浸漬處理對花生加工物性及質地變化之影響

Effects of Soaking Treatment on the Processing Properties and Textural Changes of Peanuts (Araobis hypogaea L.)

江伯源(Po-Yuan Chiang) ； 陳廷茹(Ting-Ju Chen) ； 羅悅瑜(Yue-Yu Lou)

《台灣農學會報》 10卷1期 (2009/02) Pp. 24-41

https://doi.org/10.6730/JAAT.200902_10(1).0003

摘要

花生(Peanut)是國人喜愛的菜餚、點心製品（花生湯、豬腳花生、花生豆花、粽子…等）之主要材料，「浸漬(soaking)」是花生烹煮加工過程之重要步驟，本實驗以國產台南11號花生為原料，探討花生在不同浸漬處理(30、40、50、60、70℃)過程中，各項加工物性之變化及影響性。本實驗結果如下：花生吸水率、體積膨脹率及固形物溶出率隨浸漬溫度提高及時間延長呈增加趨勢。在色澤項目：花生仁之L值（亮度）呈上升，a值（紅色度）及b值（黃色度）均呈下降變化；花生浸漬液L值呈下降情形、a值及b值均呈緩慢上升趨勢。在相對硬度項目中，隨浸漬時間延長，其相對硬度隨吸水率增加呈下降（軟化）變化，在掃描式電子顯微鏡(SEM)和蛋白質染色切片微細構造觀察，花生子葉細胞隨著浸漬時間延長，其細胞間隙物質流失，有助吸水率增加及體積膨脹，在加熱處理時，可減少烹煮時間及提高烹煮花生之品評接受性。

並列摘要

Peanuts are one of the main ingredients for making dishes and desserts in Taiwan (peanut soup, mixed pork leg and peanut, soy bean custard, glutinous rice dumpling, etc.). Soaking is an important step in the cooking process of peanuts. This experiment used the Tainan No. 11 peanut as a raw material and examined the changes and effects of different soaking treatments (30, 40, 50, 60, 70℃) on the physical characteristics of the processing of peanuts. The experimental results were as follows: there was an increasing trend in the water absorption rate, volume swelling ratio and solid loss along with an increase in soaking temperature and the extension of soaking time. There was an increase in the L value (brightness) and a decrease in the a value (reddishness) and b value (yellowness) of peanuts. The L value in the soaking solution decreased while the a value and b value increased. With the extension of soaking time, the increase in the water absorption rate decreased the relative hardness of peanuts (softening). The SEM and protein-staining of light micrographs the matrix of the cotyledon cells of peanuts were lost along with the extension of soaking time, which helped to increase the rate of water absorption, and volume swelling ratio. It also helped in heat transfer, decreased cooking time during heat treatment and increased the sensory acceptance of cooked peanuts.