頁籤選單縮合
題 名 | 蜜餞加工過程中亞硫酸鹽含量之變化情形 |
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作 者 | 蔡漢宗; 陳鴻章; | 書刊名 | 大葉學報 |
卷 期 | 1:1 1992.12[民81.12] |
頁 次 | 頁51-56 |
分類號 | 463.78 |
關鍵詞 | 亞硫酸鹽; 漂水; 乾燥; 糖漬; Sulfite; Water leaching; Drying; Candying; |
語 文 | 中文(Chinese) |
中文摘要 | 市售芒果類、李類蜜餞中含有大量亞硫酸鹽,雖能保持產品顏色及品質卻對人體有不良影響。在蜜餞加工過程中,漂水及日曬乾燥能去除較多量的亞硫酸鹽,前者的速率要比後者快。隨著加工時間之增加,亞硫酸鹽殘存量會漸減少,褐化指標及PH值會漸增。成品貯存也有類似的情形。不透氣的外包裝會妨礙亞硫酸鹽的逸散,產品中的亞硫酸鹽殘存量因而無法隨貯存時間增加而減少。 |
英文摘要 | “Sulfiting” is commonly practiced in candied-fruit processing to maintain the fresh color and microbial quality. A survey of commercial candied fruits of mango and plum (Li) revealed that both types of products contained excessive and harmful amounts of residual sulfite. The contents of the residual sulfites in these products are influenced by the processing steps, such as water leaching, sun drying and candying. Water leaching is the most effective method to remove the sulfites. The residual sulfite content decreased, whereas browning index and pH increased throughout the processing period. Similar phenomena were observed during open storage period. Commercial close-packaging hindered the loss of sulfites and resulted in candied fruits having high residual sulfite content. |
本系統中英文摘要資訊取自各篇刊載內容。