臺灣博碩士論文加值系統

中 文 摘 要
近年來消費者對食品的喜好性有所改變，比較重視食品品質衛生、保健功效及新鮮便利。要使果汁達到新鮮感，則果汁之加工過程熱處理的程度要越低越好，儲藏條件則要於低溫儲藏，以免造成品質劣變。本研究以柳橙汁與桑椹汁為樣品探討它們在熱加工及儲藏過程香氣成分及品質變化。
本研究分成五部分，第一部份將還原加糖柳橙汁及桑椹汁，經85±3℃管式瞬間加熱殺菌後裝於聚丙烯（PP）瓶容器密封，於80±2℃保溫6分鐘後，儲存在37℃及4℃環境下，定期取樣分析，探討加熱前、加熱後之果汁及其於儲存期間糖度、酸度、pH值、維生素C、花青素、色澤及風味之變化，並配合官能品評，尋求未加熱及加熱果汁及其於儲存期間品質之變化及儲存壽命。37℃儲存結果顯示，柳橙汁經加熱後維生素C減少7.66﹪，其含量並隨儲放時間增加而遞減；儲藏21天後，L值降低，a值上升，b值降低。桑椹汁方面，果汁總花青素經加熱後增加17.67﹪，儲放21天後花青素由23.54 mg/100 ml降至8.91 mg/100 ml；果汁加熱後，L值上升，a值降低，b值上升。4℃儲存140天，結果顯示，柳橙汁糖度、酸度、pH值變化很小；維生素C由22.20 mg/100 ml降至10.25 mg/100 ml；儲放140天後L值下降，a值下降，b值下降。桑椹汁方面，總花青素由23.54 mg/100 ml降至9.64 mg/100 ml；L值變化很小，a值下降，b值上升。
第二部份探討加糖柳橙汁、桑椹汁於熱加工前後及於37℃保溫之香氣成分含量之變化。實驗結果顯示，加糖柳橙汁中之limonene未加熱時總量為24250 ppb佔82.69﹪，經加熱後減少27.36﹪；於保溫15天後降為7426 ppb， limonene易受果汁中的酸催化，氧化反應，使分解反應速率加快。limonene的減少伴隨的是alpha-terpineol增加，由137 ppb增加到590 ppb；linalool未加熱時含量為676 ppb，經加熱後降為227 ppb。果汁中醛類化合物，碳氫化合物大部份是隨著儲放時增長，溫度升高而減少，於37℃儲藏最為明顯。加糖桑椹汁加工前後及保溫15天後香氣成分含量之變化方面，加糖桑椹汁中加工前酯類化合物佔總量38.99﹪，其中以8,11-octadecadienoate含量最多。在醇類方面，3-penten-2-ol加工前含量為161 ppb，經加熱後降為11 ppb；Isoamyl alcohol加工前總量269 ppb，經加熱後降為2 ppb，減少99﹪；在醛類化合物及烯類化合物方面，這些化合物皆隨著時間增長、溫度之升高而減少。
第三部份官能品評的結果顯示，加糖柳橙汁於37℃儲藏21天後官能品評的風味由6.6降至4.0，色澤由7.4降至5.7，整體喜好性由6.7降至4.2；加糖桑椹汁於37℃儲藏21天後官能品評結果顯示，風味由5.9降至4.0，色澤由7.0降至5.7，整體喜好性由6.4降至3.8。於37℃之儲存溫度，柳橙汁之儲存壽命不宜超過12天；桑椹汁之儲存壽命不宜超過9天。
加糖柳橙汁於4℃儲藏140天之官能品評結果顯示，風味由6.9降至4.7，色澤由6.9降至5.2，整體喜好性由7.0降至4.8，預估最佳儲存壽命為112天。加糖桑椹汁於4℃儲藏140天之官能品評結果顯示，風味由6.3降至5.0，色澤由6.9降至5.3，整體喜好性由6.7降至5.0，預估最佳儲存壽命為140天；結果顯示果汁於4℃下儲藏比37℃儲藏者有更長之保存期限。
第四部份現搾柳橙純汁、桑椹純汁於熱加工前後及於37℃保溫過程一般成分之分析，37℃儲存結果顯示，現搾柳橙純汁中之維生素C由加熱前4.27 mg/100 mL降至1.71 mg/100 mL，其含量並隨儲放時間增加而遞減；儲藏21天後L值降低，由40.94降為36.77，a值上升，由-1.39升至-0.25，b值降低，由10.49降為8.89。現搾桑椹純汁方面，總花青素熱加工前為23.64 mg/100 mL降為16.26 mg/100 mL，隨著儲藏期間增加花青素隨著下降。桑椹純汁儲存期間L值降低，由21.44降到19.90；a值變化較小；b值下降，由0.85降到0.71。
第五部份探討現搾柳橙純汁、桑椹純汁於熱加工前後及於37℃保溫15天後之香氣含量變化。結果顯示，現搾柳橙果汁之揮發性成分加工前以烯類化合物為主要成分，佔全部總量94.78﹪，其中以valencene含量最多，其含量為60812 ppb，佔總量50.74﹪，其次為limonene含量為32186 ppb，佔總量28.86﹪，這些成分因含有不飽和雙鍵的關係，而溫度提高會加速反應進行。現榨100 ﹪桑椹汁於加工前後及保溫15天後香氣含量之變化情形顯示，酯類化合物在未加熱時含量為4984 ppb，經加熱後保溫15天，其含量為894 ppb，減少82.06﹪，帖烯類化合物中以limonene含量最多，其量為1384 ppb，佔帖烯類化合物含量51.78﹪，大部分帖烯類化合物皆隨著儲存時間增長、溫度提高，含量隨著減少。

ABSTRACT
Recently, polyethylene (PP) bottled fresh juice has been getting popular in Taiwan. The aim of this thesis is focused on the study of effects of heating process and storage of sweeten or un-sweeten orange juice or mulberry juice on the overall quality and flavor components.
