臺灣博碩士論文加值系統

現代人飲食習慣逐漸地朝向注重健康、養生、高纖、低熱量飲食的方向前進，而因竹筍具有低熱量、高纖、富含營養成分的特點所以是大部分人眼中的瘦身食品之一，但是竹筍具有明顯的產季，主要盛產於夏季至秋季，冬季的產量較為稀少且價格相對昂貴。本研究使用設備需求較低的對流脫水冷凍方法觀察對烏殼綠竹筍品質上的影響，將烏殼綠竹筍分別以3小時 (D3)、6小時 (D6)、9小時 (D9) 與12小時 (D12) 不同時間進行低溫乾燥之後再予以冷凍，將樣品解凍之後分別測量竹筍的水分、色澤、質地分析、滴液損失、維生素C分析以及官能品評，並且與一般傳統冷凍 (F20) 以及低溫冷凍 (F60) 和未做加工處理的 (F) 進行對照。
實驗結果顯示D3的竹筍在解凍之後具有較高的乾基含水率12.25% db，而D12的樣品滴液損失的程度 10.66% 較低。質地分析的部分F60的硬度為5.3 kg與未加工的樣品 (F) 較為接近。色差分析D12的樣品的L值為67.47會與未加工的樣品 (F) 較為接近，D3的a* 為 -1.47 會與未加工樣品 (F) 較為相近，b* 的部分乾燥3、6 與 9 小時的結果顯示沒有顯著差異。總色差分析以及褐變指數的結果顯示D12的樣品具有較低的 △E 值 17.69 和BI值 12.66。維生素C 的結果顯示F20和F60的樣品會與未加工樣品 (F) 最為接近。感官品評的結果在色澤、香氣、味道、脆度、咀嚼感、整體，在這六個方面，所有經過加工的產品之中，F60皆獲得最高的分數。
綜合以上結論對流脫水冷凍的產品具有較佳的保水性以及色澤，且設備的要求度較低，而維生素C、質地分析、感官品評的結果則是傳統冷凍 (F20) 和低溫冷凍 (F60) 結果較佳，代表對流脫水冷凍仍需改善製程或者是以其他料理方式以提升消費者的接受度。

Nowadays, health, regimen, high-fiber and low-calorie play important roles on individuals diet. Bamboo shoot is a low-calorie, high-fiber vegetable and full of varieties, therefore, it has been seen as a slimming food for many people. However, bamboo shoot’s production is seasonal mainly in summer and autumn, and thus the production in winter is relatively rare and the price is expensive. In this study, convective dehydrofreezing with lower equipment requirements was used to observe the influence on the quality of black-shelled green bamboo shoots. Black-shelled green bamboo shoots were dried at low temperature for 3 hours (D3), 6 hours (D6), 9 hours (D9), and 12 hours (D12), respectively and freezed all samples after samples thawed, their moisture, color, texture, drip loss, vitamin C, and sensory evaluation were measured, and compared with the traditional freeze sample (F20), low-temperature freeze (F60) and unprocessed (F).
The experiment’s results showed that D3 bamboo shoots had a higher dry basis which is 12.25% db after thawed, whilst D12 sample had the lowest degree of drip loss which is 10.66%. In texture analysis, F60 hardness was 5.3 kg, which is the closet sample to unprocessed sample (F). In color difference analysis, the L value of D12 sample is 67.47, which is close to the unprocessed sample (F). The a* of D3 is -1.47, which is close to the unprocessed sample (F). The result of which is close to the unprocessed sample (F), b* samples drying for 3, 6 and 9 hours showed no difference. The results of color analysis and Browning Index showed that the D12 sample had lower ΔE value which was 17.69 and BI value which was 12.66. In Vitamin C anaylisis F20 and F60 samples had the closes data to unprocessed samples (F). In addition, in sensory evalution results, in color, aroma, taste, crispness, chewiness and overall, in these 6 aspects, F60 received the highest score among all processed products.
In summary, the products of convective dehydrofreezing has better performance in water retention and color, and requires less equipment. On the other hand, in Vitamin C analysis, texture analysis, and sensory evaluation, traditional freezing (F20) and low-temperature freezing (F60) showed better qualities. This research finds that the process of convective dehydrofreezing still needs to improve, or the other cooking methods should be considered to increase consumer acceptance.

摘要 I
Abstract II
致謝 IV
目錄 V
圖次 VIII
附圖 X
附表 XI
壹、前言 1
貳、文獻回顧 2
2.1 竹筍 2
2.1.1 竹筍簡介 2
2.1.2 竹筍種類 2
2.1.3 桂竹筍 3
2.1.4 箭竹筍 4
2.1.5 麻竹筍 5
2.1.6 綠竹筍 6
2.1.7 烏殼綠竹筍 7
2.1.8 孟宗筍 8
2.1.9 甜龍筍 9
2.2 竹筍加工 10
2.2.1 加工種類 10
2.2.2 乾燥 12
2.2.3 桶筍 14
2.2.4 冷凍 15
2.2.5 對流脫水冷凍 18
2.3 褐變種類 21
2.3.1 褐變簡介 21
2.3.2 酵素性褐變 21
2.3.3 酶納反應 21
2.3.4 焦糖化反應 22
2.3.4 抗壞血酸之氧化反應 22
參、目的 23
肆、實驗架構 24
伍、材料與方法 25
5.1實驗樣品以及用品 25
5.2實驗藥品 25
5.3 儀器設備 25
5.4 竹筍樣品的採購 26
5.5 竹筍樣品裁切處理 28
5.6 樣品部分乾燥處理以及冷凍 30
5.7 樣品的包裝 31
5.8 樣品水分含量測定 (Moisture content) 32
5.9 測量滴液損失 (Drip loss) 33
5.10 樣品硬度分析 (Hardness analysis) 34
5.11色差分析 35
5.12 總色差分析 36
5.13褐變指數計算 (Browning index) 36
5.14維生素C 定量分析 (Quantitative Analysis of Vitamin C) 37
5.15 感官品評 (sensory evaluation) 38
5.16 統計分析 38
陸、 結果與討論 39
6.1 樣品水分含量測定 39
6.2 樣品滴液損失 42
6.3 樣品質地分析 44
6.4 色差分析 46
6.5 褐變指數 51
6.6 總色差分析 53
6.7 維生素C 定量分析 57
6.8 感官品評 60
柒、 結論 62
捌、 參考文獻 63

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