冷凍牛蒡品質改進之研究
Other Title
Studies on Quality of Frozen Edible Burdock
Journal
農特產品加工研討會專刊
Part Of
農業試驗所特刊第56號
Pages
257-264
ISBN
957-00-6655-5
Date Issued
1995-12
Date
1995-12
Author(s)
吳明昌
Ming-chang Wu
Abstract
牛蒡所含多酣氧化酵素與過氧化酵素於98±2℃處理8分鐘均可使其不活性化：牛蒡中之酣類化合物主要為chlorogenic acid 及少量之caffeic acido 防止冷凍牛蒡色澤變化除了殺菁液單獨添加下列各不同濃度之化學試劑如500ppm 之NaHSo3 、Na2S2O5 或0.2 % NaHSO3維生素C、半胱胺酸、氯化錫或0.5 ％維生素C、氯化亞錫、半胱胺酸、醋酸於98±2℃熱水殺菁外，利用真空包裝於經熱水殺菁後之牛蒡亦可有效地防止褐變反應之發生，色菁澤變化愈多者其產品中之酣類化合物、醣類、游離肢基酸之含量愈少，色澤愈佳者，此三類化合物之含量愈多，可見酚類化合物、醣類、游離肢基酸均有參與冷凍牛蒡褐變反應之作用。
The polyphenol oxidase (PPO ) and peroxidase (PO) in edible burdock were inactivated by blanching at 98±2℃ for 8 minutes. The phenolic compounds in edible burdock are chiorogenic acid and a little amount of caffeic acid.
The addition of some chemicals in blanching waters were effective to reduce browning reaction of the edible burdock during freezing storage. Blanching in hot water and then vacuum packed were also helpful. The contents of phenolic compounds, saccharides and free amino acids decreased as the browning reactions progressed, thus the high contents of those compounds remained indicated the better, color of the edible burdock. It seems that those compounds are responsible for the browning reaction of frozen edible burdock.
Event(s)
農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
Subjects
冷凍牛蒡
褐變反應
酣類化合物
醣類
游離肢基酸
Frozen edible burdock
Browning reaction
Phenolic compound
Sugar
Free amino acid
Publisher
農業試驗所
Type
conference paper
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