頁籤選單縮合
題 名 | 以阿斯巴甜作為鹹李蜜餞甜味料之研究=Utilization of Aspartame as Sweetener in Salty Candied Plum |
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作 者 | 陳輝煌; 洪美芳; 黃國榮; 張永鍾; 余嚴尊; | 書刊名 | 宜蘭農工學報 |
卷 期 | 16 1998.06[民87.06] |
頁 次 | 頁99-109 |
分類號 | 463.78 |
關鍵詞 | 阿斯巴甜; 李; 蜜餞; 甜味料; Aspartame; Plum; Candied fruit; Sweetener; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究是以阿斯巴甜( aspartame )代替傳統添加蔗糖作為甜味料,探討低糖、 低熱量的鹹李蜜餞加工條件及添加物對產品的影響。由產品的品質特性分析及感官品評結果 顯示,鹹李蜜餞若是做成直接食用的口感型態,合理的加工條件是將 20 ° Baume' 鹽漬過 的原料, 以 55 ℃熱風乾燥 12 小時, 漂水三天後, 再乾燥 12 小時之後調味, 最後經 12-18 小時乾燥處理,可以得到水分含量 40%-55%、鹽度 5% 以下的產品,但產品中阿斯巴 甜的保留率只有 40%-50%。單獨以阿斯巴甜為調味料者,以添加量 0.3% 的樣品喜好性品評 分數最高,但是酌量添加砂糖的產品較單獨添加阿斯巴甜的產品受品評者的喜愛,顯示砂糖 除了賦予甜味外,仍提供獨特的風味及質感。而整體接受性則以混合 0.2% 阿斯巴甜、10% 蔗糖及 5% 山梨醇的產品分數最高。 |
英文摘要 | This study was to evaluate the effects of utilization of aspartame as sweetener to manufacturing low sugar, low calorie salty candied plum. According to the analysis of product characteristics and sensory evaluation, the process conditions were: 1) salted plums were dried at 55℃ hot air for 12 hours; 2) after 3-day desalt process with running water, the desalted products wer dried at previous drying conditions and seasoned; 3) the seasoned plum were dried for 12-18 hours. The final products would have 40-50% moisture, 5% salt and 40-50% residual aspartame content. Based on the results of sensory evaluation, product with 0.3% aspartame added was the most favor one. However, sugar will improve the product flavor, and the panels preferred the products with 0.2% aspartame, 10% sucrose, and 5% sorbitol. |
本系統中英文摘要資訊取自各篇刊載內容。