品種、產地、加工方式及二氧化硫殘留量對金針乾製品品質之影響

Effects of Varieties, Place of production, Processing Methods and Sulfur Dioxide Residues on the Quality of Dried Daylily Products

劉騏嘉(Chi-Chia Liu) ； 段有慧(Yu-Hui Tuan) ； 吳柏青(Po-Ching Wu)

《宜蘭大學生物資源學刊》 預刊文章 Pp. 2-20

https://doi.org/10.6175/job.2015.11.14

摘要

為改善金針乾製品之色澤與口感，在製作過程中會添加較高之二氧化硫以延長金針乾製品的儲存時間，但高二氧化硫之食品會對人體產生傷害。因此本試驗研究探討金針乾製品在加工過程中二氧化硫型態及殘留量之變化，並探討金針品種（高山種、台東六號）、產地（富里、玉里、太麻里）、加工方式（浸泡法、青燻法）、二氧化硫殘留量對金針乾製品品質（含水率、顏色、脆度、復水性）之影響。採用青燻法或浸泡法加工製成之金針乾製品在加工過程中，金針總二氧化硫殘留量皆逐漸減少，但結合態二氧化硫所佔比例逐漸增加。採用青燻法加工之金針乾製品，其二氧化硫殘留約90%以上為結合態，但以浸泡法加工之金針乾製品僅有80%為結合態，因此建議金針乾製品之加工方式採用青燻法，可產製4g/kg以下較佳之產品，且金針乾製品之二氧化硫殘留量亦較易控制。此外，青燻法金針在燻硫後二氧化硫殘留量分布較不均勻，但製成乾製品後其二氧化硫殘留量之變異係數降至10%以下，顯示以青燻法製作金針乾製品二氧化硫殘留量之均勻度較浸泡法佳。統計分析結果顯示影響金針乾製品品質最主要之因子為品種，其次要影響因子依序為：二氧化硫殘留量、加工方法及產地。金針乾製品顏色與品種及加工方式有顯著相關。脆度受品種影響最為顯著，平地金針乾製品脆度有較高之趨勢，與金針鮮蕾脆度測定結果相符。復水性受加工方式影響較為顯著，使用浸泡方式製程之金針乾製品復水性較佳。雖然游離態及結合態二氧化硫皆對顏色及脆度有顯著相關，但結合態二氧化硫與顏色之相關性較高，因此推測結合態二氧化硫較具有保色作用。

關鍵字

金針 ； 游離態二氧化硫 ； 結合態二氧化硫 ； 加工製程

並列摘要

Sulfur dioxide was used in the process of dried daylily production, in order to improve the product color and texture and to extend the shelf life of dried daylily product. This study was to investigate the status of sulfur dioxide residue in the process of dried daylily production which using various daylily samples with different varieties, origins, processing methods and sulfur dioxide residue. In the processing of daylily using fumigation or soaking methods, the total sulfur dioxide residue decreased, but the ratio of bond type sulfur dioxide increased gradually. The dried daylily product made by fumigation method contained 90% of bond type sulfur dioxide residue, but for product made by soaking method contained only 80% of bond type sulfur dioxide residue. Therefore this study recommended the processing methods of dried daylily production is fumigation method, which can produce better quality dried daylily products, and the sulfur dioxide residue can be easily controlled under 4g/kg. After fumigation the distribution of sulfur dioxide residue was not uniform using fumigation method. However, the coefficient of variation for sulfur dioxide residue reduced below 10% after drying. This indicated the uniformity of sulfur dioxide residue was better when fumigation method was used for dried daylily production. The variety and processing method significantly affected the color of dried daylily products. However, the most important factor to the quality of dried daylily product was variety, the other factors would be sulfur dioxide residue, processing methods and origin. The texture was significantly affected by the daylily variety. The texture of plain variety was harder than the high mountain variety for both fresh flower bud and dried product. The re-hydration ability was significantly affected by the processing method. The daylily product made by soaking method had better re-hydration ability. Although both free type and bond type sulfur dioxide significantly affected the color and texture properties, it seemed that the bound sulfur dioxide had higher correlation with the color and texture properties. This can infer that bound sulfur dioxide had more color retention effect.

並列關鍵字

Daylily ； Free-SO_2 ； Bounded-SO_2 ； Processing