The researches in this thesis can be separated into five sections. In the first section, sweeten orange or mulberry juice was pasteurized in a tubular heating apparatus at 85 ℃ and then filled and sealed in the PP bottles and further hold in a 80 ℃ water bath for six minutes. The PP bottled juice was then stored at a 4 or 37 ℃ constant temperature oven for different periods. Quality parameters, including soluble solid content, acid content, pH, vitamin C content, anthocyanin content, and color, of the tested juice before and after pasteurizing and in different storage periods was investigated. After pasteurization, vitamin C content of sweeten orange juice decreased at the level around 7.66 %. After storing at 37 ℃ for 21 days, vitamin C content of sweeten orange juice were decreased significantly, and both of L value and b value decreased, whereas a value was increased. After pasteurization, anthocyanin content of sweeten mulberry juice increased at the level around 17.67 %, whereas after 21 days’ storage the anthocyanin content of mulberry juice decrease significantly. After storing at 4 ℃ for 140 days, vitamin C content of sweeten orange juice decreased significantly, and L, a, and b values were found all decreased. After storing at 4 ℃ for 140 days, anthocyanin content of sweeten mulberry juice decreased significantly.
In the second section of this thesis, changes in the concentration and composition of volatile compounds of sweeten orange and mulberry juice was studied. Before pasteurization, the concentration of limonene in sweeten orange juice was around 24250 ppb, and the concentration of limonene in sweeten orange juice decreased at the level of 27.36 % after pasteurization. After storing at 37 ℃ for 15 days, limonene in sweeten orange juice decreased to 7426 ppb, whereas the content of alpha-terpineol increased from 137 ppb to 590 ppb. The concentration of most aldehydes and hydrocarbons in sweeten orange juice decreased with the increasing of storage time. After pasteurizing, the content of isoamyl alcohol decreased from 269 ppb to 2 ppb, and the content of 3-penten-2-ol decreased from 161 ppb to 11 ppb. The concentration of most aldehydes and hydrocarbons in sweeten mulberry juice decreased with the increasing of storage time.
