高壓加工香蕉烘焙油脂物化性質及品質之研究

Study on Physicochemical Properties of High-Pressure Processing Banana Baking Fats

10.6578/TJACFS.202012_58(6).0003

顏倢凡(Chieh-Fan Yen)；楊世昂(Shih-Ang Yang)；楊季清(Chi-Ching Yang)

香蕉 ； 烘焙油脂 ； 乳化作用 ； 高壓加工（HPP） ； 油脂晶型 ； 香蕉蛋糕 ； Banana ； Baking fats ； Emulsification ； High-pressure processing (HPP) ； Lipid crystallization ； Banana cake

臺灣農業化學與食品科學

58卷6期（2020 / 12 / 01）

154 - 162

繁體中文

本研究以香蕉作為原料，將香蕉果泥及冷凍乾燥製成之香蕉粉末與烤酥油及葵花油進行乳化均質，比較其在不同步驟實施高壓加工後，於不同保存溫度下各組樣品的儲藏穩定性。試驗結果發現，各組樣品不論是否經過高壓加工，於低溫或常溫儲存下皆發生褐變反應而有色澤變化。其中乳化後進行高壓加工之香蕉油脂（FP組）可能因受到壓力影響，油脂結晶加速形成β'晶型，且在常溫儲藏下更容易趨向粗糙且不理想β晶型發展，導致最大的平均硬度（7.78 ± 2.323 N）；另一方面，高壓有效抑制酵母菌與黴菌之生長數量，尤其是僅針對香蕉泥殺菌之PP組初菌數為2.3×10^3 CFU/g，相較其他組別為低。由於乳化劑的添加，各組樣品較控制組的烤酥油有較低的過氧化價，但所有數值皆明顯低於烤酥油品質標準10 meq/kg，顯示出樣品的氧化穩定性。此外，將樣品應用在烘焙產品的感官品評結果發現，由香蕉乳化液製作的蛋糕，外觀、色澤與整體接受性皆高於一般作法，可增加消費者對香蕉蛋糕的喜愛程度。綜合所有試驗結果得知，冷藏保存的PP組在所有樣品中顯示出較低的初菌數，且保持較理想的油脂結晶型態與硬度，應用於蛋糕也顯示出良好的感官接受度，提供更為快速且便利的加工方法。未來若發展成香蕉烘焙油脂商品，可改善高壓加工的條件以獲得更理想的色澤觀感。

In this study, banana puree and freeze-dried banana powder have been homogenized with shortening and sunflower oil. Samples with different treatments in high-pressure processing and storage temperature had been observed during storage days. Although samples were processed under high-pressure, the color still changed by browning occurred in samples whether stored at the fridge or room temperature. The high-pressure treatment may accelerate the β' form crystallization of FP (final product HPP) group, and it is easier to form the coarse and unfavorable β form in room temperature, leading to the largest average hardness (7.78 ± 2.323 N). Furthermore, high-pressure inhibited the growth of yeast and mold effectively in the banana puree. The initial colony of the PP (banana puree HPP) group is 2.3 × 10^3 CFU/g, which is lower than other groups. Because of the addition of emulsifier, each emulsion sample had a lower peroxide value than the control group, but all samples were significantly lower than the national standard of shortening, which is 10 meq/kg. In addition, the sensory evaluation score of cakes indicated that the appearance, color and overall acceptability of cakes made from banana margarine are higher than the normal method, it suggested an increase in consumer preference. The refrigerated PP group showed a lower initial colony count and maintained at better lipid crystallization form and hardness. It has been reported better sensory acceptability in cakes, and also provide a fast and convenient method for producing baking products. It has the potential to develop for a commercial product of banana baking fats by improving the condition of high-pressure processing to gain better appearance and color.

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