|Title:||酸味種楊桃汁之研發||Other Titles:||Studies on Tart Carambola Juice||Authors:||楊淑惠
|Keywords:||酸味種楊桃;醃漬;方法;tart carambola;pickled;metaod||Issue Date:||Dec-1995||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第56號||Start page/Pages:||291-296||Source:||農特產品加工研討會專刊||Conference:||農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
省產楊桃(Averrhoa carambola L.)主要包括鮮食用的甜味種及專供加工用的酸味種兩大品系。目前國內以酸味種楊桃為原料製作楊桃汁的方法有四種：1.傳統醃漬法－楊桃果實加7-8％食靈，經三個月醃漬發酵而成，2.糖醃楊桃汁－楊桃切片加100％糖，經二個月醃漬發酵而成，3.稀釋楊桃汁－楊桃先經一至二天醃漬，再加水及糖等副料打汁、過瀘而成，4.改良式楊桃汁－楊桃先榨汁、殺菌、接入菌種再經好氣及嫌氣發酵而成。傳統醃漬法農戶所支付的醃漬成本較低，為現今市面普遍使用的方式，但因每次微生物生長情形不同或醃漬時問過長，使得產品品質較不易控制。糖漬楊桃汁香氣濃郁、飲用方便，唯成本較高，生產尚未商品化。稀釋楊桃汁風味與發酵楊桃汁不同，較接近鮮果汁，尚未大量生產銷售。改良式楊桃汁因涉及菌種篩選、發酵設備與農戶適用性，目前仍屬研究階段。
Two major cultivars of carambola (Averrhoa carambola L.) are grown in Taiwan. Sweet carambola fruits are for fresh market and tart carambola fruits are used for marking juice. There are four ways for making carambola jucie. 1. Traditional pickling met hod : 7-8% salt was added to tart carambola fruits, pickling period was three months and the crude fruit juice was collect. 2. Sugar pickling method : tart carambola fruits were cut into sliced with addition of 80 - 100% sugar, pickling period was two months and the crude fruit juice was collect. 3. Diluted carambola method : 0.5-1% salt was added to tart carambola fruits (sliced), pickling period was 1 or 2 days, mixed with water and sugar. 4. Modified pickling method sterile carambola fresh juice was inocul ated with strain, incubation aerobic and anaerobic ferment. Nowadays, traditional pickling method is a common way, due to its low cost and simple, to making caramobla juice. However, it is an open pickling mothod that makes crude fruit juice quality difficult to control. Sugar pickling carambola juice has a deliciously flayer, but it costs hight. Diluted carambola juice has a fresh juice flayer and it is completely different from traditional pickling juice. Modified pickling method needs some basic equipments and good strains of selected. It is still in research step now.
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