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高壓輔助酵素浸漬對胡蘿蔔與青花菜內部結構和品質的影響 = = The I...

吳育湘

高壓輔助酵素浸漬對胡蘿蔔與青花菜內部結構和品質的影響 = = The Impact of High Pressure Assisted Enzyme Imparegnation on Internal Structure and Quality of Carrot and Broccoli /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	高壓輔助酵素浸漬對胡蘿蔔與青花菜內部結構和品質的影響 =/ 吳育湘.
Reminder of title:	The Impact of High Pressure Assisted Enzyme Imparegnation on Internal Structure and Quality of Carrot and Broccoli /
remainder title:	The Impact of High Pressure Assisted Enzyme Imparegnation on Internal Structure and Quality of Carrot and Broccoli.
Author:	吳育湘
Published:	雲林縣 :國立虎尾科技大學 , : 民113.07.,
Description:	[10], 108面 :圖, 表 ; : 30公分.;
Notes:	指導教授: 王鐘毅.
Subject:	高壓加工. -
Online resource:	電子資源

高壓輔助酵素浸漬對胡蘿蔔與青花菜內部結構和品質的影響 = = The Impact of High Pressure Assisted Enzyme Imparegnation on Internal Structure and Quality of Carrot and Broccoli /
吳育湘

高壓輔助酵素浸漬對胡蘿蔔與青花菜內部結構和品質的影響 =The Impact of High Pressure Assisted Enzyme Imparegnation on Internal Structure and Quality of Carrot and Broccoli /The Impact of High Pressure Assisted Enzyme Imparegnation on Internal Structure and Quality of Carrot and Broccoli.吳育湘. - 初版. - 雲林縣 :國立虎尾科技大學 ,民113.07. - [10], 108面 :圖, 表 ;30公分.

指導教授: 王鐘毅.

碩士論文--國立虎尾科技大學生物科技系碩士班.

含參考書目.

高壓加工 (High pressure processing, HPP) 是一種食品加工常見的非熱加工技術，除了能保持食品安全和品質外，HPP 也可應用在質地改良食品的開發。在這項研究中，利用 HPP 技術協同酵素 (Viscozyme L) 浸漬應用於胡蘿蔔和青花菜，軟化蔬菜結構的同時並保留其原始形狀，另以凍融技術為正對照組，100℃ 的熱處理 10 min 作為負對照組，同時比較新鮮未處理樣品，以及浸漬 Viscozyme L 溶液 (0%、0.25%、0.5%以及1.0%) 及高壓處理 (200 MPa/0、5、10 以及 15 min)，共計 18 組實驗組。透過質構分析，HPP 結合酵素處理之蔬菜樣品硬度顯著降低。掃描式電子顯微影像解釋蔬菜的細胞微觀結構受到 HPP 的物理性破壞，增加酵素的浸漬程度；且隨著 HPP 壓力與酵素濃度之提升，蔬菜殘渣量與保水度顯著降低，破壞程度與硬度呈負相關，表示 HPP 結合酵素處理可有效破壞並分解蔬菜細胞壁之結構。理化特性分析顯示，高壓程度越高 pH 值越低；L*、a*、b* 值皆顯著下降；水活性、含水量、可滴定酸皆顯著上升；糖度與相對重量則隨著酵素浸入程度提升而顯著降低。成分分析結果顯示，HPP 結合酵素處理可降低不可溶解膳食纖維，並提升可溶性膳食纖維之比例；胡蘿蔔中 β-胡蘿蔔素與青花菜中異硫氰酸鹽含量皆顯著提升。保存試驗結果則表示經 600 MPa/5 min 可使蔬菜中之微生物與大腸桿菌低於檢測極限，並保存 18 天。以上的結果顯示，HPP 結合酵素處理的技術，除了對硬度的降低有顯著影響，也能幫助蔬菜釋出更多的可溶性營養成分，且製程時間較凍融技術短，具有應用於銀髮軟化食品的開發潛力。.

(平裝)Subjects--Topical Terms:

1381337
高壓加工.

