頁籤選單縮合
| 題 名 | 以酵素處理提高楊桃汁榨汁率及膳食纖維之研究=Studies on Increasing Yield and Dietary Fiber Content of Carambola Juice by Enzyme Treatment |
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| 作 者 | 葉蔭桓; 陳雪娥; | 書刊名 | 輔仁民生學誌 |
| 卷 期 | 3:1 1997.12[民86.12] |
| 頁 次 | 頁1-22 |
| 分類號 | 463.843 |
| 關鍵詞 | 楊桃; 膳食纖維; 榨汁率; 果膠分解酵素; Carambola; Dietary fiber; Juice yield; Pectinase; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 本研究使用Ultrazym-100G,Ultra-SPL,Biopectinase-Jec及Biomacerase-3四種商用果膠分解酵素處理酸味種楊桃汁榨汁後之殘渣,探討提高榨汁率及膳食纖維的處理條件以及處理後對楊桃果汁品質的影響。水分的多寡會影響處理的效果,將殘渣加入渣重之三倍水,並經酵素處60分鐘後,榨汁率及總可溶性固形物含量可達最高。以渣重0.025∼0.25%之酵素於50℃處理30∼180分鐘後,發現處理時間120分鐘內其榨汁率均隨處理濃度及處理時間之增加而增加,最高可達71.0%,未經處理者之控制組為45.2%。以0.05%之不同商用果膠分解酵素處理楊桃殘渣120分鐘後,除黏度會下降及灰分無明顯變化外,果汁的各項品質均較控制組有上升的現象。總膳食纖維含量在經過果膠分解酵素的處理後均較未經處理之控制組(0.63%)為高,其中以Ultrazym-100G及Biopectinase-Jec處理組增加的幅度較大。 各酵素處理組之風味輪廓均十分相近,其中甜味、發酵楊桃味及楊桃餘味等風味並無顯著差異,酸味及澀味大致未經處理之控制組有上升的趨勢,新鮮楊桃味則會下降。香氣的品評結果,處理組之新鮮楊桃酸味除Ultrazym-100G處理組外均與控制組間無顯著差異, 而發酵楊桃味除Biomacerase-3處理組與控制組間無顯著差異外,均較控制組為強。 |
| 英文摘要 | The purpose of this study was to study the effect of yield, dietary fiber content and quality of carambola juice from residue treated with four commercial pectinases (Ultrazym-100G, Ultra-SPL, Biopectinase-Jec and Biomacerase-3). Under the treatment of carambola residue juice with 0.05% Ultrazym-100G for 60 minutes, the yield and total soluble solids content of carambola residue juice was the highest when three-fold water was added to the residue. The residue of carambola was treated at 50℃ with four pectinases in different concentrations (0.025 to 0.25%) and for reaction time from 30 to 180 min. Juice yield could reach up to 71.0% after 120 min reaction time and the untreated one is 45.2%. The every value of qualities of carambola residue juices increased during the 120 min reaction time by using 0.05% different commercial pectinases. However, the viscosity decreased and no significant change was found in ash content. The dietary fiber content of enzyme treated juices was more than that of control (0.63%), and Ultrazym-100G (0.82%) and Biopectinase-Jec (0.81%) could create the hightest content in dietary fiber. The results of sensory evaluation showed that the flavor profile of carambola residue juices treated with different enzymes was similar. No significant change was found in aftertaste of carambola, sweet and cured carambola flavors after enzyme treatment. Generally treated juices had stronger acidic and astringent flavor but weaker fresh carambola flavor than untreated juice. There was also no significant difference in fresh carambola acidic aroma among the juices. Enzyme treated juices except treated with Biomacerase-3 had stronger cured carambola aroma than control group. |
本系統中英文摘要資訊取自各篇刊載內容。