糖漬薑片產品開發及其理化與感官特性之研究

Studies on the development of candied ginger slices　and its physicochemical and sensory properties

吳梅花(MEI-HUA WU)

指導教授 ： 陳惠英 ； 郭炯村

中臺科技大學/健康科學院/食品科技研究所/碩士(2020年)

摘要

薑(Zingiber officinale, Rosc.)為薑科(Zingiberacase)多年生草本植物，具厚實的根莖，在世界各地被廣泛用作香料，使食品中具有香氣和辛辣味，也被運用於醫藥上。食用方式除了使用新鮮狀態之薑絲或薑片，也可以加工為薑糊、薑粉、糖漿或薑茶等調味品食用。薑的香辛辣味主要歸因於其揮發性的香精油和非揮發性的油性樹脂，其中包括薑酚類(Gingerols)、薑烯酚(Shogaols)、薑酮酚類(Paradols)、薑萜類(Zingiberene)、薑黃素(Curcumene)等。這些化合物具有生物活性與藥理作用，有助於抵抗許多疾病，例如普通感冒、喉嚨痛、消化不良、潰瘍、高膽固醇、動脈硬化、糖尿病和心血管疾病等。生薑在治療許多疾病方面具有效果，但是生薑的辛辣味限制了它的開發與利用。
在台灣，生薑種植期為每年1-3月，依不同採收期與成熟度分為嫩薑、成熟薑(粉薑、老薑)與種薑。嫩薑是季節性易腐香料，在產季期間在市場上大量供應。由於嫩薑具有較高的水活性(Aw)，因此無法長期保存，並且在存儲過程中會有重量減輕、皺縮、腐爛、發芽和表面變色等問題困擾。目前嫩薑缺乏適當的加工和增值方式，因此一般採收清洗後直接運送市場銷售，在產季容易因供貨過剩造成無法銷售等問題。本研究旨在透過滲透脫水和機械乾燥相結合的方法開發糖漬薑片的生產加工方式，並分析其對糖漬薑片的理化性質和感官特性的影響。
本研究採用糖漬水果的加工程序，使用糖溶液浸漬與熬煮製作糖漬薑片。探討不同糖度(65、70、75°Brix)及是否添加檸檬酸(0、1%)與薑黃粉(0、0.5、1%)，對糖漬薑片產品特性之影響。實驗結果顯示未添加檸檬酸之糖漬溶液pH值為5.41~5.59，添加相對薑片重量1%檸檬酸之糖漬溶液pH值則為2.82~3.10。添加檸檬酸及較高的糖度雖然提高糖漬薑片的水分含量，但主要是藉由糖與酸與水結合增加保水性，產品的水活性反而降低。產品色彩分析顯示，提高糖度與薑黃粉添加量會降低產品亮度(L值)。添加檸檬酸與薑黃粉的糖漬薑片外觀明顯呈現鮮豔、明亮的金黃色。添加酸對於產品硬度影響顯著，特別是糖度70與75°Brix產品的組織結構改變，硬度明顯降低，同時其彈性與黏附性則明顯提高。加酸的糖漬薑片其凝聚性、回復性及咀嚼性都較未加酸者低。本研究結果顯示加酸的糖漬薑片質地更為軟Q而富彈性，可能與酸和果膠質作用而成凝膠有關。消費者接受試驗結果顯示，添加薑黃粉可以提升消費者對外觀的接受性。隨著糖度增加，消費者之喜歡程度亦隨之增加，特別是在風味、口感及餘味方面明顯提升。而加檸檬酸的糖漬薑片在消費者各方面的接受性都明顯高於未加酸的糖漬薑片。消費者對糖度70°Brix且添加檸檬酸與薑黃素的糖漬薑片乾感受最特別，消費者認為這種產品風味獨特且具有軟糖、蜜餞及蜜地瓜之特性，其感官特性會與傳統薑片的感官特性有明顯的不同，感官品質轉變為消費者愉悅的特性。抗氧化分析方面，冷凍乾燥和熱風乾燥嫩薑的乙醇萃取物均具有很高的抗氧化活性。不加檸檬酸的糖漬薑片之乙醇萃取物對ABTS自由基和DPPH自由基的清除作用比加檸檬酸的糖漬薑片更佳。糖漬薑片萃取物的總酚類含量與抗氧化性之間的具有顯著的相關性(P<0.05)。
本研究開發富含酸甜、微帶辛辣且口感獨特的糖漬薑片休閒零食，結果有助於食品生產者選擇合適的加工條件來製作糖漬薑片及未來推廣薑類休閒零食。

