查詢結果分析
相關文獻
- 添加胺基酸及醣類對烘焙花生品質之影響
- Influence of Vacuum Frying Time on the Chemical Constituents of Fried Carrot Chips
- 阿根廷魷魚乾加工過程中化學成分與品質的變化
- 磷鉀肥對多年生花生與盤固草混植的生長影響及芻料利用效率
- 包種茶炭焙技術之研究(1)--烘焙方法與時間對半球型包種茶品質及貯藏性之影響
- 使用蛋白質素材提高烘焙食品品質
- 影像分析系統--最佳的品管利器
- 落花生育種上品質之檢定要素與方法
- Physiological and Performance Effects of Adding Branched-Chain Amino Acids to a High Carbohydrate Formula Diet during Exercise
- Agronomic Characteristics of Various Cultivars of Common Bean (Phaseolus Vulgaris L.) and Analysis of Their Seed Compositions
頁籤選單縮合
題名 | 添加胺基酸及醣類對烘焙花生品質之影響 |
---|---|
作者 | 張平; 蔡榮村; | 書刊名 | 嘉義農專學報 |
卷期 | 26 1991.06[民80.06] |
頁次 | 頁201-209 |
分類號 | 434.256 |
關鍵詞 | 花生; 品質; 烘焙; 醣類; 胺基酸; |
語文 | 中文(Chinese) |
中文摘要 | 台南選9號生花生仁先予粉碎再重組並添加胺基酸及醣類,探討其對烘 焙花生香氣及烘焙花生品質之影響。結果顯示:以添加1.5Glucose+1.0Tryptophan 或1.5Fructose+1.0Tryptophan或1.5Glucose+1.0Glycine,製成重組花生仁於150℃烘焙 30分鐘,對花生之香氣、顏色、風味有較佳之影響,醣類僅對烘焙花生之色澤有 影響;胺基酸與醣類必需同時添加才能增進香氣。 |
英文摘要 | Addition of amino acids and sugars in reconstituted peanuts influencing subsequent roasted peanut was investigated intensively. In a series of time and temperature experiments, the results indicated that the proper roasting conditions for aroma, color and flavor performance was roasting peanuts with an air-forced oven at 150 ℃ for 29 to 30 min. The best flavor quality was obtained by a simultaneousaddition of 1.5 glucose with 1.0 tryptophan, or 1.5 fructose with 1.0 Tryptophan., or 1.5 Glucose + 1.0 Glycine. The addition of amino acids togetherwith sugars was essential for a significant improvement on peanutly flavor formation. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。