利用高壓加工技術研發香蕉烘焙油脂

Development of banana baking fats using high-pressure processing (HPP) technology

顏倢凡(Yen Chieh-Fan)

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(2020年)

https://doi.org/10.6346/NPUST202000152

摘要

油脂在人類生活中扮演著重要的角色，其組成分及功能性也因應加工及市場上的需求而經過多方開發。本研究以香蕉作為原料，將香蕉果泥及冷凍乾燥製成之香蕉粉末與烤酥油及葵花油進行乳化均質，在第一階段實驗中得到三種不同成分的乳化液，並挑選出乳化結構較穩定、酸價、水活性及質地等特性適中的香蕉粉泥組(M group)進行第二階段實驗，比較其在不同步驟實施高壓加工後，於不同保存溫度及包裝條件下各組樣品的儲藏穩定性。
實驗結果發現，真空包裝處理對於樣品儲藏期間的變化無顯著差異；各組樣品不論是否經過高壓加工，於低溫或常溫儲存下皆發生褐變反應而有色澤變化。由於進行高壓處理，FP組油脂結晶加速形成β′晶型，且在常溫儲藏下更容易趨向粗糙且不理想β晶型發展，導致最大的平均硬度(7.78±2.323N)；另一方面，高壓有效抑制酵母菌與黴菌之生長數量，尤其是僅針對香蕉泥殺菌之PP組初菌數為2.3×103 CFU/g，相較其他組別為低。由於乳化劑的添加，各組樣品較控制組的烤酥油有較低的過氧化價，但所有數值皆明顯低於烤酥油品質標準10 meq/kg，顯示出樣品的氧化穩定性。此外，將樣品應用在烘焙產品的感官品評結果發現，由香蕉乳化液製作的蛋糕，外觀、色澤與整體接受性皆高於一般作法，可增加消費者對香蕉蛋糕的喜愛程度。
綜合所有實驗結果可以得知，冷藏保存的PP組在所有樣品中顯示出較低的初菌數，且保持較理想的油脂結晶型態與硬度，應用於蛋糕也顯示出良好的感官接受度，並提供更為快速且便利的加工方法。未來若發展成商品，可改善高壓加工的條件以獲得更理想的色澤觀感。

關鍵字

香蕉 ； 烘焙油脂 ； 乳化作用 ； 高壓加工(HPP) ； 油脂晶型

並列摘要

Baking fats play an important role in human’s life, and the composition and functionality of baking fats have undergone various developments in response to market demands. In this study, banana puree and freeze-dried banana powder have been homogenized with shortening and sunflower oil, then obtain three kinds of emulsions with different compositions. After primary analysis, the powder-puree mixture group named M, which has a more stable emulsified structure, a moderate acid value, water activity, and texture, had been picked up for further storage stability assessment. Samples with different treatments in high-pressure processing, storage temperature, and package conditions had been compared.
As the results found that there was no significant difference in samples with a vacuum package or not during the storage period. Although samples were processed under high-pressure, the color still changed by browning occurred in samples whether stored at the fridge or room temperature. The high-pressure treatment accelerated the β′ form crystallization of FP group, and it is easier to form the coarse and unfavorable β form in room temperature, leading to the largest average hardness (7.78±2.323N).
Furthermore, high-pressure inhibited the growth of yeast and mold effectively in the banana puree. The initial colony of the PP group is 2.3×103 CFU/g, which is lower than other groups. Because of the addition of emulsifier, each emulsion sample had a lower peroxide value than the control group, but all samples were significantly lower than the national standard of shortening, which is 10meq/kg. In addition, the sensory evaluation score of cakes indicated that the appearance, color and overall acceptability of cakes made from banana margarine are higher than the normal method, it suggested an increase in consumer preference.
The refrigerated PP group showed a lower initial colony count and maintained at better lipid crystallization form and hardness. It has been reported better sensory acceptability in cakes, and also provide a fast and convenient method for producing baking products. It has the potential to develop for a commercial product by improving the condition of high-pressure processing to gain better appearance and color.

並列關鍵字

Banana ； Baking fats ； Emulsification ； High-pressure processing (HPP) ； Lipid crystallization

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