棗子糖(蜜餞)貯存品質及抗氧化性質

Chia Nan University of Pharmacy & Science Institutional Repository > 藥理學院 > 保健營養系(所) > 博碩士論文 > Item 310902800/24541

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標題:	棗子糖(蜜餞)貯存品質及抗氧化性質 Storage quality of Jujube sugar(Candied fruit) Antioxidant and properties
作者:	許瑜真
貢獻者:	嘉南藥理科技大學：營養與保健科技研究所陳姿秀顏名聰
關鍵字:	貯存試驗抗氧化棗子第一次疏果棗子糖 storage test antioxidant jujube sugar first dredge fruit jujube
日期:	2011
上傳時間:	2011-10-26 09:36:24 (UTC+8)
摘要:	蜜棗即為印度棗其學名為Zizyphus mauritiana Lam. 別名為棗子(Jujube)、棗仔，原產於印度及錫蘭，為鼠李科(Rhamnaceae)半落葉小喬木。一般水果或蔬菜經糖液浸漬、煮熬，使糖分滲透於組織中達高糖度之具有保存性的製品稱為蜜餞(Candied fruit)。台灣在春節時，是高雄燕巢及大社鄉盛產蜜棗的時期，近年來由於農民種植技術的進步，提高收成率，造成生產過剩，價錢低廉，農民常有血本無歸的現象，因此將產量過剩的棗子進行加工，不但可調節市場供需紓解過剩壓力，且可延長保存期限、便於運輸與儲藏、創造農產品經濟價值及銷售管道等，因此本研究使用高雄市燕巢區所生產之棗子，製備棗子糖。棗子糖之製備程序為選果、清洗、劃刀、糖液熬煮、整形、熱風乾燥、冷卻包裝備用，並將樣品進行官能品評問卷，喜好性分析。另外進行貯存試驗，分為密封包裝及無密封包裝放置於冷藏及室溫，貯存0、1、3、7、14天，進行生菌數測定、質地分析及抗氧化測定，了解不同儲存條件對於棗子糖質地及抗氧化之影響；另外以新鮮棗子與棗子糖及市售棗子糖進行一般成分分析比較。結果顯示本研究使用第一次疏果之新鮮蜜棗糖度約為14.18 Brix°，成品糖度約65.10 Brix°。在一般成分分析中第一次疏果之新鮮棗子、棗子糖及市售棗子糖水分分別為84%、20%及16%；碳水化合物分別為11%、72%及76%；脂肪分別為0.27%、0.12%及0.18%；粗蛋白分別為1.2%、2.3%及2.0%；粗纖維分別為3.8%、5.5%及5.1%；灰分分別為0.01% 、0.12%及0.14%。在貯存性試驗方面，生菌數結果顯示，冷藏密封包裝與無密封包裝，貯存至半年生菌數為0 log CFU/ml。質地分析顯示不同的貯存條件下硬度無顯著差異，但隨存放時間增加，硬度有下降的情形。抗氧化性質部分，第一次疏果之新鮮棗子濃度在1 mg/ml時抗氧化力為75.15%，相同濃度棗子糖貯存第0天抗氧化力為59.07%；還原力方面濃度在200 mg/ml時棗子糖貯存第0天為0.38。清除DPPH自由基能力方面，封口室溫包裝貯存第1天之棗子糖清除力為49.74%。螯合亞鐵離子方面，無封口冷藏包裝貯存第1天濃度在200 mg/ml螯合能力為79.93。品評試驗方面，結果平均分數為5分(滿意)，香氣顯示最低分(4分)。 Candied its scientific name is the Indian jujube Zizyphus mauritiana Lam. Alias Jujube, date Tsai, native to India and Ceylon, as Rhamnaceae semi-deciduous tree. Generally by sugar dipping fruit or vegetable, boiled, so that the sugar penetrates the tissues of the high sugar content of products has saved as preserves Candied fruit. Chinese New Year in Taiwan, Yan chao and Dashe jujube is rich, in recent years as farmers and technological progress, increased harvest rates, resulting in the production too much, the price is low, the phenomenon of farmers often lose everything, it will yield too much jujube for processing not only the supply and demand can be adjusted to relieve excess pressure, and extended shelf life, easy to transport and storage, and create economic value of agricultural products and sales channels and so on. Therefore, this study produced by the Kaohsiung Yan chao Jujube, preparation jujube sugar for sensory evaluation questionnaire, the preference analysis. In addition to storage test is divided into non-sealed packaging and placed in sealed packages of refrigeration and room temperature storage 0, 1, 3, 7 and 14 days, the determination of bacteria count, texture analysis and determination of antioxidant, to understand the different storage conditions for jujube sugar and antioxidant effect of texture and relatively fresh jujube and the jujube sugar of the general composition. Used in this study showed of first dredge fruit fresh jujube for sugar content is about 14.18 Brix °, jujube sugar content for 65.10 Brix °. According to the analyzed of the proximate composition in these fresh jujube and jujube sugar and sugar fluid, the moisture contents for 84%, 20% and 16%, respectively. The carbohydrate contents 11%, 72% and 76%, the crude fat were 0.27%, 0.12% and 0.18 %, respectively, crude protein were 1.2%, 2.3% and 2.0%, crude fiber 3.8%, 5.5% and 5.1%, ash were 0.01%, 0.12% and 0.14%. In the storage test of the plate count showed that cold seal packaging and no sealing, packaging, storage to 180 day for natural bacteria to 0 log CFU / ml. Texture analysis shows that under different storage conditions, but with the storage time increased and hardness drop the case. Antioxidant properties of portion first dredge fruit fresh jujube in the concentration in 1 mg / ml when the antioxidant capacity of 75.15%, while the same concentration of jujube sugar stored 0 day for 59.07%; at 200 mg / ml, reducing power jujube sugar storage at 0 days for 0.38. The DPPH radical removal capacity, sealed packaging stored at room temperature on 1 day for the jujube sugar removal force of 49.74%. At 200 mg/ml, chelating abilities were in the storage 1 day for 79.93%. Tasting trials, an average score of 5 (satisfactory), aroma showed that the minimum points (4 points).
關聯:	校內外均一年後公開，學年度：99，100頁
显示于类别:	[保健營養系(所) ] 博碩士論文

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