金煌檬果與洋香瓜之利用與開發

Abstract

金煌檬果青之開發係採用金煌青檬果果核尚未變硬，果肉尚幼嫩之新鮮幼果為原料，經連續式削皮機去皮，果肉用自動切片機切成0-2-0.3公分厚之薄片後，用2％鹽水浸漬處理6小時後，取出再加糖並使果肉糖度保持26-28ºBrix，經冷凍加工製成，成品用塑膠袋包裝於-18℃之溫度凍結貯存180天，其顏色風味無顯著變化。由試驗結果顯示其成品之風味與在來種相差不多，脆度優於在來種，可加工利用之青果果肉比在來種高10-15%，青檬果之削皮與切片經使用連續式削皮機及自動切片機之處理，能大量節省人力，提高工作效率。洋香瓜酸瓜之開發係採用疏果後之新鮮洋香瓜幼果為原料，使用連續式削皮機去皮，果肉切片後加入以重量計之l,2,3和4％食鹽混合，以滾動攪拌機攪拌均勻後取出分別裝入10公升塑膠桶內，最頂端加蓋塑膠布，置於16-28℃之室溫任其自然發酵，10天即可得酸瓜成品。醃製品定期取樣測定酸度、PH值及風味“由結果顯示，鹽分高者鹽漬液中酸度較低，產酸速度較慢，PH值較高，鹽分低者鹽漬液中酸度較高，產酸較快，pH值較低；風味以2％者最佳。洋香瓜之削皮與攪拌經試用連續式削皮機及滾動式攪拌機處理，效果良好，能節省大量人力，提高工作效率，酸瓜經配合雞鴨魚肉煮湯料理風味極佳。 Young fresh fruits with soft seeds of King-huang mango cultivar were used for green mango pickles preparation. The skins of mango fruits were peeled by using peeling machine and then they were sliced into 0.2-0.3 cm in thickness by using slicing machine. The excellent quality of green mango pickles was obtained under the conditions of 2% brine soaking for 6 hr, 26-28º Brix sugar content for fruit fresh and -18℃storage in freezer. The flavor of products was as good as that of from local cultivar. However, the texture of products was much better than that of from local cultivar. The fruit processing rate for Kinghuang cultivar was 10-15% higher than that of local cultivar. The peeling and slicing efficiency could be highly increased by using peeling and slicing machines intead of by hands. The young melon fruits could be also used for processing by using peeling machine. Sliced fruits were added with 1, 2, 3 and 4% of salt. The mixed fruits were sent into 10 liter plastic tank and were set in a room at 16-28℃ for fermentation. Acidity, pH value and flavor were investigated every day all over the fermentation peroid. The result showed that acidity was the lowest and pH value was the highest in 4% salt treatment. The best flavor treatment was 2% salt. Working efficiency for melon processing could be increased by using machine. The fermentated melon was a good material for making soup with fish, chichen or duck meats.