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題 名 | 發酵鹽度及離心處理對發酵酸味種楊桃汁品質接受性之影響=Effects of Salt and Centrifugation on the Quality and Acceptance of Fermented Tart Carambola Juice |
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作 者 | 劉建功; 李清福; 韓建國; | 書刊名 | 食品科學 |
卷 期 | 25:3 1998.06[民87.06] |
頁 次 | 頁355-365 |
分類號 | 463.843 |
關鍵詞 | 楊桃汁; 離心; 品質接受性; 感官品評; Carambola juice; Centrifugation; Quality acceptance; Sensory evaluation; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究主要利用嗜好性品評及成份分析以了解發酵鹽度與離心處理對發酵酸味種楊桃汁品質接受性之影響,結果顯示隨著發酵鹽度愈高,果汁濁度、多酚類含量及pH值皆有降低現象,糖度與鹽度則呈增加趨勢。若就口感、味道及總體接受性進行品評評估,則以8.5%發酵鹽度得分最高,此外,為解決酸味種楊桃汁發酵後,沉澱過多與濁度過高的問題,本實驗以離心方式處理,結果顯示,果汁經離心處理,其澄清度可明顯改善且多酚類含量顯著減少,而產品品質之總體接受性得分亦稍有降低。 |
英文摘要 | The effects of salt and centrifugation on the quality and acceptance of fermented tart carambola juice were studied. Results showed that the turbidity (NTU), phenolic contents and pH of the juice decreased while the Brix and Baume increased when the salt concentration used was increased. The sensory scores for flavor, taste and acceptance of fermented tart carambola juice were highest when 8.5% salt brine was used. Furthermore, in order to reduce the precipitate and improve the clearness of the fermented tart carambola juice, centrifugation treatment was applied. The results indicated that turbidity decreased significantly after centrifugation, and phenolic compounds were also found to be significantly reduced. However, the sensory scores of acceptance obtained using the hedonic scale test were slightly lower. |
本系統中英文摘要資訊取自各篇刊載內容。