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題 名 | 椰子水殺菌過程中非酵素性褐變抑制方法之探討=Preventing Nonenzymatic Browning in Coconut Water during Sterilization |
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作 者 | 曾建誠; 陳雪娥; | 書刊名 | 食品科學 |
卷 期 | 25:3 1998.06[民87.06] |
頁 次 | 頁304-313 |
分類號 | 463.84 |
關鍵詞 | 非酵素性褐變; 椰子水; 活性碳; 離子交換樹脂; 含硫化合物; Nonenzymatic browning; Cocount water; Active carbon; Ion exchange resin; Sulfur compound; |
語 文 | 中文(Chinese) |
中文摘要 | 近年來,臺灣地區的椰子水銷售數量急遽攀升,而其中大部份,皆發現有因熱加工所造成非酵素性褐變的現象,而且添加亞硫酸鹽類作為漂白劑的情況亦相當嚴重。故,發展出一效果良好且健康的抑制方法,是相當迫切的課題。本實驗,即是針對此問題,利用不同方法抑制椰子水的非酵素性褐變,並探討其效果與可行性。利用活性碳處理已褐變椰子水,可以完全吸附其顏色,並減緩非酵素性褐變的發生。陽離子交換樹脂可吸附新鮮椰子水中的胺基酸及金屬離子,降低加熱造成之褐變程度。添加除了鹿角菜膠之外的含硫化合物如亞硫酸鹽、乙醯基半胱胺酸、麩胱甘□及半胱胺酸等,皆可有效抑制非酵素性褐變的發生。 |
英文摘要 | In recent years, sales of the coconut water based drinks have increased dramatically in Taiwan; however, the development of non-enzymatic browning (NEB) during sterilization in these products has been widely observed. Moreover, the addition of sulfite compounds as bleaching agents to prevent browning has become a serious concern. Therefore, the development of methods to prevent NEB in coconut water is an urgent task. The goals of this experiment were to prevent NEB in coconut water and to evaluate efficiency and practicability. Active carbon could absorb color completely and lower the NEB of the browned coconut water. Cation ion exchange resin could remove amino acids and metal ions, and could decrease the degree of NEB of the coconut water. Sulfur compounds such as sulfite, acetyl-evsteine, glutachione and cysteine except carrageenan could inhibit effectively NEB. |
本系統中英文摘要資訊取自各篇刊載內容。