請用此 Handle URI 來引用此文件: http://hdl.handle.net/11455/56315
標題: 加工處理對酪梨汁苦味影響性評估及降低苦味之研究
Study on the Effects of Processing Treatments on the Estimation of Bitterness of Avocado Juice and the Technology to Decrease the Bitterness
作者: 江伯源
關鍵字: 食品科技
應用研究
摘要: é…ªæ¢¨æ±å«ç²—蛋白(1.62%)ã€ç²—脂質(6.41%)ã€ç¢³æ°´åŒ-åˆç‰©ã€ç°ä»½åŠé…šé¡žåŒ-åˆç‰©ã€ç¶­ç”Ÿç´ Bã€Cã€A,在å¤-觀呈黃(綠)色,混æ¿ã€æ‡¸æµ®ï¼Œä¸¦å…¶æœ‰è‰¯å¥½ä¹‹é¢¨å‘³åŠæ»‘溜感,屬“ç²'å­æ‡¸æµ®æ¶²â€ï¼â€œæ··æ¿ç³»è”¬æžœæ±â€æ˜¯åœ‹äººå-œæ„›ä¹‹å¤å­£å„ªè³ªæžœæ±ï¼â€œé…ªæ¢¨æ±â€ã€â€œé…ªæ¢¨ç‰›å¥¶â€ä¹‹åŽŸæ-™ï¼Œâ€œé…ªæ¢¨æ±â€åœ¨æ-°é®®ï¼Œç¾å-的情æ³ä¸‹å分順å£ã€æ»‘溜,但在加工éŽç¨‹ï¼ˆæ®ºèã€åŠ ç†±ã€å†·å‡ã€å‡è³ªâ€¦ç­‰ï¼‰å®¹æ˜“有“苦味â€ç™¼ç”Ÿï¼Œæ­¤å•é¡Œä¸€ç›´æ˜¯è¨±å¤šé£Ÿå“業者的困擾,如何利用學ç†ï¼Œé…åˆæ¥­è€…之實際å•é¡Œï¼Œé€²è¡Œæœ¬ç ”究計畫“加工製程å°é…ªæ¢¨æ±è‹¦å‘³å½±éŸ¿æ€§è©•ä¼°åŠé™ä½Žè‹¦å‘³ä¹‹ç ”究â€ï¼ŒæœŸèƒ½çž­è§£é…ªæ¢¨æ±è‹¦å‘³å½¢æˆåŽŸå› ï¼ˆæ©Ÿåˆ¶ï¼‰ã€åŠ å·¥è£½ç¨‹å°â€œè‹¦å‘³â€ä¹‹å½±éŸ¿åŠé™ä½Žè‹¦å‘³æŠ€è¡“之探討ã€è©•ä¼°ã€æ”¹å-„。本計畫以三年三大主題進行系列研究,第一年“加工製程å°é…ªæ¢¨æ±è‹¦å‘³åŠå“質影響評估â€æ“¬é‡å°åŠ å·¥è£½ç¨‹: 冷å‡ã€æ®ºèã€å‡è³ªã€åŠ ç†±ã€pHã€é‡‘屬離å­åŠé…ªæ¢¨è‹¦å‘³åˆ†æžï¼›å“種(紫ã€ç¶ è‰²ç¨®ï¼‰ï¼Œéƒ¨ä½ï¼ˆçš®ã€è‚‰ã€ç¨®ç±½ï¼‰åŠæˆç†Ÿåº¦ï¼Œå¦é‡å°é…ªæ¢¨çµ„æˆä»½ã€è‹¦å‘³é-¾å€¼åŠå‰é©…物進行探討。第二年“酪梨之苦味形æˆèˆ‡æ¨¡å¼ç³»çµ±æŽ¢è¨Žâ€ï¼Œæ“¬é‡å°è‹¦å‘³å½¢æˆæ¨¡å¼: 乙烯ã€æ°§åŒ-作用ã€é…µç´ ä½œç”¨åŠé…ªæ¢¨è‚‰ã€æ¸£é€²è¡Œè‹¦å‘³å¯èƒ½åŽŸå› è©•ä¼°å¤-,並以模å¼ç³»çµ±è©•ä¼°è‹¦å‘³ç‰©è³ªå°é…ªæ¢¨æ±ç”¢å“å“質之影響åŠé™ä½Žè‹¦å‘³ä¹‹é å‚™è©¦é©—。第三年“酪梨æ±è‹¦å‘³é™ä½ŽæŠ€è¡“研究åŠæ•ˆæžœè©•ä¼°â€æ“¬é€²è¡Œé…ªæ¢¨æ±è‹¦å‘³é™ä½ŽæŠ€è¡“è©•ä¼°: β-ç'°ç‹€ç³Šç²¾ã€é…µç´ æ°´è§£ã€æ¨¹è„‚å¸é™„ã€è†œæŠ€è¡“,å¦æ“¬ç ”發“低(無)酪梨æ±ç³»åˆ—產å“â€: å³é£Ÿæ²-泡酪梨æ±ï¼ˆç²‰ï¼‰ã€é…ªæ¢¨æ±ã€é…ªæ¢¨æ¸…等產å“,希望能深入有效å°é…ªæ¢¨æ±ä¹‹è‹¦å‘³èƒ½é”到é™ä½Žä¹‹æ•ˆæžœåŠæŠ€è¡“之建立。
Avocado juice contains crude protein (1.62%), crude lipid (6.41%), carbohydrates, ashand phenol compounds, vitamins B, C, and A. It has a yellowish (green), cloudy andsuspended outer appearance. It also possesses excellent flavor and smooth feel. It belongs to“cloudy (particle suspension)†juice preferred by Taiwanese during summer. Avocado is theingredient for making “avocado juice†and “avocado milkâ€. When drinking fresh avocadojuice, it has a smooth mouth-feel, but during its processing treatments (blanching, heating,freezing, homogenization, etc.), a “bitter taste†is easily developed. This has been