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題 名 | 防止冷凍蕹菜褐變之研究 |
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作 者 | 張平; 曾耀崑; | 書刊名 | 技術學刊 |
卷 期 | 6:3 1991.09[民80.09] |
頁 次 | 頁271-276 |
分類號 | 435.61 |
關鍵詞 | 冷凍蕹菜; 食品添加劑; 冷凍劑; 非酵素褐變; Frozen water convolvulus; Food additives; Freezing solvent; Nonenzymatic browning; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究乃探討不同前處理,硬化處理以及凍結法對防止冷凍蕹菜褐變之影響。根據實驗結果顯示:1.殺菁後之冷凍蕹菜的褐變係屬非酵素性褐變。2.殺菁條件以100℃2分鐘者其色香味最佳,殺菁水中添加NaHSO3 (0.2%)與Vit.C(0.5%),Na2SO3(0.2%)與Vit.C(0.5%),NaC1(0.5%)與Cysteine(0.5%),Vit.C(0.5 %)與NaC1(0.5%)等四組處理中之任一組均可延長褐變時間2至4個月。3.硬化處理以飽和Ca(OH)2液浸漬冷卻5分鐘後再洗掉者較佳。4.以浸漬式快速凍結法凍結之條件為先浸23%NaC1(-20℃) 1分鐘再以52%丙二醇(-35℃)凍結10分鐘後,凍藏於-20℃±1℃之凍藏庫。5.以上述方法所製得之冷凍蕹菜,經貯藏試驗結果至少可維持8個月不褐變,官能品評得分在可為消費者接受之範圍內。 |
英文摘要 | Effects of pretreatments, hardening and freezing on preventing the browning of frozen water convolvulus was studied. The results are as follows: 1. The browning of frozen water convolvulus was found to be non-enzymatic reaction. 2. The best conditions of blanching was at 100°C for 2 min. The blanching water containing sodium bisulfite (0.2%) and vitamin C (0.5%), or sodium sulfate (0.2%) and vitamin C (0.5%), or vitamin C (0.5%) and NaCl (0.5%), or sodium chloride (0.5%) and cysteine (0.5%) was effective to delay the browning time for 2 to 4 months. 3. The best hardening treatment was to immerse this vegetable in a saturated Ca (OH)2 solution for 5 min, and then washed it with running water. 4. The conditions of quick immersion freezing was first to immerse it in 23% NaCl (- 20°C) for 1 min, and then immerse it in 52% propylene glycol (- 35°C) for 10 min, The best temperature for freezer storage was - 20°C ± 1°C. 5. Frozen water convolvulus pro-duced by the above treatments could be stored at least eight months without browning. The sensory evaluation of overall preference was in the range of acceptation. |
本系統中英文摘要資訊取自各篇刊載內容。