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標題: | 蔬果粉膠體製品開發與安定性之研究 Development and stability of vegetable and fruit powder colloid products |
作者: | Jian-De Lin 林楗德 |
指導教授: | 徐源泰(Yuan-Tay Shyu) |
關鍵字: | 海藻酸鈉,蔬果珍珠,高靜水壓,非熱加工, sodium alginate,fruit and vegetable pearls,high hydrostatic pressure,non thermal processing, |
出版年 : | 2019 |
學位: | 碩士 |
摘要: | 新鮮蔬果透過加工方式製成乾燥蔬果粉可做為食品中營養、膳食纖維及顏色添加的天然來源,可以避免蔬果因外貌不良而浪費,且易儲藏及運輸。於蔬果粉膠製品開發上,使用萃取自海藻中的多醣海藻酸鈉,利用海藻酸鈉與鈣離子結合可成膠之特性,製成多彩的蔬果珍珠,此產品可解決傳統珍珠澱粉老化問題,透過成膠可控制產品硬度,並製成高齡者也易食用之產品。本研究探討海藻酸鈉成膠濃度、蔬果珍珠浸泡之鈣離子濃度、蔬果粉之添加量對蔬果珍珠外型與硬度影響、不同浸泡糖溶液濃度後蔬果珍珠之變化,以獲得富含營養、機能成分之珍珠產品;並以非熱加工技術高靜水壓處理進行產品殺菌,以避免對產品機能性成分的熱破壞,並測試產品儲藏性。
蔬果珍珠在成膠條件上,使用0.4%低量海藻酸鈉濃度,滴入0.5%葡萄糖酸鈣溶液中,並浸泡30分鐘可得完全成膠膠體,由實驗結果得知海藻酸鈉黏膠性於20~50 g·sec範圍內可有較佳成膠結果。後續將紫地瓜粉、番茄粉、南瓜粉、菠菜粉及胡蘿蔔粉等蔬果粉添加至0.4%海藻酸鈉溶液中,並測量其膠黏性約20~50 g·sec的範圍內,可滴出成膠的蔬果珍珠且較無拖尾的情形;分別可得紫地瓜粉、番茄粉、南瓜粉與菠菜粉粉體添加量為9%,胡蘿蔔粉則為11%。浸泡0~30 °Brix糖溶液後,蔬果珍珠外觀無明顯差異,進行高靜水壓殺菌處理400 MPa、10 min,經過4℃兩週儲藏試驗,儲藏後產品可維持生菌數低於200 CFU·g⁻¹,南瓜、菠菜及胡蘿蔔珍珠硬度分別為55646、83248與77513 N·m⁻²,皆符合通用設計食品的第一級,紫地瓜與番茄珍珠則為32127與30154 N·m⁻²屬於第二級,在抗氧化能力部分,五種蔬果珍珠均與儲藏前無顯著差異,本研究開發之蔬果珍珠具能保留其外觀及營養特性,並具有發展成高齡食品之潛力,同時也提升了蔬果原料更多元應用。 Fruit and vegetable meal can be used as a natural source of nutrition, dietary fiber and pigment in food. It can also avoid the waste of fruits and vegetables due to poor appearance, and it’s easy to store and transport. Sodium alginate is a polysaccharide extracted from seaweeds. It can be used to make colorful fruits and vegetables pearls by combining sodium alginate with calcium ion to solve the starch aging problem of traditional tapioca. Through the gelation, the hardness of the product can be controlled and it can be made into an edible product for the aged. The purpose of this study is to investigate the formation of fruit and vegetable pearls by sodium alginate gelatinization. To explore the concentration of sodium alginate gelatinization, the concentration of calcium soaking solution, the addition ratio of vegetable and fruit powder, the concentration of sugar soaking solution and the hardness of fruit and vegetable pearls. Provide new utilization for the development of fruit and vegetable. In order to avoid the thermal damage of the functional components of the product and to extend the storage of the product, the non-thermal processing technology with high hydrostatic pressure is used to pasteurize the product. In the gelation condition of color fruit and vegetable pearls, 0.4% low sodium alginate concentration was used, 0.5% calcium gluconate solution was dripped, and soaked for 30 minutes to obtain the complete gelation gel. The results showed that the gelation of sodium alginate could be increased in the range of 20-50 g.sec. Subsequently, purple sweet potato powder, tomato powder, pumpkin powder, spinach powder, carrot powder and other fruit and vegetable powder were added to 0.4% sodium alginate solution, and its viscosity was measured within the range of 20-50 g.sec, which could drop the gel fruit and vegetable pearls without tailing. The results showed that the amount of purple sweet potato powder, tomato powder, pumpkin powder and spinach powder was 9%, while carrot powder was 11%. After soaking 0~30 °Brix sugar solution, there is no obvious difference in the appearance of fruit and vegetable pearls. The final product was sterilized with high hydrostatic pressure for 400 MPa and 10 min. after storage at 4℃ for two weeks, the number of bacteria could be kept below 200 CFU g⁻¹. The hardness of pumpkin, spinach and carrot pearls are 55646, 83248 and 77513 N·m⁻², respectively, which are all in line with the first grade of universal design food. The hardness of purple sweet potato and tomato pearls is 32127 and 30154 N·m⁻², which are in the second grade. In the part of antioxidant capacity, there was no significant difference between the five kinds of fruit and vegetable pearls before storage. The fruit and vegetable pearls developed in this study can retain their appearance and nutritional characteristics, and have the potential to develop into an aging food. At the same time, it also promotes the more diversified application of fruit and vegetable materials. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/7185 |
DOI: | 10.6342/NTU202000626 |
全文授權: | 同意授權(全球公開) |
電子全文公開日期: | 2030-09-13 |
顯示於系所單位: | 園藝暨景觀學系 |
文件中的檔案:
檔案 | 大小 | 格式 | |
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ntu-108-1.pdf 此日期後於網路公開 2030-09-13 | 2.39 MB | Adobe PDF |
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