In the third section of this thesis, flavor, color, and overall preference of sweeten orange and mulberry juice during storage at 37 ℃ or 4 ℃ for different periods were evaluated. After storing at 37 ℃ for 21 days, the flavor score of sweeten orange juice dropped from 6.6 to 4.0, the color score dropped from 7.4 to 5.7, and overall preference score dropped from 6.7 to 4.2. The sensory test result suggested that the storage dateline should not longer than 12 days for sweeten orange juice when stored at 37 ℃. After storing at 37 ℃ for 21 days, the flavor score of sweeten mulberry juice dropped from 5.9 to 4.0, the color score dropped from 7.0 to 5.7, and overall preference score dropped from 6.4 to 3.8. The sensory test result suggested that the storage dateline should not longer than 9 days for sweeten mulberry juice when stored at 37 ℃. After storing at 4 ℃ for 140 days, the flavor score of sweeten orange juice dropped from 6.9 to 4.7, the color score dropped from 6.9 to 5.2, and overall preference score dropped from 7.9 to 4.8. The sensory test result suggested that the storage dateline should not longer than 112 days for sweeten orange juice when stored at 4 ℃. After storing at 4 ℃ for 140 days, the flavor score of sweeten mulberry juice dropped from 6.3 to 5.0, the color score dropped from 6.9 to 5.3, and overall preference score dropped from 6.7 to 5.0. The sensory test result suggested that the storage dateline should not longer than 140 days for sweeten mulberry juice when stored at 4 ℃
In the fourth section, un-sweeten orange or mulberry juice was pasteurized in a tubular heating apparatus at 85 ℃ and then filled and sealed in the PP bottles and further hold in a 80 ℃ water bath for six minutes. The PP bottled juice was then stored at a 37 ℃ constant temperature oven for different periods. Quality parameters, including soluble solid content, acid content, pH, vitamin C content, anthocyanin content, and color, of the tested juice before and after pasteurizing and in different storage periods was investigated. After pasteurization, vitamin C content of un-sweeten orange juice decreased at the level around 54.3 %. After storing at 37 ℃ for 21 days, vitamin C content of un-sweeten orange juice decreased significantly, and both of L value and b value decreased, whereas a value increased. After pasteurization, anthocyanin content of un-sweeten mulberry juice decreased from 23.64 mg/100 mL juice to 16.26 mL/100 mL juice. After 21 days’ storage, the anthocyanin content of mulberry juice decrease significantly. After storing at 37 ℃ for 21 days of un-sweeten mulberry juice, both of L value and b value decreased.
In the fifth section of this thesis, changes in the concentration and composition of volatile compounds of un-sweeten orange and mulberry juice were studied. Before pasteurization, valence and limonene were found to be the major volatile compounds in un-sweeten orange juice. Pasteurization and storage at 37 ℃ caused the concentration of them and some other terpene compounds decreased significantly. The concentration of total esters in un-sweeten mulberry juice was around 4984 ppb and dropped to 894 ppb after pasteurization and store at 37 ℃ for 15 days. The major terpene compounds in un-sweeten mulberry juice was found to be limonene. The concentration of limonene and other terpene compounds in un-sweeten mulberry juice was found to decrease significantly after pasteurization and storage at 37 ℃ for 15 days.

