臺灣博碩士論文加值系統

泰國芭樂 (Psidium guajava Linn.) 富含維生素C與其他營養成分，是台灣常見的水果種類之一。但其含水量高不易儲存，經乾燥加工後降低其水活性製成芭樂果乾可有效延長保存期限。近年來消費者更注重加工食品的營養性及添加物的使用對人體健康影響，因此潔淨標示的食品觀念快速興起。本研究擬定開發含有潔淨標示(Clean Label)概念的芭樂乾。厚度0.6公分新鮮芭樂，未經處理、浸泡1% 鹽水與浸泡5% 糖水，共三組不同預處理組的芭樂再分別以傳統熱風乾燥(Hot Air Drying)或微波真空乾燥(Microwave Vacuum Drying)成厚度0.2~0.3公分的芭樂乾，研究其各組芭樂乾的品質與食用安全性。微波真空乾燥的芭樂乾的品質:硬度為34.04 N、色相分析L值為82.16 ± 4.16、a值為 -9.19 ± 0.55、b值為56.05 ± 1.51，與新鮮泰國芭樂果肉相較之總色差為18.55，此乾燥法中浸漬1% 鹽水預處理之芭樂乾組總色差為5.05，是全部芭樂乾中差距最小的組別。芭樂乾儲存試驗期間則是檢測已經傳統熱風乾燥或微波真空乾燥芭樂乾儲存於25℃、35℃環境中，於42天儲存期間中檢測其品質與微生物。芭樂乾於儲存試驗期間其品質部分隨著儲放時間越長芭樂乾之L值下降、a值上升、b值無明顯改變、總色差越大、硬度逐漸增加；其食用安全性之部分檢測芭樂乾中總生菌數、大腸桿菌、大腸桿菌群、酵母菌與黴菌之菌量檢測結果皆為少量無法計數及無菌落TFTC (Too Few To Count)。本研究芭樂乾於儲存期間的水活性為0.43-0.45，皆不易有微生物生長，食用的安全性高，差別在於芭樂乾的品質、所需乾燥成本和時間不同。微波真空乾燥大幅降低乾燥所需時間，僅需3小時即可完成口感佳、色澤與新鮮芭樂相似的芭樂乾，期望本實驗結果可供欲生產潔淨標示概念乾燥食品之業者做為參考的依據。

Guava (Psidium guajava Linn.) is rich in vitamin C and other nutrients and is one of the common fruits in Taiwan. However, it has high moisture content with short storage period. The dried guava can be made after the drying process with lower water activity and longer shelf life. Recently, consumers have paid more attention to processed foods' nutritional properties and the impact of additives on human health. Therefore, the concept of the clean label of food is rapidly emerging. The objective of this research was to develop dried guava infused with the clean label idea. Firstly, the guava flesh with the thickness 0.60 cm dried by hot air drying (HAD) and microwave vacuum drying (MVD) with different processing pretreatments. Experimental samples were divided as untreated, soaked in 1 % saltwater, and soaked in 5 % sugar water comparing the quality and safety properties among the different treatments. After drying process, the thickness of dried guava ranged from 0.2 to 0.3 cm. The MVD treatment showed the hardness with 34.04 N, color analysis the L (lightness) value with 82.16 ± 4.16, a (redness) value with -9.19 ± 0.55, b (yellowness) value with 56.05 ± 1.51, and △E (comparing with the fresh guava flesh) with 18.55. Among three different pretreatments for MVD, soaking in 1 % salt solution pretreatment gave the lowest △E (5.05) comparing to the others. In the storage analysis test, dried guava was stored at 25℃ and 35℃. The quality and safety of dried guava were analysed in 42 days. During the storage period, the dried guava showed decreased hardness. The color changed with the decreasing of L value and increasing a value and △E. However, the b value did not change significantly. The microbiological analysis was detected by the growth of Escherichia coli, coliform, yeast, and mold. However, no bacteria were detected TFTC (Too Few To Count) during the storage period. In this study, dried guava's water activity was controlled around 0.43-0.45, which was not easy to grow microorganisms and made the food safe to consume. MVD method effectively reduced the drying time to 3 hours with a suitable taste and color similar to fresh guava. The research findings may contribute to the food industry to develop dried fruit products with a clean label concept.

摘要 I
Abstract II
目錄 III
表次 V
壹、前言 1
1.1研究背景與動機 1
1.2研究目的 2
貳、文獻回顧 3
2.1芭樂 3
2.1.1芭樂簡介 3
2.1.2芭樂分布 3
2.1.3臺灣常見芭樂栽植品種 5
2.1.4芭樂的營養價值 6
2.1.5影響儲存期間芭樂品質的因素 7
2.2乾燥 8
2.2.1乾燥加工 8
2.2.2蔬果乾燥加工 9
2.2.3乾燥方法 9
2.3果乾品質與食品安全 12
2.3.1水活性對保存之影響 12
2.3.2品質 13
2.3.2潔淨標示 14
參、實驗架構 15
肆、材料與方法 17
4.1實驗樣品 17
4.1.1實驗樣品來源 17
4.1.2實驗樣品前處理 17
4.1.3乾燥處理 17
4.2實驗方法 18
4.2.1一般成分分析 18
4.2.2物性分析 21
4.2.3測定酵素活性 22
4.2.4維生素C測定 23
4.2.5儲存性試驗 23
4.2.6感官品評 25
4.2.7統計分析 25
伍、結果與討論 26
5.1芭樂乾之一般成分分析 26
5.2芭樂乾品質之測定 27
5.2.1芭樂乾之水活性 27
5.2.2芭樂乾之色澤 27
5.2.3芭樂乾之硬度 28
5.2.4芭樂乾之酵素活性測定 28
5.3 芭樂乾儲存試驗 29
5.3.1芭樂乾儲存期間微生物分析 29
5.3.2芭樂乾儲存期間顏色之變化 29
5.3.3芭樂乾儲存期間硬度之變化 31
5.4維生素C含量測定 31
5.5芭樂乾之感官品評 32
5.6生產成本評估 33
陸、結論 34
柒、未來研究方向 35
捌、參考文獻 36
玖、圖表 43

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