頁籤選單縮合
題 名 | 鳳梨調味醬之品質特性調查與研究=Quality Characteristics of Pineapple Sauce |
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作 者 | 葉椿益; 彭國榮; 林頎生; 吳明昌; | 書刊名 | 國立屏東技術學院學報 |
卷 期 | 6:2 1997.06[民86.06] |
頁 次 | 頁121-130 |
分類號 | 463.76 |
關鍵詞 | 鳳梨調味醬; 品質; 感官品評; Pineapple; Quality and sensory; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗為探討高屏地區特產品 - 醃漬鳳梨加工成員鳳梨調味醬時之品質及特性, 選取 4 種樣品, 測定水分、粗脂肪、粗蛋白、灰分、鈣、磷、粗纖維、可滴定酸、含鹽量 、可溶固形物、pH 值、防腐劑、人工甘味劑:色澤、黏度分析、感官品評等, 選擇一種樣 品做為實驗基材,以醬:粉 = 9:1 的比例添加不同天然澱粉(玉米粉、在來米粉、地瓜粉 ),並加 2% α - starch 以防止離水現象發生。加粉鳳梨調味醬與控制組(未加粉鳳梨調 味醬) - 同進行成分分析、感官品評及應用在蔬菜調味上之品評判定等。 結果顯示加粉鳳 梨調味醬的一般成分都比控制組低,尤其以加玉米粉組最低,加粉影響其百分比的分配,但 感官品評上之可接受性並無顯著差異。在蔬菜烹調利用上其品評可接受性,控制組較加地瓜 粉組能接受,而加在來米粉組及加玉米粉組之接受性居中,整體上,控制組應用在烹調上較 加粉鳳梨調味醬表現更佳,即無需要添加澱粉質材料。 |
英文摘要 | The characteristics of processed pineapple sauce in Ping-Tung area wer e studied. Four samples were randomly sampled to analyze the proximate contents (such as moisture, fat, protein, ash, calcium, phosphorus and crude fiber). The acidity, salt, soluble solid content, pH, preservatives and sweetner were determined as their quality indices. Color, viscosity and sensory evaluation were also studied. One of the samples was selected, then grounded and mixed with starch bases with 9 to 1 ratio. Results showed the components in starch groups were affected due to addition of starch. Color and viscosity were decreased in starch groups, however the sensory properties were not significantly differente. Use the paste as cooked vegetable seasoning, the overall acceptability was scored higher in control than in starch groups. |
本系統中英文摘要資訊取自各篇刊載內容。