牛蒡根醃漬之初步研究

Abstract

近年由於牛蒡產量大增，開發新的牛蒡加工途徑遂為刻不容緩之事。因此，本研究嘗試以醃漬方法加工牛莠根，以保持或提高其風味、脆度及儲存期限，以增加牛蒡之出路及商品價值。醃漬條件有常法醃漬、低鹽漬、含酒精之低鹽漬及半固態醃漬，包括糠漬、醬油粕漬及味噌漬。結果顯示0.1％檸檬酸溶液即對牛蒡根之黑變有明顯抑制作用，15％食鹽水、7％食靈水及含酒精之7％食鹽水醃漬者，其總氮、甲酵態氮及還原糖含量均被溶出而下降，而且褐變情形嚴重。以半固體醃漬者，所得成品之色澤風味以味噌漬最好。味噌漬成品之切斷強度與切斷能量則於醃漬期間穩定下降，從生牛蒡根之4100g及3000erg下降至成品之1400g及900erg左右，雖以粗老牛蒡製備，但其咬感甚佳。 The browning of burdock root was significantly inhibited in 10% brine containing 0.l%(w/w) citric acid. The addition of citric acid from 0.1 to 1.0% to 10% brine, would keep the color of burdock root in its fresh white state in the first week. Severe browning accurred when burdock root was pickled in 1 5% brine or 7% brine added with or without alcohol, due to the reducing sugar. The nitrogen containing compounds were extracted from burdock root into the pickling medium. Burdock root pickled with miso had better color than that were pickled with rice bran, wine cake, or soy sauce cake. The burdock root pickled with rice bran or soy sauce got higher salt content due to higher amount of salt used in rice bran or soy sauce. Burdock root pickled with miso, wine cake, rice bran, or soy sauce showed lower value of cutting strength (1200-1700g) and cutting energy (about 1100erg), than that pickled with brine-citric acid ( cutting strength 3400g, cutting energy 2400erg).