- 期刊
微波乾燥與真空油炸對柿餡品質之影響
Effect of Vacuum Frying and Microwave Drying on Persimmon Filling Quality
摘要
本研究運用微波或真空油炸乾燥技術，將盛產的牛心柿(Diospyros kaki L. cv. Bull heart)製成果餡，以降低傳統果餡於製作上之龐大時間與能源成本。簡言之，即將柿果切丁後，利用微波或真空油炸乾燥，去除大部分水分後，再添加三以膠等以製作成果餡。結果顯示，以微波(1100 W功率)或真空油炸(110°C)乾燥最多可分別大幅縮短42.26%及49.25%的製作時間。而添加不同比例三以膠製成果餡，亦以真空油炸及微波處理之果餡其色差亮度值、DPPH (2,2-diphenyl-β-picryl-hydrazyl)自由基清除能力與感官品評分數均優於傳統熬煮者。
並列摘要
In the present study, we used of advanced drying technologies to manufacture fruit filling using the in season persimmon (Diospyros kaki L. cv. Bull heart) fruits to reduce the huge time and energy cost of traditional process. In brief, the microwave drying and vacuum frying technology were employed to reduce mot of water content of the persimmon cubes before manufacturing fruit fillings. The results show that microwave drying (1100 W) or vacuum frying (110°C) can greatly shorten the production time of 42.26% and 49.25% at most, respectively. The addition of different proportions of xanthan gum to the fruit fillings in both microwave drying and vacuum frying groups also obtained better quality than the traditional stewing group in L value, DPPH (2,2-diphenyl-β-picrylhydrazyl) free radical scavenge capacity and sensory evaluation score.
延伸閱讀
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