頁籤選單縮合
題 名 | 冷凍牛蒡褐變之研究 |
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作 者 | 吳明昌; | 書刊名 | 食品科學 |
卷 期 | 22:3 1995.06[民84.06] |
頁 次 | 頁308-316 |
分類號 | 463.72 |
關鍵詞 | 冷凍牛蒡; 褐變反應; 酚類化合物; 醣類; 游離胺基酸; Frozen edible burdock; Browning reaction; Phenolic compound; Sugar; Free amino acid; |
語 文 | 中文(Chinese) |
中文摘要 | 牛蒡所含多酚氧化酵素與過氧化酵素於98±2℃處理8分鐘均可使其不活性化;牛蒡中之酚類化合物主要為chlorogenic acid及少量之caffeic acid,其存在部位以皮層較多。防止冷凍牛蒡色澤變化除了殺菁液單獨添加下列各不同濃度之化學試劑如500ppm之NaHSO3、NA2S2O5或0.2% NaHSO3、維生素C、半胱胺酸、氯化錫或0.5%維生素C、氯化錫、半胱胺酸、醋酸於98±2℃熱水殺菁外,利用真空包裝於經熱水殺菁後之牛蒡亦可有效防防止初變反應之發生,色澤變化愈多者其產品中之酚類化合物、醣類、游離胺基酸之含量愈少,色澤愈佳者,此三類化合物之含量愈多,可見酚類化合物、醣類、游離胺基酸均有參與冷凍牛蒡初變反應之作用。 |
英文摘要 | Polyphenol oxidase (PPO) and peroxidase (PO) in edible burdock was inactivated by blanching at 98±2℃ for 8 minutes. The phenolic compounds in edible burdock are chlorogenic acid and a small amount of caffeic acid. The addition of some chemicals in blanching water was effective in reducing the browning reaction of the edible burdock during freezing storage. Blanching in hot water and then vacuum packing was also useful. The contents of phenolic compunds, saccharides and free amino acids decreased as the browning reactions progressed. When the contents of those compounds remained high, better color of the edible burdock was observed. It seems that these compounds are responsible for the browning reaction of frozen edible burdock. |
本系統中英文摘要資訊取自各篇刊載內容。