- 期刊
- OpenAccess
紅龍果果粉熱風乾燥技術之開發與粉圓產品之應用
Development Hot-air Drying Technique for Pitaya Fruit Powder and Application Powder and Application in Tapioca Pearl Products
摘要
近年來紅龍果因市場價格良好，農民栽培意願頗高，導致紅龍果市場逐漸出現供給量大幅增加之現象，為能有效處理紅龍果次級品與調節產銷失衡之問題，本研究以樹薯澱粉為賦形劑，探討賦形劑使用比例及低溫熱風乾燥時間對於紅龍果乾燥粉末品質之影響，開發適合紅龍果加工生產之技術，期望能將盛產紅龍果製作成加工原料，以滿足非紅龍果產期加工品製作之需求。試驗結果指出，將紅龍果與樹薯澱粉以80：20比例混合，以50°C熱風乾燥條件乾燥24hr，製成紅龍果乾燥粉末;再將紅龍果乾燥粉末和樹薯澱粉製作成粉圓產品，於五分法消費者型品評試驗，處理組之喜好度平均值皆高於三分。就成本分析結果而言，本研究開發技術之生產成本與時間為冷凍乾燥技術的1/3，有助於技術之後續推廣。
並列摘要
In recent years, due to the good price in the market, farmers are willing to plant pitaya fruit and result in rapid increase of pitaya fruit supply in domestic market. In order to deal with off-grade products and solve the problem of overproduction efficiently, the research use tapioca starch as excipients to make pitaya fruit powder. The effects of proportion of excipients and drying time on the quality of pitaya fruit powder are investigated in order to develop a drying technique suitable for pitaya fruit. It is expected pitaya fruit powder can be used as raw materials for different processing product in off season. The results indicate that mixing pitaya fruit with tapioca starch at a ratio of 80：20, followed by hot air drying for 24 hours at 50°C is the best treatment for pitaya fruit powder. Subsequently, we use pitaya fruit powder and tapioca starch to make tapioca pearl products. In sensory evaluation test, the preference for all of the treatment groups are higher than three points. In the cost analysis, the production cost and time consumed for the current developed technique is one-third to the freeze-drying technique, which is helpful for the subsequent multi-purposes application of pitaya fruit.