|Title:||牛蒡根醃漬之初步研究||Other Titles:||Study of Pickling Methods for Burdock (Arctium lappa L.)||Authors:||古國隆
|Keywords:||牛蒡;醃製;味噌;burdock;pickle;miso||Issue Date:||Dec-1995||Publisher:||農業試驗所||Start page/Pages:||247-256||Source:||農業試驗所特刊第56號||Conference:||農特產品加工研討會專刊||Abstract:||
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).
|Appears in Collections:||農業化學組|
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