關鍵字：薑、糖漬薑片、質構分析、抗氧化。

關鍵字

薑 ； 糖漬薑片 ； 質構分析 ； 抗氧化

並列摘要

Ginger (Zingiber officinale, Rosc.) belonging to the family Zingiberaceae, is a Perennial herb with thick tuberous rhizomes. The rhizomes of ginger plants are used worldwide as spices for its aroma and pungency in a number of foods and food-products and also used in medicine. It was also consumed as a fresh ginger paste, dried powder, preserved in syrup or for flavouring tea. The aroma pungent taste of ginger is mainly due to its volatile essential oil and the non-volatile oleoresin which includes gingerols, shogoal, paradol, zingeberene, curcumene, etc. These compounds contains bioactive constituents which help against many pharmacological action such as common cold, sore throats, indigestion, ulcers, high cholesterol, arthrosclerosis, diabetes and cardiovascular disease. Ginger has intense effect in curing many diseases, but the pungent taste of raw ginger limits its use.
In Taiwan, ginger is planted in January–March and harvested at different ages as young ginger, mature ginger, and seed ginger. Fresh ginger are seasonal, perishable spices in nature and available in large quantities during the peak season in the local market. After harvesting it cannot be kept for longer period due to higher water activity (Aw) and during storage its suffer from weight loss, shrinkage, rotting, sprouting and surface dis coloration. Due to lack of processing and value addition practice in ginger, during harvesting season, a huge quantity of fresh produce becomes unmarketable. Very limited number of value added products from ginger are presently available in the market. The present study was undertaken to develop and optimize the process parameters for production of candied ginger through the combination of osmotic dehydration and mechanical drying, and to analyze its impact on the physicochemical properties and sensory characteristics of candied ginger.
The experimental variables considered were sugar concentration (65, 70 and 75°Brix), citric acid (0 and 1%) and turmeric powder (0, 0.5 and 1%). The candied gingers so prepared were evaluated for different physicochemical and sensory attributes. The results showed that the pH values of the sugared solutions without citric acid were 5.41-5.59, and the pH values of the sugared solutions with 1% citric acid relative to the weight of ginger slices were 2.82-3.10. Although the addition of citric acid and higher sugar content increased the moisture content of the candied ginger slices, however, the water activity of the product was reduced. Lightness (L-value) of candied ginger slices decreased as turmeric powder and sugar content increased. The appearance of the candied ginger slices with citric acid and turmeric powder was bright golden yellow. The addition of acid had a significant impact on the hardness of the product, especially the 70 and 75°Brix products. The hardness is significantly reduced by addition of citric acid, and at the same time its elasticity and adhesiveness are significantly improved. The acidified candied ginger slices had lower cohesiveness, resilience and chewiness than those without citric acid. The results of this study indicate that the quality of the candied ginger slices with acid is softer and more elastic, which may be related to the acid-induced gelation of pectin. The results of sensory evaluation indicated the addition of turmeric powder could improve consumer preferences for appearance. As sugar content increased, consumer preferences also increased, especially in terms of flavor, mouthfeel and aftertaste. The candied ginger slices with citric acid were significantly more favorable to consumers in all aspects than those without citric acid. Consumers believed that candied ginger slices with a sugar content of 70° Brix and the addition of citric acid and turmeric powder had a unique flavor and had the characteristics of soft candy, candied fruit, and candied sweet potato. The addition of citric acid, and turmeric powder to candied ginger slices could enhance consumer pleasure. The sensory characteristics of these products were different to the traditional ginger slices. The ethanol extracts from freeze-dried and hot-air-dried gingers both exhibited high antioxidant activity. The ethanol extracts from candied ginger slices without addition of citric acid showed stronger scavenging effects on ABTS radicals and DPPH radicals than that of candied ginger slices with addition of citric acid. There are strong relationships between total phenolic contents of ginger extracts and the antioxidative activities (P<0.05)
This research developed technology for producing candied ginger slices that are rich in sweet, sour, and slightly spicy, and its taste is more elastic. The results of this study will help the food producer to select the appropriate process parameters for making candied ginger slices.

Keywords：Zingiber officinale, candied ginger slices, texture profile analysis, antioxidant activity.

並列關鍵字

Zingiber officinale ； candied ginger slices ； texture profile analysis ； antioxidant activity

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