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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 吳瑞碧(James Swi-Bea Wu) | |
dc.contributor.author | Ming-Chen Yen | en |
dc.contributor.author | 顏銘成 | zh_TW |
dc.date.accessioned | 2021-06-13T01:03:41Z | - |
dc.date.available | 2010-07-30 | |
dc.date.copyright | 2007-07-30 | |
dc.date.issued | 2007 | |
dc.date.submitted | 2007-07-24 | |
dc.identifier.citation | 甘子能。1986。製茶原理的生化觀。食品工業 17(7):25-37。
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/29271 | - |
dc.description.abstract | 本研究選用佳娜紅品種玫瑰花及雙喜品種玫瑰花為材料,進行以下實驗:(1)模擬傳統部分發酵茶之加工方式,探討最佳條件,並建立佳娜紅玫瑰部分發酵花茶較適加工製程。成品再與經由不同溫度之熱風乾燥佳娜紅玫瑰花瓣成品進行感官品評,以確立乾燥佳娜紅玫瑰花茶之較適製程;(2)利用薰花技術,先將佳娜紅玫瑰花瓣與雙喜玫瑰花瓣共置後,再分別進行乾燥加工,最後以不同比例進行調配,以確立最佳混合玫瑰花茶製程;(3)利用不同浸漬液及浸漬方式針對佳娜紅玫瑰花瓣進行加工,探討乾燥玫瑰花在不同條件之貯藏期間花青素之變化量。
結果顯示佳娜紅玫瑰部分發酵花茶較適製程為佳娜紅玫瑰花瓣以48 ℃熱風萎凋30分鐘及室內萎凋12小時,經250 ℃炒菁5分鐘,再以70 ℃乾燥6小時。惟以此製程製得之產品與以不同溫度之熱風乾燥法所得者相較,發現在整體喜好性皆無顯著差異(p<0.05),顯示部分發酵處理無法有效地提高茶湯風味。混合玫瑰花茶較適調配比例實驗結果則顯示,佳娜紅玫瑰花瓣與雙喜玫瑰花瓣以5:1比例混合者,具有較佳之顏色及香氣。 貯藏實驗結果顯示,pH值、溫度、光線及氧氣確實為影響花青素穩定性之因子。新鮮玫瑰花瓣利用1 M檸檬酸溶液真空浸漬後乾燥,於不同條件下貯藏3個月後,其花青素保留量仍顯著高於其他處理組,顯示此加工方式對於乾燥玫瑰花茶之花青素含量及外觀保持具有助益。 | zh_TW |
dc.description.abstract | Both Grand Gala and Double Delight roses were used as the materials in this study. The aim of this study were (1) to mimic the traditional processing of partial fermented tea to establish the optimum process for partial fermented dried Grand Gala roses tea. The sensory evaluation was performed to compare the quality between partial fermented and hot-air dried Grand Gala roses to establish the optimum process of dried Grand Gala rose tea; (2) to mix together with dried Grand Gala and Double Delight roses at various ratio, dried individually, and then evaluated the blend ratio of dried roses to find out the optimum process of mixed rose tea; (3) to investigate the change of total anthocyanins content in dried Grand Gala rose petals during storage priors processed by various immersion solutions and pressures.
