頁籤選單縮合
題 名 | 蒸汽加熱與攪打時間對芋泥質地的影響=Effect of Steam-Cooking and Agitation Time on the Texture of Taro Paste |
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作 者 | 王俊權; 朱瑞姿; 張永和; | 書刊名 | 中國農業化學會誌 |
卷 期 | 35:2 1997.04[民86.04] |
頁 次 | 頁184-191 |
分類號 | 463.36 |
關鍵詞 | 質地剖面分析; 水溶性固形物; 芋泥細胞; Texture profile analysis; Water soluble solid; Taro cell; |
語 文 | 中文(Chinese) |
中文摘要 | 芋泥是芋頭加工產品最重要的半成品之一,芋泥經調味成各種口味的餡,在烘焙 食品上的應用深受消費者喜愛。芋泥的質地是各種內餡品質的指標之一,且會受到不同加工 方式的影響。本研究探討加熱程度及攪拌間寺對芋泥質地的影響,以期了解芋泥製造過程的 變化。 實驗結果顯示,當 4 cm 高的芋塊以蒸汽加熱超過 45 min,其中心溫度超過 98 ℃ , 且糊化度達 98%。 在芋泥製造過程, 當攪打時間延長, 芋泥的硬度和附著度 (adhesiveness ) 隨之下降,主要是由於芋頭細胞在攪打過程破裂程度顯著增加所致,同時 造成芋泥中水溶性固形物 (water soluble solid) 的增加 (p<0.05)。攪打時間延長也會導 致芋泥內聚度 (cohesiveness ) 上升。 根據相關係數分析,芋泥細胞破裂數目與芋泥的硬 度成反比 (r=-0.935),但與水溶性固形物含量成正比 (r=0.862)。 |
英文摘要 | Taro paste, one of the most important semi-products in taro processing, can be made into different fillings for bakery goods. The texture of taro paste is the key characteristics of filling and is deeply affected by different treatments. The purpose of this study was to investigate the effects of steam -cooking and agitation time on the texture of taro paste. The results showed that the geometric temperature and degree of gelatinization reached 98 ℃ and 98%, respectively, when taro was steam-cooking teim. The cohesiveness of taro paste increased with increasing agitation time, which resulted from the increase of the number of broken taro cells. Therefore, te water soluble solid of taro paste increased significantly (p<0.05) with the extent of agitation time. According to the results of correlation analysis, the number of broken taro cells had a negative correlation with firmness of taro paste (r=-0.935) but a positive correlation with water soluble solid of taro paste (r=0.862) |
本系統中英文摘要資訊取自各篇刊載內容。