頁籤選單縮合
題名 | 利用酸菜尾製備調味粉末及其特性之探討 |
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作者 | 方繼; 賴明仁; | 書刊名 | 食品科學 |
卷期 | 22:6 1995.12[民84.12] |
頁次 | 頁646-652 |
分類號 | 463.7 |
關鍵詞 | 酸菜尾; 乾燥粉末; 熱風乾燥; 冷凍乾燥; Mustard pickle waste; Dried powder; Hot-air drying; Freeze drying; |
語文 | 中文(Chinese) |
中文摘要 | 本研究乃在探討利用熱風及冷凍乾燥調製酸菜尾調味粉末之可行性,並探討於不同加工條件下對其粉末性質之影響。酸菜尾除水分外,灰分含量亦占相當比例,葉梢則比菜心部分含較高之脂質。本研究使用之熱風溫度及時間分別為60℃13小時、70℃12小時、及80℃7小時,結果顯示菜心經80℃、7小時及葉片經60℃、13小時乾燥處理後,其粉末具較高之鹽含量、可溶性固形物含量及較低之吸濕性。而經冷凍乾燥處理者,無論是菜心或葉片,其吸濕性均較熱風乾燥者高。於色澤方面,若熱風乾燥溫度愈低,則白色度(W.I.)愈高。冷凍乾燥處理之菜心及葉片,其W.I.及Hnuter L值均較熱風乾燥處理者為高。兩種乾燥粉末品評結果,除了菜心以60℃熱風乾燥處理其整體感接受性較差外,其它處理之樣品,其整體感之接受性差距不大。 |
英文摘要 | Hot-air and freeze drying methods were applied to evaluate the potential of preparing seasoning powder from mustard pickle wastes. The effect of different process conditions on the properties of the seasoning powder was examined. The results of component analysis showed that the mustard pickle wastes contained high water and ash contents. Leaf tip waste had much more lipid content than did the core samples. The temperatures and drying time used for hot-air drying were 60℃ 13 hours, 70℃ 12 hours, and 80℃ 7 hours, respectively. When the core sample was treated at 80℃ for 7 hours, the highest salt and soluble contents were found. However, the core waste powder showed the least water absorption under the same conditions. The same patterns were found in leaf tip samples when they were hot-air dried at 60℃ for 13 hours. For freeze dried samples, either core or leaf tip powders were high in water absorption. The W.I. value of the dried powder was counter proportional to the drying temperature. Samples treated with freeze-drying showed higher W.I. and L values than did those samples treated with hot-air. Results of sensory evaluation showed no significant difference in overall acceptability among the treatments, except for the core samples treated with hot-air drying at 60℃. |
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