Results show that the optimum processing of partial fermented Grand Gala rose tea is: rose pellets undergo hot-air withering at 48 ℃ for 30 minutes follows indoor withering at 27 ℃ for 12 hours, then panning at 250 ℃ for 5 minutes, finally, hot-air drying at 70 ℃ for 6 hours. However, the results of sensory evaluation showed there have no significant difference between rose infusions make from partial fermented and hot-air dried Grand Gala roses tea. In the making of mixed rose tea, sensory results show that dried Grand Gala rose and Double Delight rose petals mixed at 5:1 w/w ratio were obtain rose tea with good color and aroma. The results of storage test show that the stability of anthocyanins in rose petals is influenced by pH of solution, storage temperature, light and oxygen. The anthocyanin content of dried Grand Gala rose petals priors vacuum immersed with 1 M citric acid solution is significantly higher then other products over three months, indicate that this treatment is useful to maintain the content of anthocyanins and the appearance of dried rose tea. | en |
dc.description.provenance | Made available in DSpace on 2021-06-13T01:03:41Z (GMT). No. of bitstreams: 1 ntu-96-R94641033-1.pdf: 1589259 bytes, checksum: 53d4d8defc784771f59296312477c2c6 (MD5) Previous issue date: 2007 | en |
dc.description.tableofcontents | 中文摘要.......................................................................................................... Ⅰ
英文摘要.......................................................................................................... Ⅱ 目錄.................................................................................................................. Ⅳ 表次.................................................................................................................. Ⅶ 圖次.................................................................................................................. Ⅷ 第一章 前言.................................................................................................. 1 第二章 文獻整理.......................................................................................... 2 第一節 玫瑰花............................................................................................ 2 2.1.1 玫瑰花之簡介.................................................................................. 2 2.1.2 佳娜紅玫瑰花與雙喜玫瑰花之簡介.............................................. 4 2.1.2.1 佳娜紅品種................................................................................. 4 2.1.2.2 雙喜品種..................................................................................... 4 2.1.3 影響茶湯品質之玫瑰花之主要化學成分...................................... 4 2.1.3.1 多酚類化合物……..................................................................... 4 2.1.3.2 花青素......................................................................................... 6 2.1.3.3 還原糖………............................................................................. 9 2.1.4 玫瑰花之生理活性.......................................................................... 10 第二節 花青素............................................................................................ 10 2.2.1 花青素之結構及種類...................................................................... 10 2.2.2 影響花青素顏色穩定性之因素...................................................... 13 2.2.2.1 結構............................................................................................. 13 2.2.2.2 酸鹼值......................................................................................... 14 2.2.2.3 溫度............................................................................................. 14 2.2.2.4 濃度............................................................................................. 17 2.2.2.5 抗壞血酸..................................................................................... 19 2.2.2.6 氧氣及過氧化氫......................................................................... 19 2.2.2.7 二氧化硫..................................................................................... 20 2.2.2.8 糖類與其降解產物..................................................................... 20 2.2.2.9 酚類化合物................................................................................. 22 2.2.2.10 金屬離子................................................................................... 22 2.2.2.11 光線.............................................................................................. 22 2.2.2.12 共呈色作用................................................................................. 23 2.2.3 花青素之生理活性.......................................................................... 24 2.2.3.1 抗氧化活性................................................................................. 24 2.2.3.2 抗腫瘤活性................................................................................. 25 2.2.3.3 其他活性..................................................................................... 25 第三節 茶.................................................................................................... 26 2.3.1 部分發酵茶........................................................................................ 26 2.3.1.1 萎凋............................................................................................. 26 2.3.1.2 炒菁............................................................................................. 28 2.3.1.3 揉捻............................................................................................. 29 2.3.1.4 乾燥............................................................................................. 29 第四節 真空浸漬在蔬果加工上之應用.................................................... 30 第三章 材料及方法...................................................................................... 31 第一節 實驗材料........................................................................................ 31 第二節 試藥................................................................................................ 31 第三節 儀器設備........................................................................................ 32 第四節 實驗架構........................................................................................ 33 第五節 實驗設計........................................................................................ 37 3.5.1.1 玫瑰花瓣原料之前處理............................................................. 