請用此 Handle URI 來引用此文件：
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/104114完整後設資料紀錄
| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 陳時欣 | zh_TW |
| dc.contributor.advisor | Shih Hsin Chen | en |
| dc.contributor.author | 倪立和 | zh_TW |
| dc.contributor.author | Li-Ho Ni | en |
| dc.date.accessioned | 2026-08-21T16:46:47Z | - |
| dc.date.available | 2026-08-22 | - |
| dc.date.copyright | 2026-08-21 | - |
| dc.date.issued | 2026 | - |
| dc.date.submitted | 2026-08-19 14:12:20 | - |
| dc.identifier.citation | 農業部。2025。糧食供需年報(113年)。取自 https://agrstat.moa.gov.tw/sdweb/public/book/Book.aspx
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/104114 | - |
| dc.description.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。 | zh_TW |
| dc.description.abstract | 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. | en |
| dc.description.provenance | Submitted by admin ntu (admin@lib.ntu.edu.tw) on 2026-08-21T16:46:47Z No. of bitstreams: 0 | en |
| dc.description.provenance | Made available in DSpace on 2026-08-21T16:46:47Z (GMT). No. of bitstreams: 0 | en |
| dc.description.tableofcontents | 審定書 i
謝辭 ii 摘要 v Abstract vi 目次 viii 圖次 xiv 表次 xvi 縮寫檢索表 xvii 壹、 前言 1 貳、 文獻回顧 2 一、 稻米 2 (一)、品種與分類 2 (二)、結構 2 (三)、化學組成與營養價值 4 (四)、澱粉顆粒與結構特性 5 (五)、理化與糊化特性 7 二、 發芽糙米(germinated brown rice) 8 (一)、發芽機制 8 (二)、結構與成分變化 9 (三)、機能性變化 10 (四)、超音波促發處理 10 三、 預熟糙米 11 (一)、加工原理 11 (二)、結構與成分變化 11 (三)、品質變化 12 (四)、機能性變化 13 四、 乳酸菌 15 (一)、分類與代謝途徑 15 (二)、益生菌及其特性 17 (三)、代謝產物與品質關聯 18 五、植物奶 19 (一)、定義與發展 19 (二)、米基底植物奶之優勢與限制 20 六、發酵 21 (一)、類型與環境因子 21 (二)、複合發酵 22 (三)、接種策略 23 (四)、發酵動力學與代謝規律 25 (五)、優格 26 參、 實驗架構 29 一、實驗構思 29 二、實驗架構 31 (一)、製程總流程 31 (二)、發芽製程 32 (三)、預熟製程 32 (四)、米基底奶製備 33 (五)、發酵製程 34 肆、 材料與方法 35 一、實驗材料 35 二、實驗試藥 36 三、儀器設備 37 四、實驗方法 39 (一)、糙米製備 39 (二)、發芽糙米製備 39 (三)、預熟糙米製備 39 (四)、米穀粉製備 40 (五)、米基底奶製備 40 1. 糊化製程 40 2. 酵素水解製程 40 3. 均質製程 41 4. 巴氏殺菌製程 41 (六)、接種前處理 41 1. 益生菌粉復水 41 2. 優格發酵劑回溫 41 (七)、活菌計數方法 41 (八)、順序接種之建立 42 1. 接種與取樣 42 2. 生長曲線建立 42 3. 最大比生長速率(maximum specific growth rate, μmax)之計算 43 (九)、發酵操作流程 43 1. 對照組(只接種優格發酵劑) 43 2. 實驗組(以順序接種法接種益生菌粉和優格發酵劑) 43 (1) 第一階段 43 (2) 第二階段 43 (十)、酸鹼度(pH)測定 44 (十一)、總滴定酸含量測定 44 (十二)、發酵期間分析 44 1. 對照組 44 2. 實驗組 44 (十三)、儲藏性分析 45 (十四)、樣品冷凍乾燥 45 (十五)、抗氧化能力分析 45 1. 樣品萃取 45 2. DPPH清除自由基能力 45 (十六)、總酚類化合物含量分析 46 1. 樣品萃取 46 2. 標準曲線製備 46 3. Folin-Ciocalteu顯色反應 46 (十七)、γ-胺基丁酸(GABA)含量分析 46 1. 樣品萃取 46 2. 標準曲線製備 47 3. 衍生化 47 4. HPLC分析條件 47 (十八)、黏度分析 47 (十九)、可溶性固形物測定 47 (二十)、乳酸菌體外消化存活率分析 48 1. 模擬消化液配置 48 (1) 模擬胃液 48 (2) 模擬小腸液 48 2. 模擬消化流程 48 3. 結果呈現 48 (二十一)、感官品評 49 (二十二)、數據統計分析 49 伍、 結果與討論 50 一、 第二階接種時間之確立 50 (一)、生長曲線 50 (二)、非線性擬合 54 (三)、最大比生長速率 57 二、 發酵期間分析 59 (一)、pH 59 (二)、總滴定酸 65 (三)、活菌計數 70 三、儲藏性分析 75 (一)、pH 75 (二)、總滴定酸 79 (三)、活菌計數 83 四、機能性成分 88 (一)、DPPH自由基清除能力 88 (二)、總多酚含量 92 (三)、GABA含量 95 五、物理性質分析 97 (一)、黏度 97 (二)、總可溶固形物 100 六、產品性質分析 102 (一)、乳酸菌體外消化耐受性 102 (二)、感官品評 105 陸、 結論 107 柒、 參考文獻 108 捌、 附錄 131 附錄一、Gompertz模型參數與生長動力學指標之推導 131 附錄二、可投稿之期刊論文 134 | - |
| dc.language.iso | zh_TW | - |
| dc.subject | 米基底發酵植物奶 | - |
| dc.subject | 乳酸菌 | - |
| dc.subject | 預熟糙米 | - |
| dc.subject | 發芽糙米 | - |
| dc.subject | 順序接種 | - |
| dc.subject | rice-based fermented plant milk | - |
| dc.subject | lactic acid bacteria | - |
| dc.subject | parboiled brown rice | - |
| dc.subject | germinated brown rice | - |
| dc.subject | sequential inoculation | - |
| dc.title | 不同型態加工稻米之米基底發酵奶開發 | zh_TW |
| dc.title | Development of rice-based fermented plant milk using various type processed brown rice | en |
| dc.type | Thesis | - |
| dc.date.schoolyear | 114-2 | - |
| dc.description.degree | 碩士 | - |
| dc.contributor.oralexamcommittee | 陳輝煌;吳俊毅 | zh_TW |
| dc.contributor.oralexamcommittee | Hui-Huang Chen;Jiumn-Yih Wu | en |
| dc.subject.keyword | 米基底發酵植物奶; 乳酸菌; 預熟糙米; 發芽糙米; 順序接種 | zh_TW |
| dc.subject.keyword | rice-based fermented plant milk; lactic acid bacteria; parboiled brown rice; germinated brown rice; sequential inoculation | en |
| dc.relation.page | 145 | - |
| dc.identifier.doi | 10.6342/NTU202604518 | - |
| dc.rights.note | 同意授權(全球公開) | - |
| dc.date.accepted | 2026-08-20 | - |
| dc.contributor.author-college | 生物資源暨農學院 | - |
| dc.contributor.author-dept | 食品科技研究所 | - |
| dc.date.embargo-lift | 2026-08-22 | - |
| 顯示於系所單位： | 食品科技研究所 | |
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