甘藷葉加工利用（第二報）：添加甘藷葉粉萃出物對熱狗腸品質之影響

PROCESSING AND UTILIZATION OF SWEET POTATO LEAF (II): INFLUENCE OF SWEET POTATO LEAF EXTRACTS ADDITION ON THE QUALITIES OF HOT DOG SAUSAGE

王子慶(Tzu-Ching Wang) ； 賴建賓(Chien-Pin Lai)

《技術學刊》 36卷2期 (2021/06) Pp. 83-90

摘要

甘藷葉具有高生長速度與高營養價值的特性，惟櫥架壽命短暫，不易保存，限縮了它的加工利用性。本研究擬利用前報試驗結果，探討將微膠囊甘藷葉粉應用於熱狗腸之可行性。結果顯示，分別添加三組低溫噴霧乾燥微膠囊化處理之甘薯葉粉萃出物（low-temperature spray-dried microencapsulated sweet potato leaf extracts, LSP）、高溫噴霧乾燥微膠囊化處理之甘薯葉粉萃出物（high-temperature spray-dried microencapsulated sweet potato leaf extracts, HSP）及未微膠囊化甘薯葉粉萃出物（non-microencapsulated sweet potato leaf extracts, NSP）於熱狗腸（hot dog sausage, HS）中，以220°C烘烤10min，其色差值（color difference, ΔE）以NSP-HS ＞ HSP-HS ＞ LSP-HS，且三者有顯著（p ＜ 0.05）差異，若以170°C烘烤20min和電鍋蒸煮30min，則以NSP-HS之ΔE比LSP-HS者高出2倍和3.6倍以及比HSP-HS者高出1.9倍和1.9倍，由此可證明LSP之色澤耐熱性優於HSP與NSP者。添加甘藷葉粉均具有抑制HS於貯存期間硫代巴比妥酸（thiobarbituric acid, TBA）上升之效果，而市售產品之質地剖面分析（texture profile analysis, TPA）各項特性均高於各不同HSP添加含量者；感官品評方面，HSF-HS之總體接受度與市售產品相當。

關鍵字

微膠囊甘藷葉粉 ； 熱狗腸 ； 感官品評

並列摘要

Sweet potato leaves have the characteristics of high growth rate and high nutritional value, but their shelf life is short and not easy to preserve, and then their utilization is limited. This study intends to use the results of the previous report to explore the feasibility of applying microencapsulated sweet potato leaf powder to hot dog intestines. The results showed that the three groups of hot dog sausage (HS) were respectively added with low-temperature spray-dried microencapsulated sweet potato leaf extracts (LSP), high-temperature spray-dried microencapsulated sweet potato leaf extracts (HSP) and non-microencapsulated sweet potato leaf extracts (NSP). When baked at 220°C for 10min, the color difference (ΔE) was NSP-HS ＞ HSP-HS ＞ LSP-HS, and had a significant (p ＜ 0.05) difference among those three groups. Alternatively, baked at 170°C for 20min or steam cooker cooked for 30min, the ΔE of NSP-HS was 2 times and 3.6 times higher than that of LSP-HS, and 1.9 times and 1.9 times higher than those of HSP-HS, respectively. This proves the color heat resistance of LSP is better than HSP and NSP. Adding sweet potato leaf extracts had the effect of inhibiting the increase of TBA (thiobarbituric acid) during storage, while the TPA (texture profile analysis) characteristics of the selected commercial product were higher than those of HSP-HS added with different content of HSP; in terms of sensory evaluation, the overall acceptance of HSF-HS is quite well with the selected commercial product.

並列關鍵字

sweet potato leaf microencapsulated powder ； hot dog sausage ； sensory evaluation