頁籤選單縮合
題 名 | 殺菁方式對常溫流通脆漬洋亘質地之影響=Effect of Blanching Methods on the Texture of Shelf Stable Pickled Onion |
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作 者 | 蔡碧仁; 呂志宏; 周俊逸; 吳怡諠; 林子清; | 書刊名 | 國立屏東科技大學學報 |
卷 期 | 8:3 1999.09[民88.09] |
頁 次 | 頁183-191 |
分類號 | 435.221 |
關鍵詞 | 脆漬洋亘; 殺菁; 質地; Pickled onion; Blanching; Texture; |
語 文 | 中文(Chinese) |
中文摘要 | 為開展國內加工洋蔥的消費市場,本研究進行常溫流通脆漬洋蔥之製作。然其產 品質地殺菁條件影響甚鉅,故試驗中經由洋蔥果膠酯�蒗〝吨峈G膠酯化程度,探 討與一段、二段殺菁與鈣鹽添加,對脆漬洋蔥質地的影響,以提供洋蔥在加工時 品質之參考。 結果顯示,洋蔥進行二段殺菁,即於50-80℃中溫預煮10-30分鐘後,再以 沸水殺菁1分鐘,較一段殺菁(沸水1分鐘)具較佳之硬度,其中又以60℃預煮 10分鐘者所得之硬度最高,此與所求得洋蔥果膠酯�膉妊抩A反應溫度60℃及品評 分析結果相符。為維持洋蔥於常溫儲存下之硬度品質,進一步添加鈣鹽。結果顯 示,添加1﹪鈣鹽已可顯著強化脆漬洋蔥於常溫貯存時之質地。 由電子顯微鏡觀察得知,洋蔥經二段殺菁及鈣鹽添加,可使洋蔥細胞在加工 過程中受到較小的破壞,排列較整齊而具有較佳的硬度,且細胞壁間物質完整而 清楚,故加鈣可有效維持洋蔥之細胞組織。 |
英文摘要 | Onions were blanched and pickled into shelf stable product. The effects of the blanching conditions (one-step blanching, OB, and stepwise blanching, SB) with addition of calcium ion on the texture of the products were investigated through the determination of PE activity and degree of methylation. Results showed that, for one step blanching, onions should be blanched at boiled water for I minute, while for the stepwise blanching, onions should be precooked at 60℃ for 10 minutes to active PE then blanched at boiled for 1 minute. This condition matched with the fact that the optimum temperature of PE in onion was found to be 60℃. Products made by SB were much higher in PE activity accompanied with lower degree of methylation when compared with OB. Although the hardness of SB onion was much higher than that of OB ones, both their products were softened during storage at room temperature. Addition of 1% calcium is necessary for the pickled onion to maintain a good texture after 12 weeks storage at room temperature. Through SEM, cells of samples were less broken and the materials between cell walls were clearly maintained under SB with calcium addition. This evidenced the contribution of calcium to the texture of the pickled onions. |
本系統中英文摘要資訊取自各篇刊載內容。