利用對其成分變化之影響。分析項目包括水分、粗蛋白質、粗脂肪、粗纖維、灰分、礦物質組成、可滴定酸、甲醛態氮、水溶性醣及水溶性蛋白質等項。結果顯示蒸煮花生熟仁的可滴定酸、甲醛態氮、水溶性醣及水溶性蛋白質較新鮮生仁明顯減少,而不溶固形物含量則增加。推測蒸煮過程除造成部分成分流失外,並使部分水溶性成分轉變爲不溶性。帶殼蒸煮熟仁的水溶性成分及不溶固形物含量較去殼蒸煮熟仁爲高。利用殺菌釜高壓方式可以明顯縮短蒸煮時間,整體而言,高壓水煮優於其他蒸煮方式。利用真空浸水方式能使莢果乾燥花生達到良好復水情形。乾燥花生生仁除可滴定酸較新鮮生仁低外,其餘的化學成分變化不大。復水花生的生仁和熟仁大部分化學成分與新鮮的生仁和熟仁相近,惟浸水過程明顯造成鐵、錳和銅等礦物質組成的流失。 |
英文摘要 | The effects of cooking on the chemical composition and texture of peanut were studied. Several factors were considered: with or without shell during cooking; cooking methods; drying and rehydration. Peanut cultivars used in the research included Lih-Jr-Chai, Tainung #6, Tainan sel. #9 and Tainan #11. Compared to raw materials, the cooked peanut kernels had similar contents in proximate components; lower contents in titratable acidity, formol-N, water-soluble sugar and water-soluble protein; a higher content in water-insoluble solid. The results indicated that cooking processing caused the losses of water-soluble components as well as the partial changes of soluble components into insoluble ones. The cooked in-shell peanuts demonstrated higher contents of soluble components and insoluble solids than cooked peanut kernels. It might be concluded that the shell behaved as a barrier, preventing the leakage of peanut nutrients during cooking. Cooking time was shortened when peanuts were cooked by autoclave. Peanuts treated by autoclave steaming had a higher content of water-soluble sugar, but showed a drier and poor appearance. Overall, the autoclave boiling of peanut is recommended as the better cooking method for its cooking efficiency and quality. The rehydration of dry in-shell peanut was expeditiously improved by vacuum soaking. Dry peanut had similar composition as fresh raw one, except it was lower in titratable acidity. The rehydrated peanuts, including raw and cooked kernels, had similar contents as the fresh ones for most chemical components. However, soaking process of dry peanut kernel during rehydration caused significant losses of minerals, such as Fe, Cu and Mg. |
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