頁籤選單縮合
題 名 | 濃縮仙草汁加工之研究=Study of Concentrated Hsian-Tsao (Mesona Procumbens Hemsl.) Extract Processing |
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作 者 | 史宏財; 許明仁; | 書刊名 | 桃園區農業改良場研究報告 |
卷 期 | 33 1998.06[民87.06] |
頁 次 | 頁1-8 |
分類號 | 434.99 |
關鍵詞 | 仙草; 萃取液; 濃縮; 逆滲透; 凝膠; 香氣; Hsian-tsao; Extracts; Concentration; Reverse osmosis; Gel formation; Flavor; |
語 文 | 中文(Chinese) |
中文摘要 | 為探討真空減壓濃縮對仙草濃縮汁凝膠品質之影響,本研究以全可溶性固形物為 2.2 ° Brix 之仙草萃取液進行濃縮, 可以得到全可溶性固形物為 3.8、4.8、15.8、30.3 ° Brix 之濃縮仙草汁,其濃縮倍率分別為 1.73、2.18、7.18、13.64。當仙草萃取汁之濃 度增加時,其全可溶性固形物、溶液之黏度及 pH 值有分高之趨勢,但凝膠強度則呈些微降 低,色值 L、a、b 也有下降之趨勢。 仙草之揮發性物質種類被鑑定者共有 32 種,主要為 酯類及醇類化合物,每公升仙草萃取液中約含 1.66ml 之揮發性物質。濃縮程度愈高則香味 之官能品評計分愈低。當濃縮倍率達到 7.18 倍時,其香味品質官能品評計分顯示不良。若 將經逆滲透濃縮 40 倍後之仙草香氣濃縮液回加於仙草濃縮液中,可以明顯改善其香味。 |
英文摘要 | Hsian-tsao extract with 2.2°Brix concentration was used for he purpose to study the effect of concentration processing on the gelling quality of hsian-tsao extract. The concentrated hsian-tsao extracts with 3.8, 4.8, 15.8, and 30.3 ° Brix concentrations were obtained after concentration processing, the volume concentration ratio was 17.73, 2.18, 7.18, and 13.64, respectively. As the concentration increased, viscosity and pH increased, however, the gelling strength and L, a, and b value of the gel made from the concentrates decreased. Thirty-two kinds of volatiles were founded at the hsian-tsao extract. Most of these compounds were esters and alcoholic compounds. The content of total volatile was 1.66 mg per liter hsian-tsao extract. The higher the hsian-tsao extract concentrated the lower the organoleptic score was. When the volume concentration ratio of hsian-tsao extract reached at 7.18, the organoleptic score showed unacceptable. The flavor of concentrated hsian-tsao extract can be improved evidently with the addition of flavor concentrate which was concentrated forty times by reverse osmosis system. |
本系統中英文摘要資訊取自各篇刊載內容。