• 作者： 呂政義；陳理宏
• 中文摘要： 在臺灣，仙草常被用來作?冷甜食品。在傳統之製造過程中，係以水在?性狀況下加熱抽取仙草植物中之可溶性物質 ，然後趁熱添加2 %樹薯澱粉，繼績加熱，使澱粉糊化，冷?後即成深棕色之仙草，本實驗即在探討仙草之抽取時間，原 料之濃度，用以抽取之?性液濃度以及添加之澱粉種類等之影響，並以抽取液中碳水化合物總量及可溶物含量以及仙草之 膠?度作?指標。由實驗結果顯示以8%仙草植物用0.095?0.191M NaHCO3濃度?流四小時所得抽取液最佳。至於所加 之澱粉需?不含離子化支鏈之非糯性澱粉，仙草之形成係由於澱粉中之澱粉果醣分子與抽取液中之多醣類相互發生作用而 ?生凝膠網狀構造，其網狀構造?之間隔則由整顆完整膨潤之澱粉粒?入。
• 英文摘要： In Taiwan, hsian-tsao has been consumed as a jello-type dessert. Traditionally, it has been prepared from the extract of Mesona procumbens Hemsl under alkaline condition to which about 2% cassava starch is added. The dark-brownish gel is formed after cooling. In the present paper, the effects of extraction time periods, sample concentrations, alkaline concentrations and the addition of various starches were studied, and the contents of total extractable carbohydrates and total solubles as well as the gel strength were used as indices. We found that the optimal condition for the extraction hsian-tsao was refluxed under 0.09S-0.191 M NaHCO3 for 4 hrs with 8% of hsian-tsao plant. The added starch had to be the non-waxy type without any ionic side group. The gel network of hsian-tsao was formed by the interaction of amylose from the starch and polysaccharide from the extract. The intact swollen starch granule was entrapped by the gel network lattice.
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