請用此 Handle URI 來引用此文件:
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/35159
完整後設資料紀錄
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.advisor | 吳瑞碧 | |
dc.contributor.author | Feng-Ting Chao | en |
dc.contributor.author | 趙鳳鼎 | zh_TW |
dc.date.accessioned | 2021-06-13T06:42:36Z | - |
dc.date.available | 2005-08-01 | |
dc.date.copyright | 2005-08-01 | |
dc.date.issued | 2005 | |
dc.date.submitted | 2005-07-30 | |
dc.identifier.citation | 江華洲。2001。荔枝浸漬酒成分與色澤變化之探討。台灣大學食品科技研究所碩士論文。
邱輝龍, 范明仁。1998。花青素與花色之表現。中國園藝 44(2):102-115。 胡鳳授。1991。水果再製酒之製造。製酒科技專論彙編。10:139-147。 唐嘉禧。1986。紫蘇花青素的萃取、濃縮極其穩定性之試驗。台灣大學食品科技研究所碩士論文。 張為憲,李敏雄,呂政義,孫璐西,林慶文。1996。食品化學。華香園出版社,台北市。 劉世詮。2003。浸漬梅酒色澤變化之研究。台灣大學食品科技研究所博士論文。 劉兆宏與孫璐西。1983。紫蘇天然紅色素之研究:採收後處理對花青素含量之影響。食品科學10(3,4):43。 謝衣娟。2001。花青素簡介。食品工業月刊 33(4):6-10。 鐘美玉。1984。紫蘇色素之萃取及利用超濾與逆滲透濃縮。台灣大學食品科技研究所碩士論文。 Adams JB. 1973. Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin Ⅰ. In acidified aqueous solutions at 100℃. J Sci Fd Agri 24:747-755. Amerine MA., Kunkee RE., Ough CS., Singleton VL., Webb AD. 1980. The technology of wine making. Avi Pub Co. Westport, CN, USA. Asen S. 1976. Known factors responsible for infini flower color variations. Acta Hort 63:217-223. Asen S., Norrist KH., Stewart RN. 1971. Effect of pH and concentration of the anthocyanin-flavonol co-pigment complex on the color of 'Better Times' roses. J Amer Soc Hort Sci 96(6):770-773. Asen, S.,Norrist, K. H. and Stewart, R. N. 1969. Absorption spectra and color of aluminum-cyanidin-3-glucoside complexes as influenced by pH. Phytochem. 8:653-659. Beattie HG., Wheeler KA., Pederson CS. 1943. Changes occurring in fruit juices during storage. Food Res 8:395. Biran I., Enoch HZ., Zieslin N., Halevy AH. 1973. The influence of light intensity temperature and carbon dioxide concentration on anthocyanin content and blueing of 'Baccara' rose. Sci Hort 1:157-164. Biran I., Halevy AH. 1974. Effect of varying light intensities and temperature treatments applied to whole plants, or locally to leaves or flower buds, on growth and pigmentation of 'Baccara' rose. Physiol Plant 31:175-179. Borochov A., Mayak S., Halevy A. 1976. Combined effects of abscisic acid and sucrose on growth and senescence of rose flowers. Physiol Plant 36: 221-224. Bronnum-Hansen K., Flink JM. 1985. Anthocyanin colorants from eldeberry Ⅲ storage stability of the freeze dried product. J Food Tech 20(6):725-733. Brouillard R. 1982. Chemical Structure of Anthocyanins. In 'Anthocyanins as Food Colors'. (Ed) Markakis P. NY,USA. Dubois M., Gilles KA., Hamilton PAR., Smith F. 1956. Colorimetric method for determination of related substances. Anal Chem 28:350-356. Erlandson JA., Wrolstad RE. 1972. Degradation of anthocyanins at limited water concentration. J Food Sci 37:592-595. Fotana AJ., Howard L., Criddle RS., Hansen LD., Wilhelmsen E. 1993. Kinetic of deterioration of pineapple concentrate. J Food Sci 58(6):1411-1417. Giovanni M. 1983. Response durface methodology and product optimization. Food Technol 37:96-105. Goodman LP., Markakis P. 1965. Sulfur dioxide inhibition of anthocyanin degradation by phenolase. J Food Sci 30:135-142. Halevy AH., Mayak S. 1979. Senescence and postharvest physiology of cut flowers, Part 1. Hort Rev 1:204-236. Haslam E. 1988. Plant polyphenols and