加熱處理對蓮藕加工物性之影響

本試驗以國產大憨蓮品種之蓮藕為材料，探討加熱處理對蓮藕加工物性之影響，並觀察加熱過程中微細構造之變化。試驗結果如下：蓮藕在加熱過程中，吸水率、固形物溶出率均隨加熱溫度提高及時間之延長呈增加趨勢，相對硬度則呈下降趨勢。蓮藕塊及烹煮液之色澤，L值（亮度）呈下降情形，a值（紅色度）及b值（黃色度）及△E（總色差）亦呈上升趨勢，外觀呈現褐紅色。在微細構造方面，新鮮蓮藕細胞呈多角形構造，內部充滿圓形、橢圓形澱粉顆粒；加熱後，澱粉顆粒會膨潤、糊化聚合成顆粒狀物，隨加熱溫度提高，其細胞會產生變形、內容物流失現象，但蓮藕表皮結構仍十分完整，受熱影響不明顯。由本試驗初步結果，以100℃加熱30分鐘，110℃、10分鐘，121℃、5分鐘均可使蓮藕質地產生軟化、不潰散。有助加工流程及品質判斷之參考。

關鍵字

蓮藕；加熱；吸水率；相對硬度；色澤；微細構造

並列摘要

This experiment used Taiwan's species of lotus root (Nelumbo nucifera Gaertn) as raw materials. The aim of this study was to examine the effects of heating on the processing properties of lotus root, and to observe the changes in the microstructures during heating. The experiment results were as follows: during the heating process, there was an increasing trend in the water absorption ratio and solid loss ratio and a decreasing trend in the relative hardness as the heating temperature and time increased. There was a decreasing trend in the L value (brightness) and an increase in a value (redness) and b value (yellowness) and total color difference (△E) in the color of the lotus root cubes and its solution, the outer appearance showed a reddish-brown color. On the microstructure observation, fresh lotus root cells showed a multiple- angle structure, and the inside was round and the starch particles were oval. After heating, the starch particles swelled and stuck together to form particles, and with the increase in heating temperature, changes appeared in the cells and there was a loss of internal matter. The outer structure of the lotus root skin was complete and there were no obvious effects of heating on it.

並列關鍵字

Lotus root ； Heating ； Water absorption ； Relative hardness ； Color ； Microstructure

國際替代計量

加熱處理對蓮藕加工物性之影響

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