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正在研究的 What we are studying…

隨著年歲漸長，牙齒鬆軟、新陳代謝機能減慢、胃腸蠕動幅度下降等身體問題，加上本身消化管道機能減弱、但長者每餐的進食量郤減少等因素疊加。因此我們研究集中在以下幾方面：食物的營養如維生素、膳食纖維及蛋白質保存率（少而精）、令食物更易進食消化（易吞嚥及消化）、爭取保持天然原味（少油少鹽及無合成添加劑）。

The body of a human nature starts to loose teeth, slow down metabolism and decrease gastrointestinal motility as times goes by, especially the elderly.  Therefore, our research targets the following: food nutrients such as vitamins, dietary fiber and protein (less and refined), or making the food easier for us to eat and digest (easier to swallow and digest), by keeping up the natural favor; with less oil and less sodium with as less as possible the additives.

1. 蔬菜方面進度 Veggies：

菜源是經檢疫進口瓜菜，清冼及臭氧淨化，採超聲波同步加熱殺青後，真空冷凍乾燥處理（指標Aw<0.3），脆化及減重效果突出（重量約為原重1/10），質感有如紫菜片，能作口糧，容易進食吞嚥。實驗期間發現能獲平日抗拒吃菜的小朋友青睞及訂單；若隨手扎碎放粥內或加濕，數分鐘後回復原樣，調味方面按個人喜好添加。貯存於玻璃瓶內抽真空及放入吸氧包（oxygen absorber），目前數據顯示貯存近半年仍保存良好，但之後可能因日光的紫外缐的關係出現褪色。

All vegetables we purchased are through proper imported and inspected. After the wash and sterilize by ozone, they are blanched by soaking in 60°C ultrasonic treatment for minutes, and then vacuum freeze-dried around 24 hrs. The brittleness and weight loss are obvious (about 1/10 of weight),  similar to seaweed slices, they are easy to eat and swallow with most of the natural favor remained.  During the experiment, the children who refuse to eat daily vegetables starts to change their appetizes because the food is either porridge or smashed.  It will be restored or seasoned according to personal favor.  It can be stored in vacuum sealed glass bottles for months.  Current data shows that it is still in good condition after storage for almost half year but then the color loss occurs maybe because of the UVs light.

困難仍需克服 Difficulties to be overcome

• 1. 包裝保存方法：抽乾後蔬菜極脆及易碎，不易入樽亦不適合入錫袋抽真空貯藏。乾菜較乾果更難保存乾度，開啟後僅數分鐘就因空氣濕度而變軟。但使用玻璃樽或構成潛在風險，且重量和危險。Packing: Vacuumed vegetables are easy to smash, which is not easy to be packed into glass bottle or aluminium foil.  To keep dried vegetables is harder than dried fruits because the climate of Macau has soften the dried-vegetables so fast.  Using glass bottle as package has other risk because it will increase packing weight and danger.
• 2. 青味：亦即所謂“臭青味”，在目前的殺青程序，採用的溫度是巴斯德消毒法(Pasteurization)併合超聲波，等效下可缩短加熱時間及降低加熱温度，但由於蔬菜沒有完全被煮熟，部份蔬菜如露荀的臭青味明顯，未來需要就營養保存與加熱溫度、時間的平衡上進一步研究，且亦需按不同作物特點進行調整。Grassy odor: We have to combine the pasteurization and blanching procedure by means of sub-boil water ultrasonic method. During the blanching process, we did shorten the heating time and lower the temperature in order to minimize the nutrient loss. Since the vegetables are not fully cooked not as well cooked as usual, some vegetables like asparagus will produce obvious grassy smell. Therefore to erase the grassy smell in vegetables, we usually take different measures in dealing with different vegetables and try to find a balance between nutrition and taste.

