頁籤選單縮合
題名 | 低甲氧基果膠加壓凝膠曲面反應之探討 |
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作者姓名(中文) | 金安兒; 林豪傑; 林金蓉; | 書刊名 | 農林學報 |
卷期 | 43:2 1994.06[民83.06] |
頁次 | 頁65-76 |
分類號 | 463 |
關鍵詞 | 高壓; 反應曲面法; 低甲氧基果膠; 官能品評; 膠強度; 咀嚼性; High pressure; Response surface methodology; Sensory test; Low-methoxyl pectin; Gel strength; Chewiness; |
語文 | 中文(Chinese) |
中文摘要 | 高壓加工是一種新發展的技術,能使食品內成分發生變性、凝膠等現 象。果膠是一種以半乳糖醛酸為基本單位形成鏈狀相重合之高分子化合物,在食 品的應用相當廣泛,最主要在於果醬與果凍的製造。本研究擬採單純的壓力作 用,而不探討與熱並用的結果.所以在加工條件因子的選擇上,選用了所用濃度、 壓力及時間為變數,來探討它們之間的交互影響。所用的加工操作條件,採壓力 範圍在2000-4000atm,時間由10-30min,低甲氧基果膠的濃度在1.0~0.6之間,以物 性測定與官能品評為反應性狀,利用SAS軟體之RSREG程式進行反應曲面法的分 析,結果得知時間與壓力對膠強度、硬度、和表面光滑性有相乘作用,再以整體 接受性為代表,找出最適的加工條件,其最適的操作條件為濃度0.69。壓力 2200atm。時間22.9min。而在此條件下的膠強度為80.1g、咀嚼性為259.4gmm。 |
英文摘要 | High pressure processing, a lately developed method, could induce the denaturation andgelation of food components. Pectin is a group of natural polymers that consist of galacturonic acid. It has been applied widely to the food industry and is important to the production of jam and fruit jelly. In this research, the factors of process conditions selectedwere concentration of pectin, pressure and time, and the gelation of low-methoxyl pectinunder high pressure was studied. Condition ranges used were concentration of low-methoxylpectin 0.6 -1.0, pressure 2000atm -4000atm, and time lOmin -30min. Texture characteristics and sensory properties were selected as response variables. The RSREG programof SAS software was used for the RSM analysis. Results of gel strength, hardness, andsurface smoothness showed that the combination of pressure and time exerted synergisticeffect under the concentration of 0.6 to 1.0. Optimum process conditions selected wereconcentration 0.69, pressure 2200 atm, and time 22.9min. Gel strength was 80.1 g andchewiness was 259.3 g . mm at the optimum conditions. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。