降低乾金針中二氧化硫殘留量之研究

Decreasing Sulfur Dioxide Residue of Dried Day-Lily

陳淑德(Su-Der Chen) ； 陳憶雯(Yi-Wen Chen) ； 蕭玉玲(Yu-Lin Hsiao)

《宜蘭技術學報》 4期 (2000/06) Pp. 89-95

https://doi.org/10.6179/nit.2000.04.18

摘要

為使得金針乾製品呈現良好之色澤，避免乾燥過程中發生褐變，加工業者多以高濃度亞硫酸鹽溶液浸潰剛採摘之新鮮金針，再進行日晒或熱風乾燥，以致於金針乾製品之二氧化硫殘留量過高。本研究利用低濃度亞硫酸氫納溶液浸潰金針並配合漂水處理，以製得低二氧化硫殘留量之金針乾製品，另一方面研究浸泡與煮沸對兩種初始二氧化硫殘留量為4000ppm和16000ppm之金針乾製品的二氧化硫殘留率影響。漂水處理的確可有效降低脫水金針之二氧化硫殘留量，且可保有金針鮮黃的色澤，其中以1%亞硫酸氫納浸潰金針8小時，經批式漂水處理20分鐘後，所製得之金針乾製品的二氧化硫殘留率已降為30%以下，且乾燥金針的色澤鮮黃良好。此外將金針乾製品浸泡於20、40和60倍的水量中30分鐘後，其二氧化硫殘留率為30%至40%，若再進一步於沸水中煮3分鐘後又可使其二氧化硫殘留率再降為10%至20%，故初始二氧化硫殘留量為4000ppm之金針食用前之浸泡和烹調處理可降低二氧化硫殘留量以符合食品衛生安全之標準。

關鍵字

金針 ； 二氧化硫 ； 漂水

並列摘要

The objectives of this study were (1) to obtain low sulfur dioxide residue of dried golden yellow day-lily product by decreasing sulfite concentration and leaching during process, (2) to study effects of soaking and cooking on sulfur dioxide of two dried day-lily products with original sulfur dioxide residues of 4000 ppm and 16000 ppm. Leaching process could effectively decrease sulfur dioxide residue of dried day-lily product and retain beautiful yellow color. Twenty minutes leaching of 1 % sulfite soaked day-lily had less than 30% sulfur dioxide residue in dried product. Moreover, the dried daylily products soaked in 20, 40 and 60 folds water for 30 minutes had sulfur dioxide residue ratio between 30% and 40%. The following cooking in boiling water for 3 minutes could decrease the sulfur dioxide residue ratio further to between 10% and 20%.

並列關鍵字

Day-Lily ； Sulfur Dioxide ； Leaching