柚皮蜜餞加工技術之研究

Abstract

去油層之抽皮以0.3%Cacl2水溶液殺菁5分鐘，經漂水、擠乾水分後，分別於60％蔗糖溶液、30％葡萄糖+10％乳糖+30％蔗糖+0.1％檸檬酸溶液、30％葡萄糖+20％乳糖+20％蔗糖+0.1％檸檬酸溶液或30％葡萄糖+25％乳糖十25％蔗糖＋0.1％檸檬酸溶液+0-3％乳酸鈣溶液，浸漬4小時，再以煮沸2小時後，經90℃，2小時與60℃，16小時乾燥製成柚子皮蜜餞。製品分析其水分、醣、蛋白質及其他成分等化學變化，測試其水分活性、顏色與硬度等物理變化情形，同時亦將製品貯藏於25℃下2、4個月，分析其品質變化情形。品評試驗結果顯示、以60％蔗糖溶液浸漬處理得到之製品較受歡迎。製品貯藏後，經葡萄糖、乳糖與檸檬酸浸漬處理樣品，透明度皆有顯著之升高、硬度亦顯著提高。 Defatted layer of white pomelo peel was blanched in 0.3% CaC12 for 5 minutes and then soaking in 60% sucrose, 30% glucose+10% lactose+30% sucrose+0.1% citric acid, 30% glucose+20% lactose+20% sucrose+0.1% citric acid or 30% glucose+ 25% lactose+25% sucrose+0.1% citric acid+0.3% calcium lactae for 4 hours. The candied peel was made following cooking in soaking solution for 2 hours and drying at 90℃ for 2 hours and then 60℃ for 16 hours. Chemical changes of products including water content, carbohydrate, protein and other components and physical changes of products including water activity, color and toughness were analyzed after stored at 25℃ for 2 and 4 months. The results showed soaking in glucose, lactose and citric acid increased transparence and toughness. However, the products soaking in 60% sucrose gave the highest overall panel scores.