不同乳化液添加及滅菌方法對於酪梨果汁飲料品質之影響

近年來，人們更加關注食品營養對健康的影響。酪梨具有營養成分高的特點，因而受到很多人喜愛。酪梨副產品也得到了發展。例如，酪梨奶油，酪梨果汁飲料。因此，開發優質酪梨加工產於市場上具有發展的潛力。本篇研究即探討酪梨果汁飲料之最適當製程，由於酪梨本身含有高油脂，不容易與水相物質做結合，因此，選擇適當乳化添加劑就顯得格外重要；而酪梨也很容易變質。酶褐變和微生物作用皆會影響產品品質。為了防止微生物和酶褐變作用對酪梨產品品質之影響，本篇研究對酪梨果汁飲料樣品進行不同之滅菌處理，對樣品進行各種滅菌處理之後的結果做比較討論，並且也探討各種滅菌處理方式對於飲料品質以及產品保存能力之影響。經由實驗的結果顯示，不同乳化液於各種儲藏溫度下之各組樣品之 L* 值幾乎會隨著儲藏的時間增加而上升，L. & G.F. 組別於儲藏溫度37˚C環境條件之下，顯現最為平緩之 L* 值變化。添加乳化液之樣品與未添加乳化液之控制組做比較，水活性有降低趨勢，推測乳化劑可能會對樣品水活性造成影響。乳化液L. & G.F.組別黏度隨儲藏時間增加而沒有明顯變化，表現出比其他組別更好之穩定性於黏度方面。另外，探討滅菌處理方式的部分，在HPT組樣品中測得的最高pH值為4.85。與其他組相比，pH值無明顯變化。就 L*, a*, b* 值測量結果表示，HPT 組b*值從第20天的13.8633下降到第30天的11.3967，這表明它對樣品品質有很大的影響；HPP組的L*（亮度）值隨儲藏時間的增加而呈現平緩的降低，是所有滅菌處理組別隨著保存時間而顯現出最穩定性 L* 值結果。綜合上述結果，HPP滅菌處理之樣品表現出較高的穩定性，HPT滅菌處理之樣品則對pH值及 L* 值產生較大的變化。而在感官品評結果表現，HPT處理組別相較於HPP處理組別之樣品，HPP處理組別顯示整體品質喜好度分數較高。綜觀基本性質測定、色澤分析測定及感官品評結果表現，各項測定實驗數據結果表明HPP處理之樣品之穩定性及儲藏效果較佳，因此，HPP處理方法可能是較適合的酪梨果汁飲料滅菌處理方式。

關鍵字

酪梨；卵磷脂；脂肪酸甘油酯；巴氏德滅菌；高壓熱處理；高淨水壓加工；欄柵技術

並列摘要

In recent years, people have paid more attention to the impact of food nutrition on health. Avocado has the characteristics of high nutritional content, so it is loved by many people. Avocado by-products have also been developed. For example, avocado cream, avocado juice beverage. Therefore, the development of high-quality processed avocado products has the potential for development in the market. This study explores the most appropriate process of avocado juice beverage. Because avocado itself contains high oil and is not easy to combine with water phase substances, it is very important to choose appropriate emulsifying additives; and avocados are also prone to spoilage. Both enzyme browning and microbial action affect product quality. In order to prevent the effects of microbial and enzymatic browning on the quality of avocado products, this study performed different sterilization treatments on the avocado juice beverage samples, and compared the results after various sterilization treatments on the samples, and discussed the influence of various treatment methods on the beverage quality and product storage ability. The experimental results show that the L* value of each group of samples of different emulsions at various storage temperatures will almost increase with the increase of storage time. The L. & GF group performs at a storage temperature of 37˚C. The L* value change is the most gentle. Comparing the sample with emulsion and the control group without emulsion, the water activity tends to decrease. It is speculated that the emulsifier may affect the water activity of the sample. The viscosity of the emulsion L. & G.F. group did not change significantly with the increase of storage time, and showed better stability than other groups in terms of viscosity. In addition, when discussing the sterilization treatment method, the highest pH value measured in the HPT group samples was 4.85. Compared with other groups, there was no significant change in pH. The measurement results of L*, a*, b* values show that the b* value of the HPT group dropped from 13.8633 on the 20th day to 11.3967 on the 30th day, which shows that it has a great influence on the sample quality; the L* of the HPP group, The (brightness) value decreases gently with the increase of storage time, which is the result of all sterilization treatment groups showing the most stable L* value with storage time. Based on the above results, HPP sterilized samples showed higher stability, while HPT sterilized samples had greater changes in pH and L* values. In the sensory evaluation results, the HPP treatment group showed a higher overall quality preference score than the HPP treatment group. Looking at the performance of basic property determination, color determination and sensory evaluation results, various experimental data results show that the stability and storage effect of HPP-treated samples are better. Therefore, the HPP processing method may be a more suitable sterilization method for avocado juice beverage.

並列關鍵字

Avocado ； Lecithin ； GL Ycerin Fatty Acid Ester ； Pasteurization ； High pressure heat treatment ； High-pressure processing technology ； Hurdle technology