臺灣博碩士論文加值系統

雞骨價格低廉又具營養價值，常用於熬製雞高湯，可提升料理的風味及口感。欲熬製美味的雞高湯過程相當費時耗工，少有家庭或餐廳自製。因此，開發味道鮮美、香氣濃郁的雞高湯成品，將會受到市場的喜愛。本研究以傳統市場採購的雞骨架，切成長度1cm大小後添加三倍水量 (g/mL)，置於高壓爐中以115℃、壓力0.07 MPa，熬煮60分鐘，冷卻取得雞油及雞骨高湯，再將雞骨高湯濃縮至得率30%後取得蒸餾液及濃縮雞骨高湯，分析濃縮前後的雞骨高湯中總游離胺基酸、總游離核苷酸含量，並以感官品評了解產品在受消費者的接受度；同時以頂空固相微萃取 (head space solid phase micro-extraction ; HS-SPME)配合氣相層析質譜儀(Gas-Chromatograph-Mass ; GC/MS) 分析熬煮後的雞骨高湯、原雞骨高湯濃縮過程的蒸餾液、濃縮雞骨高湯、雞油等四個樣品中揮發性化合物成分，探討香氣成分的分布及成品的關係。結果雞骨高湯濃縮後總游離胺基酸及總游離核苷酸含量皆有倍數提升的現象。以濃縮雞高湯及雞油調製出自製雞湯適當稀釋後的高湯與市售雞高湯比較消費者的接受度，自製雞湯接受度較高，消費者較喜歡自製雞湯達74％，較喜歡市售雞湯僅為26%，自製雞湯在外觀、香氣、口感、風味上皆優於市售雞湯。揮發性成分鑑定出13個化合物，其中2,4-癸二烯醛(2,4-Decadienal) 於蒸餾液中的含量最高，其為雞肉的主要揮發性香氣物質。而雞油中的2,4-壬二烯醛(2,4-Nonadienal) 含量較高，其為脂肪氣味物質，因此回添雞油於雞湯中有提升高湯風味的效果。

Boiling chicken broth is a staple in the diet and it can enhance desirable flavor in soup, otherwise chicken broth is high nutritional value and low prices. However, for delicious stewed chicken broth process is quite time-consuming consuming work, in modern life, less time is available for a cook to make a soup with delicious and palatable taste, few homes or restaurants homemade. Therefore, the development delicious aroma of chicken broth finished, it will be subject to market favorite. In this study, we purchased chicken skeleton from the traditional market. The chicken skeleton was cut into 1cm length then added three times the size of water volume (g/mL), placed in a high pressure furnace at 115 ℃, pressure 0.07 MPa, boiled for 60 minutes, cooled to obtain chicken oil and chicken broth, then chicken broth concentrate and concentrated distillate made chicken broth to yield 30%. chicken broth and concentrate chicken broth was analyzed the total free amino acids, total free nucleotide content, and sensory evaluation. To evaluate product acceptance is consumer’s sensory evaluation. Headspace solid phase micro extraction (head space solid phase micro-extraction; HS-SPME) with gas chromatography mass spectrometry (Gas-Chromatograph-Mass; GC / MS) was used to analysis boil boiled in chicken broth, four samples of the distillate raw chicken broth enrichment process, concentrated chicken broth, chicken fat and other components of volatile compounds, and explore the relationship between the distribution of finished aroma components. Results showed chicken broth concentrate with higher total free amino acids than that of chicken broth. Using concentrated chicken broth and added suitable amount of recovery chicken fat filtrated from cool chicken broth made chicken soup. An acceptance survey of consumer’s evaluation of the dilution homemade chicken broth and commercial chicken broth was evaluated, homemade chicken soup acceptance is high, consumers prefer homemade chicken soup 74%, compared with a commercially available like chicken soup only 26%. Homemade chicken soup in appearance, aroma, taste, flavor is superior to all that of commercial chicken soup. Volatile components identified 13 compounds, including 2,4-decadienal (2,4-Decadienal) the highest content in the distillate, which is a main volatile aroma chicken. And chanterelles in 2,4 nonadienal (2,4-Nonadienal) content is high, which is a fatty odor substances, so they have added back chanterelle soup to enhance the flavor of chicken soup in effect.

目錄
一、前言 1
二、文獻回顧 2
1.雞湯風味物質 2
1-1滋味物質 2
1-2氣味物質 4
2.雞骨湯加熱條件對雞湯風味影響 10
2-1前處理條件 10
2-2傳統熬煮的時間及溫度 12
2-3壓力 12
2-4酵素水解 13
2-5炊具 14
3.濃縮製程對高湯風味影響 14
三、材料與方法 15
1.材料 16
1-1實驗材料 16
1-2儀器與設備 16
2.實驗方法 16
2-1雞骨高湯製作 16
2-2濃縮雞骨高湯製作 16
2-3揮發性化合物測定 16
2-3-1頂空固相微萃取 16
2-3-2 GC/MS分析 17
2-4游離核苷酸總量測定 17
2-5游離胺基酸含量測定 17
2-6自製雞湯調製 18
2-7官能品評 18
2-7-1統計分析 18
2-7-2 主成分分析 18
四、結果與討論 19
1.總游離胺基酸及總游離核苷酸 19
2.氣味物質分析 20
3.感官品評 26
五、結論 29
六、參考文獻 30

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