頁籤選單縮合
題 名 | 包心白菜風味油最適加工條件之探討=Studies on Optimal Processing Conditions for Flavour Oil of Stir-Fried Chinese Cabbage |
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作 者 | 郁凱衡; 張炳揚; | 書刊名 | 食品科學 |
卷 期 | 26:2 1999.04[民88.04] |
頁 次 | 頁172-181 |
分類號 | 466.17 |
關鍵詞 | 包心白菜風味油; 反應曲面法; Flavour oil of stir-fried chinese cabbage; Response surface methodology; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究係以反應曲面設計法(RSM)對包心白菜風味油的加工條件進行探討,並採用三變數三層階之中心旋轉設計,探討包心白菜對沙拉油比例、加熱溫度及加熱時間對包心白菜風味油反應性狀之影響,其中反應性狀包括風味油氣味強度及過氧化值之高低。包心白菜對沙拉油比例採用5、10、15;加熱溫度為110、125及140℃;加熱時間則為1、4、7min。綜合評估結果顯示包心白菜風味油之最適加工操作條件:包心白菜對沙拉油比例為15;加熱溫度為125℃;加熱時間為6.7-7.0min。 |
英文摘要 | Response surface methodology was used to study the process of flavour oil for stir-fried Chinese cabbage. A three-variable and three-level central composition design method was adopted. The quality of flavour oil as influenced by the ratio of Chinese cabbage to soybean oil, heating temperature, and heating time was studied. Odor intensity and peroxide value were used as quality indices. The three levels selected for RSM experiment were 5, 10 and 15 for the vegetable/oil ratio, 110, 125 and 140℃ for heating temperature, and 1, 4 and 7 min for heating time. The optimal conditions found for flavour oil processing were 15 for the ratio, 125℃ for the heating temperature, and 6.7-7.0 min for the heating time. |
本系統中英文摘要資訊取自各篇刊載內容。