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題名 | 芋莖之醃漬=Pickled Taro Stem |
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作者 | 吳家駒; 錢明賽; 林欣榜; | 書刊名 | 食品科學 |
卷期 | 26:1 1999.02[民88.02] |
頁次 | 頁1-5 |
分類號 | 463.76 |
關鍵詞 | 芋莖; 醃漬; Taro stem; Pickled; |
語文 | 中文(Chinese) |
中文摘要 | 為減少田間芋莖廢棄物之堆積污染,以醃漬方法開發芋莖加工產品,提高其利用率。以產品色澤Hunter L, a, b值、pH值、酸度、總生菌數、乳酸菌數等為品質指標並配合品評,求出芋莖醃漬之較適條件為6%鹽,3-5%糖,溫度25℃,重石壓力1.0kg/cm2。發酵1週之芋莖袋裝產品,以準水滅菌15-20min,至少可在室溫下貯存6個月。 |
英文摘要 | To reduce the wastage of taro stem left in the field after harvesting taro corn, a pickled product of taro stem was developed. Hunter L, a, b values, pH value, acidity, total plate count, Lactobacillus number and a panel test of the product were used as quality parameters to evaluate the product. It was found that the optimal processing conditions were 6% salt, 3-5% sugar, 25℃ and 1.0 kg/cm2 stone pressure. After fermentation for 1 week, the product was packaged and placed in boiling water for 15-20 min for sterilization The final product can be stored at room temperature for 6 months. |
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