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題 名 | 索馬甜於鹹金柑蜜餞製作之添加應用=Utilization of Thaumatin in Salty Kumquat Preserves |
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作 者 | 陳淑德; 陳輝煌; 洪美芳; | 書刊名 | 宜蘭農工學報 |
卷 期 | 14 1997.06[民86.06] |
頁 次 | 頁11-23 |
分類號 | 463.78 |
關鍵詞 | 索馬甜; 阿斯巴甜; 金柑; 蜜餞; 官能品評; Thaumatin; Aspartame; Salty kumquat preserve; Stability; Sensory evaluation; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究之目的是探討溫度與酸鹼度對索馬甜的安定性,並將索馬甜添加於鹹金柑 蜜餞的糖漬溶液中,以減少其他甜味劑的用量,另針對此樣品作物化分析及喜好性官能品評 調查,以瞭解索馬甜在蜜餞工業的應用性。鹹金柑經漂水、預乾燥後,再浸漬於六種不同配 方之糖漬液中,其基本配方為 10 %蔗糖、10 %山梨醇、0.1 %甘胺酸和 0.1 %己烯酸鉀 ,再添加不同濃度的索馬甜 (0.02 %, 0.05 %,0.1 %,0.2 %和 0.3 % ) 或 0.2 % 的阿斯巴甜。糖漬完成後的金柑,置於55℃下進行熱風乾燥後可得此六種鹹金柑蜜餞樣品。 結果顯示,索馬甜在不同 pH3、5、7 和 9 之溶液下加熱 1 小時後的穩定性,以在 pH3 下 最為穩定,而在 pH9 下最不穩定。升高加熱溫度會降低索馬甜的安定性,除在 pH3 下加熱 外,當溫度高於 70 ℃時,索馬甜的滯留率顯著下降。而鹹金柑蜜餞的水分含量約為 60 % ,糖度則介於 8.5 和 11.5 ° Brix 之間,鹽度為 4 %∼ 6.5 %,pH 值約為 3.0,而顏色 較市售成品為黃。在官能品評方面,以糖漬液中多添加 0.3 %索馬甜或 0.2 %阿斯巴甜的 兩種樣品之外觀、風味、咀嚼感和整體接受性之分數較高,但六種鹹金柑蜜餞樣品並無明顯 差異。 |
英文摘要 | The objectives of this research were (1) to study the stability of thaumatin and (2) to utilize thaumatin in salty kumquat preserves. The stability of thaumatin was dependent on the pH value of solution and heating temperature. The order of thaumatin stability was pH3>pH5>pH7>pH9. When temperature was higher than 70 ℃, the retention of thaumatin was significantly decreased, except at pH3. Before 55 ℃ air drying, kumquats were soaked in six different sugar solutions. The soaking solutions basically contained 10% sucrose, 10% sorbitol, 0.1% glycine and 0.1% potassium sorbate, then one added with 0.2% aspartame and the others were with different concentrations of thaumatin (0.02%, 0.05%, 0.1%, 0.2% and 0.3%). The six salty kumquat preserves were analyzed to be about 60% of moisture, 8.5 ∼ 11.5 ° Brix, 4-6.5% of salt, and with pH value of 3. The sensory evaluation of the six producets showed that better appearance, flavor, texture and overall acceptance appeared in the two samples soaked in solutions with 0.3% thaumatin or with 0.2% aspartame, but there was no significant difference among the six products. |
本系統中英文摘要資訊取自各篇刊載內容。