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頁籤選單縮合
題 名 | 低鹽辣椒醬之研發=Study on the Manufacturing of Low-Salt Pepper Paste |
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作 者 | 羅淑卿; 謝寶全; | 書刊名 | 臺灣農業研究 |
卷 期 | 54:3 民94.09 |
頁 次 | 頁135-149 |
分類號 | 463.4 |
關鍵詞 | 辣椒醬; 低鹽; 發酵; Pepper paste; Low-salt; Fermentation; |
語 文 | 中文(Chinese) |
中文摘要 | 本文探討不同添加物對醃漬辣椒醬之影響,添加物包括食鹽(0、3、6、12%)、酒精(1~4%)、有機酸(0.1~0.4%)及微生物(Saccharomyces rouxii、Pediococcuss soya)等。結果顯示各種濃度之添加物中,只有含12%鹽度之各組未發生酸敗,且經14天發酵有良好風味產生;添加6%鹽度者,含鹽量雖低,可縮短發酵時間為6天,但極易腐敗。不同的添加物所得的醃漬辣椒醬有不同的風味,添加酒精(1、2及4%)與接種酵母菌(106、108/克)者有相近之風味,添加乳酸(0.1、0.2及0.4%)和接種乳酸菌者亦有相近風味。整體而言,添加酒精、乳酸或接種微生菌發酵者香氣較佳,而發生酸敗者會有較高之可滴定酸含量(0.05%以上)及較低之酸鹼值(5以下),產品顏色較暗沉;未發生酸敗者,有較亮麗之色澤及較低之生菌數(10^7以下),其中以0.4%磷酸及0.4%醋酸處理者有較豔麗之顏色。未酸敗者經品評結果以添加2%酒精者有較高之評分。 |
英文摘要 | This study investigated the effect if different treatments on decrease of salt content in traditional pepper paste. The results revealed that for all concentrations, only the treatment amended with 12% NaCl protected pepper paste from spoiled, but longer fermentation time is required. For lower amount of salt (6%), although fermentation time was shortened, but the pepper paste became spoiled quickly. Different additives resulted in different taste flavor. Amendment of alcohol generated similar flavor as amendment of yeast Saccharomyces rouxii. Adding lactic acid also generated similar flavor as adding Pediococcuss soya which is a lactic acid production bacteria. As a whole, above four treatments had better flavor. The spoiled pepper paste treatment had higher titrable acidity, lower pH value and darker color. The unspoiled treatment had brighter color and lower concentration of microbes. Especially, those treated with phosphoric acid and acetic acid especially had gorgeous color. After fried, the unspoiled treatment with alcohol additive had higher scores on evaluation and is preferred most by panel. |
本系統中英文摘要資訊取自各篇刊載內容。