丝状咸金柑蜜饯研制和品评.PDFVIP

絲狀鹹金柑蜜餞的研製和品評 陳淑德 *蕭文卿 洪美芳 陳輝煌 國立宜蘭技術學院 食品科學系 *私立復興工商專科學校 國際貿易科 摘 要 鹹金柑蜜餞的製程包括將鹽漬貯存之金柑經過漂水、糖漬和乾燥等加工步驟， 均極費時為生產之瓶頸。故本研究改變原製程中整粒金柑原料成為絲狀金柑， 糖漬液之基本配方為 10%蔗糖和 10%山梨醇並分別添加低熱量之甜味劑如：0.2% 和 2%的索馬甜、 0.2%的阿斯巴甜和 2%的甜菊，所製得之低熱量絲狀鹹金柑糖漬 液與乾燥過程均能夠有效地縮短製程時間。分析四種低熱量絲狀鹹金柑蜜餞的 。 水份含量為 50%左右，糖度為 8-10.4 Brix ，鹽含量為8-8.4% ，pH 值則接近 3.3 ，與市售產品相近。且以糖漬液中含2%甜菊和 2%索馬甜所製得之兩種絲狀 鹹金柑蜜餞的整體接受性較受品評者喜愛。在消費者調查方面，市售四種金柑 蜜餞之形式，各有其喜好之顧客群，且性別與蜜餞形式及性別與購買量之間均 無明顯之相關性。 關鍵詞：金柑，蜜餞，官能品評，消費調查 Processing and Sensory Evaluation of Salty Strip Kumquat Preserves Su-Der Chen *Wen-Ching Hsiao Mei-Fung Hong Hui-Huang Chen Department of Food Science, National Ilan Institute of Technology *Department of International Trade, Fu-Shin Institute of Technology Abstract The processing procedures of salty kumquat preserves include leaching of salted kumquat, soaking and drying; however, they are time-spending. The salty strip kumquat preserves were developed effectively to shorten the soaking and drying times. The four soaking solutions basicly contained 10% sucrose, 10% sorbitol, and each was added with 2% stevia, 0.2% aspartame, 0.2% thaumatin and 2% thaumatin, respectively. The four salty strip kumquat preserves were analyzed to be about 50% moisture content, 8-10.4 。Brix, 8-8.4% salt and with pH value of 3.3. They were similar to commercial products. The two samples from the soaking solutions with 2% stevia and with 2% thaumatin appeared in better overall acceptance of sensory evaluation. According to the consumer investigation, the four different types of commercial kumquat preserves were favored by consumers. The