臺灣博碩士論文加值系統

研究乃探討以食用膠(多醣類)添加於貢丸中之可行性。實驗分別探討對照組(基礎原料配方)和添加不同食用膠(配方膠群:鹿角菜膠、蒟蒻膠、卡德藍膠、鹿角菜膠加蒟蒻膠、蒟蒻膠加卡德藍膠、鹿角菜膠加卡德藍膠)( 0% , 5% , 10%)對產品的硬度、凝膠性強度、彈力，以及官能品質之影響。實驗結果顯示：添加不同膠類時，卡德蘭膠,鹿角菜膠，蒟蒻膠，(鹿角菜膠加蒟蒻膠)，(蒟蒻膠加卡德藍膠)，(鹿角菜膠加卡德藍膠)的添加，均能增進產品的多汁性，這可能與膠類的保水能力有關。
而含不同食用膠之貢丸失重率及色澤均與對照組無顯著差異。質地分析及剪切值測試結果顯示，含有第一配方群(添加5%單一膠體)與第二配方群(添加10%單一膠體)之貢丸其硬度、凝膠、咀嚼性、彈力值均明顯低於對照組，而含有第三配方群(5%鹿角菜膠加蒟蒻膠、5%蒟蒻膠加卡德藍膠及5%鹿角菜膠加卡德藍膠)及第四配方群(10%鹿角菜膠加蒟蒻膠、10%蒟蒻膠加卡德藍膠及10%鹿角菜膠加卡德藍膠) 之貢丸其硬度、凝膠性、咀嚼性、彈力值則高於對照組，此結果可能因兩種多醣類混合時會使膠體特性改變。
在烹煮性試驗方面，比較添加不同配方膠群製成之貢丸於70℃恆溫水中連續烹煮(1 hr , 2 hr , 3 hr , 4 hr)，除了凝膠性和味道略差以外，其口感及接受性尚能維持，故將貢丸置於70℃水中保溫是可行的換言之，在配方中添加不同組合的膠體可增加貢丸的耐煮性。
在冷凍儲存試驗，組織方面(15 , 30 , 45 , 60天)，僅有添加10%蒟蒻膠和對照組相較有顯著的降低的情況。
不論是卡德蘭膠，蒟蒻膠，鹿角菜膠，鹿角菜膠加蒟蒻膠，蒟蒻膠加卡德藍膠，鹿角菜膠加卡德藍膠之5%添加量，均較10%添加量獲得品評員的喜好。以總接受性來說，5%的卡德蘭膠組具有最好的接受性。

"Kung-wan", an emulsified meatball, is a very popular meat product in Chinese communities. It is different from western style meatballs.
"Tradition kung-wan"(control group) major material are pork leg muscle (75%) and pork back fat ( 25%). Generally speaking, kung-wanes are required to have higher hardness, brittleness and elasticity. A three-factor relatable central composite design was adopted for these study gum-hydrates on qualities of low-fat Kung-wan.
The study use different level of gum contain (0%, 5% and 10%) , ( konjac premixed with Ca(OH)2) gel,(curdlan) gel,(κ-carrageenan) gel,( curdlan and κ-carrageenan) gel,( κ-carrageenan and konjac with Ca(OH) 2)gel, (curdlan and konjac with Ca(OH)2)gel were chosen for further on texture, higher hardness, brittleness , elasticity and sensory qualities and fat substitutes of the low-fat kung-wan.
The experimental result shows with the addition of different gum products provided are juicy; may be with WHC due to the addition of gum. "Kung-wan" adding of different gum product weightlessness and color there are not difference of showing to control group.
Results indicated: The hardness, gel strength and hardness of TPA is also on was decreased after added to the(5%,10%) singular gum (konjac gel , curdlan gel , κ-carrageenan gel) .Addition(5%,10%) mixture of gum( curdlan , κ-carrageenan) gel,( κ-carrageenan ,konjac with Ca(OH)2)gel, (curdlan , konjac with Ca(OH)2)gel in contrary motion increase of TPA.
Series reheating experiment indicated: The series reheating (70℃) process for either 1, 2, 3, or 4 hr gum-hydrates were insignificant except for gel strength and taste inferior to contrast group.
As to frozen storage experiment (-18℃) process 15, 30, 45, or 60 day: The breading intension, gel strength and hardness of TPA are also on increasing with after frozen storage. Except for add 10% konjac gel with contrast group looks than have situation that reduce, have apparent difference.
Overall sensory evaluation, adds 5% of curdlan gel has the best acceptance.
In conclusion, the aims of this study were to find a better method of addition of three-factor gum-hydrates to "Kung-wan" comparing to control low-fat in sensory and shelf stability without causing adverse effects on texture. Furthermore, it provided juiciness and chewiness to Kung-wan and attained higher overall acceptability.

