利用反應曲面法探討罐裝紅豆湯之最適製作條件

Studies on the Optimum Conditions for Canned Adzuki Bean Soup Using Response Surface Methodology

陳思怡(Se-Yi Chen) ； 江伯源(Po-Yuan Chiang) ； 林子清(Tze-Chin Lin) ； 柯文慶(Wen-Chiang Ko)

《臺灣農業化學與食品科學》 42卷3期 (2004/06) Pp. 154-167

https://doi.org/10.6578/TJACFS.2004.022

摘要

紅豆湯是國人所喜愛的點心食品之一，不僅口感、風味佳，更是炎夏消暑、保健的豆製食品。本研究採用反應曲面法，以三變數-三層階的試驗設計，對罐裝紅豆湯罐頭(250g,#F2)進行最適製作條件之探討。以豆液比(1:9、1:10、1:11)、烹煮溫度(100、110.5、121℃)及烹煮時間(35、45、55 min)作為操作條件的變數，並以成品的物性及感官品評的結果作為反應性狀。由試驗得知，紅豆湯豆粒之色澤(L、a、b值)、硬度及品評外觀喜好性無法以反應曲面模式解釋，而紅豆湯製品之豆粒破損程度、湯汁黏度、固形物溶出率、湯汁色澤等項目與品評試驗中之香氣、湯汁色澤、湯汁黏稠度、豆粒咀嚼性等喜好度及整體接受性均達到統計學上顯著差異，且可利用作為描述紅豆湯樣品的各種理化性狀之變化。在各個操作條件因子中，以烹煮溫度影響最顯著，其次為烹煮時間、豆液比。經由試驗結果，以豆液比1:10、溫度110.5℃、烹煮45分鐘或121℃烹煮35分鐘所得到之紅豆湯製品品質最佳。

關鍵字

紅豆湯 ； 色澤 ； 烹煮溫度 ； 烹煮時間 ； 感官品評

並列摘要

Adzuki bean soup is a kind of the leguminous snack foods, which is popular with Chinese in home. Not only it has good texture and flavor, but also it is the refreshing and healthful leguminous food in summer. A three-variable and three-level design method analyzed by response surface methodology was used to determine optimum operating conditions for the preparation of canned adzuki bean soup (250 g,#F2). The effects of the ratio of bean: sugar water(1:9,1:10,1:11),cooking temperature (100,110.5,121℃), and cooking time (35,45,55 min) on various responses were studied. The responses included the physical properties and the scores of sensory evaluation of adzuki bean soup. The results showed that there were no significant relationship on bean color(L、a、b value),bean hardness, and sensory appearance of adzuki bean soup. However, the level of bean breakage, soup viscosity, solid loss, soup color and flavor, soup color, soup stickiness, bean chewiness, overall acceptability of sensory evaluation had significant relationship, so they can be used to explain the changes of the physical properties of adzuki bean soup. The effects of cooking temperature were highly significant in three kinds of process variables, and then were cooking time and the ratio of bean: sugar water. By the way of our results, the ratio of bean: sugar water at 1:10, and cooking at temperature 110.5℃ combined with cooking for 45 min or cooking temperature at 121℃ combined with cooking for 35 min would yield an optimum process with best canned adzuki bean soup products.

並列關鍵字

adzuki bean soup ； color ； cooking temperature ； cooking time ； sensory evaluation