影響冷凍肉羹品質性狀之探討

Studies on the quality and properties of frozen thick meat broth

黃雅慧(Ya-Hui Huang)

指導教授 ： 黃加成

台南應用科技大學/生活科技學院/生活應用科學研究所/碩士(2007年)

摘要

肉羹係台灣著名的調理小吃食品，極受消費者喜好，但因其製品品質之安定性常受許多因素影響，在產品之加工技術及品質保存性尚難突破。本研究首在開發冷凍肉羹以拓展其消費市場之所需。本試驗在於探討不同澱粉及濃度、食用醋及食用膠之添加量對肉羹品質之影響性，試驗結果顯示：羹品之黏度值隨著澱粉濃度的增加而增加，其黏度以樹薯粉＞修飾澱粉＞甘薯粉＞玉米粉。其中修飾澱粉所製羹汁組織性狀呈光澤滑潤，並有穩定且良好的黏度品質。羹汁pH值隨食醋濃度增加而降低，黏度亦隨之下降。不同食用膠之添加可使?汁黏度明顯增加，其中以三仙膠之增黏效果最為明顯，關華豆膠次之。由試驗結果得知添加3.5％修飾澱粉、3％食用醋及0.1％之三仙膠所製肉羹於冷凍貯存時，其黏度、pH值、風味及肉質皆有良好品質，可供為製造冷凍肉羹配率上之參考應用。

關鍵字

肉羹、糊化、黏度、食用膠 ； HASH(0x8b9bab8) ； HASH(0x8b9bb30)

並列摘要

Thick-meat-broth is the famous and popular delicacy cooked food in Taiwan. The stability of its products quality is often influenced by many factors. Furthermore, it’s producing process and quality was limited by technology. This research developed the frozen thick-meat-broth in order to the market demand. This study explored the influence on thick-meat-broth quality by adding different starches, vinegar, and gum with different consistency. The study had many important findings. At the first, the viscosity value of thick-meat-broth increases with increase of the starch of consistency, and its viscosity scale as follows, Tapioca starch > modified starch > Sweet potato starch > Corn starch. In addition, the properties of thick-meat-broth made form modified starches presents glossy and smoothly, the quality of viscosity is better and steady. Second, the higher pH value, the lower of vinegar its viscosity. Third, adding of different gums made the viscosity obviously increase, especially the effect of Xanthan gum was most and Guar gum followed. Finally, the result learned that with modified starch (3.5%), vinegar (1% & 3%) and Xanthan gum (0.1%) on thick-meat-broth when freeze and store, that the viscosity, pH value, flavor and meat both had good quality. The formula could provide reference for the application of frozen thick-meat-broth.

並列關鍵字

thick meat broth、gelatinization、viscosity、gum

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