1. 前言-------------------------------------------------------------------- 1
2. 文獻探討-------------------------------------------------------------- 3
2.1貢丸----------------------------------------------------------------- 3
2.1.1 乳化定義--------------------------------------------------- 3
2.1.2 乳化型式--------------------------------------------------- 3
2.1.3 乳化安定性機制------------------------------------------ 4
2.1.4 乳化凝膠機制--------------------------------------------- 5
2.2多醣類-------------------------------------------------------------- 8
2.2.1 多醣類的分類--------------------------------------------- 8
2.2.2 多醣類的特性--------------------------------------------- 9
2.2.3 多醣類與蛋白質------------------------------------------ 10
2.2.4 多醣類與多醣類------------------------------------------ 12
2.3蒟蒻----------------------------------------------------------------- 16
2.3.1 蒟蒻之來源及製備--------------------------------------- 16
2.3.2 蒟蒻之理化特性------------------------------------------ 17
2.3.3 蒟蒻之凝膠機制------------------------------------------ 18
2.3.4食品上的應用---------------------------------------------- 18
2.4卡德藍膠----------------------------------------------------------- 24
2.4.1 來源與製法------------------------------------------------ 24
2.4.2 化學結構--------------------------------------------------- 24
2.4.3 凝膠機制及特性------------------------------------------ 25
2.4.4 食品上的應用--------------------------------------------- 28
2.5鹿角菜膠----------------------------------------------------------- 30
2.5.1 來源及製備------------------------------------------------ 30
2.5.2 化學結構--------------------------------------------------- 30
2.5.3 凝膠機制及特性------------------------------------------ 31
2.5.4 食品上的應用--------------------------------------------- 32
3. 材料與方法----------------------------------------------------------- 35
3.1試驗材料與實驗設備-------------------------------------------- 35
3.1.1 試驗材料--------------------------------------------------- 35
3.1.2 加工設備--------------------------------------------------- 35
3.1.3 分析設備--------------------------------------------------- 36
3.2試驗配方----------------------------------------------------------- 36
3.3製作流程----------------------------------------------------------- 37
3.4分析項目----------------------------------------------------------- 39
3.4.1物性分析---------------------------------------------------- 35
3.4.2耐煮試驗---------------------------------------------------- 39
3.4.3凍結儲存試驗---------------------------------------------- 40
3.4.4蒸煮失重率------------------------------------------------- 40
3.4.5官能品評---------------------------------------------------- 40
4. 結果與討論----------------------------------------------------------- 42
4.1食用膠添加在貢丸內對製品之流變性----------------------- 42
4.2耐煮性試驗(第二及第四配方膠群組)------------------------ 48
4.3凍結儲存試驗(第二及第四配方群組)------------------------ 50
4.4蒸煮熟成前後失重率-------------------------------------------- 53
4.5官能品評----------------------------------------------------------- 54
5. 結論-------------------------------------------------------------------- 56
參考文獻------------------------------------------------------------------ 58
附錄------------------------------------------------------------------------ 65

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