臺灣博碩士論文加值系統

摘要
卡德蘭膠以不同溶液（蒸餾水與中和液）攪拌水合後經98℃加熱成膠，以蒸餾水製備的膠體經-20℃低溫貯藏後，有較高質感特性值及較低的離水率。當攪拌水溫以35℃所製備的卡德蘭膠體之破斷力(148.6 g)、膠強度(1154.9 g×mm)及剛硬度(19.1 g/mm)較佳，且經過冷藏（4℃）或凍藏（-20℃）後，亦可得到最高的質感特性值。以35℃水溫攪拌製備卡德蘭水合膠中，分別添加2 % 的澱粉(糯性玉米澱粉與預糊化玉米澱粉)、0.3 % 的多醣類（鹿角菜膠、關華豆膠玉米醣膠）、2 % 的蛋白質 (濃縮乳清蛋白粉、分離大豆蛋白粉與卵蛋白粉)及25 %紅豆餡等添加物。製成的膠體經低溫4℃或-20℃貯藏一週後，與經低溫4℃冷藏一天做比較，其膠體質感特性與離水率之間的關係分別如下：添加澱粉組中，添加2%糯性玉米澱粉者於-20℃貯藏後，膠體強度由978.1下降至801.1 (g×mm)，但離水率可減少35%，品質較佳。添加多醣類組中，添加0.3 % 的鹿角菜膠於-20℃貯藏後，膠強度改變最小。而添加0.3 %的關華豆膠之離水率可降低41.9 % 為最佳。添加蛋白質組中添2 % 的分離大豆蛋白粉經-20℃凍藏後，膠體強度下降達25 %，但離水率可減少14.9 %。
在5 % 的卡德蘭水合膠中，添加25 % 的紅豆餡製得的膠體，經冷凍貯藏後，其膠強度(1238.4 g×mm)與控制組相同，但離水率可減少27.1 %。3%的卡德蘭水合膠中將pH值調整於4.0與4.4，並以不同加熱時間(30，45，60 min)製得膠體，其中以pH 4.0加熱60 min組，在-20℃凍藏一週後，其膠強度由4159.8增至6781.2 (g×mm)，離水率由12.1增至15.8 %為效果最佳。當卡德蘭水合膠（3，4，5 %）添加紅豆餡，並將pH調至4.0，以不同加熱時間（30，45，60 min）製得膠體，經低溫貯藏一週後 以5 %加熱60 min組的剛硬度（43.9 mm/g）最大，離水率隨卡德蘭膠濃度增加及加熱時間減少而降低。

Abstract
Curdlan was first mixed and hydrated with various solutions (distilled water and neutralized water) followed by heating at >98oC to form heat-irreversible gel. Curdlan gel was prepared by distilled water to obtain higher textural characteristics and lower syneresis rate after the gel was stored at -20℃. The breaking force (148.6 g), gel strength (1154.9 g×mm) and rigidity (19.1 g/mm) of the resulting gel were increased when curdlan was mixed and hydrated at 35℃with agitation. These results were similar to that gel after stored at 4℃ or -20℃. Fully hydrated curdlan suspension at 35℃ mixed individually or in combination with 2% starch (waxy corn starch or pregelatinized corn starch), 0.3% polysaccharides (carrageenan, guar gum and xanthan gum), 2% protein (whey protein concentrate, isolated soy protein and egg white powder) or 25% red bean paste. After heating of suspensions, the resulting curdlan gel was stored at 4℃ or -20℃for one week. The textural characteristics and lower syneresis rate were compared to the gel stored at 4℃ for one day. The curdlan gel containing waxy corn starch (0.2%) with -20℃storage resulted in decrease of gel strength (from 978.1 to 801.1 g×mm) and 35% reduction in syneresis rate. Addition of κ-carrageenan (0.3%) with -20℃storage, the gel showed minimal change on gel strength. Guar gum-added (0.3%) had significant effect on syneresis rate with 41.9% reduction. Addition of isolated soy protein (2%) with -20℃storage reduced the resulting curdlan gel strength by 25% but also decreased the syneresis rate by 14.9%.
The addition of 25% red bean paste in 5% Curdlan formed a gel with the gel strength at 1238.4 g×mm after stored at -20℃. Its syneresis rate was reduced by 27.1% as compared to Control of 5% curdlan alone. The curdlan-red bean paste mixture was heated for 30, 45 and 60mins with pH 4.0 and 4.4. The gel with pH4.0 was heated for 60 min, the gel strength increased from 4159.8 to 6781.2 (g×mm) and also increased syneresis rate from 12.1 to 15.8% after stored at -20℃ for one week. Addition of red bean paste to various curdlan suspension(3, 4 and 5%) at pH 4.0 followed by heating for various time (30, 45 and 60mins ) and then stored at -20℃ for one week. The rigidity of the resulting gel is the highest (43.9mm/g) with 5% curdlan after heating for 60mins. Syneresis rate was also reduced with the increase of concentrations of curdlan or decrease of heating time.