目　錄
頁次
封面內頁
簽 名 頁
授 權 書 --------------------------------------------iii
中文摘要 ---------------------------------------------iv
英文摘要 --------------------------------------------vii
誌　　謝 ---------------------------------------------xi
目 錄 --------------------------------------------xii
圖 目 錄 --------------------------------------------xiv
表 目 錄 ---------------------------------------------xv
第一章 前言 ---------------------------------------- 1
第二章 文獻整理 ------------------------------------ 7
一、柳橙之來源、品種、產地及營養功能 ------------ 7
二、桑椹之來源、品種、產地及營養功能 ------------ 8
三、傳統果汁加工方法----------------------------- 9
四、果汁非酵素褐變之探討 ------------------------10
五、柑橘類果汁苦味及香味成分 --------------------14
六、果汁香氣之分析 ------------------------------20
七、研究目的 ------------------------------------21
第三章 加糖柳橙汁、桑椹汁於熱加工前後及於4℃與37℃
保溫儲存過程一般成分之分析-------------------22
第四章 加糖柳橙汁、桑椹汁於熱加工前後及於37℃保溫過
程之香氣成分分析-----------------------------42
第五章　加糖柳橙汁及桑椹果汁之官能品評---------------58
第六章 現搾柳橙純汁、桑椹純汁於熱加工前後及於37℃保
溫過程一般成分之分析-------------------------65
第七章 現搾柳橙純汁、桑椹純汁於熱加工前後及於37℃保
溫過程之香氣分析-----------------------------77
第八章　總結論 --------------------------------------92
參考文獻 --------------------------------------------93
圖 目 錄
頁次
圖 3.1. 高周波封瓶機裝置------------------------------24
圖 3.2. 自行設計之管式熱交換設備----------------------25
圖 4.1. 濃縮塔裝置------------------------------------44
表 目 錄
頁次
表 1.1. 2000年我國純果蔬菜汁依包裝及容量不同所推出之新
產品個數---------------------------------------3
表 1.2. 2000年我國稀釋／清淡果汁依包裝及容量不同所推出
之新產品個數-----------------------------------4
表 1.3. 2000年我國純果蔬汁依流通、包裝及容量不同所推出
新產品個數 ------------------------------------5
表 1.4. 2000 年我國稀釋／清淡果汁依流通、包裝及容量不同
所推出新產品個數-------------------------------6
表 3.1. 於37℃儲存不同天數之PP瓶裝柳橙汁中可溶性固形
物、 pH值及可滴定酸度之變化-----------------34
表 3.2. 於4℃儲存不同天數之PP瓶裝柳橙汁中可溶性固形
物、pH值及可滴定酸度之變化-------------------35
表 3.3. 於37℃儲存不同天數之PP瓶裝桑椹汁中可溶性固形
物、 pH值及可滴定酸度之變化-----------------36
表 3.4. 於4℃儲存不同天數之PP瓶裝桑椹汁中可溶性固形
物、 pH值及可滴定酸度之變化------------------37
表 3.5. 於37℃儲存不同天數之PP瓶裝柳橙汁中花青素、維
生素C及色澤的變化----------------------------38
表 3.6. 於4℃儲存不同天數之PP瓶裝柳橙汁中花青素、維
生素C及色澤的變化----------------------------39
表 3.7. 於37℃儲存不同天數之PP瓶裝桑椹汁中花青素、維
生素C及色澤的變化----------------------------40
表 3.8.於4℃儲存不同天數之PP瓶裝桑椹汁中花青素、維生
素C及色澤的變化-------------------------------41
表 4.1.由加糖柳橙汁中所鑑定到之揮發性成分的含量比較---50
表 4.2.由加糖柳橙汁中所鑑定到的揮發性化合物之百分組成
比較-------------------------------------------52
表 4.3.由加糖桑椹汁中所鑑定到之揮發性成分的含量比較---54
表 4.4.由加糖桑椹汁中所鑑定到的揮發性化合物之百分組成
比較-------------------------------------------56
表 5.1.於37℃儲存不同天數之PP瓶裝柳橙汁之喜好性官能
品評結果---------------------------------------60
表 5.2.於37℃儲存不同天數之PP瓶裝桑椹汁之喜好性官能
品評結果---------------------------------------61
表 5.3.於4℃儲存不同天數之PP瓶裝柳橙汁之喜好性官能
品評結果---------------------------------------62
表 5.4.於4℃儲存不同天數之PP瓶裝桑椹汁之喜好性官能
品評結果---------------------------------------63
表 6.1.於37℃儲存不同天數之PP瓶裝100﹪柳橙純汁中可
溶性固形物、 pH值及可滴定酸度之變化-----------73
表 6.2.於37℃儲存不同天數之PP瓶裝100﹪桑椹純汁中可
溶性固形物、 pH值及可滴定酸度之變化-----------74
表 6.3.於37℃儲存不同天數之PP瓶裝100﹪柳橙純汁中花
青素、維生素C及色澤的變化---------------------75
表 6.4.於37℃儲存不同天數之PP瓶裝100﹪桑椹純汁中花
青素、維生素C及色澤的變化---------------------76
表 7.1. 由柳橙純汁中所鑑定到之揮發性成分的含量比較----84
表 7.2. 由柳橙純汁中所鑑定到的揮發性化合物之百分組成
比較------------------------------------------86
表 7.3. 由桑椹純汁中所鑑定到之揮發性成分的含量比較----88
表 7.4. 由桑椹純汁中所鑑定到的揮發性化合物之百分組成
比較------------------------------------------90

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