探討添加異麥芽寡醣對水果乾燥營養成分之影響

The effects of isomalto-oligosaccharide on the dry nutrients of fruits

黃艾君(Ai-Chun Huang)

《慈惠學報》 16期 (2020/12) Pp. 36-55

https://doi.org/10.6202/THJ.202012_(16).0003

摘要

目前市售之水果乾，為了保持產品顏色、香味，通常使用了糖漬、硫化等前處理，甚至使用色素、香精等添加物。異麥芽寡糖（isomalto-oligosaccharide, IMO）簡稱（IMO），以食用澱粉為原料，利用生物科技，採用α－葡萄糖轉移酵素移轉工程，研發產製的機能性寡糖，可降低腸道pH值及促進腸道蠕動，抑制有害菌的增生。目前應用於果乾製造之脫水方法中，熱風乾燥法其設備成本較為低廉而易取得，並且產品具有傳統果乾紮實之口感，因此熱風乾燥法為果乾製造之最主要方法。然而，在完全無添加之前提下，利用熱風乾燥法所製得之果乾會有明顯褐變，產生發酵，使產品產生異味之狀況，難以得到理想品質，亦不符合CNS 1345之規範，為其一大缺點，目前製作水果乾的坊間產品種類眾多，但仍未俱有添加關於機能性之水果乾製品出現，因此，本研究擬以二階段熱風乾燥法：第一階段高溫乾燥配合第二階段40˚C低溫乾燥，保留高溫及低溫乾燥兩者之優點，並同時去除兩者之缺點，利用台灣高屏地區在地生產水果添加異麥芽寡糖經熱風乾燥後，探討具有機能水果乾產品的營養成份分析。研究結果顯示，總可溶性固形物以檸檬乾43.2±0.4含量最低，鳳梨乾61.4±1.3含量最高；還原糖含量以檸檬乾21.2±0.6含量最低，鳳梨乾48±1.6含量最高；水果切片經熱風乾燥48小時後，其含水率控制於18%以下，且水活性控制於0.6以下，含水率與水活性為加工食品品質重要指標參數，與食品儲藏安定性及保存期限有密切之關係，食品含水量關係著微生物增值腐敗與黴菌之生長；色澤部分也未用二氧化硫燻製，所以色澤會偏暗淡；維生素C與抗氧化能力隨著乾燥後稍減；硬度與蛋白質含量則隨著乾燥後增加；官能品評結果則以鳳梨果乾之整體滿意度4.8分最高。水果乾常見以保存性、顏色、香氣、質地、營養作為品質評估之依據，以獲得具理想品質之水果乾，進而做為產業擬定水果乾產品生產策略的參考依據。

關鍵字

異麥芽寡糖 ； 熱風乾燥法 ； 脫水法

並列摘要

In order to maintain the color and flavor of the products, the manufacturers of dried fruits currently on the market usually use pretreatments such as sugaring and vulcanization, and even use additives such as pigments and flavors. Isomalto-oligosaccharide (IMO) is an abbreviation (IMO). It uses edible starch as a raw material, uses biotechnology, and uses ±-glucose transferase transfer engineering to develop and produce functional oligosaccharides that can reduce the intestinal pH value and promote intestinal peristalsis, inhibit the proliferation of harmful bacteria. In addition, in the dehydration method currently applied to the production of dried fruit, the hot air drying method has relatively low equipment costs and is easy to obtain, and the product has a traditional solid fruit taste. Therefore, the hot air drying method is the most important method for the production of dried fruit. However, before adding completely, the dried fruit produced by the hot air drying method will have obvious browning, fermentation, and odor caused by the product. It is difficult to obtain the ideal quality, and it does not meet the requirements of CNS 1345. One of its major disadvantages is that there are many types of products in the field of dried fruit production, but there are still no functional dried fruit products added. Therefore, this study intends to use a two-stage hot air drying method: Stage 40˚C low-temperature drying, retain the advantages of both high-temperature and low-temperature drying, and remove the disadvantages of both. At the same time, using IMO produced in Taiwan's Kaohsiung and Pingtung area to add IMO and drying with hot air, explore the functional fruit Product nutritional analysis. The results showed that the total soluble solids content was the lowest in dried lemon 43.2 ± 0.4, the highest in dried pineapple 61.4 ± 1.3; the content of reducing sugar was lowest in dried lemon 21.2 ± 0.6, and the highest in dried pineapple 48 ± 1.6; fruit slices were dried by hot air After 48 hours, its moisture content is controlled below 18%, and its water activity is controlled below 0.6. Moisture content and water activity are important parameters of processed food quality, and are closely related to food storage stability and shelf life. Food water content It is related to microbial value-added corruption and mold growth; the color is not smoked with sulfur dioxide, so the color will be dull; vitamin C and antioxidant capacity decrease slightly after drying; hardness and protein content increase with drying; functional product evaluation As a result, the overall satisfaction of dried pineapple fruit was 4.8 points. Dried fruit often uses preservation, color, aroma, texture, and nutrition as the basis for quality evaluation to obtain dried fruit with ideal quality, which is then used as a reference basis for the industry to formulate production strategies for dried fruit products.

並列關鍵字

isomalt oligosaccharides ； hot air drying method ； dehydration method

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