chemical defense a reappraisal. J Chem Ecol 14(10):1789-1805. Hrazdina G., Franzese AJ. 1974. Structure and properties of the acylated anthocyanins in Vitis species. Phytochemistry 13:225-229. Jurd L. 1969. Review of polyphenol condensation reactions and their possible occurance in the aging of wines. Am J Enol Vitic 20:191-195. Macheix JJ, Fleuriet A., Billot J. 1990. Fruit Phenolics. CRC Press, Inc. USA. Markakis P., Livingston GE., Fellers CR. 1957. Quantitative aspects of strawberry pigment degradation. Food Res. 22:117-123. Meschter EE. 1953. Fruit color loss: Effect of carbohydrate and other factors on strawberry products. Agric Food Chem 1(8):574. Miller GL., Dean J., Blum R. 1959. A study of methods for preparing oligosaccharides from cellulose. Arch Biochem Biophys 91:21-26. Oren-Shamir M., Dela G., Ovadia R., Nissim-Levi A., Philosoph-Hadas S., Meir S. 2001. Differentiation between petal blueing and senescence of cut 'Mercedes' rose flowers. J Hort Sci Biotech 76(2):195-200. Pifferi PG., Wrolstad RE. 1974. Enzymatic degradation of anthocyanins: The role of sweet cherry polyphenoloxidase. J Food Sci 39:786-811. Sapers GM., Hicks KB., Phillips JG., Garzarella L., Pondish DL., Matulaitis RM., Mccormacck TJ., Sondey SM., Seib SP., Ei-Atawy YS. 1989. Control of enzymatic browning in apple with ascorbic acid, derivatives, polyphenol oxidase inhibitors and complexing agents. J Food Sci 54(4):997-1002. Shrikhande AJ. 1976. Anthocyanins in Foods. Critical Rev in Food Sci and Nutr 7:193-197. Shrikhande AJ., Francis FJ. 1974. Effect of flavonols on ascorbic acid and anthocyanin stability in model systems. J Food Sci 39:904-906. Siebert KJ. 1999. Effects of protein-polyphenol interactions on beverege haze, stabilization and analysis. J Agric Food Chem 47:353-362. Siebert KJ., Carrasco A., Lynn PY. 1996. Formation of protein-polyphenol haze in beverages. J agric Food Chem 44:1997-2005. Singleton VL. 1987. Oxygen with phenols and related reactions in musts, wines and model system: observations and practical implications. Am J Enol Vitic 38(1):69-77. Van Buren JP., Bertino JJ., Robinson WB. 1968. The stability of wine anthocyanins on exposure to heat and light. Am J Enol Vitic 19:147. Wesche-ebeling P., Montgomery MW. 1990. Strawberry polyphenoloxidase: Its role in anthocyanin degradation. J Food Sci 55(3):731-734. Willians M., Hrazdina G. 1979. Anthocyanins food colorants: effect of pH on the formation of anthocyanin-rutin complexes. J Food Sci 44(1):61-63. Zoecklein BW. 1990. Production wine analysis. Van Nostrand Reinhold. NY, USA. | |
dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/35159 | - |
dc.description.abstract | 本論文針對玫瑰浸漬酒的製程,瞭解酒液成分與色澤之變化,並著重於顏色品質之提升。玫瑰浸漬酒於浸漬期間,影響色澤最重要的花青素,於浸漬第二日便已溶出大部分,之後隨著浸漬時間的延長,酒的顏色品質反而下降,尤以褐變的情形最為嚴重,故為增進玫瑰浸漬酒的顏色品質,浸漬的時間最長應不超過二日。玫瑰經50 ℃乾燥12小時後,可使含水量降至20 %,花青素仍殘留90 %,可降低浸漬過程中的酵素性褐變,有效維持玫瑰浸漬酒液的色澤,乾燥後之花瓣能萃出之花青素亦較鮮花來的多,乾燥可大幅減少原料的重量及體積,減少運輸及貯藏的成本,故建議乾燥為玫瑰浸漬酒之前處理。又從浸漬酸度、酒精度及時間探討其對顏色品質之影響,發現添加0.6 %左右的檸檬酸可抑制浸漬期間的褐變;酒精度越低時間越長則酒液中花青素的含量越高,但褐變情形也越嚴重。故建議之浸漬條件為24小時,酸度為1.8∼2.0 %,酒精度則為55∼60 %。 | zh_TW |
dc.description.abstract | This thesis was to investigate the method of processing and the changes of compounds and colors during soaking of rose liqueur. The improving of color quality was emphasized.
