臺灣博碩士論文加值系統

營養午餐所使用的蔬菜以綠色蔬菜為主。綠色蔬菜因葉綠素而保持翠綠。而葉綠素為脂溶性色素，容易受溫度、酸鹼值、氧化等影響，而逐漸變色。本研究針對新北果菜市場常用的供應品項，分別將蔬菜中較容易變色的菜種來進行實驗。研究設計了一種自製夾具以測量青江菜的顏色變化，並利用糖 (S)、鹽 (N)、油 (O) 小蘇打 (B) 及不同保存溫度、不同保存時間等條件下對供應之青江菜烹煮過後的變色影響。
經三小時的保存實驗中，研究顯示，室溫開蓋保存下，SNO、SO含有糖 + 油的組合會使青江菜亮度變暗、顏色偏藍，在SO中顯綠程度明顯下降，鹽對於ΔE10的影響大於糖跟油，在有添加小蘇打的組別中，pH值對於Δb^*10的影響大於調味料個別的影響。室溫密封保存下，Δa^*10沒有明顯差異，SNOB、NOB、SOB、SNB的Δb^*10皆為負值具有明顯差異，顯示小蘇打影響pH值對於藍黃值的影響使蔬菜在室溫密封的保存下顏色會趨向於偏藍，在熱藏密封下，Δa^*10為正值並隨時間降低，顯綠程度下降，且所有的ΔE10皆大於2.0，表示不論何種組合，色差變化皆有顯著差異。而在高pH的組別中，其Δb^*10皆為負值逐漸增加，表示顏色逐漸轉變為藍色。且所有的ΔE10皆大於3.0，這表示加熱溫度對於蔬菜顏色的變化影響大於調味料。在冷藏密封的保存下，所有ΔE10皆小於2.0，表示冷藏的保存方式可以維持青江菜的呈色狀況。綜合以上結果可以的知，維持青江菜綠色的變色因子影響依序為冷藏溫度、pH值、室溫溫度、熱藏溫度、調味料。
本研究建立一種具代表性的青菜顏色測定裝置，採樣夾具可以固定測量的範圍，具有可重複測量特點，適用在需使用色度計測量的葉類蔬菜樣品，亦可用於需固定延展鋪平的樣品。針對調味料對於蔬菜呈色的影響，糖、鹽、油的比例調整影響不大，添加小蘇打改變pH值可以有效保持呈色的穩定性，還能適應營養午餐長時間的熱存，這對提升營養午餐供應蔬菜的品質具有重要參考價值。

The vegetables used in school lunches primarily consist of green vegetables, which retain their vibrant green color due to chlorophyll. Chlorophyll, a fat-soluble pigment, is susceptible to changes in temperature, pH levels, and oxidation, which can cause discoloration. This study designed a custom fixture to measure the color changes in Bok Choy and investigated the effects of sugar (S), salt (N), oil (O), baking soda (B), different storage temperatures, and various storage times on the discoloration of the cooked Bok Choy.
The results of a three-hour storage experiment showed that, under room temperature with an open lid, the combination of sugar and oil (SNO, SO) caused the brightness of Bok Choy to darken and the color to shift towards blue. In the SO group, the green intensity significantly decreased, and salt had a greater impact on ΔE10 than sugar and oil. Under room temperature with sealed storage, there was no significant difference in Δa^*10, while Δb^*10 showed notable negative values in the SNOB, NOB, SOB, and SNB groups, indicating significant differences. In hot sealed storage, Δa10 was positive but decreased over time, with green intensity diminishing. All ΔE10 values were greater than 2.0, indicating significant color differences regardless of the seasoning combination. In high pH groups, Δb^*10 consistently showed increasing negative values, with all ΔE10 values exceeding 3.0, indicating that heating had a more substantial impact on color change than seasonings. In cold sealed storage, all ΔE10 values were below 2.0, indicating that cold storage effectively preserved the color of Bok Choy. Based on these results, the factors affecting the preservation of Bok Choy's green color, in order of influence, are cold temperature, pH level, room temperature, hot temperature, and seasonings.
This study establishes a representative device for measuring the color of green vegetables. The sampling fixture can fix the measurement range, allowing for repeatable measurements. It is suitable for leafy vegetable samples that need to be measured using a colorimeter and can also be used for samples that need to be fixed, spread, and flattened. Regarding the effect of seasonings on vegetable coloration, the adjustment of sugar, salt, and oil proportions has little impact. Adding baking soda to change the pH value can effectively maintain color stability and adapt to the long-term heat retention of school lunches. This has significant reference value for improving the quality of vegetables supplied in school lunches.

摘要 I
Abstract II
目錄 III
圖目錄 V
表目錄 VI
壹、 前言 1
一、 研究背景 1
二、 研究動機 1
貳、 文獻整理 3
一、 葉綠素的特性 3
二、 葉綠素的變色機制 3
三、 影響烹調後綠色蔬菜品質的因子 3
(一) 溫度對綠色蔬菜的影響 3
(二) pH值對綠色蔬菜的影響 4
(三) 調味料對綠色蔬菜的影響 6
(四) 烹調方式對於綠色蔬菜的影響 8
四、 色度計在蔬菜呈色研究上的應用 9
五、 影響葉菜類蔬菜顏色的因子 9
參、 研究目的與架構 11
一、 研究目的 11
二、 研究架構 12
肆、 研究材料與方法 13
一、 實驗材料 13
二、 實驗設備 13
三、 實驗方法 14
(一) 樣品製備 15
(二) 保存方法 17
四、 分析項目 18
(一) 川燙溶液pH值 18
(二) 溫度測定 18
(三) 顏色測定 18
五、 統計分析 19
伍、 結果與討論 20
一、 代表性採樣裝置之研發 20
二、 青江菜烹煮後pH值比較 20
三、 青江菜烹煮後與生菜的色差變化 21
四、 不同溫度保存下顏色變化 23
(一) 室溫保存 23
(二) 室溫密封保存 25
(三) 熱藏密封保存 26
(四) 冷藏密封保存 26
五、 感官品評及與色差變化之比較 26
陸、 結論 29
柒、 參考文獻 31

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