頁籤選單縮合
題 名 | 洋蔥濃醬之開發與貯存=Studies on the Development and Storage of Onion Puree |
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作 者 | 蔡碧仁; 謝裕淵; 林子清; | 書刊名 | 國立屏東科技大學學報 |
卷 期 | 8:1 1999.03[民88.03] |
頁 次 | 頁27-35 |
分類號 | 435.221 |
關鍵詞 | 洋蔥濃醬; 蒟蒻粉; 三仙膠; Onion puree; Konjac; Xanthan gum; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究為紓解洋蔥產銷失調壓力,提高洋蔥加工利用性,將洋蔥以熱水或微波殺 菁抑制 PPO 活性,破碎後, 並添加黃豆粉、三仙膠及蒟蒻粉,進行洋蔥濃醬之開發,並探 討其貯存穩定性。 製作過程中且依其質地性質及品評分數, 藉由反應曲面法( Response Surface Methodology; RSM )來探討各填充物的添加,對洋蔥濃醬質地的影響。 研究結果顯示,黃豆粉之添加對質地、水含量及品評分數沒有顯著影響,三仙膠及蒟蒻粉則 對水含量或品評分數分別呈顯著正相關或負相關,顯示這些保水膠之添加有助於水份之保持 ,但太多則不利於品評分數。 經由反應曲面法求得最適添加量各為黃豆粉 0.8 %、三仙膠 0.45 %、蒟蒻粉 0.38 %。 在貯存穩定性方面,洋蔥濃醬貯存期間,pH值、水含量、可溶性固形物皆沒有顯著變化。然 就顏色而言,室溫見光者在貯存期間,隨著貯存時間增加,Δ E 值逐漸上升,A420 亦有逐 漸增加的趨勢,而品評分數則漸次下降。置於低溫或室溫遮光貯存者,則無顯著變化。進一 步以主成份分析法,進行貯存樣品之區隔,可發現貯存期不同之樣品在顏色上可以區隔出來 。 |
英文摘要 | Water or microwave blanching were used to inhibited polyphenol oxidase (PPO) activity in onion. After blanched, the onions were broken and three kinds of additives (soybean, xanthan gum and konjac) were added. RSM was used to probe in suitable concentration of these additives depending on the texture quality and color score. The stability of onion puree during the storage at different condition (low temperature, room temperature, dark and light) were further investigated. Results showed that most suitable pH and temperature for PPO enzyme activity in onion were pH 6.0 and 40 ℃. Freezing could decrease the blanching time for onion. Blanching time for microwave is shorter than that of hot water. When xanthan gum and konjac were added, positively and negative relation with moisture content and score were found. Through RSM procedure, the proper amount for addition of soybean, xanthan gum and konjac is 0.8%, 0.45%, 0.38% respectively in this experiment. During the storage, there is no significant change in pH, moisture content or soluble solid. For color quality, storage at room temperature or light might increase Δ E and A420, while decrease the color score. The onion puree stored at low temperature or room temperature and dark were stable during 12 weeks storage. Through principal component analysis (PCA), samples with different storage time can be separated by using the color qualities as variables. |
本系統中英文摘要資訊取自各篇刊載內容。