耐熱型香蕉蛋塔餡之研發與應用

Development and Application of Heat-resistant Banana Tart Filling

彭政子(Peng Zheng-Zi)

指導教授 ： 楊季清

國立屏東科技大學/農學院/食品科學系所/碩士(2018年)

https://doi.org/10.6346/THE.NPUST.FS.002.2018.E11

摘要

中文摘要
學號：M10536006
論文題目：耐熱型香蕉蛋塔餡之研發與應用
總頁數：78
學校名稱：國立屏東科技大學 系(所)別：食品科學系
畢業時間及摘要別：106學年度第二學期碩士學位論文摘要
研究生：彭政子 指導教授：楊季清 教授
論文摘要內容：

香蕉是台灣的重要農產品，盛產期時香蕉常常帶給農民重大損失，主要的原因之一是香蕉容易褐變所以不容易製造食品加工農產品。烘焙內餡是一種相當有市場的食品加工品，以香蕉做成內餡主要有2個問題，第1個問題為褐變問題，第2為不耐熱，本研究主要的目的就是要解決這2個重大問題，研究成果包括開發耐熱且不褐變的香蕉內餡，這種內餡可以適用於蛋塔、麵包的內餡以及蛋糕的水果霜。
研究結果顯示，利用檸檬酸0.5%、抗壞血酸0.5%、海藻糖10%的組合，並搭配殺菁可以成功的解決香蕉褐變的問題，並使儲存於冷凍期間或冷藏10天內不會發生褐變。殺菁前的研究結果顯示，添加1%三仙膠的香蕉果餡其多酚氧化酵素(PPO)活性1228(U/mg protein)、褐變度(0.029)，低於對照組5056(U/mg protein)、褐變度(0.031)；殺菁後兩組的PPO活性皆趨近於0，褐變度分別是1%三仙膠組0.011、對照組0.018。
耐熱性試驗，使用食用膠(三仙膠、卡德蘭膠、果膠、鹿角菜膠、結蘭膠)製作耐熱型香蕉果餡，隨著添加比例0.5%、0.75%、1.0%的提高，其耐熱性隨之上升，以添加1%三仙膠的香蕉果餡於200℃/180℃溫度下烤焙12分鐘時不會發生褐變問題，且烤焙水分蒸發減少率為18.23%，低於控制組的25.76%，具有顯著性差異。經過6週儲藏後，香蕉果餡的總生菌數趨近於0 CFU/g。在感官品評(50人)7分制的結果顯示，香蕉蛋塔整體接受度的平均值為4.94(對照組4.04)。目前市面上並沒有任何的香蕉蛋塔的產品。本研究的成功可以創造可能極受消費者接受的香蕉蛋塔產品，相信可以解決了部分香蕉產量過盛的問題。

關鍵字：香蕉、香蕉褐變、耐熱型果餡、酵素性褐變

關鍵字

香蕉 ； 香蕉褐變 ； 耐熱型果餡 ； 酵素性褐變

並列摘要

Abstract
Student ID: M10536006
Title of Thesis: Development and Application of Heat-resistant Banana Tart Filling
Total Page: 78
Name of Institute: National Pingtung University of Science and Technology Department of Food Science
Graduate Date: July, 2018
Degree Conferred: Master
Name of Student: ZHENG-ZI PENG Advisers: Dr. Chi-Ching Yang
The Contents of Abstract in This Thesis:
Bananas are an important agricultural product in Taiwan. Bananas often cause major losses to farmers during the prolific period. One of the main reasons is that bananas are susceptible to browning and it is not easy to manufacture food-processed agricultural products. Baked stuffing is a fairly marketable food product. There are two main problems with banana stuffing. The first problem is browning, and the second is heat resistance. The main purpose of this study is to solve the problem. A major problem, the research results include the development of heat-resistant and non-brown banana fillings that can be applied to egg tarts, bread stuffing, and cake fruit creams.
The results of the study show that the use of a combination of citric acid 0.5%, ascorbic acid 0.5%, and trehalose 10%, together with the killing of clove, can successfully solve the browning problem of bananas and prevent browning during storage or within 10 days of refrigeration. The results before the killing of the pods showed that the 1% addition of Xanthan gum had a polyphenol oxidase (PPO) activity of 1228 (U/mg protein) and a browning degree (0.029), which was lower than that of the control group 5056 (U/ (mg protein), browning degree (0.031); PPO activity of the two groups were all close to 0, and the browning degree was 0.011 in the Xanthan gum group and 0.018 in the control group.
In the heat resistance test, heat-resistant banana fruit fillings were prepared using edible gums (Xanthan gum, Cardland gum, Pectin, Carrageenan, and Gellan), and the percentage was increased by 0.5%, 0.75%, and 1.0%. The heat resistance increased, and the browning problem did not occur when the banana fruit filling with 1% Xanthan gum was baked at 200°C/180°C for 12 minutes, and the water roasted loss rate was 18.23%, which was lower than the control. The group had 25.76% with significant differences. After 6 weeks of storage, the total number of bacteria in the banana fruit filling approached 0 CFU/g. The result of a 7-point system of sensory evaluation (50 persons) showed that the average degree of banana egg tower overall acceptance was 4.94 (control group 4.04). There are currently no banana egg tart products on the market. The success of this research can create banana egg tart products that may be very popular among consumers, and it is believed that the problem of overproduction of some bananas can be solved.
Keywords: Banana, Banana browning, Heat-resistant fruit filling, Enzymatic browning

並列關鍵字

Banana ； Banana browning ； Heat-resistant fruit filling ； Enzymatic browning

參考文獻

王正隆。2008。‘北蕉’與‘寶島蕉’果實採收後生理及包裝對香蕉轉色及品質之影響。國立屏東科技大學農園生產系碩士論文。屏東，台灣。

王進琦、王西華。2002。食品微生物(2版)。藝軒圖書出版社。台北，台灣。

曲留柱、金世超、崔洁、王建中、李军。2013。響應面優化閃式提取香蕉多酚氧化酶。食品科学。第34卷。第2期。第136-142頁。

全秀華。2003。香蕉的營養成分－智慧之果。財團法人台灣癌症基金會。http://www.canceraway.org.tw/page.asp?IDno=339。台灣。

行政院農業委員會。2016。農業統計年報。https://kmweb.coa.gov.tw/subject/lp.asp?ctNode=5210&CtUnit=3035&BaseDSD=7&mp=111。