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題名 | 利用簡易方法改善豆乾、豆皮、蒟蒻以及粟子貯存安定性之研究 |
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作者 | 張端娥; 蔣丙煌; | 書刊名 | 食品科學 |
卷期 | 22:3 1995.06[民84.06] |
頁次 | 頁284-291 |
分類號 | 463.71 |
關鍵詞 | 保存期限; 素食; Shelf-life; Vegetarian diet; |
語文 | 中文(Chinese) |
中文摘要 | 本研究探討如何用簡易的加工方法,以改善各類素食製品的保存性。實驗以豆乾、豆皮、蒟蒻及粟子為試樣。結果顯示提高豆乾貯存期限之最好方法為包裝後微波加熱至85℃,可使其何存期限從3天延長第第13天。其次是在10%檸檬酸&4%氯化鈉溶液中浸泡5分鐘,其保存期限為7天。豆皮的處理方法則為微波爐加熱35或10%檸檬酸&4%氯化鈉溶液浸泡1分鐘的兩種處理方法最有效,均可使其保存期限從原本的1天延長至3天。蒟蒻則可利用微波爐加熱的處理方式,可使之保存至第17天仍無微生物的生長。經隔夜浸泡的粟子的最有效處理方法則是將浸泡隔夜的粟子再經熱水(95℃) 處理一分鐘,可使其保存期限從原本的7天延長至14天以上。 |
英文摘要 | Simple methods were employed for improving the storage stability of some vegetarian diets. Results showed that heating in-packaged soybean curd to 85℃ by microwave extended its shelf-life at 4℃ from 3dyas to 13days. Immersion of soybean curd in 10% citric acid & 4% NaCl solution for 5min also extended it's shelf-life to 7days. Either heating the in-packaged soybean film by microwave or immersion of soybean film in 10% citric acid & 4% NaCl solution could extend its shelf-life form 1day to 3days. Microwave heating preserved the konjac form bacterial growth for at least 17days. An effective method for extending the shelf-life of rehydrated chestnut (immersing the dried chestnut in water overnight) was to immerse them in hot water (95℃) for 1min before packaging. This method extended the shelf-life of chestnut form 7days to more than 14 days. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。