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研究生:陳建富
研究生(外文):Chen, Jian-Fu
論文名稱:卡德蘭膠及糯玉米澱粉在抗凍性嫩豆腐開發上的應用
論文名稱(外文):Application of curdlan and waxy corn starch on the development of soft tofu with freezing resistance
指導教授:金安兒金安兒引用關係
指導教授(外文):V. An-Erl King
學位類別:碩士
校院名稱:國立中興大學
系所名稱:食品科學系
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:1998
畢業學年度:86
語文別:中文
論文頁數:2
中文關鍵詞:嫩豆腐卡德蘭膠糯玉米澱粉質地輪廓分析反應曲面法冷凍乾燥
外文關鍵詞:soft tofucurdlanwaxy corn starchtexture profile analysisresponse surface methodologyfreeze-drying
相關次數:
  • 被引用被引用:9
  • 點閱點閱:883
  • 評分評分:
  • 下載下載:0
  • 收藏至我的研究室書目清單書目收藏:1
嫩豆腐水分含量高,甚易腐敗,而且不具抗凍性,冷凍貯藏後會形成
海綿狀的質地,喪失嫩豆腐所特有的質感,因此造成產銷及貯藏、消費上
的許多不便。Curdlan與糯玉米澱粉能有效地提高嫩豆腐的抗凍性與保水
性,在冷凍、解凍後仍能保持良好質地,有助於得到品質優良的冷凍乾燥
嫩豆腐。Curdlan及糯玉米澱粉的添加濃度為影響抗凍性及保水性的重要
因子,因此本研究利用反應曲面法(RSM)對嫩豆腐製程中所用curdlan濃
度(0~2%)、糯玉米澱粉濃度(0~4%)及凝結劑濃度(0.2~0.4%)進行探討
,嘗試開發具抗凍性的嫩豆腐。在冷凍乾燥方面,除前述所用三個因子外
,再配合上預備凍結溫度(-5~-45℃)進行探討,嘗試開發具良好品質的冷
凍乾燥嫩豆腐,以拓展嫩豆腐在現代化食品中的應用性。結果指出以
curdlan濃度0.3%、葡萄糖酸-d-內酯濃度0.3%及糯玉米澱粉濃度3.6%
所製成之嫩豆腐,經過未凍結、凍結解凍及凍結貯藏三項試驗後,其凝膠
強度、保水率、質地輪廓分析(TPA)等物理性質及官能性狀均有不錯的品
質。在冷凍乾燥方面,發現最適加工條件為:curdlan濃度2%、葡萄糖
酸-d-內酯濃度0.3%、糯玉米澱粉濃度4%及預備凍結溫度-45℃,此條件
組合下所製得之冷凍乾燥製品較為品評員們所接受。關鍵字:嫩豆腐、
curdlan、糯玉米澱粉、質地輪廓分析、反應曲面 法、冷凍乾燥
、冷凍、冷凍貯藏
Soft tofu, because of its high moisture content, is liable to
deterio-ration and possesses no freezing resistance. Since its
texture becomes sponge-like after freezing, this makes it
inconvenient in production, transportation, consumption, and
storage. Curdlan could effectively en-hance the freezing
resistance, and waxy corn starch, on the meanwhile, could
improve the water holding capacity. A smooth and soft texture
might be remained after frozen storage, and freeze-dried soft
tofu with good qualities could also be obtained by using curdlan
and waxy corn starch. Freezing resistance and water holding
capacity was affected sig-nificantly by concentrations of both
curdlan and waxy corn starch applied. Therefore, effects of
curdlan (0~2 %), waxy corn starch (0~4 %), and coagulant
(0.2~0.4 %) concentrations on soft tofu by using response
surface methodology (RSM) was examined in this study in order to
obtain a soft tofu with freezing resistance. In the respect of
freeze-drying, freezing temperature (-5~-45℃) would be combined
with those three above-mentioned conditions to develop a product
with good qualities and to expand the applicability of soft tofu
in modern foods. The results indicated that soft tofu made from
curdlan 0.3 %, glucono-d-lactone 0.3 %, and waxy corn starch 3.6
% had good physical properties (such as gel strength, water
holding capacity, and texture profile analysis) and sensory
evaluation, after the experiements of without freezing, freeze-
thawing, and frozen storage. As to freeze-drying, the optimum
processing condi-tion was found to be curdlan 2 %, glucono-d-
lactone 0.3 %, waxy corn starch 4 %, and freezing temperature
-45℃, and the products were more acceptable to the taste panel.
Keywords : soft tofu, curdlan, waxy corn starch, texture profile
analysis (TPA), response surface methodology
(RSM), freeze-drying, freezing, frozen storage
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