醃漬金柑漂水過程之研究與改良

The Study and Improvement on the Leaching Process of Pickled Kumquat

吳柏青(Po-Ching Wu)

《農業機械學刊》 6卷4期 (1997/12) Pp. 13-27

https://doi.org/10.30062/JAM.199712.0002

摘要

漂水過程在糖漬金柑加工中爲一重要且費時、費水之加工程序。本試驗研究之目的在評估醃漬金柑二氧化硫含量測定方法，並測試在傳統漂水過程中溫度與漂水量對漂水速率、漂水效率與二氧化硫含量變化之影響，進而比較批式漂水法、氣動式漂水法、階段式漂水法、對流式漂水法之漂水效果，期能縮短醃漬金柑之漂水時間及減少漂水量，以達到“節水”之目的。由碘滴定法測定醃漬金柑二氧化硫含量之測定結果顯示，碘滴定法測試具相當之準確性及穩定性。漂水試驗結果顯示漂水溫度明顯影響漂水速率與漂水效率，一般漂水速率與漂水效率隨漂水溫度升高而增加。傳統式漂水之漂水速率最快，但是整體之漂水效率則偏低，顯示目前所採用之漂水流量仍偏高。批式漂水之漂水效率最佳，但其漂水速率偏低，漂水時間過長而不符合實際加工需求。氣動式漂水之漂水速率及漂水效率與傳統式漂水相近，且在高溫(40℃)漂水時會產生腐臭、酸敗之異味，而漂水亦呈混濁現象。對流式漂水之漂水速率及漂水效率則不如預期理想，漂水效果低於階段式漂水。階段式漂水之漂水速率雖略低於傳統式漂水，但其漂水效率則爲傳統式漂水之7倍。在不延長漂水時間之狀況下每公噸醃漬金柑原料僅需11.5公噸之用水。若改用階段式漂水法，估計宜蘭縣全年約可節省170,000噸之用水。漂水溫度對漂水前後醃漬金柑之硬度與顏色之影響不甚明顯，因此適度將漂水溫度提高至40℃，並不會影響醃漬金柑之品質。

關鍵字

金柑 ； 漂水 ； 蜜餞 ； 醃漬

並列摘要

The leaching process of candied kumquat is the most important and time consuming process. The objectives of this study were to evaluate the testing methods for sulfur dioxide content of pickled kumquat and to investigate the effect of temperature and water flow rate on leaching rate, leaching efficiency, and change of sulfur dioxide content during traditional leaching process. Besides, the experimental results were compared with the leaching rate and efficiency of other types of leaching process such as batch type, air agitation type, stepwise type, counter-current type. The major goal of this study was to reduce the leaching time and water consumption. The experimental results indicated the determination of sulfur dioxide content using direct iodine titration method was quite accurate and stable. Leaching temperature significantly affect leaching rate and efficiency. The leaching rate and efficiency increased with increasing leaching temperature. The traditional leaching process had the highest leaching rate, but its leaching efficiency was not good enough that indicated water flow rate was still too high. Batch type leaching process had the best leaching efficiency and the worst leaching rate. Air agitation did not significantly improve the leaching rate and efficiency. However, air agitation at 40°C would cause unpleasant flavor and increase the turbidity of leaching water. Compared to the stepwise leaching process, the leaching rate and efficiency of counter-current type leaching process did not perform better than expect. The leaching rate of stepwise leaching process was a little bit lower than the traditional leaching process, but its leaching efficiency was seven times higher than that of the traditional leaching process. If stepwise type was used for pickled kumquat leaching process, 170,000 tons of water can be saved in I-Lan county each year. Leaching temperature did not significantly affect the hardness and color of pickled kumquat during leaching process.

並列關鍵字

Kumquat ； Leaching ； Candied fruit ； Pickle