During the soaking process, the amount of anthocyanins, the most important factor affecting the color of the liqueur, reached the maximum around the second day. Then, the quality of color declined with the increasing of soaking time especially browning. In order to improve the color quality of rose liqueur, the soaking time should not be longer than 2 days. After oven-drying for 12 hours, the moisture content of rose petals decreased 20 %, but 90% of anthocyanins were able to retain. Drying can slow down the browning during soaking, and keep color quality of rose liqueur more effectively. Moreover, it decreases weight and volume of raw materials resulting in the reduction of the cost during transportation and storage. As a result, drying of rose petals as a preliminary treatment before manufacturing of rose liqueur is suggested. From the study on the effects of pH, ethanol content and soaking time on color quality, it was found that browning during soaking can be slowed down by addition of 0.6 % citric acid. The concentration of anthocyanins increased with time and decrease with ethanol content; however, the degree of browning also increased with the increase in these factors. As a result, the optimal soaking conditions were as follows: soaking time of 24 hours; acidity at 1.8~2.0 %; and ethanol content of 55~60 %. | en |
dc.description.provenance | Made available in DSpace on 2021-06-13T06:42:36Z (GMT). No. of bitstreams: 1 ntu-94-R90641021-1.pdf: 1333316 bytes, checksum: fa5de3e285c5255c67c521851f47fdc2 (MD5) Previous issue date: 2005 | en |
dc.description.tableofcontents | 中文摘要------------------------Ⅰ
英文摘要------------------------Ⅱ 目錄----------------------------Ⅲ 圖目錄--------------------------Ⅴ 表目錄--------------------------Ⅵ 壹、前言-------------------------1 貳、文獻整理---------------------2 一、玫瑰------------------- -----2 (一)玫瑰之簡介-------------------2 (二)影響玫瑰切花花色品質之因素---2 二、花青素-----------------------4 (一)花青素之結構-----------------5 (二)影響花青素顏色之因子---------9 三、浸漬酒-----------------------15 (一)浸漬酒之定義-----------------15 (二)浸漬酒之種類-----------------15 (三)浸漬酒製法-------------------16 (四)影響浸漬酒品質之因素---------17 四、酚類化合物在浸漬酒中之角色---17 (一)酚類化合物之分類-------------17 (二)熟成期間的變化---------------17 (三)對酒液色澤的影響-------------17 (四)苦澀味-----------------------20 (五)多酚-蛋白質對酒品質的影響---20 參、材料與方法-------------------26 一、原料-------------------------26 二、試藥-------------------------26 三、實驗方法---------------------27 (一)玫瑰浸漬酒之製備-------------27 (二)浸漬期間玫瑰酒液成分與色澤之變化-27 (三)乾燥條件之探討---------------27 (四)以反應曲面法探討最適浸漬條件之試驗設計-27 (五)官能品評---------------------31 四、分析方法---------------------31 肆、結果與討論-------------------35 一、不同品種玫瑰浸漬酒於浸漬期間成分與色澤之變化-35 (一) 玫瑰酒液於浸漬期間酸鹼值與可滴定酸之變化-35 (二) 玫瑰酒液於浸漬期間酚類化合物之變化-35 (三) 玫瑰酒液於浸漬期間花青素含量之變化-40 (四) 玫瑰酒液於浸漬期間還原糖之變化-40 (五) 玫瑰酒液於浸漬期間A420、A520、色度(I)與色調(H)之變化-43 (六) 玫瑰酒液於浸漬期間L. a. b.值之變化-48 二、玫瑰酒成品與市售玫瑰酒之比較-48 三、新鮮玫瑰花在不同乾燥處理後總花青素與水分含量之變化-55 四、以反應曲面法(RSM)探討最適之萃取條72 伍、結論------------------------72 陸、參考文獻--------------------73 | |
dc.language.iso | zh-TW | |
dc.title | 玫瑰浸漬酒顏色品質之研究 | zh_TW |
dc.title | Color quality of rose liqueur | en |
dc.type | Thesis | |
dc.date.schoolyear | 93-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 陳雪娥,吳明昌,劉世詮,張鴻民 | |
dc.subject.keyword | 玫瑰,浸漬酒, | zh_TW |
dc.subject.keyword | rose,liqueur, | en |
dc.relation.page | 76 | |
dc.rights.note | 有償授權 | |
dc.date.accepted | 2005-07-31 | |
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 |
文件中的檔案:
檔案 | 大小 | 格式 | |
---|---|---|---|
ntu-94-1.pdf 目前未授權公開取用 | 1.3 MB | Adobe PDF |
系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。