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影響愛玉子品質及凝膠力因子之研究

Studies on the Factors Influencing the Quality and Gelation of Jelly Fig (Ficus awkeotsang Makino)

摘要


愛玉子為臺灣山區特產,並已於平地成功栽培,為探討愛玉子品質及凝膠力,鮮果採收去皮後乾燥溫度設定為20~60℃,結果以60℃乾燥時間最快,需20~21小時,含水率13.2%亦最低,20℃之乾燥時間為120~121小時最長,含水率20.3%最高。各處理中以50℃烘乾,其含水率14.5%、乾燥時間27~28小時較符合經濟效益。在20~60℃烘乾,結果顯示以20℃果膠含量最高,具有顯著差異,與日曬乾燥相近。果膠酯酵素活性(Ueq/min.g)在各處理間無一致性。比較平地愛玉子利用熱風乾燥與山區日曬愛玉子之果膠含量及酵素活性,日曬愛玉子果膠含量百分比為9.9%,與20℃烘乾9.4%相近,果膠酯酵素活性,低於熱風乾燥最低活性。利用物性測定機檢測凝膠硬度,平地愛玉開始凝膠反應比山地愛玉快5分鐘,經30分鐘兩者硬度均可達15單位,凝膠力以60℃熱風烘乾凝膠倍數80倍最低,20℃低溫乾燥最高20倍,日曬及30~50℃熱風乾燥均可達110倍,搓洗愛玉凍用水鈣離子量以80~100 ppm為宜。

關鍵字

愛玉子 果膠 果膠酯酵素

並列摘要


Ficus awkeotsang Makino grew on the mountainsides in the central Taiwan. Seeds of its fruit are used in home-made jelly dessert. We have successfully cultivated in the plain. This results showed that the 60°C fig-jelly group has the fastest drying rate and final average moisture content was 5.2% after 20-21 hours of drying. The 20°C drying time reached the maximum range 120-121 hours that final average moisture content about 11.7%. For sun-dried at average temperature was 28°C, the drying time was 130-135 hours and final average moisture content was 14.5%. On the basis of the drying efficiency and economic reasons, the drying temperature was set as 50°C, the drying time was 26-27 hours and final average moisture content about 6.5%. The results were shown that 20°C treatment significantly have rise to the highest pectin content under 20-60°C. There is no temperature-dependent relationship for pectinesterase activity in different drying conditions. Pectinesterase activity by machine-drying was significantly greater than that of sun-drying under 20°C. Firmness determined by texturometer and the lowest gelation ratio are shown 80 times under 60°C drying treatment, the highest ratio are 120 times in 20°C. The gelation ratio are 110 times under 30-50°C. 80-100 ppm was the best Ca^(2+) concentration for washing the jelly-fig.

並列關鍵字

Ficus awkeotasng pectin pectinesterase

被引用紀錄


王昱翔、侯詠德、謝博全(2018)。以電化學阻抗頻譜分析法辨別天然愛玉凍台灣農學會報19(3),204-220。https://doi.org/10.6730/JAAT.201809_19(3).0004

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