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題 名 | 山藥粉末化加工之研究=Studies on Powdering of Yam |
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作 者 | 李穎宏; 龔財立; 姜金龍; | 書刊名 | 桃園區農業改良場研究報告 |
卷 期 | 25 1996.06[民85.06] |
頁 次 | 頁1-8 |
分類號 | 434.3 |
關鍵詞 | 山藥; 粉末化; 褐變; 膨潤力; Dioscorea; Powdering; Browning; Swelling power; |
語 文 | 中文(Chinese) |
中文摘要 | 為保持山藥粉末製品之良好品質,本研究乃針對有機酸浸潰、熱處理方式及乾燥條件等因子對山藥品質之影響力日以探討其結果顯示:山藥酵素性褐變可經由削皮前之醋酸浸潰,及加熱惰化氧化酵素等加工手段,得到良好之控制。唯利用加熱惰化山藥之氧化酵素,雖可有效抑制酵素性褐變、但附帶的亦將導致其溶解度及膨潤力下降。至於非酵素性褐變之抑制,除可利用有機酸降低pH外,其乾燥溫度亦不可過高。高溫熱風乾燥不僅加速梅納反應,亦會導致粉末製品之溶解度及膨潤力下降。 |
英文摘要 | The effects of organic acid, heat treatment and drying conditions on the yam tuber during processing were studied to produce the high quality of yam powder. Results showed that the enzymatic browning of yam could be effectively inhibited in 0.5% acetic acid solution for 30 minute and then heated to inactive the oxidase of yam with steam before peeled and sliced. However, the heat treatment could also decrease the solubility and swelling power of yam powder. Whereas, the browning of yam due to maillard reaction could also be decreased in 0.5% acetic acid or citric acid solution. But the temperature supplied during air drying should be not too high because it was not only prompted the maillard reaction but also reduced the swelling power and solubility of yam powder. |
本系統中英文摘要資訊取自各篇刊載內容。