臺灣博碩士論文加值系統

香蕉在台灣是重要出口水果之一。因有季節性，常因天候因素造成價格不穩，由以颱風季節時最為嚴重。嚴重風害造成香蕉損失慘重，價格飆漲，農民搶種之後反而價格下跌，造成生產過剩之問題。本研究以解決產銷過剩並提升附加價值之產品為目的。開發以台灣國產香蕉為主原料，目標為能帶給消費者香蕉印象、具有香蕉風味、成本低廉之產品。
製作霜料過程中香蕉會有褐變問題，為解決香蕉易褐變問題。確定出香蕉加工成泥狀為最適方法後，試驗添加鮮乳製作霜料觀察褐變問題。為加強抑制褐變，我們試驗研究L-抗壞血酸不同之比例，結果以添加1% L-抗壞血酸即可達到抑制褐變效果。最後品評結果選擇使用45%香蕉、55%全脂鮮乳及1% L-抗壞血酸作為香蕉鮮乳霜淇淋的最適配方。
接著使用不同濃度脫脂奶粉替代鮮乳，開發低脂配方達到國人健康訴求與降低成本為目標，再以順位法篩選出以45%香蕉、44%水、10%奶粉及1% L-抗壞血酸為最適配方。接者以成對比較法進行滑順感感官品評後，顯示兩者無明顯差異。最後以消費者接受性九分法測試結果，各評分項目皆無顯著差異，表示使用脫脂奶粉降低脂肪與成本未明顯影響消費者喜好程度。
綜合以上結果，本研究開發之兩種配方－較高價位的全脂鮮乳配方以及較低價位且品質合理的無脂香蕉霜淇淋均能為消費者所接受，也符合國人健康追求低脂的需求。未來可期待此具有本土特色的產品能提升農產品的附加價值。

Banana is one of the major exported fruits in Taiwan. The banana is a kind of seasonal fruit, and its price is always unstable caused by the weather, especially in typhoon season. In the past years, banana’s price always increases according to the agriculture damage agriculture damage (included the bananas) caused by typhoon. But the banana’s price always drops rapidly in the short term after the typhoon because the overproduction caused by rush-plating. Hence, we tried to figure out the unbalanced transportation problem and enhance the additional value of bananas in this study. Develop a banana flavored product with low cost, fantastic impression and taste of bananas.
After that, we try to study the effectiveness of different ratio of L-ascorbic acid to restrain the browning reaction. As the testing result, 1% of L-ascorbic acid can restrain this reaction effectively.Then we obtained the two more proper recipes as 45% of banana mud and 55% of full fat milk through orderly selection. We decided to use 45% banana mud, 55% full fat milk and 1% L-ascorbic acid as the recommended recipe to make full fat banana ice cream in this study eventually. Then, we use different concentration of skim milk to instead of full fat milk for developing a low fat ice cream recipe and achieving the goals of health and cost down further.
We apply the orderly selection to obtain the most proper recipe of ice cream that is 45% banana mud, 44% water, 10% milk powder mixture with 1% L-ascorbic acid. Then, we obtained that the smooth taste was no significant difference between the recommended recipe as stated previous and the most proper recipe from the test after applying the pair comparison method to evaluate the smooth score in taste sensitivity test. Finally, we apply the nine-separation test for evaluating the consumer acceptance further, and there was no significant difference found in each item. That means whether the cost or ratio of full fat/skim milk doesn’t matter to the consumer’s flavor significantly in this study.
In conclusion, both the two recipes of banana ice cream that developed in this study are accepted by the consumers, whether the one used a higher price of full fat milk flavor or the other one used a milk powder that has lower price, reasonable quality and compliance with the health requirement. Through this study, we found that this banana ice cream has high market potential, so the additional value of this local agricultural product is expectable.

