以“鈣硬化”處理探討胡蘿蔔之熱加工特性與品質變化之研究

胡蘿蔔為全世界重要的根莖蔬菜之一，常使用在截切蔬菜、生菜沙拉及罐頭食品中，本試驗擬從化學成分及質地變化探討加壓烹煮及鈣硬化對胡蘿蔔品質之影響。試驗結果如下：經鈣硬化處理之胡蘿蔔可提高相對硬度，在加熱過程中相對硬度下降呈較緩慢變化，另因鈣硬化效應，其固形物溶出率（110℃、10 min為447%, 121℃、10min為6.11%）較未鈣硬化之胡蘿蔔少（各為8.14%及8.61%）。在微細構造方面：新鮮及鈣硬化之胡蘿蔔細胞呈多角形且細胞壁平順少有皺摺，在110℃及121℃烹煮10 min仍可維持完整細胞形狀；未鈣硬化之胡蘿蔔於121℃烹煮30min後細胞間隔消失，組織完全崩塌。在色澤分析方面：胡蘿蔔塊烹煮後之色澤L值及b值並無顯著差異，但經鈣硬化之a值隨加熱溫度、時間增加逐漸上升且達平緩（121℃、15min為11.77、121℃、20 min為12.33）；未經鈣硬化之a值有下降的趨勢（各為9.99、9.38）。在其成分變化上：NDF及ADF均隨加壓烹煮呈現下降情形，尤以NDF下降較多，但經鈣硬化之胡蘿蔔能有效抑制其纖維素及半纖維素之流失，亦減少果膠之流失。由本試驗初步結果得知，利用鈣與果膠形成架橋結構之細胞壁可增加耐煮性、維持細胞結構完整並保持色澤，有助胡蘿蔔加工利用及品質提升。

關鍵字

胡蘿蔔；加壓烹煮；鈣硬化處理；微細構造；果膠

並列摘要

Carrot is one of the important root vegetables used all over the world. It is often used in ready-to-eat foods, salads and canned food products. This research studies the effects of pressure cooking and calcium-hardening of carrots, based on their chemical composition and texture changes. The research results showed that calcium-hardening of carrots can reduce the rate of decrease in relative hardness during the heating process. Moreover, due to the calcium-hardening of carrots, the percentage of solid loss (4.47% and 6.11% at 110℃ and 121℃ for 10 min, respectively) is lesser than those without calcium-hardening (8.14% and 8.61%, respectively). The results of the micro-structures showed that the cells of fresh and calcium-hardened carrots are isodiametrical and polyhedral and the cell walls are smooth. When heated at 110℃ and 121℃ for 10 mm, the cells of calcium-hardened carrots were still maintained. The intercellular spaces of carrots without calcium-hardening were lost when they were cooked at 121℃ for 30 min and the structure completely collapsed. The color analysis showed that after cooking the carrots, there were no changes in the L and b values, but the a value of calcium-hardened carrots gradually increased along with the increase in heating temperatures and time (11.77 and 12.33 at 121℃ for 15 min and 20 min, respectively). There is a decreasing trend in the a value of carrots without calcium-hardening (9.99 and 9.38, respectively). The changes in the other compositions showed that there is a decrease in NDF and ADF along with pressure cooking, especially NDF, but calcium-hardened carrots were able to control the loss of cellulose, hemi-cellulose and pectin. The preliminary research results showed that the cross-linkage of calcium and pectin in the cell walls can increase cooking- resistance, maintain complete cell structures and color. These results are helpful in the processing and improvement of the quality of carrots.

並列關鍵字

Carrot ； Pressured cooking ； Calcium-hardening treatment ； Microstructures ； Pectin

國際替代計量

以“鈣硬化”處理探討胡蘿蔔之熱加工特性與品質變化之研究

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