查詢結果分析
來源資料
頁籤選單縮合
題 名 | 豌豆莢顏色與質地保存之殺菁條件的探討=Studies on Blanching Conditions for Color and Texture Retention of Pea Pods |
---|---|
作 者 | 廖哲逸; 區少梅; | 書刊名 | 食品科學 |
卷 期 | 25:2 1998.04[民87.04] |
頁 次 | 頁197-209 |
分類號 | 434.23 |
關鍵詞 | 豌豆莢; 殺菁條件; 顏色; 質地; 鹼化劑; Pea pods; Blanching condition; Color; Texture; Alkaline agents; |
語 文 | 中文(Chinese) |
中文摘要 | 殺菁為冷凍豌豆莢之重要步驟,不適當的殺菁方法易導致豌豆莢變色與質地軟化,本研究探討一段式即傳統式與二段式殺菁及加鈣鹽與浸漬鹼化劑對豌豆莢顏色及質地保存之效果。結果顯示,一段與二段式殺菁之最適條件分別為以100℃殺菁1min及以55℃先殺菁10min,再以100℃殺菁55sec。為增加豌豆莢之硬度,可於殺菁水中添加0.2%葡萄糖酸鈣。而為使豌豆莢葉綠素安定,殺菁前可先將豌豆莢浸漬於0.4N碳酸鈉1hr。就色澤與硬度而言,分別以一段式殺菁與二段式殺菁之條件為佳。 |
英文摘要 | Blanching is an important step in freezing pea pods, but improper blanching easily discolors and softens pea pods. The effects of one-step (traditional) and stepwise blanching methods with the addition of calcium salt and soaking in alkaline agent solution on the color and texture of pea pods were studied. The optimum conditions for one-step and stepwise blanching were 1 min at 100℃ and 10 min at 55℃, followed by 55 sec at 100℃, respectively. Adding 0.2% calcium gluconate in blanching water could improve the texture of the pea pods after blanching. Soaking the pea pods in 0.4N Na2CO3 solution for 1 hr before blanching could stabilize the chlorophyll of the pea pods. In terms of color retention, one-step blanching was better than stepwise blanching, but the latter produced a higher hardness value, representing better texture. |
本系統中英文摘要資訊取自各篇刊載內容。