蔬菜通常是維生素C的重要來源，但是在水中煮熟時會損失大量維生素C。 實際上，煮沸比其他任何烹飪方法都能減少維生素C。西蘭花，菠菜和生菜煮沸後可能會損失多達50％或更多的維生素C。  • water-soluble vitamins: vitamin C and the B vitamins — thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), folic acid (B9), and cobalamin (B12)  由於維生素C是水溶性的，並且對熱敏感，因此將蔬菜浸入熱水中時會從蔬菜中浸出。   維生素B同樣對熱敏感。 煮肉當肉汁流失時，可會損失多達60％的硫胺素，菸酸和其他B族維生素。

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2. 枸杞(硫磺的困擾)：Wolfberry (the trouble in getting rid of Sulphur oxide)

枸杞（杞子）清肝明目，被視為養生食品。但總有人，為了令杞子賣相變好、保質期延長，會在烘製杞子過程中，加入對人體有害的工業硫磺和焦亞硫酸鈉等；又或誤解認為硫磺本身是一種中藥，能夠處理藥材，有殺蟲、防腐、漂白的作用，於是以硫磺熏蒸或浸泡中藥材作為加工方法，俗稱傳承古方。其實問題關鍵是亞硫酸鹽等有毒有害物質殘留多少，中國政府亦早已明文規定，禁止用硫磺熏蒸中藥材。但同時含有毒性，其中的重金屬成分對人體很多器官、身體功能都有損害。Wolfberry is considered to be a healthy product for the eyes and liver. However, some people hope to extend the shelf life of wolfberry by adding some harmful chemicals (such as sulfite). When people referred to sulfur as traditional Chinese medicine and was widely used in traditional pest control, preservatives and whitening agents, people distorted the concept of sulfur dioxide. In the process of food processing: Chinese herbal medicine soaked and smoked with sulfur oxide is classified as a traditional heritage of ancient recipes. However, toxic and harmful residues are harmful to human organs and their functions. Nowaday, Chinese Government has declared to ban its application in medicine and limit the application on food production.

–現行《藥品管理法》第四十九條規定：使用硫磺熏蒸的藥材，應按劣藥論處。此外，《國家藥典》2000年版本亦規定，除山藥外，其他所有中藥材不能使用硫磺熏蒸或浸泡。 2005版《國家藥典》則進一步刪除了山藥加工中使用硫磺熏蒸的方法。

The Act #49 of the《Drug Administration Law of PRC》requires: Chinese herbal medicines processed with Sulphur chemicals is forbidden as drug. In the《Chinese Pharmacopoeia》Year 2000 version states that, apart from chinese yam(cinnamon-vine), the rest of the Chinese herbal should not be processed under Sulphur chemicals steaming and soaking. The《Chinese Pharmacopoeia》Year 2005 version further restrict the apply of Sulphur chemicals for pharmaceutical preparations.

早前準備為菊花茶配一更特久耐存的冷凍干燥枸杞乾，於是在澳門有名中藥店以零售價為100元/斤購買枸杞樣品，檢測結果合格（未檢出）；於是高高興興於同一店加單購入2斤，結果快速檢測仍有檢測量為 ~200 mg/kg,按照國家標準《枸杞（枸杞子）》（GB /T 18672-2002）的規定，枸杞亞硫酸鹽的含量應小於 50 mg/kg，該樣品超標4倍以上。因此我想：若市場上的涼果、中藥材或茶葉的亞硫酸鹽存在為常態，短期內又不能取替，若能找出方法去除、減少，並能保質及回復乾燥長期貯存，不失可造福依賴/喜歡服用中藥的我們。When I was preparing the freeze-dried wolfberry previously, the first trial I got from an popular Chinese Herbal medicine grocery and passed the test.   Then I purchased from the same grocery again, but the result was failure by the identical testkit.  The Sulphur oxide limit for wolfberry should be less than 50 mg/kg but I got the upmost of ~200 mg/kg.  The wolfberry I purchased at the second time is 4 times higher than the standard （GB/T 18672-2002）.  Then I doubt: is the sulphur chemical unavoidable from the present pharmaceutical preparation and herbal medicine market, then whether be possible to find a method to chelate parts or as much unwanted residues from herbal medicine so as we still able to get better effect from the chinese herbal medicine?

現階段的研究是嘗試利用H₂O₂減/除SO₂/亞硫酸鹽的含量。（待續…）

https://www.longdom.org/proceedings/use-of-hydrogen-peroxide-to-remove-sulfur-dioxide-from-oversulfite-dried-apricots-39916.html