不同型態加工稻米之米基底發酵奶開發

Abstract

為因應植物奶市場的快速成長，以及消費者對健康與永續議題的高度關注，本研究開發以臺灣稻米為基底之發酵型植物奶，藉由發酵製成提升其風味與機能性，促進本土農產價值並拓展其在機能性飲品領域之應用潛力。研究選用糙米、發芽糙米與預熟糙米為原料，搭配酵素水解與順序接種策略，建立完整的製備與發酵流程。第一階段分別接種四株益生菌，包含嗜酸乳桿菌(Lactobacillus acidophilus LA1063)、乾酪乳桿菌(Lacticaseibacillus casei LC122)、副乾酪乳桿菌(Lacticaseibacillus paracasei LPC48)及植物乳桿菌(Lactiplantibacillus plantarum LP198)，並根據其生長曲線推估對數生長期，再接種含保加利亞乳桿菌(Lactobacillus delbrueckii subsp. bulgaricus)與嗜熱鏈球菌(Streptococcus thermophilus)之複合型發酵劑(DIY)進行共發酵。結果顯示三種米基底奶皆能順利完成發酵，且發酵終點活菌數均達8.0 log CFU/mL以上，證實其具備作為發酵型植物奶之可行性。不同米種中，以預熟糙米奶在機能性成分含量、發酵速率與發酵後黏度方面整體表現較佳，為最具應用潛力之原料基質。不同接種組別中，以接種組別LP-DIY與LPC-DIY整體表現較佳，兩組在發酵後及儲藏期間皆能維持較高活菌數，其中LP-DIY亦具良好體外消化耐受性與感官接受度，展現優異之產品開發潛力。本研究成功建立米基底發酵植物奶之製程，並觀察到預熟糙米奶及特定接種組別在發酵上的優勢，顯示國產稻米於功能性植物發酵飲品領域具高度應用前景。

To address the rapid growth of the plant-based milk market and increasing consumer concern regarding health and sustainability, this study developed fermented plant-based milk using Taiwanese rice as the primary substrate. Fermentation was applied to enhance flavor and functional properties, therefore promoting the value of local agricultural products and expanding their potential applications in the functional beverage sector. Brown rice, germinated brown rice, and parboiled brown rice were selected as raw materials, and a comprehensive processing and fermentation framework was established through enzymatic hydrolysis and a sequential inoculation strategy. In the first stage, each of four lactic acid bacterial strains was separately inoculated: Lactobacillus acidophilus LA1063, Lacticaseibacillus casei LC122, Lacticaseibacillus paracasei LPC48, and Lactiplantibacillus plantarum LP198. Based on their growth curves, a mixed starter culture (DIY) containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus was subsequently added when each strain entered the logarithmic growth phase to conduct co-fermentation. The results demonstrated that all three rice-based milks could be successfully fermented, with viable cell counts exceeding 8 log CFU/mL at the end of fermentation, confirming their feasibility as substrates for fermented plant-based milk. Among the rice-based substrates, parboiled brown rice milk showed better overall performance in functional component content, fermentation rate, and viscosity after fermentation, indicating its strong potential as a fermentation substrate. Among the inoculation groups, LP-DIY and LPC-DIY showed better overall performance, maintaining higher viable cell counts after fermentation and during storage. Notably, the LP-DIY group also demonstrated good tolerance during in vitro digestion and higher sensory acceptance, highlighting its potential for product development. Overall, this study successfully established a processing platform for rice-based fermented plant milk and identified the advantages of parboiled brown rice milk and specific inoculation strategies during fermentation, indicating that domestically produced rice has strong application prospects in the field of functional fermented plant-based beverages.