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題名 | 芒果果汁製程改進之研究=Study on the Improvements of Mango Juice Processing |
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作者 | 徐源泰; 徐偉益; 黃蕙萱; Shyu, Yuan-tay; Hsu, Wei-yi; Hwang, Huey-shaun; |
期刊 | 食品科學 |
出版日期 | 19960800 |
卷期 | 23:4 1996.08[民85.08] |
頁次 | 頁469-482 |
分類號 | 463.843 |
語文 | chi |
關鍵詞 | 芒果; 去皮; 脫氣; 殺菌; 儲藏; Deaeration; Mang; Pasteurization; Peeling; Storage; |
中文摘要 | 本研究以芒果為原料,探討去皮方法、真空脫氣、殺菌條件、貯藏溫度與濃縮處理對芒果果汁品質的影響。在去皮方法方面,以冷凍磨皮法處理最符合低果肉損失率及高工作效率,但須找出最適磨皮時間及每一次處理的芒果個數。真空脫氣處理可使果汁中的溶氧量自6.5ppm下降至0.8ppm,並有助於殺菌過程中果汁內抗壞血酸的保存。在殺菌條件方面,以75℃/1分鐘、80℃/50秒、85℃/40秒及90℃/30秒的加熱條件,均可達到商業殺菌的目的。溫度是影響貯藏期間果汁品質改變的主要因素,芒果果汁經十六週貯藏後發現果汁中抗壞血酸含量、果汁的顏色及黏度有劣變情形;而果汁的pH值、可滴定酸度及可溶性固形物含量則沒有明顯變化。芒果汁經三效濃縮後,所得之濃縮倍數約為三倍,而官能品評結果顯示芒果汁濃縮後之色澤較暗且部分香氣損失,但這些品質均可被接受。 |
英文摘要 | In this study, the effects on mango juice quality due to peeling method, vacuum deaeration, heat treatment, storage temperature and concentration were investigated. In the peeling method, considering the percentage of mango pulp lost and work efficiency, we suggest to use the freezing peeling method. However, it is necessary to find the proper rubbing time and the number of mangos rubbed at each time. The dissolved oxygen level in the deaerated sample decreased from 6.5ppm to 0.8mm. This treatment helped preservation of the Vitamin C content during the heat process. The dissolved oxygen level of the nondeaerated sample also decreased to 1.2ppm after heat treatment. So, there was no significant difference on the change of quality between deaerated and nondeaerated samples during storage. Samples pasteurized at 75℃-1min., 80℃-50sec., 85℃-40sec. and 90℃-30sec. could completely achieve the commercial sterilization requirement. During storage, the most important factor which affected the quality of mango juice was storage temperature. The vitamin C content and the quality of color and viscosity declined, but there was no significant change in soluble solid, pH value and titratable acidity after 16 weeks of storage. A three-fold concentration of mango juices was obtained from evaporation concentration treatment. The quality of the concentrated mango juice was acceptable though some color and fragrance was lost. |
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