Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/52077
標題: 以pH、熱及添加物處理評估酪梨汁安定性及修飾效果
Estimation of the stability and the modification of avocado juice with pH, heat and additives treatments
作者: 陳姿妤
Chen, Zih-Yu
關鍵字: avocado juice;酪梨汁;turbidity stability;browning index;viscosity;混濁安定度;褐變度;黏度
出版社: 食品暨應用生物科技學系所
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Proceedings of JSCE 698: 93-98.
摘要: 
國內飲品市場,蔬果汁占有率居第二,僅次於茶類飲料,近年由於消費者健康意識及生活作息改變,天然及機能性成為重要選購條件之一。酪梨汁含高量粗蛋白、粗脂質,另含有人體必須胺基酸、不飽和脂肪酸、維生素、礦物質等成分亦高,外觀呈均勻、亮麗黃綠色,由於酪梨汁組成分複雜,包含果肉顆粒、色素體、纖維素、油脂、果膠等,在加工處理過程中易因為成分變化而發生褐變及分層、凝聚等不安定現象,造成品質劣化及消費接受性降低。本研究擬利用酪梨汁模擬系統,評估加工處理 (pH、熱處理) 對其混濁安定性之影響,並進一步利用添加物評估修飾酪梨汁安定性之效果。
在不同pH處理下的酪梨汁,以 pH 2、3、4、5處理之酪梨汁,其褐變度較低 (76.12、82.63、81.00、80.86),外觀顏色較亮、細緻,混濁安定度隨酸度提高,其安定度呈下降 (39.6%、49.7%、64.9%、76.8%);pH 6、7、8、9、10處理之酪梨汁,外觀顏色較深,其褐變值較高 (83.33、83.50、82.95、84.29、86.64),黏稠度及混濁安定度亦呈提高之變化,可溶性蛋白質與可溶性果膠是維持黏度與混濁安定度的原因之一。
在加熱處理實驗中,酪梨汁之混濁安定度隨加熱溫度提高呈下降變化,L*值亦因加熱而下降,但以95℃、5分鐘加熱之酪梨汁L*值最高 (56.72),褐變值隨加熱溫度增加而上升,另加熱處理後酪梨汁由於水溶性蛋白質變性產生聚集及可溶性果膠聚合度增加導致黏度上升。
添加0.1% 羧甲基纖維素 (CMC)對酪梨汁混濁安定性的能力較果膠佳,其可使混濁安定度達90.1% ,果膠處理組則為71.1%,在4℃或25℃儲藏溫度下,可維持其混濁安定性,但無法維持酪梨汁原有的亮黃綠色澤,另在25℃儲藏下酪梨汁易產生不悅之氣味,會降低酪梨汁品質。

In the domestic beverage market, the consumption of vegetable and fruit juice is second place to the consumption of tea and as the health conception and living behavior of consumers change, people consider the nature and functions of juice. Avocado juice is high in nutrition, and not only contains essential amino acids and unsaturated fatty acids but also vitamins and minerals. The appearance of avocado juice is well-distributed and bright yellow, nevertheless the composition of avocado juice is complicated, including pulp, pigment, fiber, lipid, pectin, which causs unstable phenomenon during the process, such as browning reaction, separation or coagulation. The aim of this study is to simulate an avocado juice model and estimate the turbidity stability of avocado juice with the treatment of pH and heat, followed by additive treatments to modify the stability of avocado juice.
Under different pH treatments, the appearance of avocado juice treated with pH2, 3, 4 and 5 gets brighter with the decrease in browning index (76.12, 82.63, 81.00, and 80.86, respectively) and looks smoother but the turbidity stability decreases along with the increase in acidity. The appearance of avocado juice treated with pH6, 7, 8, 9 and 10 gets darker and the browning index increases (83.33, 83.50, 82.95, 84.29, and 86.64, respectively) while the viscosity and turbidity stability increase. According to the results, contents of soluble protein and pectin are one of the reasons to maintain viscosity and turbidity stability. The turbidity stability decreases while heating temperature increases, L* value also decreases while treating with heat, but the higher the heating temperature the higher is the L* value. The avocado juice treated with 95℃and 5 min gets a better L* value (56.72).The browning value increases as the heating temperature increases. The heat treatments denature the soluble protein which cause the coagulation and increase the degree of polymerization of pectin and increase the viscosity of avocado juice in the end. The ability to increase the turbidity stability is better with CMC treatment. The turbidity stability of avocado juice with 71 % pectin reaches to 90.1 % by adding 0.1 % CMC. The turbidity stability of avocado juice with additives treatment is maintained for extended periods of storage under 4 and 25 ℃, but it tends to present an unpleasant favor under 25℃ and decreases the quality of avocado juice.
URI: http://hdl.handle.net/11455/52077
Appears in Collections:食品暨應用生物科技學系

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