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題 名 | 蘋果片在真空油炸期間化學成分之變化=Changes of Chemical Components of Apple Slices during Vacuum Frying |
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作 者 | 徐錫樑; 孫璐西; | 書刊名 | 食品科學 |
卷 期 | 26:5 1999.10[民88.10] |
頁 次 | 頁507-516 |
分類號 | 435.62 |
關鍵詞 | 真空油炸; 蘋果脆片; 抗壞血酸; 醣類; 有機酸; Vacuum frying; Apple chip; Ascorbic acid; Sugar; Organic acids; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究將蘋果切片於不同的溫度及時間下進行真空油炸,以探討油炸溫度及時間對蘋果脆片化學成分之影響。新鮮蘋果含抗壞血酸為10.33mg%(乾物重),蘋果片經殺菁,冷凍及100℃,20min真空油炸製成脆片後,抗壞血酸之殘存率為74%。蘋果主要的有機酸為蘋果酸、琥珀酸及草酸。真空油炸期間,蘋果酸、琥珀酸減少比草酸快。蘋果主要的醣類為果糖、葡萄糖及蔗糖。實驗結果發現,油炸蘋果脆片的醣類減少量與油炸時間有很好之相關性,其相關係數在0.92以上。然而,蘋果片經100℃,30min真空油炸製成脆片後,其總糖量之殘存率為70%。真空油炸是在低溫及真空下進行食品之油炸,因此其抗壞血酸、醣類及有機酸可保留較高之含量。 |
英文摘要 | Changes of the chemical components of apple slices during vacuum frying were investigated in this study. The fresh apple contained 10.33 mg/100 g dry weight of ascorbic acid. When apple slices were blanched, frozen and fried under vacuum at 100℃ for 20 min to produce apple chips, the retention of ascorbic acid was 74%. The predominant organic acids in the apples slices were malic, succinic and oxalic acid. During vacuum frying of apple slices, the amounts of malic and succinic acid were found to decrease faster than that of oxalic acid. The major sugars present in the apple slices were fructose, glucose and sucrose. All three sugars decreased linearly with the frying time during vacuum frying of apple slices. The linear regression coefficients were above 0.92. However, when the apple slices were fried under vacuum at 110℃ for 30 min, the retention of total sugars was 70%. The fried apple chips showed good retention of chemical components (including ascorbic acid, sugars and organic acids) because the frying process was carried out under vacuum and at low temperature (about 100℃). |
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