Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/24985
標題: 即食性蛋花湯之製備
Preparation of Instant Flaky-Dispersed Egg Soup
作者: 林芩如
Lin, Chin-Ju
關鍵字: flaky-dispersed egg soup
蛋花湯
freeze drying
instant food
modified potato starch
baking powder
water absorption
rehydrated appearance
冷凍乾燥
即食性食品
修飾馬鈴薯澱粉
發粉
吸水率
復水後外觀
出版社: 動物科學系所
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摘要: 近年來,國人生活步調緊湊,各式各樣的即食食品應運而生。本研究以具高營養成分之雞蛋,利用冷凍乾燥法製作即食性蛋花湯,並探討蛋液拌勻方式及修飾馬鈴薯澱粉、膨脹劑與水分之添加,對於即食性蛋花湯復水後外觀及吸水率之影響。 實驗結果顯示,手工拌勻之蛋液所製成之即食性蛋花與果汁機拌勻組相較,具有較理想之復水後外觀,且其吸水率(295.0±7.5%)顯著高於果汁機拌勻組(199.7±14.8%);添加修飾馬鈴薯澱粉於煮沸水中能改善即食性蛋花湯復水後外觀,且能顯著提高即食性蛋花湯之吸水率(p<0.05),吸水率由152.7±5.1%增加至297.3±8.5%,添加量則以煮沸水重之0.4%為最佳;而蛋液中添加0.5%之發粉也能改善蛋花湯之復水後外觀,且與其他添加量相較之下,此添加量所製成之即食性蛋花湯具有最高之吸水率(295.0±5.3%);蛋液中添加修飾馬鈴薯澱粉所則能顯著增加即食性蛋花湯之吸水率(p<0.05),添加量以蛋液重之5%較為理想;而添加水分於蛋液中,可顯著提升即食性蛋花湯之吸水率(p<0.05),吸水率由167.3±8.7%增加至329.0±3.6%,當添加量為蛋液重之50%時,則可改善蛋花復水後之外觀。在為期5個月之貯存試驗結果方面,貯存期間之即食性蛋花湯,其水分(1.75~1.80%)、水活性(0.21~0.22)、吸水率(297.3~300.6%)、色澤及TBA值(4.60~4.64 ppm)均無顯著改變,唯VBN值隨貯存期間增加有顯著上昇之情形(0.03~0.96 mg%, p<0.05)。
Life in our country is getting more and more rush in recent years. Variety kind of instant foods come with the tide of trend. In this study, we use high nutritional contented fresh eggs to produce the dried egg soup by freeze-drying technology. We investigated the effects of different methods to blend eggs and adding modified potato starch, leavening agent, and moisture on the appearance and water absorption of flaky-dispersed egg soup after rehydrated. The results reveal that our experimental products were close to the fresh egg soup. This product can be used to diverse the choice of instant food and enhance the health of consumers. These hand-blended eggs could produce more ideal flaky- dispersed egg soup in the appearance and significantly higher(p<0.05)water absorption(295.0±7.5%)compared with juicer-blended(199.7±14.8%). Addition of modified potato starch into the boiled water can improve the appearance of flaky-dispersed egg soup after rehydrated and also increase the water absorption significantly (p<0.05)from 152.7±5.1% to 297.3±8.5%. The optimal amount of modified potato starch is 0.4% under boiled water. By adding 0.5% of baking powder into hand-blended eggs can also improve the appearance and have the highest water absorption(295.0±5.3%)of flaky-dispersed egg soup. The 5% addition of modified potato starch into hand-blended eggs increased the water absorption significantly(p<0.05). Moreover, combining water into the hand-blended eggs can improve the water absorption significantly(p<0.05) from 167.3±8.7% to 329.0±3.6%, and the rehydrated appearance can be improved by adding 50% of water into han-blended egg. On the 5 months storage test, the moisture(1.75~1.80%), water activity(0.21~0.22), water absorption(297.3~300.6%), color and TBA value(4.60~4.64 ppm) were no significant change during storage. Where only the VBN value show the trend of significantly increase(0.03~0.96 mg%, p<0.05). Our results totally prove that this product could be used to diverse the choice of instant food and enhance the health of consumers.
URI: http://hdl.handle.net/11455/24985
其他識別: U0005-1808200802480500
文章連結: http://www.airitilibrary.com/Publication/alDetailedMesh1?DocID=U0005-1808200802480500
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