Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/51801
標題: 銀耳饅頭、香菇柄饅頭及金針菇饅頭之品質評估
Quality Evalulation of Silver-ear Steamed Buns, Shiitake-stipe Steamed Buns and Winter-mushroom Steamed Buns
作者: 李之恩
Lee, Chi-En
關鍵字: mushroom
菇類
steamed buns
physico-chemical properties
sensory evaluation
饅頭
理化特性
官能品評
出版社: 食品科學系
摘要: 摘 要 本研究採銀耳、香菇柄及金針菇為原料,以三種不同比例(2%,5%,10%)加入製作饅頭配方中,製成銀耳饅頭、香菇饅頭及金針菇饅頭三種,並以白饅頭為對照組,進行理化特性分析,官能品評及儲存性試驗。 一般成份方面,三種饅頭在不同添加比例中(2%,5%,10%)之粗纖維含量皆比白饅頭(0.91)來的高,銀耳饅頭粗纖維含量(1.52 < 1.70 < 1.76)、香菇饅頭(2.19 < 2.51 < 3.12)與金針菇饅頭(1.38 < 1.81 < 2.34)之粗纖維含量均隨著添加比例之增加而增加。比容積方面白饅頭為4.0,三種饅頭均隨添加之比例增加而降低(銀耳饅頭3.54 > 3.31 > 2.66,香菇饅頭4.23 > 4.20 > 3.69,金針菇饅頭3.45 > 3.28 > 2.98)。 質地剖析(Texture profile analysis)方面,三種饅頭之表面硬度與破碎性隨著儲存時間(0、3、6、9、12天)增加而增加,附著性、內聚性、彈性、膠性及咀嚼性隨著儲存時間增加而降低。色澤測定方面,表面亮度(L值)白饅頭與其他三種饅頭均隨儲存時間增加而下降,表面紅色度 (a值) 隨儲存時間增加而上升。 官能品評方面,在整體喜好性分析結果,發現隨儲存時間增加喜好性降低,在添加比例的量增加下銀耳饅頭、香菇饅頭與金針菇饅頭其整體喜好性下降。唯香菇饅頭不同比例的味道相同(4.53),其接受性與白饅頭(4.53)無顯著性差異。 由掃瞄式電子顯微鏡(SEM)觀察發現儲存12天後,三種饅頭結構隨儲存時間之增加逐漸變小,呈現較緊密的網狀組織。X-射線繞射分析發現隨儲存時間增加其結晶度增高波峯愈增加,繞射圖譜由V型轉為B型。 關鍵字:菇類、饅頭、理化特性、官能品評。
Abstract This research used silver-ear, shiitake-stipe and winter-mushroom adding to flour in three ratios (2%, 5% and 10%) to made of silver-ear steamed buns, shiitake steamed buns and winter-mushroom steamed buns. The control was made by original recipe. Crude fiber content among three various steamed buns in proximate composition is higher than control(0.91). Crude fiber content in silver-ear steamed buns (1.52< 1.70 < 1.76), shiitake-stipe steamed buns (2.19 < 2.51 < 3.12) and winter-mushroom steamed buns (1.38 < 1.81 < 2.34) increased with increase of adding ratios. The specific volume in the control was 4.0, and in three various steamed buns were decrease with increase of adding ratios (silver-ear steamed buns 3.54 > 3.31 > 2.66, shiitake-stipe steamed buns 4.23 > 4.20 > 3.69, winter-mushroom 3.45 > 3.28 > 2.98) Based on the texture profile analysis, the surface hardness and fracturability among three various steamed buns increased with increase of storage time (days 0, 3, 6, 9 and 12), otherwise, the adhesiveness , cohesiveness , springiness , chewiness and gumminess decreased with increase of storage. The surface lightness of control and three various steamed buns decreased with increase storage time. As assessed by sensory evaluation, we found that the overall preference decreased with increase storage time, its also decreased while adding ratios in silver-ear steamed, shiitake-stipe steamed buns and winter-mushroom. The only special phenomenon was that there was the same acceptability between control and shiitake-stipe steamed buns with different adding ratios. The scanning electron micrographs indicate that the structure of these three various steamed buns became finer during storage time. Further more, the X-ray diffraction patterns showed more sharp peak apparently during storage time, and the diffraction patterns were from V-type turned to B-type. Keyword: mushroom, steamed buns, physico-chemical properties, sensory evaluation.
URI: http://hdl.handle.net/11455/51801
Appears in Collections:食品暨應用生物科技學系

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