- 期刊
加工因子對紅豆羊羹製作及品質之影響
Effects on Process Factors for Production and Qualities of Adzuki Bean Jelly
摘要
羊羹為中國傳統豆類點心食品之一，深受國人喜愛，產品具黏彈性，表面光滑緻密，口感軟、Q、香、滑且具有特殊豆風味；影響其加工及品質之因子，如浸漬、烹煮、豆沙品質、凝固劑條件、濃縮程度等均具有重要之影響性。本研究採用反應曲面法，以三變數－三層階的試驗設計，對紅豆羊羹進行最適加工條件之探討；以洋菜濃度(l、1.5、2%)、砂糖添加量(28、34、40%)及濃縮時間(15、30、45min)作為加工條件的變數，並以成品的物性及感官品評的結果作為反應性狀。試驗結果得知紅豆羊羹的離水率、色澤（L值及a值）、質地特性（包括凝膠強度、硬度、黏性及彈性）及感官品評中的色澤、軟硬度及顆粒感喜好性於統計學上均具有顯著意義，可作為描述紅豆羊羹的各種理化性狀及品質。在各個加工因子中，以洋菜濃度1.2-1.5%，添加34-40%砂糖，濃縮30-40分鐘可得到品質較佳之紅豆羊羹成品。
並列摘要
Adzuki bean jelly is one of the legumous snack foods, which is popular with Chinese in home. Adzuki bean jelly has special qualities like viscoelasity, smooth and fine-grained surface, and soft, elastic, savory, slippery texture, and good legumous flavor. The factors of soaking, cooking, qualities of bean paste, solidification reagent, and concentration will have important correlations with its qualities and processing. A three-variable and three-level design method analyzed by response surface methodology was used to determine optimum operating conditions for the preparation of adzuki bean jelly. The effects of agar concentration (1, 1.5, 2%), sugar content (28, 34, 40%) and concentrating time (15, 30, 45 min) on various responses were studied. The responses included the physical properties and the scores of sensory evaluation of adzuki bean jelly. The level of syneresis, color qualities (L value and a value), texture qualities (gel strength, hardness, viscosity, and elasticity) and color, hardness, graininess of sensory evaluation had significant relationship, so they can be used to explain the changes of the physical properties and qualities of adzuki bean jelly. By the way of our results, the optimum process conditions of adzuki bean jelly was agar concentration at 1.2-1.5%, sugar content at 34-40% and concentrating for 30-40 min.