花蓮薯衛生品質之改進

The Improvement of Sanitary Quality of Kalenco Imo (Sweet Potato Cake)

洪達朗(Jason Da-Lang Hong) ； 胡仲勳(Chung-Hsun Hwu)

《藥物食品檢驗局調查研究年報》 9號 (1991/09) Pp. 354-359

https://doi.org/10.6946/ASRNL.199109.0354

摘要

花蓮薯之長霉，取決於原枓之污染程度與成品之機會性污染，添加防腐劑確能延長其保存期，以鄧肯多重測試法分析結果，添加量分別為己二烯酸0.59/kg或去水醋酸0.3g/kg以上均能顯著地延長保存期至14天以上，至于合法之丙酸則因添加于花蓮著後，會影響品質而為花蓮薯業者拒用，花蓮薯表面生長之霉菌經鑒定計有Aspergillus spp, Candida spp, Saprophyte fungus, Saccharomyces spp及Sporo-trichum spp。

關鍵字

花蓮薯 ； 乙二烯酸 ； 去水醋酸 ； 黴菌

並列摘要

Molding of Kalenco Imo depended on the degree of contamination of raw material and final product. The addition of preservatives postively prolonged the shelf life of Kalenco Imo. Duncan's Multiple Test showed 500 ppm of sorbic acid or 300 ppm of dehydroacetic acid effectively prolonged its shelf life over 14 days. The addition of propionic acid was rejected by Kalenco Imo manufacture due to reverse effect on quality. Molds ioslated from Kalenco Imo were Aspergillus spp Candida spp, Saprophyte fungus, Saccharomyces spp and Sporotrichum spp.