粉末山藥之製備及其貯藏期間品質變化之研究
Other Title
Preparation of Yam Powders and Its Quality Change during Storage
Journal
根莖作物生產改進及加工利用研討會專刊
Part Of
農業試驗所特刊第45號
Pages
345-358
ISBN
957-00-4106-4
Date Issued
1994-06
Author(s)
曾慶瀛
余哲仁
劉新裕
Chin-Yin Tseng
Zer-Ran Yu
Sin-Yie Liu
Abstract
山藥分別以抗壞血酸，檸檬酸或亞硫酸氫鈉等溶液處理後，經冷凍乾燥、滾筒乾燥、熱風乾燥或日光乾燥製成粉末化製品，分析其物化性質，並以電子顯微照相觀察乾燥樣品，同時將製品儲藏於25℃下、5個月，分析其品質變化情形。試驗結果顯示原料山藥含有70~80％水份，16~21％醣，3~5％蛋白質及其他成份。冷凍乾燥法經0.5％檸檬酸及0.5％亞硫酸氫鈉液浸漬處理所製成之產品較其它乾燥法佳。製品經貯藏後，顏色及水份含量變化不大。
The procedure of preparing yam powders was developed and the changes in quality of the powder product during storage was also evaluated. Yam tubers were first treated, alone or in combination, with ascorbic acid, citric acid, and sodium bisulfite. The drying treatments included freeze drying, drum drying, air drying, and solar drying. The physicochemical properties were analyzed and scanning electron microscopy was evaluated on the powdered products. The powder was further stored at 25¢XC for 5 months and its physical properties was studied. The results indicated that the contents of water, carbohydrate, protein, and residual components of the raw yam material were, 70-80%, 16-21%, 3-5%, and 0-2%, respectively. The best powder product was obtained from 0.5% citric acid-0.5% sodium bisulfite pretreatment followed by freeze drying. Comparison between the freshly made and stored yam powder showed no significant difference in water content and color appearance.
Event(s)
根莖作物生產改進及加工利用研討會
Proceeding of A Symposium on Root Crop Yield Improvement, Processing and Utilization in Taiwan
Subjects
山藥
加工
粉末化
貯藏品質
yam
processing
pulverization
storage quality
Publisher
臺灣省農業試驗所嘉義農業試驗分所
Type
conference paper
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Format
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