本研究以本土高麗菜與結球白菜為實驗樣品，探討以過熱蒸氣蒸煮技術加工高麗菜與結球白菜對其品質與衛生之影響。過熱蒸氣就如同飽和水蒸氣和沸水一樣是對人體最為安全的物質，在加工製程由於有較少氧氣的存在，可使食品有較少的氧化作用，且具有較高的熱焓，可使產品水分迅速蒸發，因此最適合於作為直接接觸加熱食品的理想介質。研究結果顯示，利用過熱蒸氣蒸煮處理高麗菜與結球白菜，使其於高溫短時之處理下，抑制其酵素作用並明顯降低其上之微生物含量，再以低溫保存，不僅可延長儲存時間，可供作為高麗菜與結球白菜產季調節之利用，亦可保存蔬菜特性如顏色、脆度、甜味及口感等，提高消費者之喜好程度，並提升食品品質與安全衛生，並且可以為休閒食品的產品開發提供一個新的方向。

In order to increase the value of vegetables, to enhance the benefit of farmers, as well as to provide better vegetable products to general public, Taiwan’s government encourages farmers’ associations and farmers’ cooperative to set up vegetable cutting centers. The present study revealed that this strategy has become very effective. Superheated steam （ST）is one of the safest substances, which is an ideal medium used for direct heating on food due to its less oxidation and higher heat enthalpy. For preservation of fresh cutting vegetable, the preservation time will be reduced due to the enzymatic and microbial spoiling. The present study uses superheated steam to cook cabbage and Chinese cabbage in a short time to inhibit the enzyme activities and to reduce the growth of microorganism. The results shows that superheated steam processing cabbage and Chinese cabbage in low temperature storage can not only elongate the storage time, but also can keep the physical and chemical characters such as color, crispiness, flavors and textures, which enhance the favorites of general consumers. The present study provides a new product development thought for the leisure food industries.