|Title:||半濕性調味蘿蔔加工技術之研究||Other Titles:||Studies on the Processing Technology of Intermiate-Moisture Radish||Authors:||李穎宏
|Keywords:||蘿蔔;水活性;半濕性食品;Radish;Water activity;Aw;Intermediate Moisture Food||Issue Date:||Dec-1995||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第56號||Start page/Pages:||353-362||Source:||農特產品加工研討會專刊||Conference:||農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
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.
|Appears in Collections:||農業化學組|
|publication_no56-43.pdf||941.97 kB||Adobe PDF||View/Open|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.