加工製程對金針菜臺東7號無硫乾製品品質之影響

Effect of Processing Manufacture on the Quality of Dried Daylily 'Taitung No. 7' Products

陳盈方(Ying-Fang Chen) ； 陳信言(Hsin-Yen Chen) ； 林學詩(Hsueh-Shih Lin)

《臺東區農業改良場研究彙報》 27輯 (2017/08) Pp. 33-43

摘要

利用金針菜臺東7號鮮蕾進行無硫乾製品製作，探討加工製程之蒸氣般菁時間、熱風乾燥溫度及乾燥方式對乾製品品質之影響。結果顯示，蒸氣殺菁處理對乾燥成品之色澤變化，於色彩具有極顯著差異，色彩數值越低，越接近橙黃色，無蒸氣殺菁及蒸氣殺菁30秒之處理，色彩較接近。不同熱風乾燥溫度於明度、色彩及彩度皆具有顯著差異，熱風乾燥溫度則在攝氏55度至60度，成品色澤較佳；乾燥方式於色澤及截切力具顯著差異，低濕乾燥與一般熱風乾燥方式製作之無硫乾製品，其色澤皆呈現橙黃色，物理性質則以一般熱風乾燥方式之截切力較佳。綜合上述，金針菜臺東7號加工製程乾燥前經蒸氣殺菁處理，可依產製量能取捨，惟欲進行蒸氣殺菁處理，則以30秒較佳，熱風乾燥溫度為攝氏55度至60度，可搭配低濕乾燥法縮短乾燥時間，提升無硫乾製品之品質。

關鍵字

金針菜 ； 加工 ； 無硫乾製品 ； 品質

並列摘要

We used edible daylily 'Taitung 7' to produce the sulfite-free dried daylily and used them to discuss the effects in product quality by different processing manufacture such as steam blanching time, hot air drying temperature and drying method. The results showed that steam blanching treatment in the color change of the dried product was significantly different from that of the hue angle (H *). The lower hue angle (H *) value was much closer to the orange yellow whatever steam blanching for 30 sec or not. Different hot air drying temperature treatments were significantly different in lightness (L*), chroma (C*) and hue angle (H*). When using the drying temperature during 55°C-60°C, there were be better color in dried products. Drying methods were significantly different in color and cutting force. The color of products drying in low humidity was familiar to that by hot air drying method and both of them were approaching orange yellow. The cutting force of products in physical characteristics by hot air drying method was better than that drying in low humidity. In conclusion, we would enhance the quality in the sulfite-free dried daylily products according to the processing steps. Steam blanching treatment of edible daylily 'Taitung 7' could be determined by the amount of production, but for the treatment no more than 30 seconds would be better, hot air drying temperature would be setting from 55°C to 60°C, and coordinated the method by drying in low humidity 10 shorten the drying time.

並列關鍵字

Edible daylily ； Processing ； Sulfite-free dried daylily product ； Quality