臺灣博碩士論文加值系統

芝麻油為普遍使用的調味油，常與大豆油調和製成香油提供不同的使用功能，然由於其特性與其它油脂不同，故發展及應用空間易受限制。故本次研究以麥芽糊精(Maltodextrin；MD)及羥丙基甲基纖維素(Hydroxypropyl methylcellulose；HPMC)作為壁材，透過噴霧乾燥方式製備芝麻油粉末油脂(Sesame oil powder)，希藉由油脂粉末化以增進其應用性。另市售已有芝麻油粉末油脂的產品，但回溶後香氣常不足，故此類產品使用會受到限制，所以擬透過油脂添加量(7.5、10、12.5%)及與大豆油調和濃度(20、40、60、80、100%)的調控，探討適合現代食品產業使用之芝麻油粉。實驗結果顯示，產率範圍為54.85-68.79%，不同條件下並不會產生顯著性的變化；水分含量隨著油脂添加濃度增加而有顯著性下降趨勢，添加油濃度7.5%及12.5%時芝麻油的調和比例變化沒有產生顯著性的影響；但添加10%時，發現隨芝麻油調和比例增加，水分含量亦逐漸增加(4.02-5.87%)，芝麻粉末油脂的水活性介於0.536~0.661，隨油脂的添加濃度及調和芝麻油濃度增加，水活性下降較顯著。油脂含量在添加7.5%的油脂時，會隨調和濃度上升而有顯著性的增加(39.11-44.11%)，並隨油脂添加量增加，粉末中的油脂含量會顯著的增加；保油率除調和濃度80%之外，其餘的組別皆會隨著油脂添加量增加而顯著性的上升，並且僅在7.5%的組別，保油率會隨著調和濃度增加，產生顯著性的上升(084.22-93.07%)；表面油脂量當油脂添加量增加，在各調和濃度下表面油脂量皆顯著性的增加，但油添加量的部分，僅有7.5%的組別，隨調和濃度增加，表面油脂量顯著性的減少(30.50-24.79%)；包覆率則在油添加量7.5%時，會隨著調和濃度增加，產生顯著性的增加(023.59-43.78%)，並在調和濃度80、100%，隨油脂添加量增加顯著性的下降；鬆散假密度及緊密假密度，皆會在油的添加濃度增加的同時有顯著性的上升，但隨著芝麻油調和濃度增加產生顯著性下降；粉體黏性指標(Hausner ratio；HR)介於1.4-1.45；溶解度會隨添加油濃度上升而顯著性減少，並僅在添加10%的油時會發現隨著芝麻油的調和比例增加溶解度發生顯著性的上升；此外25℃相比90℃的水溫下溶解除了油添加濃度7.5%的芝麻油調和濃度40、60及100%與油添加濃度10%的芝麻油調和濃度100%的組別有顯著上升外，其餘對溶解度沒有顯著性的差異；較高的添加油濃度會使的粉末吸濕性顯著性降低，但調和芝麻油濃度並不會對其造成顯著性差異；表面型態觀察看出調和濃度及油脂添加量提高，會使粉體顏色加深，此外每種粉末都發現結塊的情形；過氧化值在噴霧乾燥製成完成後，除了調和濃度20%之外，其餘的組別當油脂添加量由7.5%增加到12.5%時便會顯著性的上升，並隨調和濃度增加而顯著性的上升，經過25℃及60℃的7天保存後，所有組別皆隨著調和濃度的增加，過氧化值顯著性的提高，此外除了25℃保存下芝麻油調和濃度40%的組別外，其餘組別皆隨著油脂添加量的增加而有顯著性的上升。結果顯示，相比於在相同儲存環境下的控制組後發現保護狀態不佳；感官品評的結果表示較高調和濃度可以得到整體及風味較高的喜好度，並且被評斷出具有較為強烈的芝麻味，而添加12.5%的調和20%的組別則顯著的具有較強烈的油耗味。依照上述結果得知，以目前設定條件下製作粉末油脂，具有較低的水活性、水分含量、吸濕性可使產品品質更為穩定，此外不論在在冷水及熱水中皆有良好的溶解度，可增加產品應用度的範圍。

