製備方式對茶葉蛋之物化及感官品質的影響

Effect of Preparation Methods on Physicochemical and Sensory Qualities of Tea Eggs

10.6970/JTUTART.200809.0047

曾國書(Kuo-Shu Tseng)

茶葉蛋 ； 熱風加熱 ； 壓力鍋 ； 感官品評 ； tea eggs ； hot air heating ； pressure cooker ； sensory evaluation

臺南科大學報（生活藝術）

27期（2008 / 09 / 01）

47 - 66

繁體中文

本研究旨在了解不同製備方式對茶葉蛋品質的影響及消費者對不同製備方式茶葉蛋之接受程度。茶葉蛋製備的方式分爲電鍋、壓力鍋及熱風加熱法等三種；其中熱風加熱法溫度設定三種(80℃、90℃、100℃)，烘烤時間也設定三種（7小時、11小時、15小時）。各種樣品製備完成後，分別測量水分含量、水活性、顏色（L,a,b 值）、酸鹼度、硬度及附著力等物化品質，並從中挑選四種茶葉蛋做爲消費者品評的樣品。結果顯示，熱風加熱法製備的茶葉蛋之水活性、水分含量均會隨著加熱時間的延長與加熱溫度的增加而逐漸減少。色澤則會隨加熱溫度升高與加熱時間愈長而變深，且其組織質地也會隨之變硬。在不同製備方式對茶葉蛋品質影響方面，以電鍋製備的茶葉蛋之硬度値最高。以壓力鍋製備的茶葉蛋之蛋白及蛋黃的水活性最高。蛋白的白度不因製備方法的不同而產生差異，但是蛋黃的白度值則明顯的受到製備方式的影響，以壓力鍋及熱風加熱（90℃/11小時）的製備方式之白度值較高。在感官品評方面，整體消費者對電鍋製備的茶葉蛋喜好程度最高。年齡只對壓力鍋製備的茶葉蛋風味喜好性有顯著差異，以青少年組對壓力鍋製備茶葉蛋的風味評分最高，中高年齡的消費者對壓力鍋製備茶葉蛋的風味評分最低。

The aim of this study was to investigate the effects of different preparation methods, including rice cooker, pressure cooker and hot air heating, on qualities of tea eggs and the acceptance of consumers to tea egg products. Hot air heating temperatures for tea eggs were 80℃, 90℃ and 100℃ and the heating time was 7, 11 and 15hrs, respectively. Water content, water activity (a(subscript w)), color (L, a, b), pH values and texture properties (hardness and adhesiveness) of tea eggs were determined after processing, and four different kind of tea eggs were selected for consumers sensory evaluation. Results showed that, for the hot air heating tea eggs, aw and water content both decreased as the heating time and heating temperatures increased. Tea eggs color turned darker and texture became firmer as the heating time and temperatures increased. For the effects of different preparation methods on tea egg qualities, rice cooker made tea eggs had the highest hardness and egg white as well as yolk of pressure cooker made tea eggs both presented the highest aw values. However, WI (White Index) values of egg white showed no significant difference in terms of different preparation methods but the WI values of yolk were affected significantly by preparation methods, with the hot air heating tea eggs (90℃/11hrs) showing the highest WI values. Results of sensory evaluation indicated that, rice cooker made tea eggs were rated the most likeness among total consumers. Age would cause significant difference to pressure cooker made tea eggs in terms of flavor and among others, consumers’ age below 20 gave the highest ranking and the lowest rating for pressure cooker tea eggs went to consumers aged above 40.

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