Please use this identifier to cite or link to this item:
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/9544Full metadata record
| ???org.dspace.app.webui.jsptag.ItemTag.dcfield??? | Value | Language |
|---|---|---|
| dc.contributor.advisor | 許明仁 | |
| dc.contributor.author | Kuang-Han Liu | en |
| dc.contributor.author | 劉光漢 | zh_TW |
| dc.date.accessioned | 2021-05-20T20:27:52Z | - |
| dc.date.available | 2008-08-08 | |
| dc.date.available | 2021-05-20T20:27:52Z | - |
| dc.date.copyright | 2008-08-08 | |
| dc.date.issued | 2008 | |
| dc.date.submitted | 2008-08-04 | |
| dc.identifier.citation | 尤新輝 1992 蘋果汁加工與品質變化之探討 食品工業 24(5): 18-29
林以巋 2001 利口梅酒製造過程中果實成份溶出之研究 國立台灣大學園藝學研究所碩士論文 朱芸芳 1999 菠菜汁混濁安定性之研究 國立台灣大學食品科技研究所碩士論文 行政院農業委員會 2006 農業統計年報 行政院農業委員會110 林讚峰 1996 啤酒品質的安定化(二)化學性混濁之預防 製酒科技專論彙編 18: 38-52. 李元震 1996 葡萄酒混濁之處理 製酒科技專論彙編 18: 122-131. 杜朋 1992 果蔬汁飲料工藝學 農業出版社 北京 呂維明、呂文芳 1994 過濾技術 高立圖書有限公司 台北 莊文儀 2006 靈芝多醣PSG與蛋白LZ8調節免疫與其機制之研究 國立台灣大學園藝學研究所碩士論文 陳信君 2000 梅子再製酒製造過程中可溶性成分與揮發性成分溶出之研究 國立台灣大學園藝學研究所碩士論文 陳雪娥 1994 青梅汁之熟成研究及沉澱之防止 行政院國科會專題研究計畫成果報告 陳惠蓉 1989 番石榴果汁之澄清加工 國立台灣大學食品科技研究所碩士論文 許嘉彬 2005 臺灣健康醋飲料與市場與發展性概談 食品資訊 205: 30-32 曾昭宏 2000 防止澄清橫山梨果汁混濁生成之研究 國立台灣大學園藝學研究所碩士論文 黃淑媛 1980 酒類色香味的形成 製酒科技專論彙編2: 4 黃錦誠 1992 最新果汁飲料加工技術 食品工業發展研究所 新竹 黃錦城 2000 酸性果汁形成雲霧狀懸浮物之原因 食品工業 32(3): 24-31 劉居富、陳文凱 1979 防止水果酒沈澱之研究 II. 防止鳳梨酒沈澱效果比較 酒廠研究年報68年度 p.85-96. 蔡碧仁 1982 葡萄果汁沈澱問題的探討 國立台灣大學園藝學研究所碩士論文 歐錫坤 2005 梅 台灣農家要覽農作篇(二) 增修訂三版 p.189-196 財團法人豐年社 餘聯誠 1995 濃糖梅汁褐變反應之研究 屏東技術學院食品科學研究所碩士論文 盧伊屏 2006 澄清新興梨及新世紀梨汁中水溶性蛋白質安定性之研究 國立台灣大學園藝學研究所碩士論文 賴麗旭 1985 金屬離子對番茄汁粘度之影響及其可能作用機制 國立台灣大學食品科技研究所碩士論文 賴麗旭 1996 添加氯化鈣對芭樂汁黏度之影響及其可能作用機制 行政院國家科學委員會專題研究企劃成果報告 戴三堡 2006 澄清橫山梨果汁加熱後混濁生成機制之研究 國立台灣大學園藝學研究所博士論文 戴宏桂 1995 澄清荔枝果汁製備與其品質之研究 國立台灣大學園藝學研究所碩士論文 Amerine, M. A., Berg, H. W., and Cruess, W. V. 1976. The technology of wine making, 3rd ed. AVI Publishing Co. Inc. Asano, K., Shinagawa, K., and Hashimoto, N. 1982. Characterization of haze-forming proteins of beer and their roles in chill haze formation. J. Am. Soc. Brew. Chem. 40(4): 147-157. Asquith, T. N. and Butler, L. G. 1986. Interactions of condensed tannins with selected protein. Phytochem. 25: 1591-1593. Baker, R. A. and Bruemer, J. H. 1972. Pectinase stabilization of orange juice cloud. J. Agric. Food Chem. 20(6): 1169-1173. Bannach, W. 1984. Food gelatin in the beverage industries - an important help in juice and wine fining. Confructa. 28(3): 198-206. Baxter, N. J., Lilley. T. H., Haslam, E., and Williamson, M. P. 1997. Multiple interactions between polyphenols and a salivary praline-rich protein repeat result in complexation and precipitation. Biochemistry. 36: 5566-5577. Beveridge, T. 1997. Haze and cloud in apple juices. Crit. Rev. in Food Sci. and Nutri. 37(1): 75-91. Beveridge, T. and Tait, V. 1993. Structure and composition of apple juice haze. Food Structure. 12: 195-198. Bianco, A., Chiacchio, U., Rescifina, A., Roneo, G., and Uccella, N. 1997. Biomimeic supramolecular biophenol-carbohydrate and biophenol-protein models by NMR experiments. J. Agric. Food Chem. 45(11): 4281-4285. Blade, W. H. and Boulton, R. 1988. Adsorption of protein by bentonite in a model wine solution. Am. J. Enol. Vitic. 