添加四種中藥材水萃液於粉圓之製作

粉圓，顆粒較小者稱作為珍珠，顆粒較大者的稱作為波霸，主要成份是澱粉，大部分所使用的澱粉有樹薯粉、地瓜粉等，通常業者為了讓粉圓味道更香甜、顏色更黑亮，會另外加焦糖色素跟人工香料。本實驗採用最古早的方式製作粉圓，單純用原料樹薯澱粉、水、黑糖來製作，並調整粉圓的糖與糖漬的比例，來減少粉圓的含糖量。並依照四季挑選了四個天然香料，分別為春天的枸杞、夏天的玫瑰、秋天的薄荷以及冬天的紅棗，來增加香氣及味道，每一個香料本身都含有保健的作用，希望可以增加粉圓口味及機能性的多元化。實驗探討了添加中藥萃取液粉圓的品評員接受性，得知品評員降低糖含量整體喜歡比較為20%的糖＞30%的糖，糖漬比例為1 : 1、1 : 2＞1 : 3；添加中藥水萃取液於粉圓時，消費者整體喜歡的排名為枸杞＞紅棗＞玫瑰＞薄荷。從粉圓之物理化學性質測定得知粉圓水含量為薄荷＞玫瑰、紅棗＞枸杞；煮前後粉圓直徑與重量變化得知玫瑰＞紅棗＞枸杞＞薄荷；復水粉圓吸水量得知每個樣品在經過冷凍後，復水退冰時，不會因為儲存時間拉長，而直接影響吸水的能力；粉圓色差得知添加中藥的萃取液後亮度與紅色都有些許提升；粉圓物性可知添加中藥的萃取液，粉圓的硬度、黏度、回復性都會比原味粉圓還要高一些；添加了枸杞、玫瑰、薄荷、紅棗的粉圓pH值落在4 ~ 5.67；加了枸杞、玫瑰、薄荷、紅棗的粉圓在儲存過程中，總生菌數無太大改變。中文關鍵詞：粉圓,枸杞,玫瑰,薄荷,紅棗,感官品評

關鍵字

粉圓；枸杞；玫瑰；薄荷；紅棗；感官品評

並列摘要

Tapioca balls are a product that comes from tapioca, a starch which is extracted from the cassava root.The smaller particles are called pearls, and those with larger particles are called boba (a transliteration of the word "bubble").The main ingredient of tapioca ballsis starch, containingcassava starch and sweet potato powder. Caramel and artificial flavorsare usually added to the tapioca balls for sweetertaste and shiny color.This research used the traditional method to make tapioca balls, usingmaterials such as cassava starch, water and brown sugarsand adjust the proportion of sugar and crystallized to reduce the sugar content of tapioca balls. We also chose four natural herbs which stand for four seasons to increasefragrancy and taste. The four natural herbs are Chinese wolfberries, roses, mints and Chinese jujube and theystand for spring, summer, autumn and winter, respectively. Every natural herb is good for health, and we expect that could increase theflavors and functional diversity of tapioca balls. The experiment explored the acceptability for sensory evaluation testers of the apioca balls which added thenatural herbs, and found that sensory evaluation testers prefer 20% sugar content than 30% sugar content, the ratio of crystallization 1:1, 1:2> 1:3. The ranking of consumers preference is Chinese wolfberries>Chinese jujubes>roses>mints when we added thenatural herbs extracts to the tapioca balls. From the physical and chemical properties of the tapioca balls, we found that the water content of thetapioca ballsis mints> roses = Chinese jujubes>Chinese wolfberries. After we boiled them,the diameter and weight change of thetapioca balls is roses >Chinese jujubes>Chinese wolfberries>mints.The water absorption capacity of the re-watered tapioca balls was not affected due to the long storage time. From the color difference of the tapioca balls, we found that after adding natural herb extracts, the brightness and red of tapioca balls were increasing. For physical property ofthe tapioca balls their hardness, viscosity and recovery are higher than those of the original tapioca balls. The pH range of thetapioca balls falls in 4 ~ 5.67. During the storage time,the total number of bacteria remained the same for the tapioca balls. keyword:tapioca balls, Chinese wolfberries, roses, mints, Chinese jujubes, sensory evaluation test