目錄
頁次
中文摘要……………………………………………………................... i
英文摘要……………………………………………………….……...... iii
壹、前言…………………………………………………….…..……… 01
貳、文獻整理………………………………………………...………… 03
一、多醣類的分類……………………………………………………… 03
二、卡德蘭膠（Curdlan）………………………………………………… 03
1. 來源及製法………………………………………………………….. 04
2. 化學構造及成分…………………………………………………….. 05
3. 水溶液溶解及特性………………………………………………… 05
4. 懸浮液分散及特性………………………………………………….. 06
5. 凝膠機制…………………………………………………………….. 06
6. 加熱溫度對卡德蘭膠水分散液成膠特性的影響………………….. 08
7. 加熱處理後對卡德蘭膠粒子的影響……………………………….. 09
8. 膠體特性…………………………………………………………….. 10
(1) 耐熱性……………………………………………………………… 10
(2) 耐酸性……………………………………………………………… 10
(3) 耐凍性……………………………………………………………… 10
(4) 離水性……………………………………………………………… 10
(5) 濃度………………………………………………………………… 10
9. 生理及腸道功能…………………………………………………….. 11
10. 食品應用……………………………………………………………. 12
三、 添加物間的交互作用及在食品上的應用………………………. 13
1.多醣類和蛋白質……………………………………………………… 13
2.多醣類與多醣類……………………………………………………… 15
3. 澱粉和多醣類……………………………………………………….. 16
參、材料與方法…………………………………………………………. 19
(一)、實驗材料…………………………………………………………. 19
(二)、實驗方法…………………………………………………………. 20
1. 不同條件的膠體製備……………………………………………….. 20
(1) 不同溶液處理……………………………………………………… 20
(2) 不同水溫…………………………………………………………… 20
2. 卡德蘭膠混合添加物的的製備…………………………………….. 21
3. 卡德蘭膠仿羊羹膠體的製備……………………………………….. 21
4. 蒸煮離水率( cooking loss )之測定…………………………………. 22
5. 膠體膠體質感特性的測定………………………………………….. 22
6. 儲藏後離水率( syneresis )之測定………………………………….. 23
7. 統計分析…………………………………………………………….. 23
肆、結果與討論………………………………………………………… 25
一、膠體之質感特性的測定…………………………………………… 25
二、不同攪拌條件對卡德蘭膠體經低溫貯藏後物性的影響………… 25
1、不同的溶液攪拌的影響……………………………………………. 25
2、不同攪拌水溫的影響………………………………………………. 26
3、不同添加物的影響………………………………………………….. 27
a、 澱粉的影響…………………………………………………………. 27
b、多醣類的影響………………………………………………………. 28
c、添加多醣類與澱粉的影響…………………………………………. 29
d、添加蒟蒻膠和澱粉的影響………………………………………….. 31
e、添加蛋白質的影響…………………………………………………. 32
f、添加紅豆餡的影響………………………………………………….. 33
四、新產品的開發……………………………………………………… 36
伍、結論………………………………………………………………… 39
陸、參考文獻…………………………………………………………… 40
圖表……………………………………………………………………... 51



















