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題 名 | 水分含量不同的花生仁最適合焙炒時間之研究 |
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作 者 | 白麗瑛; 蔡宗添; 邱義源; | 書刊名 | 技術學刊 |
卷 期 | 5:2 1990.06[民79.06] |
頁 次 | 頁189-194 |
分類號 | 463.7 |
關鍵詞 | 水分; 花生仁; 時間; 焙炒; |
語 文 | 中文(Chinese) |
中文摘要 | 以水分含量6.62%之臺南選九號花生仁置於150℃熱風烘箱焙炒5至35分鐘,再進行官能品評及以色差儀測其色澤,以期探討焙炒花生仁之品質及適當焙炒時間,並以色差儀測得之數據將花生仁品質數量化。結果經15~25分鐘焙炒之花生仁官能評量較佳,視為極可接受之品質,其色澤測定值在Munsell system之色相值範圍為57.53~64.20,在國際照明委員會在1931年的會議決定為基礎所作成之表色系稱為CIE system之x%範園為39.90~42.25,T%為34.63~42.11.另外以初水分含量6.62%、12.28%、19.47%、25.20%之花生仁為原料分別在150℃下焙炒,並測其質量變化,若以花生仁達恆重,即脫水率達100%所需之時間與原料水分含量進行曲線迴歸分析,可得y=13.1 + 1.03x-0.00433x2 ( y:焙炒至脫水率達100%所需之時間,分;x:水分含量,% )之方程式。再依此方程式應用於估算另外一批初水分含量分別為7.4%,11.1%,15.0% ,23.1%之花生仁在150℃焙炒所需之時間,並實際進行焙炒且依上述方法進行品質評定,結果其官能品質及色澤皆在可接受之範圍。 |
英文摘要 | Sound peanut kernels (cv. Tainan #9) with 6.62% of moisture content (dry basis) were used as the raw material and roasted at 150°C in an air forced oven for various amounts of time ranging from 5 to 35 min. After roasting, the kernels were organoleptically evaluated by panelists in terms of product appearence, aroma, flavor and overall scores, and the color was measured by a color meter in terms of L, a and b values. Based on the organoleptic scores, peanuts roasted for 15 to 25 min were scored as fairly acceptable. These scores are corresponding to the color values expressed in Munsell system of Hue value as 57.53-64.20; in CIE system of x% as 39.90-42.25 and T% as 34.63-42.11. These ranges are used as the standardized quality boundries. On the other hand, lots of kernels with 6.62, 12.28, 19.47 and 25.20% of moisture content were placed separately in a basket hung and roasted at 150℃. Their weight changes were measured with a modified gravity analysis balance connected to the basket hung in the oven. A regression equation was made in terms of the roasting time (y, min) required to reach constant weight versus its initial kernel moisture content (x, %, dry basis). The obtained equation was y = 13.1 + 1.03x - 0.00433x2 (y, roasting time min; x, initial moisture content, dry basis). For further application of this equation to a practical sense, the required amounts of roasting time of peanuts with 7.4, 11.1, 15.0 and 23.1% of initial moisture content were calculated and their roasting processes were actually proceeded. Then the roasted peanuts were subjected to organoleptic evaluation and color measurement for quality grading. The result of the organoleptic scores and color values expressed in Munsell or CIE system indicated that all the roasted peanuts were organoleptically acceptable and their colors distributed within the ranges previously standardized. |
本系統中英文摘要資訊取自各篇刊載內容。