39(3): 193-197. Boyes, S., Striubi, P., and Dawes, H. 1997. Measurement of protein content in fruit juices, wine and plant extracts in the presence of endogenous organic compounds. Lebensm. Wiss. u. -Technol. 30: 778-785. Calderon, P., Van Buren, J., and Robinson, W. B. 1968. Factors influencing formation of precipiates and hazes by gelatin and condensed and hydrolyzable tannins. J. Agric. Food Chem. 16(3): 479-482. Cameron, R. G., Baker, R. A., and Grohmann, K. 1998. Multiple forms of pectinmethylesterase from citrus peel and their effects on juice cloud stability. J. Food Sci. 63(2): 253. Carle, R. 1998. Cloud stability of pulp-containing tropical fruit nectars. Fruit Processing. 7: 266-272. Crandall, P. G., Matthews, R. F., and Baker, R. A. 1983. Citrus beverage clouding agents- review and status. Food Technol. 12: 106-109. Dickinson, E. 1994. Colloidal aspects of beverages. Food Chemistry. 51: 343-347. Flores, J. H., Heatherbell, D. A., Hsu, J. C., and Watson, B. T. 1988. Ultrafiltration (UF) of white riesling juice：effect of oxidation and pre-UF juice treatment on flux , composition and stability. Am. J. Enol. Vitic. 39(2): 180-187. Gao, L., Beveridge, T., and Reid, C. A. 1997. Effects of processing and packaging conditions on haze formation in apple juices. Lebensm.-Wiss. U.-Technol. 30: 23-29. Grant, G. T., Morries, E. R., Rees, D. A., Smith, P. J. C., and Thom, D. 1973. Biological interactions between polysaccharides and divalent cation: The egg-box model. FEBS Lett. 32: 195-198. Hagerman, A. E. and Butler, L. G. 1981. The specificity of proanthocyanidin-protein interaction. J. Biol. Chem. 256(9): 4494-4497. Heatherbell, D. A. 1976. Haze formation from starch degradation products in apple wine and clarified apple juice. Confructa. 21: 36-42. Heatherbell, D. A. 1984. Fruit juice clarification and fining. Confructa. 28: 192-197. Hodgson, J. and Beavers, D. 1981. Gelatin clarification of juice. Oregon State Univ. Agric. Exp. Station Technical Publication. No.6234: 110-116. Hsu, J. C. and Heatherbell, D. A. 1987. Isolation and characterization of soluble proteins in grape, grape juice and wine. Am. J. Enol. Vitic. 38(1): 6-10. Hsu, J. C., Heatherbell, D. A., and Yorgey, B. M. 1989. Effect of fruit storage and processing on clarity, proteins, and stability of Granny Smith apple juice. J. Food Sci. 54(3): 660-662. Huang, H. M., Johanning, G. L., and ODELL, B. L. 1986. Phenolic-acid content of food plants and possible nutritional implications. J. Agri. Food Chem. 34(1): 48-51. Kaneko K., Otogura C., Yoshida N., Utada M., Tsuji K., Kikuchi S., and Cha H.-S. 1998. Influence of the maturity of the fruit material on various components and taste of ume liquor. J. Food Sci. Technol. Int. 4(1): 59-65. Kilara, A. 1982. Enzyme and their uses in the processed apple industry: Review process. Biochem. 7: 77-82. Klavons, J. A. and Bennett, R. D. 1985. The nature of the protein constituent of commercial lemon juice cloud. J. Agri. Food Chem. 33(4): 708-712. Klavons, J. A., Bennett, R. D., and Vannier, S. H. 1994. Physical/chemical nature of pectin associated with commercial orange juice cloud. J. Food Sci. 59(2): 399. Laratta, B., Fasanaro G., De Sio F., Castaldo D., Palmieri A., Giovane A., and Servillo L. 1995. Thermal inactivation of pectin methylesterase in tomato puree: implications on cloud stability. Process Biochemistry. 