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研究生:陳國展
研究生(外文):Chen, Kuo-Chan
論文名稱:醃漬期間甘藍泡菜理化性質的變化
論文名稱(外文):Changes in Physicochemical Properties of Pickled Cabbage during Curing
指導教授:陳明造陳明造引用關係
指導教授(外文):Chen, Ming-Tsao
口試委員:曾再富顏裕鴻
口試委員(外文):Tseng, Tasi-FuhYen, Yue-Horng
口試日期:2012-07-17
學位類別:碩士
校院名稱:大葉大學
系所名稱:生物產業科技學系碩士在職專班
學門:生命科學學門
學類:生物科技學類
論文種類:學術論文
論文出版年:2012
畢業學年度:100
語文別:中文
論文頁數:54
中文關鍵詞:甘藍醃漬檸檬酸氯化鈣
外文關鍵詞:cabbagepickledcitric acidcalcium chloride
相關次數:
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  • 下載下載:186
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台灣地區冬季氣候適合蔬菜生長,尤其大宗蔬菜如甘藍、結球白菜等,使得此時節容易發生產銷失衡的現象;因此穩定大宗蔬菜供需及價格至關重要,利用加工、發酵、儲藏等技術製成泡菜,以延長保藏時間為值得探討之方法。本研究以甘藍菜進行加工處理及儲藏試驗等,著手找出甘藍泡菜成品保存時間延長以及改善泡菜加工技術之配方,並以傳統製程泡菜作為對照組,進行儲藏過程外表觀察、水分、pH值測定、官能品評,希望改善傳統泡菜的色澤、脆度與儲藏時間。研究結果顯示採用改良製法的配方I及配方II有極佳的保存效果,可使醃漬泡菜於4℃下儲藏時間延長至4個月;官能品評部分顯示這兩種配方在三週儲藏期間有較穩定之整體接受度,三週後仍可有效維持泡菜的脆度及口感,因此針對這兩種配方進行調整,調整後配方為cabbage 100%、 Citric acid 5%、Salt 5%、sugar 3%、CaCl2 3%,以此配方進行過氧化氫酶含量及亞硝酸鹽含量測定,檢測結果顯示經此配方醃漬之甘藍泡菜,可使新鮮蔬菜中亞硝酸鹽及過氧化氫酶含量降低,延長醃漬泡菜儲藏期限。


The weather in Taiwan is favorable for vegetable growth, particularly for staple Vegetables such as cabbage, Chinese cabbage, so that they are prone to cause Unbalanced between production and marketing. Thus, it is very important to stabilize the market and price of staple vegetables. To extend the storage life of these vegetables, it needs to do some research work on post-harvest handling, processing and storage. Therefore, this study was to investigate post-harvest handling, processing and storage to find out the methods of extending storage time of cabbage. Pickling of cabbage is one of best ways to adjust the production and marketing of cabbage. This study was focused on stability of sensory properties-color and fragility of the pickled cabbage during storage. Three experiments were used to study including Experiment Ⅰ(the traditional recipe and processing method), experiment Ⅱ(citric acid, calcium chloride and lactic acid bacterium, prune vinegar and yeast were used to design the recipes and processing methods), experimentⅢ(based on experiment Ⅰand experiment Ⅱ results to adjust the recipe to investigate the changes of nitrite content and peroxidase activity in the pickled cabbage during curing ). The photo picture, pH value, moisture, color-Lab value, sensory properties, nitrite content and peroxidase activity were determined, The results were shown as follows: It was found that the recipes added citric acid and calcium chloride could improve the color and fragility of the picked cabbage, and extend the storage life up to 4 months at 4℃. Based on the results of the improved recipes to design a new recipe as follow: cabbage 100%, citric acid 5%, sugar3% and calcium chloride 3% were used to prepare the pickled cabbage for analyzing nitrite content and peroxidase activity during curing. The result showed that there were no nitrite residue and peroxidase activity detected in the pickled cabbage. In conclusion: citric acid and calcium chloride are useful quality improving agents for pickled vegetables. They can improve color stability and fragility and extend storage life of the pickled.


目錄

封面內頁
簽名頁
中文摘要iii
英文摘要iv
誌謝v
目錄vi
圖目錄ix
表目錄x

1.前言1
2.文獻回顧3
2.1甘藍菜3
2.1.1甘藍菜種植與採收3
2.2發酵蔬菜4
2.2.1蔬菜化學成分6
2.3 泡菜9
2.3.1泡菜的功能9
2.3.2泡菜加工10
2.3.3泡菜加工常見添加物10
2.3.4泡菜加工原理11
2.3.5 蔬菜於發酵過程之變化12
3.材料與方法14
3.1實驗材料14
3.1.1實驗菌株14
3.1.2原料及藥品14
3.1.3儀器設備15
3.2製作流程16
3.2.1實驗Ⅰ(傳統製程)16
3.2.2 實驗Ⅱ(改善製程)16
3.3配方表17
3.3.1實驗Ⅰ之配方17
3.3.2實驗Ⅱ之配方18
3.3.3實驗Ⅲ(第二階段-調整實驗Ⅱ)之配方19
3.4成分分析19
3.4.1色差測定19
3.4.2pH值測定20
3.4.3水分測定20
3.4.4官能品評20
3.4.5過氧化氫酶活性測定21
3.4.6亞硝酸鹽測定22
4.結果與討論24
4.1不同配方的甘藍泡菜於不同儲存天數之觀察記錄24
4.1.1實驗Ⅰ24
4.1.2實驗Ⅱ26
4.2不同配方的甘藍泡菜於不同儲存天數水分之比較30
4.3不同配方的甘藍泡菜於不同儲存天數pH值之比較31
4.4不同配方的甘藍泡菜於不同儲存天數Lab值之比較33
4.5不同配方的甘藍泡菜於不同儲存天數官能品評之比較35
4.6甘藍泡菜亞硝酸鹽含量變化38
4.7甘藍泡菜過氧化氫酶含量變化39
5. 結論40
參考文獻41

圖目錄
圖3.1亞硝酸鹽濃度標準曲線23
圖4.1實驗Ⅰ的甘藍泡菜儲存期間之變化25
圖4.2實驗Ⅱ-配方Ⅰ與配方Ⅱ的甘藍泡菜儲存期間之變化27
圖4.3實驗Ⅱ-配方Ⅲ與配方Ⅳ的甘藍泡菜儲存期間之變化28
圖4.4實驗Ⅱ-配方Ⅴ與配方Ⅵ的甘藍泡菜儲存期間之變化29

表目錄
表2.1歐洲北美韓國生產的發酵蔬菜產品5
表3.1實驗Ⅰ之配方17
表3.2實驗Ⅱ之配方18
表3.3實驗Ⅲ之配方表19
表4.1不同配方的甘藍泡菜於不同儲存天數水分之比較30
表4.2不同配方的甘藍泡菜於不同儲存天數pH值之比較32
表4.3不同配方的甘藍泡菜於不同儲存天數Lab值之比較34
表4.4不同配方的甘藍泡菜存放一週之官能品評36
表4.5不同配方的甘藍泡菜存放兩週之官能品評37
表4.6不同配方的甘藍泡菜存放三週之官能品評37
表4.7實驗Ⅲ存放過程亞硝酸鹽之變化38
表4.8實驗Ⅲ存放過程過氧化氫酶含量之變化39
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