37 3.5.1.2 熱風萎凋最適溫度之試驗......................................................... 37 3.5.1.3 室內萎凋期間各主要物質之變化............................................. 37 3.5.1.4 炒菁條件之試驗......................................................................... 37 3.5.1.5 熱風乾燥玫瑰花茶之製備......................................................... 38 3.5.1.6 茶湯製備及嗜好性感官品評之試驗......................................... 38 3.5.2.1 玫瑰花瓣浸漬加工..................................................................... 39 3.5.2.2 不同溫度之貯藏實驗................................................................. 39 3.5.2.3 光線暴露之貯藏實驗................................................................. 39 3.5.2.4 氧氣暴露之貯藏實驗................................................................. 39 第六節 分析方法........................................................................................ 40 3.6.1 酸鹼值.............................................................................................. 40 3.6.2 水分含量........................................................................................ 40 3.6.3 總多酚類化合物含量...................................................................... 40 3.6.3.1 花瓣............................................................................................. 40 3.6.3.2 茶湯............................................................................................. 41 3.6.4 總花青素含量.................................................................................. 41 3.6.4.1 花瓣............................................................................................. 41 3.6.4.2 茶湯............................................................................................. 42 3.6.5 還原糖含量...................................................................................... 42 3.6.5.1 花瓣............................................................................................. 42 3.6.5.2 茶湯............................................................................................. 42 3.6.6 多酚氧化酵素活性指標.................................................................. 42 3.6.7 過氧化酵素活性.............................................................................. 43 3.6.8 色澤.................................................................................................. 43 第七節 資料處理及數據分析.................................................................... 43 3.7.1 統計分析.......................................................................................... 44 3.7.2 繪圖........................................................................................ 44 第四章 結果及討論...................................................................................... 45 第一節 佳娜紅玫瑰部分發酵花茶製程之探討........................................ 45 4.1.1 新鮮佳娜紅玫瑰花瓣主要化學成分分析結果.............................. 45 4.1.2 熱風萎凋最適條件結果.................................................................. 47 4.1.3 室內萎凋期間各主要物質之變化.................................................. 47 4.1.3.1 水分含量之變化......................................................................... 50 4.1.3.2 多酚氧化酵素活性指標之變化................................................. 50 4.1.3.3 總多酚類化合物含量之變化..................................................... 50 4.1.3.4 總花青素含量之變化................................................................. 54 4.1.4 炒菁條件結果.................................................................................. 56 4.1.5 茶湯物化性質分析結果.................................................................. 59 4.1.6 嗜好性感官品評結果...................................................................... 63 第二節 混合玫瑰花茶製程之探討............................................................ 65 4.2.1 混合玫瑰花茶茶湯物理性質分析結果.......................................... 65 4.2.2 混合玫瑰花茶茶湯嗜好性感官品評結果...................................... 67 第三節 不同處理對貯藏期間花瓣總花青素含量之影響........................ 70 第五章 結論.................................................................................................. 79 第六章 參考文獻.......................................................................................... 81 附錄一 佳娜紅玫瑰花青素粗萃物對於人類乳癌細胞MCF-7生長之影 響...................................................................................................... 98 1.1 實驗細胞............................................................................................... 98 1.2 試藥....................................................................................................... 98 1.3 儀器設備............................................................................................... 99 1.4 溶液配製............................................................................................... 99 1.5 花青素粗萃物製備............................................................................... 100 1.6 MCF-7細胞解凍、培養及冷凍............................................................. 100 1.7 細胞計數............................................................................................... 101 1.8 MTT assay.............................................................................................. 101 1.9 細胞生長抑制率之計算....................................................................... 102 1.10 結果及討論........................................................................................... 102 附錄二 貯藏實驗期間室溫之變化 104 | |
dc.language.iso | zh-TW | |
dc.title | 乾燥玫瑰花茶製程之改進 | zh_TW |
dc.title | Improvement of the Rose Tea Making | en |
dc.type | Thesis | |
dc.date.schoolyear | 95-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 陳雪娥(Hsueh-Err Chen),吳明昌(Ming-Chang Wu),張正明(Cheng-Ming Chang) | |
dc.subject.keyword | 玫瑰花,部分發酵,真空浸漬,花青素, | zh_TW |
dc.subject.keyword | rose,partially fermenting,vacuum immersion,anthocyanins, | en |
dc.relation.page | 104 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2007-07-24 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 食品科技研究所 | zh_TW |
顯示於系所單位: | 食品科技研究所 |
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