蒟蒻珍珠露飲料之開發

Abstract

蒟篛富含膳食纖維素，對人體有益。但其消費形態為固形物，較不方便。因此需製成易開罐之飲料且又能保有固形物才能便於消費者利用進而開拓蒟篛之市場。故本場乃以蒟篛精粉、生物膠、葡萄抽原汁為材料，添加甘味料（砂糖），先製成液態之蒟篛飲料，在加入經造粒而成之顆粒狀固態蒟篛後，經裝罐、封罐、殺菌、冷卻、包裝即成機能性液固態混合型飲料蒟篛露成品。固態蒟篛珍珠顆粒經試驗結果發現，最佳配量為蒟篛精粉0.2~03%,生物膠0.1~0.3%，砂糖5%，而其吸收速率與溫度及容器直徑有關。 Konjac (Amorphophallus konjac) riched in dietary fiber content is good for human health but it is inconvenient when consumed in solid type. For the convenience uses by comsumer and extending the konjac market, development of solid-liquid type of canned drink is needed. Liquid part of konjac drink made by konjac powder, grapefruit juice, Gellan gum, and sugar was formed first. Granule type of konjac was development through the granulization of konjac powder and water which was affects by the water temperature and the diameter of container. The suitable composition for making konjac granule is 0.2- 0.3 % konjac powder, 0.1-0.3 % Gellan gel, and 5 % sugar. The konjac pearl dew drink was made by canning the mixing of both liquid and solid parts of konjac.