頁籤選單縮合
題 名 | 蒟蒻素食火腿製作之最適化=Optimization of Konjac Vegetarian Ham Production |
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作 者 | 楊季清; 張政偉; 羅麗珠; | 書刊名 | 食品科學 |
卷 期 | 24:2 1997.04[民86.04] |
頁 次 | 頁230-241 |
分類號 | 463 |
關鍵詞 | 食火腿; 蒟蒻溶膠; Vegetarian ham; Konjac gel; |
語 文 | 中文(Chinese) |
中文摘要 | 本實驗應用兩因子反應曲面法。尋求蒟蒻添加於素食火腿之最佳配方,並探討其 對素食火腿品質之影響,結果顯示蒟蒻之添加,對素食火腿之滑潤感與多汁性有非常明顯之 改善,蒟蒻溶膠添加量 17 ∼ 20 %、大豆纖維蛋白 14 ∼ 16 %配合下有最好之改善結果 。保存試驗亦顯示,蒟蒻之添加對於冷凍素食火腿長期保存之物理性質不會有影響,貯存一 個月後其品評整體喜好度有上升之現象,顯示添加蒟蒻對素火腿品質之改善有明顯之幫助。 |
英文摘要 | The investigation employed two-factor response surface methodology to study optimum amount of konjac gel in the vegetarian ham. The results showed that addition of konjac significantly improved the quality of the ham, particularly in juiciness and texture properties. The optimum conditions were found at 17-20% of konjac gel and 14-16% of textured soy protein. The physical properties of vegetarian ham with konjac gel addition were not significantly different (P>0.05) during long-term frozen storage. It was also found that sensory score of vegetarian ham was going up after 30-day frozen storage. The addition of konjac gel was found to have significant effect on the improvement of vegetarian ham quality. |
本系統中英文摘要資訊取自各篇刊載內容。