中文摘要 ……………………………………………………………………………… i
Abstract ……………………………………………………………………………… ii
第一章 前言………………………………………………………………………. 1
1.1. 緒論………………………………………………………………………. 1
1.2. 香蕉………………………………………………………………………. 2
1.3. 香蕉低溫障礙…………………………………………………………. 2
1.4. 台灣主要內外銷香蕉品種介紹………………………………….. 3
1.5. 山蕉的由來…………………………………………………………….. 7
1.6. 霜淇淋…………………………………………………………………… 10
1.6.1. 霜淇淋的定義…………………………………………………………. 10
1.6.2. 霜淇淋與冰淇淋的不同……………………………………………. 10
1.7. 研究架構………………………………………………………………… 11
第二章 材料與方法…………………………………………………………….. 13
2.1. 材料………………………………………………………………………. 13
2.2. 儀器與設備…………………………………………………………….. 13
2.3. 試藥………………………………………………………………………. 14
2.4. 方法………………………………………………………………………. 15
2.4.1. 香蕉原料備製…………………………………………………………. 15
2.4.2. 香蕉鮮乳霜淇淋製作流程…………………………………………. 15
2.4.3. 低脂香蕉霜淇淋製作流程…………………………………………. 15
2.4.4. 香蕉不同成熟時期……………………………………………………. 16
2.5. 特性分析…………………………………………………………………. 19
2.5.1. 褐變色澤分析………………………………………………………….. 19
2.5.2. 總可溶性固形物……………………………………………………….. 19
2.5.3. 黏度……………………………………………………………………….. 19
2.5.4. 膨脹率……………………………………………………………………. 20
2.5.5. 融化速率…………………………………………………………………. 21
2.5.6. 一般成分試算………………………………………………………….. 22
2.5.7. 微生物檢測……………………………………………………………… 22
2.5.8. 感官品評…………………………………………………………………. 23
2.5.8.1 順位法……………………………………………………………………. 25
2.5.8.1.1 順位法評估不同濃度鮮乳與香蕉泥比例喜好性測試……… 25
2.5.8.1.2 順位法評估不同濃度奶粉加水與香蕉泥比例喜好性測試. 26
2.5.8.2 方向性對比測試……………………………………………………….. 28
2.5.8.2.1 方向性對比法測試鮮乳配方與奶粉配方之滑順口感……… 28
2.5.8.3. 消費者喜好性測試……………………………………………………. 31
2.5.8.3.1 九分法評分……………………………………………………………… 31
2.5.9. 統計分析…………………………………………………………………. 33
2.5.9.1. 順位法……………………………………………………………………. 33
2.5.9.2. 方向性對比測試……………………………………………………….. 33
2.5.9.3. 消費者喜好性測試……………………………………………………. 33
第三章 結果與討論……………………………………………………………… 34
3.1. 不同形狀香蕉浸泡抗壞血酸對褐變之影響…………………… 34
3.2. 加水香蕉泥對褐變變化之影響….……………………………….. 37
3.3. 加鮮乳香蕉泥褐變之影響..................…………………… 37
3.4. 加鮮乳香蕉泥加不同濃度抗壞血酸之影響…………………… 44
3.5. 加鮮乳香蕉泥加不同濃度半胱胺酸之影響…………………… 54
3.6. 不同濃度鮮乳與香蕉泥比例順位法品評……………………… 61
3.7. 香蕉泥與不同濃度奶粉加水比例順位法品評..……………… 63
3.8. 鮮乳配方與奶粉配方霜料保存試驗.....………………………… 65
3.9. 方向性對比法品評香蕉鮮乳霜淇淋與低脂香蕉霜淇淋滑順感 67
3.10. 香蕉鮮乳霜淇淋與低脂香蕉霜淇淋消費者接受性測試….. 68
3.11. 香蕉鮮乳霜淇淋與低脂香蕉霜淇淋之特性…………………… 75
3.12. 一般成分試算………………………………………………………… 77
3.13. 微生物檢測……………………………………………………………… 78
第四章 結論……………………………………………………………………….. 79
參考文獻 ……………………………………………………………………………… 80

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