表目錄

表一、以不同混合溶液攪拌對卡德蘭膠低溫貯藏後對其質感特性… 51
表二、不同攪拌溫度對卡德蘭膠在低溫貯藏後對其質感特性之影響. 52
表三、澱粉的添加對卡德蘭膠在低溫貯藏後對其質感特性之影響… 53
表四、多醣類的添加對卡德蘭膠在低溫貯藏後對其質感特性之影響. 54
表五、多醣類與澱粉的添加對卡德蘭膠體在低溫貯藏後質感特性之
影響……………………………………………………………..
55
表六、蒟蒻精粉與澱粉的添加對卡德蘭膠體在低溫貯藏後質感特性
之影響 ………………………………………………………….
56
表七、蛋白質的添加對卡德蘭膠體在低溫貯藏後質感特性之影響… 57
表八、蛋白質的添加對卡德蘭膠體在低溫貯藏後質感特性之影響… 58
表九、不同比例的紅豆餡對卡德蘭膠體在低溫貯藏後質感特性之影
響………………………………………………………………...
59
表十、不同卡德蘭膠比例與紅豆餡混合對卡德蘭膠體在低溫貯藏後
質感特性之影響………………………………………………..
60
表十一、加熱時間對紅豆餡混合膠體在低溫貯藏後質感特性之影響 61
表十二、不同pH與加熱時間對卡德蘭膠體質感特性之影響……… 62
表十三、不同pH與加熱時間對卡德蘭膠體在低溫貯藏後對其質感
特性與離水率之影響………………………………………...
63
表十四、加熱時間與卡德蘭膠比例對膠體質感特性之影響………… 64
表十五、加熱時間與卡德蘭膠比例對膠體於低溫貯藏後質感特性與
離水率之影響………………………………………………...
65






















圖目錄
圖一、不同溶液混合卡德蘭膠凝膠後其蒸煮與低溫貯藏後離水率之
影響(蒸煮溫度98±1℃) ……………………………………………….
66
圖二、不同攪拌溫度對卡德蘭膠體於蒸煮與低溫貯藏後離水率之影
響(蒸煮溫度98±1℃) ………………………………………………….
67
圖三、澱粉的添加對卡德蘭水合膠經蒸煮後與其膠體低溫貯藏後離
水率之影響(蒸煮溫度98±1℃) ……………………………………….
68
圖四、多醣類的添加對卡德蘭水合膠經蒸煮後與其膠體低溫貯藏後
離水率之影響(蒸煮溫度98±1℃) …………………………………….
69
圖五、多醣類與澱粉的添加對卡德蘭膠水合膠經蒸煮後與其膠體低
溫貯藏後離水率之影響(蒸煮溫度98±1℃)…………………………..
70
圖六、蒟蒻精粉與澱粉的添加對卡德蘭水合膠經蒸煮後與其膠體低
溫貯藏後離水率之影響(蒸煮溫度98±1℃)…………………………..
71
圖七、蛋白質的添加對卡德蘭水合膠經蒸煮後與其膠體低溫貯藏後
離水率之影響(蒸煮溫度98±1℃)……………………………………..
72
圖八、蛋白質的添加對卡德蘭水合膠經蒸煮後與其膠體低溫貯藏後
離水率之影響(蒸煮溫度98±1℃)……………………………………..
73
圖九、不同比例的紅豆餡添加對卡德蘭水合膠經蒸煮後與其膠體低
溫貯藏後離水率之影響(蒸煮溫度98±1℃)…………………………..
74
圖十、不同卡德蘭膠比例與紅豆餡混合對水合膠經蒸煮後與其膠體
低溫貯藏後離水率之影響(蒸煮溫度98±1℃)………………………..
75
圖十一、加熱時間對紅豆餡混合卡德蘭水合膠經蒸煮後與其膠體低
溫貯藏後離水率之影響(蒸煮溫度98±1℃)…………………………..
76
圖十二、加熱時間與卡德蘭膠比例對膠體於低溫貯藏後膠強度之影
響(蒸煮溫度98 ±1℃)………………………………………………….
77
附圖一、卡德蘭膠的分子結構……………………………………….. 78
附圖二、卡德蘭膠的黏度與凝膠型態之關係……………………….. 79
附圖三、破斷試驗曲線………………………………………………… 80

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