Sesame oil is a commonly used condiment oil, and it blend with soybean oil to produce blended sesame oil regularly. However, sesame oil has constrained development and application due to the different characteristic with other condiment oil. This research try to improve extensibility and applicability by using spray dried sesame oil powder which use MD and HPMC as wall material. Although there already has some product of sesame oil powder in the market, but most of them has insufficient flavor when it dissolved in water. To find the most suitable usage in modern food industry, this experiment controls the amount of oil added in 7.5, 10, 12.5 % and sesame oil blending ratio in 20, 40, 60, 80, 100 %. The results showed that the drying yield is in 55.07 to 68.79 % range, the production decreased as amount of oil increased, and it had no significant difference by using different emulsifier. The moisture content also decreased by the amount of oil added. However by adding 10 % of oil, the moisture content is increased (4.28 to 5.87 %) and the sesame oil blending ratio increased, the water activity is in 0.541 to 0.661 range, it decreased by amount of oil added, and sesame oil blending ratio increased. The result indicated that if the oil contents sets in between 7.5 and 12.5 %, it had no significant difference. In 7.5 %of oil added, the oil content is increased from 39.11 to 44.11 %, and sesame oil blending ratio increased by the amount of oil added. The surface oil content increased by the amount of oil added, and only in 7.5 % of oil added, it decrease significantly between 30.50 to 24.79 % but sesame oil blending ratio increase; the encapsulation efficiency is increased from 23.59 to 43.78 % when sesame oil blending ratio increase. Furthermore, in 80 and 100 % of sesame oil blending ratio, it decreased significantly by the amount of oil added. Aerated and tapped bulk density are increased significantly by amount of oil added, but decreased significantly by sesame oil blending ratio decreased. The hausner ratio is in between 1.4 to 1.45. Compared with temperature in 25℃ and 90℃, and the solubility is increased significantly only in 7.5 % of oil added with 40, 60, 100 % of sesame oil blending ratio. The hygroscopicity is increased by the amount of oil added, but it has no significant difference with sesame oil blending ratio. In the appearance, this research observes that the color of powder became deeper by the amount of oil added and sesame oil blending ratio increase, also, all of them were caking. After spray drying process finished, except in 20 % of blending oil ratio, the POV is increased significantly by the amount of oil added. After storage 7 days with in 25℃and 60℃, except in 40 % of blending oil ratio with 25℃, the POV is increased significantly by the amount of oil added. As result, compare with control sample in the same environment, the powder has poor preservation. The Concentration result showed that high sesame oil blending ratio can earn better favor and recognized with strong sesame flavor. However in the 12.5 % of oil added and 20 % of sesame oil blending ratio, the result shown poor concentration because of rancid flavor oil. Based on the result above, the powder has better quality with the research setting of lower water content, water activity and hygroscopicity. Besides, it has good solubility in both heat and cold water this indicated the high extensibility and applicability as well.

目錄
頁次
1.前言 1
2.文獻回顧 2
2.1芝麻油 2
2.1.1芝麻油簡介與營養價值 2
2.1.2芝麻油之香氣來源 2
2.1.3芝麻油的應用與發展 5
2.2微膠囊包覆技術 13
2.2.1定義與用途 14
2.2.2實驗壁材料介紹 18
2.2.2.1麥芽糊精 21
2.2.2.2羥丙基甲基纖維素 23
2.3噴霧乾燥之簡介 23
2.3.1噴霧乾燥機之流程介紹 25
2.3.1.1進料溶液霧化 25
2.3.1.2霧化液滴與熱空氣混合 28
2.3.1.3乾燥粉體與空氣分離及粉末收集 29
2.3.2噴霧乾燥機參數說明 30
2.3.2.1空氣壓力 30
2.3.2.2空氣流速 30
2.3.2.3進料流速 31
2.3.2.4入口溫度 31
2.3.2.5液料濃度 32
2.3.3以噴霧乾燥法製作微膠囊粉末油脂 32
3.實驗的 35
4.實驗設計 35
5.材料方法 41
5.1實驗材料 41
5.1.1實驗原料 41
5.1.2實驗藥品 41
5.2實驗設備 42
5.3樣品製備 44
5.3.1壁材料配置 44
5.3.2調和油配置 44
5.3.3乳化液配置 44
5.3.4噴霧乾燥 44
5.4芝麻油乳化液黏度分析 44
5.5粉體物性分析 45
5.5.1產率分析 45
5.5.2水分含量分析 45
5.5.3水活性測定 45
5.5.4油脂含量、保油率、表面油脂量、包覆率 45
5.5.5鬆散假密度、緊密假密度及黏性指標 47
5.5.6溶解度 48
5.5.7吸濕性 48
5.6表面型態觀察 49
5.7化性分析 49
5.7.1油脂過氧化價測定 49
5.8感官品評分析 50
5.8.1喜好度分析 50
5.8.2強度分析 50
5.9統計分析 52
6.結果與討論 53
6.1物性分析 53
6.1.1不同調和濃度及油添加量之產率結果 53
6.1.2不同調和濃度及油添加量之水分含量結果 56
6.1.3不同調和濃度及油添加量之水活性結果 56
6.1.4不同調和濃度及油添加量之油脂含量、保油率、表面油脂量、包覆率結果 59
6.1.5不同調和濃度及油添加量之鬆散假密度、緊密假密度、黏性指標結果 72
6.1.6不同調和濃度及油添加量之溶解度結果 76
6.1.7不同調和濃度及油添加量之吸濕性結果 84
6.2不同調和濃度及油添加量之表面型態觀察 84
6.3化性分析 88
6.3.1不同調和濃度及油添加量之油脂過氧化價結果 88
6.4感官品評分析 96
6.4.1不同調和濃度及油添加量之感官品評喜好度結果 96
6.4.2不同調和濃度及油添加量之感官品評強度結果 98
7.結論 100
8.參考文獻 102
附錄1、芝麻油粉感官品評喜好度問卷 118
附錄2、芝麻油粉感官品評強度問卷 119

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