儲存與復熱對市售潤餅皮品質的影響

Storage and Reheating on Quality of Commercial Roll-Bin Sheets

本研究以市售潤餅皮為對象，分析室溫儲存、冷藏儲存和復熱對產品物理質地特性的影響。測量項目包括潤餅皮之水分含量、水活性、色澤、回凝性質、表面黏性、切割韌性、韌性、延展性、黏合性和官能品評之延伸性與咀嚼力。市售潤餅皮的水分含量為約45％，水活性為0.98。儲存對潤餅皮的水分含量、水活性和色澤沒有影響；但使樣品的表面黏性、切割韌性、韌性和延展性下降，其中又以冷藏儲存對質地的影響較大。與新鮮產品比較，蒸氣復熱使潤餅皮的水分含量增加5-10％，色澤變暗（L*和b*下降），樣品的表面黏性、延展性和切割韌性分別增加30～100％、70～80％和30％，而韌性恢復至新鮮產品的90％～100％。新鮮、冷藏和復熱產品的黏合性分別為3～11、25～30 和＞60 分鐘。官能品評之延伸性與咀嚼力可以區別新鮮（含冷藏）和復熱產品的延展性和切割韌性。

The purpose of this study was to analyze the physical and textural properties of commercialroll-bin sheets, and evaluate the effects of storage and reheating on their quality. The propertiesincluding water content, water activity, color, retrogradation characteristics, surface stickiness,cutting toughness, toughness, extensibility, adhesion, and sensory extension and chewing forcewere examined. The water content and water activity of fresh roll-bin sheets were～45% and 0.989,respectively. Storage, especially for cold storage, decreased the textural parameters of surfacestickiness, cutting toughness and extensibility. Compared with the fresh samples, reheating withsteaming increased water content by 5-10% and made sheets darker with the lower L* and b*.However, reheating increased surface stickiness, cutting toughness and extensibility by 30～100%,70～80% and 30%, respectively, but restored toughness to 90～100%. Adhesions for fresh, storedand reheated samples were 3～11、25～30 and > 60 min, respectively. Sensory extension andchewing force could differentiate the extensibility and cutting toughness of the fresh (includingstored), and reheated samples.