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題 名 | 菠菜粉及菠菜片製程之研究=Processing of Spinach Powder and Spinach Flakes |
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作 者 | 邱仁皓; 吳瑞碧; | 書刊名 | 食品科學 |
卷 期 | 25:4 1998.08[民87.08] |
頁 次 | 頁446-455 |
分類號 | 435.61 |
關鍵詞 | 菠菜; 乾燥; 菠菜粉; 菠菜片; Spinach; Drying; Spinach powder; Spinach flakes; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究之目的在於建立菠菜粉及菠菜片之適當製程,包括是否殺青、添加物之選擇、乾燥條件等等。根據實驗結果,建議菠菜粉之製程如下:不殺菁,將新鮮菠菜葉以擠壓造汁機榨汁,經100~mesh篩網過濾,添加3%阿拉伯膠為載體,在190~200°C熱風入口溫度、110-115°C熱風出口溫度下進行噴霧乾燥;建議菠菜片之製程如下:不殺菁,將新鮮菠菜葉以擠壓造汁機取汁,回添部分菠菜渣並以果汁機攪打後,添加3%的褐藻酸鈉、5%的大豆分離蛋白、及二倍菠菜固形物量的菠菜粉,在熱板上於80-90°C乾燥2-4分鐘即得。產品在貯藏期間應避免照光以保顏色。若要獲得較高顏色品質及眝藏穩角之菠莯片,可在乾燥前添加磷酸鹽緩衝溶液以提高菠菜汁酸鹼至7.5。 |
英文摘要 | This aim of this study was to set up a suitable process for making spinach powder and spinach flaks. The effect of blanching, the selection of additives and the drying conditions were included in the investigation. The experimental results showed that the following process for making spinach powder was best: no blanching, extraction of juice from spinach using a twin-screw juice extractor, filtering of juice through a 100-mesh screen, addition of 30% gum Arabic as the carrier, and spray drying at 190-200°C inlet hot air and 110-115°C outlet hot air temperatures. The following process was best for making spinach flakes: no blanching, extraction of juice using a twin-screw extractor, adding back some of the pulp, blending with a Waring blender, addition of 3% sodium alginate, 5% soy protein isolate, and spinach powder at twice the total solid content to the juice, and drying on a hot-plate at 80-90°C for 2-4 min. Exposure to light accelerated discoloration of the product in storage. The addition of phosphate buffer to raise the pH of spinach juice to 7.5 before drying resulted in spinach flakes with higher color quality and better storage stability. |
本系統中英文摘要資訊取自各篇刊載內容。