acontinuous problem for food manufacturers. The process to coordinate the theory with thisproblem is carried out in this research project, “Study on the effects of processing treatmentson the estimation of bitterness of avocado juice and the technology to decrease the bitternessâ€,so as to understand the study, estimation and improvement of the reasons for the formation(mechanism) of bitterness in the avocado juice, effects of processing treatments on the “bitterflavor†and the techniques to decrease the bitterness. This project is carried out for in a seriesof three major topics for three years. During the first year, “Study on the estimation of theeffects of processing treatments on the bitterness and quality of avocado juiceâ€, aims at theeffects of processing steps, which include: freezing, blanching, homogenization, heating, pH,metal ions and analysis of the bitter flavor; product type (purple and green), parts (skin, pulpand seeds) and maturity. Moreover, it also aims at the composition of avocado juice,difference threshold of bitterness and precursor to carry out the study. During the second year,“Study on the formation of bitterness and model system of avocado juiceâ€, aims at theformation model of bitterness: ethene, oxidation, enzyme reaction and avocado pulp andresidue to carry out the estimation of the reasons which might cause bitterness and also to usethe model system to estimate the effects of bitter substances on the product quality of avocadojuice and the pre-treatments to decrease the bitterness. During the third year, “Study on thetechnology to decrease bitterness and the estimation of the resultsâ€, aims at carrying out theestimation of the technology to decrease bitterness in avocado juice:
URI: http://hdl.handle.net/11455/56315
其他識別: NSC98-2221-E005-034
文章連結: http://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=1886674&plan_no=NSC98-2221-E005-034&plan_year=98&projkey=PB9807-2395&target=plan&highStr=*&check=0&pnchDesc=%E5%8A%A0%E5%B7%A5%E8%99%95%E7%90%86%E5%B0%8D%E9%85%AA%E6%A2%A8%E6%B1%81%E8%8B%A6%E5%91%B3%E5%BD%B1%E9%9F%BF%E6%80%A7%E8%A9%95%E4%BC%B0%E5%8F%8A%E9%99%8D%E4%BD%8E%E8%8B%A6%E5%91%B3%E4%B9%8B%E7%A0%94%E7%A9%B6
顯示於類別:食品暨應用生物科技學系

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