- 期刊
不同處理方法對綠色蔬菜經微波復熱後顏色及質地之影響研究
The Influence of Pretreatment and Reheat by Microwaves on the Color and the Texture Quality of Green Vegetable Cuisine
摘要
在台灣便利商店將盒餐儲存於18°C冷藏櫃冷藏，食用時再以微波復熱，然而此項處理過程常導致蔬菜顔色及質地之變化，本研究主要探討適用於盒餐之綠色蔬菜菜餚及其最佳烹調法，以供業者參考。將四季豆(kidney bean)、綠色花椰菜(cauliflower)、油菜(field mustard)、青江菜(bok coy)、芥菜(leaf mustard)及芥藍菜(borecole)分別經大火快炒約一分鐘，以鹽和味素調味。菜餚烹煮後攤開置放不繡鋼網架於4°C冷房內令其快速冷卻，隨即在無菌狀況下包裝後，於18°C冷藏櫃冷藏1天及4°C冷藏櫃冷藏1〜2天進行儲存試驗。經微波復熱後分別以色差儀及質地測試儀測量其色澤及物性變化，並進行官能品評試驗。結果顯示，綠色花椰菜及四季豆如事先以2%NaCl溶液殺菁1.5分鐘，經儲存後微波復熱，其質地與顔色變化較小。如綠色花椰菜在4°C貯存1天後再經微波復熱，其綠色度僅降低1.80%無顯著變化，硬度約降低4.92%。貯存2天後綠色度約降低7.20%_硬度約降低7.02%。在18°C貯存1天後經微波復熱，綠色度約降低17.17%，硬度約降低6.89%。四季豆在4°C貯存1〜2天後經微波復熱綠色度約降低11.76~18.63%，硬度約降低13.05~15.23%。如在18°C貯存1天後經微波復熱，其綠色度及硬度分別約降低25.49%及13.96%。油菜經0.1N Na_2CO_3處理，青江菜以0.1N NaHCO_3，芥菜及芥藍菜以0.01N NaHCO_3浸泡15分鐘後再用100°C沸水殺菁30秒等條件處理下，於4°C貯存兩天或18°C貯存1天，其中芥藍菜於4°C貯存1天其綠色度及硬度均與第0天無顯著差異。油菜、青江菜和芥菜在4°C貯存1天後其綠色度及硬度變化幅度均不大，硬度則在4°C貯存2天或18°C貯存1天皆有顯著下降。官能品評試驗顯示，無論在4°C貯存1〜2天或在18°C貯存1天，其總接受度皆與第零天無顯著差異。綜合上述結果，綠色蔬菜以適當濃度之鹼液處理殺菁後儲存於4°C冰箱，無論是色澤或硬度其保存性皆較貯存於18°C者高。綠色花椰菜、四季豆及芥藍菜可適用為盒餐之綠色蔬菜菜餚。
並列摘要
There are many convenience storing the meal-box at 18°C refrigerator, and serving after microwaves reheat in Taiwan. This processing usually causes the vegetable denature in color and texture. The purpose of this study was to investigate a suitable green vegetable cuisine and the best cooking method for the meal box. Six different vegetables were used, such as field mustard, bok coy, leaf mustard, borecole, cauliflower and kidney bean. After pretreatment, the vegetables were quick fried 1 min, seasoned with salt and MSG(monosodium glutamate), put on the stainless network and cooled immediately at 4°C cool room. After asepsis package, the vegetables were stored at 18°C for 1 day or 40C for 1〜2 days. Through the microwaves reheating, the Hunter's L.a.b. and texture were determined by color meter and TP C texture analyzer immediately. Sensory evaluation was also using the hedonic scale. Both kidney bean and cauliflower were blanched with 2 % N a C L solution at 100°C for 1.5min, followed by cooking, seasoning, storage and reheating by microwaves. The color and hardness changes were not significant. The hunter -a/b of cauliflower decreased 1.8%, but it was not significant difference from the original one. The hardness decreased 4.92% when the storage was at 4°C for 1 day. The hunter -a/b and hardness decreased 7.20% and 7.02%，respectively when the storage was at 4°C for 2 days. However, they decreased 17.17% and 6.89% when the storage was at 18°C for 1 day. The hunter-a/b of kidney bean decreased 11.76〜18.63%, and the hardness decreased 13.05-15.23% when the storage was at 4°C for 1~2 days, while the hunter -a/b and hardness decreased 25.49% and 13.96%, respectively when the storage was at 18°C for 1 days. The field mustard, bok coy, leaf mustard and borecole were soaked in 0.1N Na_2CO_3, 0.01N NaHCO_3, 0.01N NaHCO_3, and 0.01N NaHCO_3 solutions for 15 min, respectively, followed blanching at 100°C for 30 seconds, cooking, seasoning and storage at 4oC for 1 days. The hunter -a/b and hardness of borecole only decreased 1.35 and 3.62%, and they had no significant difference from the original. The hunter -a/b and hardness of the three other vegetables were significant difference from the original. They decreased about 4.95^10.25% and 13.94-18.40% when they stored at 4°C for 1 days. Sensory evaluation showed that total acceptances were no significant difference for 2 days storage at 4°C for 2 days or storage at 18°C for 1 day. In conclusion, the color or texture of green vegetables stored at 4°C was better than those at 18°C.Kidney bean, cauliflower or borecole are suitable for the convenience store meal box if they were pretreated with 2 % NaCl solution or 0.01N NaHCO_3 solution and then blanched and stored at 4°C for 1 day.