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頁籤選單縮合
題 名 | 殺菁條件對冷凍調理蔬菜品質之影響=Effects of Blanching Conditions on the Qualities of Frozen Prepared Vegetables |
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作 者 | 張湘文; 陳文亮; | 書刊名 | 食品科學 |
卷 期 | 26:6 1999.12[民88.12] |
頁 次 | 頁596-604 |
分類號 | 463.72 |
關鍵詞 | 冷凍調理蔬菜; 青花菜; 芥菜; 菠菜; 青江菜; 小白菜; 空心菜; 殺菁; Frozen prepared vegetable; Broccoli; Mustard; Spinach; Green petioled cabbage; Pak-choi; Water spinach; Blanching; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究係以青花菜、芥菜,菠菜、青江菜、小白菜及空心菜為原料,探討不同殺菁條件對冷凍調理蔬菜品質之影響。以蔬菜過氧化? (peroxidase) 之殘留活性配合官能品評試驗,得到青花菜、芥菜,菠菜、青江菜、小白菜及空心菜之適當熱水殺菁條件分別為100℃熱水中加熱30,60,20,30,30及20 sec。經微生物分析結果,以此殺菁條件所製得冷凍調理蔬菜之總生菌數均在103CFU/g以下,其餘的大腸桿菌群、大腸桿菌,金黃色葡萄球菌、沙門氏桿菌等病原菌則未檢出。而這些冷凍調理蔬菜經凍藏,解凍、復熱後在色澤、質地、風味及整體喜好性上接受度都良好。 |
英文摘要 | Broccoli, mustard, spinach, green petioled cabbage, pak-choi and water spinach were used as materials to study the effects of conventional water blanching on the qualities of frozen prepared vegetables. The blanching conditions were selected by examining the residual peroxidase activity and sensory qualities. The appropriate water blanching conditions for broccoli, mustard, spinach, green petioled cabbage, pak-choi and water spinach were found to be 100℃ water blanching for 30, 60, 20, 30, 30, and 20 sec, respectively. These blanching conditions could achieve a total aerobic count below 103 CFU/g for all the frozen prepared vegetables, and without detection of Coliform, Escherichia coli, Staphylococcus aureus and Salmonella. The results of sensory evaluation showed that all the frozen prepared vegetables could retain good quality in terms of color, texture, flavor and overall acceptability after frozen storage, defrosting and reheating. |
本系統中英文摘要資訊取自各篇刊載內容。