高壓輔助酵素浸漬對胡蘿蔔與青花菜內部結構和品質的影響 = = The Impact of High Pressure Assisted Enzyme Imparegnation on Internal Structure and Quality of Carrot and Broccoli /
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246 1 1 $a The Impact of High Pressure Assisted Enzyme Imparegnation on Internal Structure and Quality of Carrot and Broccoli.
250 $a 初版.
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300 $a [10], 108面 : $b 圖, 表 ; $c 30公分.
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500 $a 學年度: 112.
502 $a 碩士論文--國立虎尾科技大學生物科技系碩士班.
504 $a 含參考書目.
520 3 $a 高壓加工 (High pressure processing, HPP) 是一種食品加工常見的非熱加工技術，除了能保持食品安全和品質外，HPP 也可應用在質地改良食品的開發。在這項研究中，利用 HPP 技術協同酵素 (Viscozyme L) 浸漬應用於胡蘿蔔和青花菜，軟化蔬菜結構的同時並保留其原始形狀，另以凍融技術為正對照組，100℃ 的熱處理 10 min 作為負對照組，同時比較新鮮未處理樣品，以及浸漬 Viscozyme L 溶液 (0%、0.25%、0.5%以及1.0%) 及高壓處理 (200 MPa/0、5、10 以及 15 min)，共計 18 組實驗組。透過質構分析，HPP 結合酵素處理之蔬菜樣品硬度顯著降低。掃描式電子顯微影像解釋蔬菜的細胞微觀結構受到 HPP 的物理性破壞，增加酵素的浸漬程度；且隨著 HPP 壓力與酵素濃度之提升，蔬菜殘渣量與保水度顯著降低，破壞程度與硬度呈負相關，表示 HPP 結合酵素處理可有效破壞並分解蔬菜細胞壁之結構。理化特性分析顯示，高壓程度越高 pH 值越低；L*、a*、b* 值皆顯著下降；水活性、含水量、可滴定酸皆顯著上升；糖度與相對重量則隨著酵素浸入程度提升而顯著降低。成分分析結果顯示，HPP 結合酵素處理可降低不可溶解膳食纖維，並提升可溶性膳食纖維之比例；胡蘿蔔中 β-胡蘿蔔素與青花菜中異硫氰酸鹽含量皆顯著提升。保存試驗結果則表示經 600 MPa/5 min 可使蔬菜中之微生物與大腸桿菌低於檢測極限，並保存 18 天。以上的結果顯示，HPP 結合酵素處理的技術，除了對硬度的降低有顯著影響，也能幫助蔬菜釋出更多的可溶性營養成分，且製程時間較凍融技術短，具有應用於銀髮軟化食品的開發潛力。.
520 3 $a High Pressure Processing (HPP) is a food processing technique that has grown in popularity due to its ability to ensure food safety and has great potential in the development of texture-modified foods. In this study, HPP technology combined with enzyme (Viscozyme L) immersion was tested on carrots and broccoli to soften their structure while maintaining their original shape. A positive control group of freeze-thawed samples was used as a positive group, whilst heat treated (100℃ for 10 minutes) sample served as negative control. All samples (treated, untreated) were immersed in Viscozyme L solution (0%, 0.25%, 0.5%, and 1.0%) and subjected to high pressure (200 MPa for 0, 5, 10, and 15 minutes). A total of 18 experimental groups were compared. Through texture analysis, suggested that vegetable samples treated with HPP combined with enzyme immersion showed significant reductions in hardness. Scanning electron microscopy images explained that the microstructure of vegetable cells was physically disrupted by HPP, increasing the degree of enzyme immersion. Moreover, as the HPP pressure and enzyme concentration increased, the residue amount and water retention of vegetables significantly decreased, with the degree of damage negatively correlated with hardness. This indicates that HPP combined with enzyme treatment can effectively disrupt and decompose the structure of vegetable cell walls. Physicochemical property analysis showed that higher pressure levels resulted in lower pH values; L*, a*, and b* values all significantly decreased; water activity, moisture content, and titratable acidity all significantly increased; while sugar content and relative weight significantly decreased with increased enzyme immersion. Component analysis results indicated that HPP combined with enzyme treatment reduced insoluble dietary fiber and increased the proportion of soluble dietary fiber; the β-carotene content in carrots and isothiocyanate content in broccoli both significantly increased. Preservation test results indicated that treatment at 600 MPa for 5 minutes completely inactivated microorganisms and E. coli in the vegetables, allowing them to be stored for up to 18 days. These results demonstrate that the technique of HPP combined with enzyme treatment significantly reduces hardness and aids the release of soluble nutrients from vegetables. Additionally, a shortened processing time compared to the freeze-thawing technique indicated great potential for application in the development of soft foods for the elderly..
563 $a (平裝)
650 # 4 $a 高壓加工. $3 1381337
650 # 4 $a 通用設計食品. $3 1449183
650 # 7 $a 酵素. $2 lcstt $3 838387
650 # 4 $a 軟化. $3 1449184
650 # 4 $a 硬度. $3 1011581
650 # 4 $a High pressure processing. $3 1381343
650 # 4 $a Universal design food. $3 1449185
650 # 4 $a Enzymes. $3 557408
650 # 4 $a Softening. $3 1449186
650 # 4 $a Hardness. $3 1011576
856 7 # $u https://handle.ncl.edu.tw/11296/4er4j3 $z 電子資源 $2 http