30(3): 251-259. Lehtonen, P. 1996. Determination of amines and amino acids in wine. Am. J. Enol. Vitic. 47(2): 127-133. Mulkay, P. and Jerumanis, J. 1983. Effects of molecular weight and degree of hydroxylation of proanthocyanidins on the colloidal stability of beer. Cerevisia. 8: 29-35. Padill, O. I. and Mclellan, M. R. 1989. Molecular weight cut-off of ultrafiltration membranes and the quality and stability of apple juice. J. Food Sci. 54(5): 1250-1254. Ricardo-de-Silva, J. M., Cheynier, V., Souquet, J. M., and Moutouenet, M. 1991. Interaction of grape seed procyanidins with various proteins in relation to wine fining. J. Sci. Food Agric. 57: 111-125. Schimitt, R. 1988. Enzyme in the fruit juice industry. Confructa 32: 138-159. Schrieber, R. 1976. Edible gelation: types, properties, use and application in the food industry. Gordian. 76(12): 356-364. Siebert, K. J. 1999. Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis. J. Agric. Food Chem. 47(2): 353-362. Siebert, K. J. 2006. Haze formation in beverages. Lebensm.-Wiss. U.-Technol. 39: 987-994. Siebert, K. J., Carrasco, A., and Lynn, P. Y. 1996. Formation of protein-polyphenol haze in beverage. J. Agric. Food Chem. 44(8): 1997-2005. Siebert, K. J. and Lynn, P. Y. 1997a. Haze-active protein and polyphenols in apple juice assessed by turbidimetry. J. Food Sci. 62(1): 79-84. Siebert, K. J. and Lynn, P. Y. 1997b. Mechanisms of beer colloidal stabilization. J. Am. Soc. Brew. Chem. 55: 73-78. Siebert, K. J., and Lynn, P. Y.. 1997c. Mechanisms of adsorbent action in beverage stabilization. J. Agric. Food Chem. 45: 4275-4280. Sims, C. A., Balaban M. O., and Matthews R. F. 1993. Optimization of carrot juice color and cloud stability. J. Food Sci. 58(5): 1129-1131. Tajchakavit, S., Boye,J. I., Belanger, D., and Couture, R. 2001. Kinetics of haze formation and factors influencing the development of haze in clarified apple juice. Food Res. Int’l. 34: 431-440.Van Buren, J. P. 1972. Turbidity and precipitates in juice in relation to tannins and proteins. Voedingsmiddelen Technology. 3(13): 57-59. Tajchakavit, S., Boye, J. I,. and Couture, R. 2001. Effect of processing on post-bottling haze formation in apple juice. Food Res. Int’l. 34: 415-424. Van Buren, J. P. 1989. Causes and prevention of turbidity in apple juice. In “Processed Apple Products”, D.L. Downing (Ed.), p.97-120, Van Nostrand Reinhold, New York, NY, U.S.A. Van Buren, J. P. and Robinson W. B. 1969. Formation of complex between protein and tannic acid. J. Agric. Food Chem. 17(4): 772-777. Waldt, L. M. and Mahoney, R. D. 1967. Depectinizing guava juice with fungal pectinase. Food Tech. Mar.: 87-89. Wall, K. M., Tait, V. M., Eastwell, K. C., Reid, C. A., and Beveridge, T. 1996. Haze development in aerobically or anaerobically produced clarified apple juices. J. Food Sci. 61(1): 92-96. Waters, E. J., Wallace, W., and Williams, P. J. 1992. Identification of heat-unstable wine proteins and their resistance to peptidase. J. Agric. Food Chem. 40(9): 1514-1519. Wilson, E. L. and Burns, D. J. W. 1983. Kiwifruit juice processing using heat treatment techniques and ultrafiltration. J. Food. Sci. 48(4): 1101-1105. Wu, L. C. and Siebert, K. J. 2002. Characterization of haze-active proteins in apple juice. J. Agric. Food Chem. 50(13): 3828-3834. | |
| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/9544 | - |
| dc.description.abstract | 澄清飲料裝瓶後在儲存期間生成混濁沉澱是影響飲料品質之重大缺陷。以8-10分熟青梅浸漬糯米醋所製得之梅醋產品在室溫儲存16週後混濁度呈上升之現象，部分樣品中的懸浮顆粒會發生沉降而形成深褐色沉澱物。先以酵素分解果膠後之梅醋再以酸洗矽藻土進行抽氣過濾，混濁度可以降低至1NTU以下，色澤呈琥珀色。分析矽藻土過濾之梅醋發現單寧酸試驗(tannic acid test)引起之混濁度增加值為51.34NTU，顯示樣品中含有大量起霧性蛋白質(haze-active protein)，而明膠試驗(gelatin test)引起之混濁度增加值則為0.87NTU，顯示樣品中起霧性多酚物質(haze-active polyphenol)之含量極微。以矽藻土過濾之梅醋在室溫儲存16週後混濁度會上升，顯示矽藻土過濾之梅醋會有二次混濁之現象發生。在矽藻土過濾之梅醋中添加2.5g/L皂土(bentonite)即可將樣品中之起霧性蛋白質幾乎100%移除，添加不同濃度之矽膠(siica gel)則只能移除20-45%之起霧性蛋白質。皂土處理-矽藻土過濾梅醋在室溫儲存16週後混濁度仍可以維持在1NTU以下。研究結果證實起霧性蛋白質是造成矽藻土過濾梅醋發生二次混濁的主要因子，利用皂土處理移除起霧性蛋白質能有效維持矽藻土過濾梅醋之澄清安定性。不同澄清處理之矽藻土過濾梅醋樣品經過室溫儲存16週後皆會產生極輕微之褐變。 | zh_TW |
| dc.description.abstract | Haze formation and precipitation are critical quality defects for clear drinks. Mei vinegars, produced from the maceration of mei fruit with rice vinegars, showed increase in turbidity and presented dark brown sediments after storing at room temperature for 16 weeks. The turbidity of depectinized mei vinegars reduced less than 1NTU and present amber color after filtered by diatomaceous earth. The turbidity of diatomaceous earth filtered mei vinegars increased 51.34NTU and 0.87NTU after tannic acid test and gelatin test, respectively, which indicate mei vinegars may contain large quantities of haze-active (HA) proteins, but only few HA polyphenols. Diatomaceous earth filtrated mei vinegars treated with 2.5 g/L bentonite removed almost 100% of HA proteins, which kept the turbidity of mei vinegars to less than 1NTU throughout room temperature storage for 16 weeks. In contrast, the same vinegars samples treated with different doses of silica gel were able to removed only 20-45% of HA proteins. Result of this studies demonstrated that HA proteins in mei vinegars were the major factor to cause haze formation during room temperature storage, and bentonite treatment was able to remove the HA proteins and stabilize the clearness of bottled mei vinegars when storage at room temperature for 16 weeks. | en |
| dc.description.provenance | Made available in DSpace on 2021-05-20T20:27:52Z (GMT). No. of bitstreams: 1 ntu-97-R94628213-1.pdf: 1400797 bytes, checksum: 99555624b92406698c0c8b864de85751 (MD5) Previous issue date: 2008 | en |
| dc.description.tableofcontents | 目錄
中文摘要.................................................Ⅰ 英文摘要.................................................Ⅱ 目錄.....................................................Ⅲ 圖目錄...................................................Ⅵ 表目錄...................................................Ⅷ 壹、前言..................................................1 貳、前人研究..............................................3 一、梅子果實的成分......................................3 二、果汁的膠體性質......................................5 三、引起果汁混濁結塊或再沈澱之因子......................7 (一) 生物性因子......................................7 (二) 物理性因子......................................7 (三) 化學性因子......................................8 四、果汁澄清之方法.....................................16 (一) 酵素澄清處理...................................18 (二) 