查詢結果分析
來源資料
相關文獻
- 過熱蒸氣技術應用於高麗菜與結球白菜儲存之衛生與品質改善
- 不同型態氮肥對結球菜類生育之影響
- Benzalkonium chloride之抗菌力效果試驗
- 串聯電極式壓電石英晶體感測器之多通道系統於大腸桿菌的總生菌數檢測
- Use of Hurdle Technology to Extend Shelf-life of Pressed Ham
- 不同育苗介質對結球白菜穴盤苗生育特性之研究
- 結球白菜穴盤苗物理特性之研究
- 不同介質穴盤苗根系抗拉與穿刺特性之研究
- 臭氧冰塊對水產品之保鮮效果
- Investigation for Contamination of Parasite and Aerobic Bacteria in Frozen Tilapia Fillets in Taiwan
頁籤選單縮合
題名 | 過熱蒸氣技術應用於高麗菜與結球白菜儲存之衛生與品質改善=The Study of Superheated Steam Processing Technology for Cabbage and Chinese Cabbage |
---|---|
作者 | 陳祈森; 蘇堯銘; 李民賢; Chen, Chi-shen; Su, Iau-min; Lee, Min-hsien; |
期刊 | 休憩管理研究 |
出版日期 | 20160600 |
卷期 | 3:1 2016.06[民105.06] |
頁次 | 頁1-14 |
分類號 | 435 |
語文 | chi |
關鍵詞 | 過熱蒸氣技術; 高麗菜; 結球白菜; 總生菌數; Superheated steam processing technology; Cabbage; Chinese cabbage; Totalplate count; |
中文摘要 | 本研究以本土高麗菜與結球白菜為實驗樣品,探討以過熱蒸氣蒸煮技術加工高麗菜與結球白菜對其品質與衛生之影響。過熱蒸氣就如同飽和水蒸氣和沸水一樣是對人體最為安全的物質,在加工製程由於有較少氧氣的存在,可使食品有較少的氧化作用,且具有較高的熱焓,可使產品水分迅速蒸發,因此最適合於作為直接接觸加熱食品的理想介質。研究結果顯示,利用過熱蒸氣蒸煮處理高麗菜與結球白菜,使其於高溫短時之處理下,抑制其酵素作用並明顯降低其上之微生物含量,再以低溫保存,不僅可延長儲存時間,可供作為高麗菜與結球白菜產季調節之利用,亦可保存蔬菜特性如顏色、脆度、甜味及口感等,提高消費者之喜好程度,並提升食品品質與安全衛生,並且可以為休閒食品的產品開發提供一個新的方向。 |
英文摘要 | In order to increase the value of vegetables, to enhance the benefit of farmers, as well as to provide better vegetable products to general public, Taiwan’s government encourages farmers’ associations and farmers’ cooperative to set up vegetable cutting centers. The present study revealed that this strategy has become very effective. Superheated steam (ST)is one of the safest substances, which is an ideal medium used for direct heating on food due to its less oxidation and higher heat enthalpy. For preservation of fresh cutting vegetable, the preservation time will be reduced due to the enzymatic and microbial spoiling. The present study uses superheated steam to cook cabbage and Chinese cabbage in a short time to inhibit the enzyme activities and to reduce the growth of microorganism. The results shows that superheated steam processing cabbage and Chinese cabbage in low temperature storage can not only elongate the storage time, but also can keep the physical and chemical characters such as color, crispiness, flavors and textures, which enhance the favorites of general consumers. The present study provides a new product development thought for the leisure food industries. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。