半濕性調味蘿蔔加工技術之研究

Abstract

本研究以十三個蘿蔔品種進行產品製作分析，在醃漬初期先以8％原料量之食鹽分二次鹽漬脫水，並利用檸檬酸調控漬液pH值可避免醃漬過程雜菌之污染，確保製作成功。其經糖漬後之半成品水含量介於52-62.4％間，pH值維持在4-4.7，其酸度在。0.24-0.35%間，而糖度及鹽度則分別介於33-6-44.8ºBrix與5-6.0％間，唯水活性則皆高於0.90。再經35℃熱風乾燥4小時後，可將其水活性降低至0.84以下，水分含量則減少了8.9-10.3%，其製品組織硬度及色澤亮度皆呈下降趨勢。其中以關白品種所得製品其整體品質表現最佳，其次為TE-5及綠輝品種，而大師品種則呈嚴重褐變。至於紅白櫻桃蘿蔔則因其纖維含量過高口感不佳。 Thirteen radish varieties were used to make intermediate-moisture products. The pH value of soaking juice was adjusted by adding citric acid. Firstly, the raw materials were dehydrated by two steps salting with 8 % NaC1, and then began to be manufactured by surgaring with 12 % sucrose step by step. The moisture content, sweetness, saltiness, acidity and pH value of final candied radishes were 52.9- 62.4 %, 33.6-44.8 ºBrix., 5.4-6.0 %, 0.24-0.35% and 4.4-4.7, respectively. But the water activity of all candied radishes was still above 0.90. By dried at 35℃ for 4 hours, the water activity of products became to below 0.84 with decreasing 8.9- 10.3% moisture content. Besides, both color and hardness quality were slightly declining during dring treatment. To compare the quality among those final dried products,it indicated the best one was Guan Bair variety (關白), and the second was TE-5 variety as well as Liuh Huei variety(綠輝). And there was extremely color browning developement existed in the dried product made from Ta Shy variety (大師). The radish of strawbery varity was not suitable for the manufacturing as it contented higher fiber and bad taste.