利用浸泡處理以降低乾金針之二氧化硫殘留量

Reducing Sulfur Dioxide Residue of Dry Day-Lily Product by Soaking

陳淑德(Su-Der Chen) ； 張正昇(Jenq-Sheng Chang)

《宜蘭技術學報》 9期生物資源專輯 (2002/12) Pp. 139-145

https://doi.org/10.6179/nit.job.2002.09.24

摘要

本研究為解決市售金針乾製品之二氧化硫殘留量過高的問題，故針對高二氧化硫殘留量之金針乾製品，以不同浸泡水量和浸泡時間處理，經50°C熱風乾燥再製成金針乾製品，以期降低其二氧化硫殘留量。其中以10倍水量浸泡30分鐘後的再加工製程的收率約為七成左右，其二氧化硫去除率約達70%，且金針色澤並無顯著變化，復水率則明顯增加。但經過三個月的貯藏，其二氧化硫殘留量會減少約一半，色澤也變暗，再將此浸泡處理過之金針乾製品與原產品分別烹調成水煮金針並進行七分制喜好性官能品評，在色澤、嚼咀感、外觀、整體表現上，原產品稍優於再加工之金針乾製品。

關鍵字

金針 ； 二氧化硫 ； 浸泡

並列摘要

The objective was to reduce sulfur dioxide residue of dry day-lily product reprocessed by water soaking and drying treatments, for which the effects of water soaking quantity and time on the reduction sulfur dioxide ratio were studied. The results showed that about 70 % of the sulfur dioxide was removed during the reprocess, which soaking in 1:10 (w:w) water for 30 minutes and then drying at 50°C for 2 hours. The color of reprocessed day-lily did not have significant difference from the original one, whereas its rehydration capability increased. After a three-month storage, the content of sulfur dioxide in the reprocessed day-lily was further reduced to a half of the amount, its color became much darker. Furthermore, according to a hedonic sensory evaluation, the raw day-lily had higher values in color, texture, appearance and overall acceptance than the reprocessed one.

並列關鍵字

day-lily ； sulfur dioxide ； soaking