Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96027
標題: Development of soft-serve ice cream mix with edamame
毛豆霜淇淋霜料之開發
作者: Yu-Ling Chang
張毓翎
關鍵字: 毛豆
高雄9號
高雄11號
霜淇淋
消費者測試
edamame
Kaohsiung 9
Kaohsiung 11
soft-serve ice cream
Sensory consumer test
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摘要: 國產毛豆由於其營養豐富、風味香甜,是台灣最具競爭力的外銷農產品之一。然而,在外銷用冷凍毛豆莢加工過程中,會產生許多不符合標準規格之格外品,不善加利用非常可惜。此外,近年推出的台灣茶豆品種─高雄11號,是目前積極推廣的毛豆品種之一。故本研究使用了兩種品種毛豆─高雄9號(黃豆品種,以下稱毛(黃)豆)及高雄11號(茶豆品種,以下稱毛(茶)豆),做為霜淇淋主原料,並開發兩種配方─無添加物配方及較低單價且品質合理配方,目的在於將加工副產品進行利用,並以新型態毛豆產品,將台灣毛豆於國內外市場中推廣。以毛(黃)豆為主原料之無添加物的配方,在消費者接受性試驗中各個項目得到7.3-7.7分,並且受到孩童喜愛、能增加孩童吃毛豆之意願。而較以毛(茶)豆為主原料之低單價且品質合理配方,以消費者喜好性試驗決定出合適之毛(茶)豆添加量為20%,並以融化情況及膨脹率為指標來決定安定劑添加量,得到0.05% 羧甲基纖維素鈉、0.025%關華豆膠及0.05% κ-鹿角菜膠之最適配方。完成之配方亦在消費者接受性試驗中,各項皆得到7.0-7.6分之高分。綜上結果可知,本研究開發之兩種毛豆霜淇淋配方,具有良好的市場潛力,可預期會受到消費者青睞,並達到減少浪費及推廣台灣優良毛豆之作用。
Taiwan's edamame, due to its good flavor and high nutritive value, it has been one of the most competitive exports for Taiwan's agriculture. However, there are a lot of pods out of standard in the process of producing frozen pods. It's too wasteful to throw them. Additionally, there is a variety of edamame – Kaohsiung 11 which is actively generalized in recent years. So, this study used two varieties of edamame – Kaohsiung 9 (EK9) and Kaohsiung 11 (EK11) to be the main material of soft-serve ice cream, and developed two kinds of formulas. One was 'clean label' formula and the other was cheaper but had reasonable quality. The purpose was recycling the by-products and generalizing Taiwan's edamame to different market. Every options of 'clean label' formula which used EK9 as main material received high score (grade 7.3-7.7) in consumer acceptance test. The children also loved this formula. Proving that the form of soft-serve ice cream could increase children's interest in edamame. The formula that was cheaper but had reasonable quality used EK11 as main material. Using consumer preference test to find the optimal percentages of EK11 is 20%. And, using melting state and overrun as indexes to decide the addition of stabilizer. The optimal addition was 0.05% Sodium Carboxymethyl Cellulose, 0.025% guar gum and 0.05% κ-carrageenan. The final formula also received high score (grade 7.0-7.6) in consumer acceptance test. Two kinds of edamame soft-serve ice cream in this study show desirable marketing potential. They are expected to be praised by consumer and reach the goal of reducing waste and generalizing Taiwan's edamame.
URI: http://hdl.handle.net/11455/96027
文章公開時間: 2020-08-14
Appears in Collections:食品暨應用生物科技學系

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