不同冷凍乾燥松露醬油粉末之研究

Study on Freeze-drying of Truffle Soy Sauce Powder

鄭智遠(Chih-Yuan Cheng) ； 陳淑德(Su-Der Chen)

《臺灣農業化學與食品科學》 60卷3期 (2022/09) Pp. 85-96

https://doi.org/10.6578/TJACFS.202209_60(3).0002

摘要

本研究之目的以傳統式棚板式冷凍乾燥（FD）、紅外線冷凍乾燥（IRFD）及微波冷凍乾燥（MWFD）對製備白松露黑豆醬油粉末的影響，並分析其香氣變化和品質。結果顯示添加30%白松露固態發酵產物於黑豆醬油中，使用FD、IRFD及MWFD乾燥分別需要340、270和240 min，MWFD屬於恆率乾燥，動力學模式線性關係為y = -0.0045x + 0.9671，而FD和IRFD的乾燥動力學呈現Henderson and Pabis模式分別為y = 1.119e^(-0.009x)及y = 1.1355e^(-0.011x)。在香氣方面，透過GC-MS偵測含硫化合物，其中二甲基二硫醚在三者乾燥產物中無顯著差異，但以IRFD具有最高的白松露特徵香氣bis（methylthio）methane（BMTM）。GC-IMS分析顯示不同冷凍乾燥後的醬油粉與松露固態發酵產物之香氣較為相近，與純黑豆醬油及乾燥前之松露醬油粉有明顯差異。在顏色方面，以IRFD具有最高的明亮度值為79.65 ± 1.74，FD次之為76.48 ± 1.21，MWFD最低為52.39 ± 0.49。整體而言，白松露黑豆醬油使用IRFD及MWFD可縮短冷凍乾燥的時間且保有松露的香氣。

關鍵字

松露 ； 醬油 ； 冷凍乾燥 ； 香氣

並列摘要

The objective of this research was to prepare white truffle-flavored liquid black bean soy sauce powders by traditional freeze-drying (FD), infrared freeze-drying (IRFD) and microwave freeze-drying (MWFD), and then they were analyzed aroma and quality. The results show that the aroma of the powder made by adding more than 30% white truffle solid-state fermented product was significantly different from that of pure soy sauce powder. The moisture content, water activity and bulk density of this truffle black bean soy sauce powder were 5.93%, 0.05 and 0.488 g/mL, respectively. The results show that drying using FD, IRFD and MWFD required 340, 270 and 240 minutes, respectively. MWFD belonged to constant rate drying, and the kinetic mode was y = -0.0045x + 0.9671, while the drying kinetics of FD and IRFD followed Henderson and Pabis model as y = 1.119e^(-0.009x) and y = 1.1355e^(-0.011x), respectively. In terms of aroma, sulfur-containing compounds were detected by GC-MS. Among them, dimethyl disulfide (DMDS) had no significant difference in the three dried products. IRFD had the highest characteristic aroma (BMTM) of white truffle. GC-IMS analysis showed that the aromas of different truffle freeze-dried soy sauce powders and truffle solid-state fermented product were similar, and were significantly different from pure black bean soy sauce and truffle soy sauce mixture. In terms of color, IRFD has the highest brightness value of 79.65 ± 1.74, followed by FD with 76.48 ± 1.21, and MWFD with the lowest value of 52.39 ± 0.49. The white truffle and black bean soy sauce powders dried by IRFD and MWFD could shorten the freeze drying time and retain the aroma of truffles.

並列關鍵字

Truffles ； Soy sauce ； Freeze-drying ； Aroma

參考文獻

C. Bach, P. Beacco, P. Cammaletti, Z. Babel-Chen, E. Levesque, F., Cotton, C. Todesco, B. Robin and C. Murat: First production of Italian white truffle (Tuber magnatum Pico) ascocarps in an orchard outside its natural range distribution in France. Mycorrhiza, 31(3): 383-388 (2021).

鄭達鴻：酸鹼值對液態深層醱酵生產義大利白松露多醣體之影響及其抗氧化特性研究。明新科技大學化學工程與材料科技系碩士學位論文。新竹，臺灣 (2015)。

胡弘道、王亞男、劉啟福：溫度及pH對臺灣塊菌與印度塊菌菌落在洋菜培養基上生長之效應。中華林學季刊，41(1): 43-58 (2008)。

葉瓊文：應用義大利白松露內生菌與灰白松露生產胞外多醣體和總三萜之研究與其代謝物之鑑定。國立中興大學化學工程學系博士學位論文。臺中，臺灣 (2015)。

徐翌玲、陳淑德：紳士塊菌液態發酵穀物之抗氧化性研究。台灣農業化學與食品科學，55(3, 4): 153-164 (2017)。