查詢結果分析
來源資料
相關文獻
- 不同加工條件對乾燥洛神葵顏色品質之影響
- Color Degradation of Dried Roselle during Storage
- 洛神葵飲料加工及貯藏中花青素含量之殘存
- Effects of Processing and Storage on Color, Total Phenolics, Total Anthocyanin, and Total Carotenoid of Some Tropical Fruit Jam
- 加工製程對洛神葵臺東3號乾製品品質之影響
- 洛神葵乾燥加工技術
- 洛神葵‘臺東6號-黑晶’果萼乾燥技術及應用
- 洛神葵‘臺東6號-黑晶’之育成
- 滾筒配合熱風兩段式乾燥蛋片的開發及其品質評估(1)--不同蛋黃蛋白比例及乾燥條件之影響
- 影響木材乾燥速度之因子
頁籤選單縮合
題 名 | 不同加工條件對乾燥洛神葵顏色品質之影響 |
---|---|
作 者 | 蔡碧仁; 區少梅; | 書刊名 | 食品科學 |
卷 期 | 22:4 1995.08[民84.08] |
頁 次 | 頁366-374 |
分類號 | 341.91 |
關鍵詞 | 洛神葵; 花青素; 乾燥; 顏色品質; Roselle; Anthocyanin; Drying; Color quality; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗探討殺菁處理,乾燥溫度及加糖對乾燥洛神葵之水分含量、水活性、紅色品評分數、花青素含量、Hue 值與 Degradstion Index (DI) 值之影響,以尋求洛神葵適當之乾燥加工條件。乾燥前之殺苦可減綏乾燥過程中花青素之降解,經殺苦的乾燥產品之 DI 值、Hue 值及紅色品評分數與未殺菁者無顯著差異,但保持較高之花青素含量。在乾燥溫度方面,以50℃乾燥的洛神葵之 DI 值、Hue 值及?喃醛含量比75℃乾躁老低,而其維生素C及花青素保留卒與紅色品評分數則較75℃乾燥者高。經加糖後再以50℃乾燥之洛神葵在 DI 值、Hue 值及紅色品評分數上,與未加糖者差異不大,然其花青素保留率遠此未加糖者低。因此以維持紅色為考量因素,洛神葵乾燥加工之適當條件,可定為先以烘箱在90℃下進行殺菁,不須加糖再以50℃乾燥即可。 |
英文摘要 | The purpose of this study was to investigate the effect of processing conditions such as blanching, drying temperature and sugar addition on the color quality examined in the red score, anthocyanin content, Hue and DI values as well as water content and water activity of dried roselle. Blanching could slow down the degradation of anthocyanin and kept more anthocyanin in the dried product than did unblanching although there was no significant difference in the red score, Hue and DI values between them. Drying at 50℃ resulted in lower furfural content and Hue and DI values but higher ascorbic acid, anthocyanin and red score than at 75℃. After sugar was added and following drying at 50℃, the authocyanin content of roselle was much lower than that of the sample with no sugar added. However, there was no significant difference in red score, Hue and DI values between two samples. Blanching followed by drying at 50℃ without sugar addition may be suitable processing conditions to obtain a finished dried roselle product with good color quality. |
本系統中英文摘要資訊取自各篇刊載內容。