臺灣博碩士論文加值系統

「熱狗」是常見的乳化肉製品，在國內產值相當高，具有龐大的市場消費量。普遍受到消費大眾喜愛，其中以法蘭克福香腸最具代表性。酒粕則為酒類釀造過程的副產物，具有完整且全面的營養素組成，並有高量的膳食纖維。因菸酒新制上路與開放民營廢止專賣，所產生的大量酒粕而造成之浪費與環保問題，且因毒澱粉事件後，消費者對修飾澱粉的恐懼。為此，本研究探討不同添加比例(0、20、40、60、80與100%)之高梁酒粕對所製備熱狗物理性質之影響。本研究之質地剖面分析結果顯示，隨高粱酒粕添加比例之增加，硬度（Hardness）、彈性（Springiness）、膠黏性（Gumminess）及咀嚼性（Chewiness）呈現上升趨勢，內聚性(Cohesiveness)則否。pH值分析結果則發現，隨高粱酒粕添加比例之增加而下降。蒸煮流失率部分，在高粱酒粕添加比例為20、40與60%時，均高於控制組(3.97%)，在高粱酒粕添加比例為80與100%時，則與控制組無明顯差異。色澤分析結果則顯示，熱狗製品之L、a與b值均隨高粱酒粕之增加而下降。乳化安定性及保水力均隨高粱酒粕添加比例增加而上升，水分流失率則否。在儲存天數部分，硬度、彈性及pH值因儲存天數增加而上升，內聚性、膠黏性、咀嚼性、蒸煮流失率、水含量、乳化安定性、保水力、L、a及b值則沒有顯著差異。對感官品評而言，外觀、風味、口感、質地、整體接受性皆因高粱酒粕添加比例越高，接受度稍低，但無統計差異。
關鍵字：高粱酒粕、熱狗、乳化、物理性質、儲存時間

"Hot dog" is a common emulsified meat products, with a high yield value and consumption in domestic market. Popular for consumer, and the Frankfurt sausage is the most representative. Distiller’s grain is a by-product of the brewing process, with a complete and comprehensive nutrient composition and a high amount of dietary fiber. Due to the new system of tobacco and alcohol admiration, and the opening of private abolition of monopoly, resulting in a large number of distiller’s grains and waste caused by environmental problems, and because of toxic starch incident, the consumer fear of modified starch. For this purpose, the effects of different proportions of dry sorghum distiller’s grains (0, 20, 40, 60, 80 and 100%) on the physical properties of hot dog product were evaluated in this research. Results of texture profile analysis (TPA) showed that the hardness, cohesiveness and gumminess were increased along with increasing proportions of sorghum distiller’s grains, but springiness and chewiness were not. As to the pH result, decreased along with increasing proportions of dry sorghum distiller’s grains. The cooking loss was higher than blank (3.97%) when the proportions of sorghum distiller’s grains was 20, 40 and 60%, and there was no difference between blank and the proportions of sorghum distiller’s grains were 80 and 100%. The results of the color analysis showed that the L, a and b values of the hot dog products decreased along with increasing proportions of sorghum distiller’s grains.

Emulsified stability and water holding increased along with increasing proportions of sorghum distiller’s grains, but water loss was not. As to the storage time, hardness, springiness and pH were increased along with increasing of storage time. But cohesiveness, gumminess, chewiness, cooking loss, moisture content, emulsified stability, water holding, L, a and b value were not significant difference. For the sensory evaluation, the appearance increased along with increasing proportions of sorghum distiller’s grains, but overall acceptibilty was not.

第一章 前言 1
第一節　研究背景 1
第二節　研究動機 2
第三節　研究目的 3
第二章　文獻探討 4
第一節　酒的分類 4
一、釀造酒 4
二、蒸餾酒 4
第二節　酒品市場自由化之影響 6
第三節　高粱 8
一、高粱介紹 8
二、高粱酒粕 13
三、高粱酒粕之抗性澱粉 14
四、高粱酒粕的加工應用 16
第四節　乳化肉製品 17
一、乳化 17
二、乳化加工技術 18
第五節　熱狗 19
一、熱狗介紹 19
二、亞硝酸鹽 21
第三章　材料與方法 23
第一節　材料 23
一、實驗材料 23
二、化學測定實驗材料 23
三、實驗設備 24
四、材料儲存 24
五、高粱酒粕製作流程 24
六、熱狗製作流程 26
第二節　實驗方法 31
一、物理性質分析項目 31
二、實驗步驟 32
第四章　研究結果 38
一、高粱酒粕與馬鈴薯粉之溶解度與膨潤力(%)試驗結果 38
二、高粱酒粕之抗性澱粉測定結果(%) 39
三、不同高粱酒粕添加比例及儲存天數對酒粕熱狗硬度(Hardness) 分析結果 40
四、不同高粱酒粕添加比例及儲存天數對酒粕熱狗彈力(Springiness) 分析結果 43
五、不同高粱酒粕添加比例及儲存天數對酒粕熱狗內聚性(Cohesiveness) 分析結果 46
六、不同高粱酒粕添加比例及儲存天數對酒粕熱狗膠黏性(Gumminess) 分析結果 49
七、不同高粱酒粕添加比例及儲存天數對酒粕熱狗咀嚼性(Chewiness) 分析結果 52
八、不同高粱酒粕添加比例及儲存天數對酒粕熱狗酸鹼度(pH)測定結果 55
九、不同高粱酒粕添加比例及儲存天數對酒粕熱狗蒸煮流失率(Cooking Loss)測定結果 58
十、不同高粱酒粕添加比例及儲存天數對酒粕熱狗水分含量(moisture content)實驗結果 61
十一、不同高粱酒粕添加比例及儲存天數對酒粕熱狗水分流失率(Water Loss)分析結果 64
十二、不同高粱酒粕添加比例及儲存天數對熱狗之油脂流失率(Fat Loss)分析結果 67
十三、不同高粱酒粕添加比例及儲存天數對酒粕熱狗保水力(WHC)分析結果 70
十四、不同高粱酒粕添加比例及儲存天數對酒粕熱狗L值分析結果 73
十五、不同高粱酒粕添加比例及儲存天數對酒粕熱狗a值分析結果 76
十六、不同高粱酒粕添加比例及儲存天數對酒粕熱狗b值分析結果 79
十七、感官品評實驗結果 81
第五章　結論 83
第六章　參考文獻 84
附件一、感官品評問卷 95

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