淨化劑處理.....................................19 (三) 加熱處理.......................................21 (四) 離心分離.......................................23 (五) 過濾...........................................24 五、環境因子對果汁混濁安定性之影響.....................25 (一) 氧氣...........................................25 (二) 溫度...........................................26 (三) pH值...........................................26 (四) 光照...........................................27 參、材料與方法...........................................28 一、實驗原料...........................................28 二、試藥...............................................28 三、儀器設備...........................................29 四、實驗方法...........................................29 (一) 浸漬梅醋之一般理化特性分析.....................29 (二) 商業糯米醋與浸漬梅醋中潛在生成混濁成分之定性試 驗.............................................33 (三) 浸漬梅醋中起霧性蛋白質和起霧性多酚含量之測定...34 (四) 不同過濾方式對梅醋裝瓶後室溫儲存期間色澤、混濁 度、pH值、可溶性固形物、起霧性蛋白質和起霧性多 酚含量之影響...................................34 (五) 梅醋澄清處理條件之釐定.........................35 (六) 不同澄清處理對梅醋裝瓶後室溫儲存期間色澤、混濁 度、pH值、可溶性固形物、起霧性蛋白質和起霧性多 酚含量之影響...................................36 (七) 統計分析.......................................36 肆、結果與討論...........................................39 一、浸漬梅醋之理化特性分析.............................39 1. 色澤.............................................39 2. 混濁度...........................................39 3. 可溶性固形物、pH值及可滴定酸度...................39 4. 水溶性蛋白質、總酚及水溶性果膠...................41 二、商業糯米醋與浸漬梅醋中潛在生成混濁之水溶性成分之定 性與定量試驗.......................................42 1. 商業糯米醋與浸漬梅醋中潛在生成混濁之水溶性成之定 性試驗...........................................42 2. 浸漬梅醋中起霧性蛋白質與起霧性多酚含量之測定.....44 三、不同過濾方法對浸漬梅醋裝瓶後在室溫儲存16週間理化特 性、起霧性蛋白質與起霧性多酚含量之影響.............48 1. 色澤變化.........................................49 2. 混濁度...........................................49 3. 水溶性蛋白質與總酚...............................52 4. 起霧性多酚與起霧性蛋白質.........................52 5. 可溶性固形物、pH值及可滴定酸度...................58 四、矽藻土過濾梅醋澄清處理條件之釐定...................58 1. 皂土處理.........................................58 2. 矽膠處理.........................................58 五、不同澄清處理對矽藻土過濾梅醋裝瓶後在室溫儲存16週間 理化特性、起霧性蛋白質與多酚含量之影響.............63 1. 色澤變化.........................................63 2. 混濁度...........................................63 3. 起霧性多酚與起霧性蛋白質.........................66 4. 可溶性固形物含量與pH值...........................69 伍、結論.................................................73 陸、參考文獻.............................................74 | |
| dc.language.iso | zh-TW | |
| dc.title | 過濾方式與澄清處理對浸漬梅醋裝瓶後澄清穩定性之影響 | zh_TW |
| dc.title | Effects of Filtration and Fining Processes on the Clear Stability of Bottled Mei (Prunus mume Sieb. et Zucc.) Vinegars | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 96-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 石正中,李 | |
| dc.subject.keyword | 梅醋,二次混濁,起霧性蛋白質,過濾,澄清, | zh_TW |
| dc.subject.keyword | mei vinegars,haze,haze-active protein,filtration,fining, | en |
| dc.relation.page | 80 | |
| dc.rights.note | 同意授權(全球公開) | |
| dc.date.accepted | 2008-08-05 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 園藝學研究所 | zh_TW |
| Appears in Collections: | 園藝暨景觀學系 | |
Files in This Item:
| File | Size | Format | |
|---|---|---|---|
| ntu-97-1.pdf | 1.37 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.