THE EFFECT OF PREPARATION AND STERILIZATION CONDITIONS ON THE PHYSICAL PROPERTIES OF KONJAC CHUNK
張信彰、張基郁,陳鴻章
E-mail: 9017523@mail.dyu.edu.tw
ABSTRACT
THE PURPOSE OF THIS STUDY WAS TO INVESTIGATE THE INTERRELATIONSHIPS OF REACTIVE
MECHANISM OF DIFFERENT FACTORS IN THE PREPARATION OF KONJAC AND ANALYZE THE PHYSICAL PROPERTICES (ELASTICITY: 0.99, HARDNESS: 6307G/ MM2 IN ADDITION, THE BEST CONDITION OF PREPARATION THE KONJAC)OF KONJAC MARKET PRODUCTS AS STANDARDS FOR COMPARISON IN ADDITION,THE BEST CONDITION OF PREPARATION THE KONJAC WAS IDENTIFIED PHYSICAL RESULTS SHOWED THAT THE BEST QUALITY OF KONJAC COULD BE OBTAINED UNDER 4﹪OF KONJAC, PH10.80 (ADJUSTED BY NA2CO3), WITH THE STIRRING RATE OF 1000RPM, STIRRING TIME OF 10 MIN STORAGE FOR 4 HRS AND THEN WATER BOILING (80℃)FOR 30 MIN. THE PH VALUE WAS A KEY POINT OF QUALITY. THE HIGHER CONCENTRATION (WITHIN 2.5-5.0﹪) OF KONJAC, THE GREATER ELASTICITY AND THE LESS HARDNESS COULD BE OBTAINED. THE STRENGTH OF GELATIN AND ELASTICITY WERE REDUCE. WHEN THE PH WAS LESS THAN 10.00 NO ODOR WAS SMELLED BY USING TRISODIUM PHOSPHATE OR
TRIPOTASSIUM PHOSPHATE INSTEAD OF NA2CO3 TO ADJUST THE PH. THE SMALLER PARTICLE SIZE OF KONJAC, THE GREATER ELASTICITY COULD BE OBTAINED. THE STIRRING SPEED WOULD EFFECT THE EASTICITY WHILE THE STIRRING TIME DID NOT EFFECT THE PHYSICAL OF KONJAC. LOWER STORAGE TEMPERATURE HELPED TO INCREASE THE ELASTICITY AND REDUCE THE HARDNESS HOWEVER,
STORAGE KONJAC IN THE ROOM TEMPERATURE EFFECT THE ELASTICITY AND HARDNESS. THE STORING TIME DID NOT EFFECT THE PHYSICAL PROPERTIES. THE CONDITION OF WATER BOILING WOULD EFFECT THE QUALITY OF KONJAC. THE BETTER STABILITY WAS ACHIEVED UNDER BOILING AT 80℃ FOR 20-40 MIN.
CANNED KONJAC (211×400) WAS TESTED UNDER 116℃, 38MIN; 121℃, 16MIN; AND 127℃, 6 MIN FOR THE TOLERANCE OF STERILIZATION. THE AFOREMEN-TIONED STERILIZATION COUNDITION DID NOT EFFECT THE COLOR AND CONTRATION. THE QUALITY OF PRODUCTS WAS TESTED BY TPA, THE RESULT OF ELASTICITY WAS GOOD. THIRTY PANNCLS TASTED THE CANNED KONJAC, THE RESULTS OF EVALUATION WERE ACCEPTABLE. THE PHYSICAL PROPERTIES OF KONJAC WERE NOT EFFECT DURING OR AFTER THE CANNING PROCESS INCLUDING STERILIZATION. THE CANNED KONJAC WAS EVALUATED BY PANNEL TEST AND THE RESULTS WERE ACCEPTABLE. IN CONCLU-SION, A VARIETY OF KONJAC COULD BE MADE BASED ON ITS SPECIAL PHYSICAL PROPERTIES AND ITS ECONOMIC COST.
Keywords : KONJAC, PREPARATION, STERIZATION PHYSICAL PROPERTIES Table of Contents
壹、前言--P1 貳、研究大綱--P3 參、文獻回顧--P4 一、傳統蒟蒻--P5 二、蒟蒻理化性質--P6 (一)蒟蒻的性質--P6 (二)蒟蒻的 成份--P12 (三)蒟蒻的特性--P15 三、蒟蒻的用途--P21 四、蒟蒻的加工方法--P21 (一)蒟蒻製粉工程--P24 (二)傳統蒟蒻製品的 加工方法--P25 五、蒟蒻罐頭加工--P29 (一)罐頭食品的定義--P29 (二)罐頭食品的商業殺菌--P31 (三)罐頭殺菌條件之訂 定--P34 六、質地輪廓分析--P39 七、感官品評--P44 肆、研究目的--P45 伍、材料與方法--P46 一、試驗設備--P46 二、實驗 材料--P47 三、試驗方法--P47 (一)檢驗方法--P48 (二)試驗設計--P52 四、蒟蒻塊裝罐殺菌試驗--P62 (一)蒟蒻塊罐頭食品加 工--P63 (二)蒟蒻絲罐頭食品加工--P64 五、統計分析--P65 陸、結果與討論--P66 一、加工條件對蒟蒻塊物性之影響--P66 ( 一)pH值對蒟蒻塊物性之影響--P66 (二)添加物對蒟蒻塊物性之影響--P70 (三)濃度對蒟蒻塊物性之影響--P75 (四)攪拌條件對 蒟蒻塊物性影響--P79 (五)陳化處理溫度及時間對蒟蒻塊之影響 (六)蒸煮條件之評估--P85 (七)粒徑大小對蒟蒻物性之影 響--P89 (八)膨潤條件蒟蒻塊物性之探討--P93 (九)添加修飾澱粉對蒟蒻塊物性之影響 二、蒟蒻塊裝罐殺菌試驗--P102 (一)蒟 蒻塊罐頭食品加工研究--P102 1.蒟蒻塊罐頭食品殺菌條件之評估--P102 2.蒟蒻塊罐頭食品貯存試驗的探討--P112 (二)蒟蒻絲 罐頭食品加工研究--P123 1.蒟蒻絲罐頭食品殺菌條件之評估--P123 2.蒟蒻絲罐頭食品品質的探討--P123 柒、結論與展 望--P133 捌、參考文獻
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