【101年全国高职学生实务专题制作竞赛暨成果展报告书】方案.PDFVIP

【101 年全國高職學生實務專題製作競賽暨成果展報告書 】 題目：醬心獨運─果醬研究與研發之探討 指導老師：陳盈廷 陳采秀 參賽學生：黃悅竺 李佩璇 柳佩宜 湯于萱 劉蕙萱 學校名稱：國立嘉義高級家事職業學校 群 別：食品群 科 別：食品科 中 華 民 國 101 年 4 月 11 日 目錄 摘要 ······························································ 1 壹、前言 ·························································· 1 貳、研究動機與目的 ················································ 1 參、文獻回顧······················································2 一、果醬定義····················································2 肆、設備器材與 材料················································4 一、研究材料····················································4 二、研究設備····················································4 三、研究器材····················································4 伍、研究過程與方法 ················································4 一、研究過程流程圖··············································4 二、果醬的 製作方法·············································· 5 三、果膠的 製作方法·············································· 8 四、配方中糖的變化 ·············································· 9 五、研究方法··················································· 11 陸、研究結果與討論··············································· 12 一、研究結果··················································· 12 二、討論······················································· 17 柒、結論························································· 18 捌、參考文獻 ····················································· 19 附件 一··························································附 1 附件 二··························································附 2 醬心獨運－果醬研究與研發之探討 摘要 本研究旨在探討以柳丁為主原料 製作果醬 ，製作方法包括：去膜與不去膜、 使用果泥、半果泥半果肉或 全果，依 大眾的接受程度，選擇一種最適合的配方。 經問卷調查得知 ，以半果泥半果肉為基本配方，再調整果膠質、酸與糖的種類及 比例，得 到最佳風味的柳丁果醬。藉由實驗 ，比較水果所含天然果膠質 與人工合 成果膠質的差別 、檸檬汁的天然酸與人工