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標題: | 益生菌酒釀萃凝酪特性 Characterization of curd made with lao-chao culture filtrate and probiotics |
作者: | Lieh-Chi Su 蘇烈頎 |
指導教授: | 林慶文(Chin-Wen Lin) |
關鍵字: | 酒釀,凝酪,益生菌,保健食品,微膠囊,噴霧乾燥,抗氧化, lao-chao,Kou Woan Lao,curd,probiotics,microencapsulation,spray drying,antioxidant, |
出版年 : | 2005 |
學位: | 博士 |
摘要: | 本研究旨在利用經篩選之純菌元生產酒釀萃添加益生菌,藉由酒釀萃之風味物質與凝乳酉每,結合益生菌之保健特性,開發具獨特風味之益生菌酒釀萃機能性保健食品,益生菌酒釀萃凝酪為甜凝乳,與一般乳酸菌發酵之酸凝酪不同,產品饒富東方風味。本研究並利用噴霧乾燥法將益生菌酒釀萃微膠囊化保存,研發具益生菌、酒釀風味及凝乳特性之三合一製劑,以提升自製凝酪之便利性與保存性。
以本研究室初步篩選之Rhizopus javanicus和Saccharomyces cerevisiae為黴菌及酵母菌菌元,進行酒釀之生產,可得多量具凝乳活性之酒釀萃,添加益生菌Lactobacillus acidophilus與Bifidobacterium longum製造酒釀萃凝酪並分析其特性。試驗結果顯示:以0.3% L. acidophilus混合0.7% B. longum處理組總益生菌菌數最高;隨培養時間增加,不同酒釀萃添加比例處理組皆呈現pH值下降且滴定酸度增高;乳糖含量減少而β半乳糖甘酉每活性增加;乳酸與醋酸生成量亦增多;隨著培養時間延長,凝乳堅實度增加,超過2小時後更明顯增強,但凝析亦相對增加。凝酪於14天冷藏保存期間,益生菌菌數無明顯減少情形。觀察不同酒釀萃添加比例形成凝乳之顯微構造,4、6、8%各處理組立體蛛網構造,差異不大,但添加10%、12%酒釀萃之立體蛛網基本分支結構較粗大。酸凝乳之網狀結構明顯,而益生菌酒釀萃甜凝乳之分支結構較集中。 以噴霧乾燥法製備益生菌酒釀萃微膠囊,探討不同出口溫度對微膠囊特性及菌數之影響,結果顯示:隨噴霧乾燥出口溫度增高,水分含量與白色度減少;水活性與粉末密度無顯著差異;產率與凝乳活性增加;各處理組粒徑分布範圍大致相似。當出口溫度提高時,益生菌菌數顯著下降;在模擬胃液及膽鹽耐受性方面,微膠囊可提供顯著之保護效果。產品儲存5週,4℃儲存之微膠囊益生菌存活率顯著高於25℃儲存處理組,儲存期間,微膠囊凝乳活性無顯著差異。 在抗氧化性試驗中:抑制抗壞血酸自氧化活性能力,以酸凝酪最強,益生菌酒釀萃微膠囊凝酪亦超過100 %;抗氧化之測定結果,以酒釀萃處理組最強;還原力之測定結果,相較於1mg/mL BHT對照組,各組還原力介於29.19-80.31%之間;螯合亞鐵離子能力之比較,酒釀萃、益生菌酒釀萃凝酪及益生菌酸凝酪之螯合能力分別為88.88、92.18與80.58%;各樣品清除超氧陰離子能力,以不同出口溫度製備微膠囊復水後之清除能力較高。 The purpose of the study is to combine the physiological functionality of probiotics (Lactobacillus acidophilus and Bifidobacterium longum) and the milk-clotting activity of culture filtrate from lao-chao to develop a new dairy product which was different from the commercial yogurt. Rhizopus javanicus and Saccharomyces cerevisiae were chosen as a mold and yeast starter for production of culture filtrate. The probiotics of this dairy product grows well. The increase of β-galactosidase activity, lactic acid and acetic acid content accompany long incubation time. The more incubation time prolonged, the more curd firmness and syneresis increased. It is especially prominent when incubating time more than 2 hours. Storage results showed both L. acidophilus and B. longum exhibited excellent stability for 14 days at 4℃ in curd made with lao-chao culture filtrate. The suggested percentage of culture filtrate is 8-10% which has better effectiveness on the flavor and texture of this product. Microencapsulation of probiotics and culture filtrates from lao-chao by spray-drying was also examined. The effect of moisture, water activity, particle density, encapsulated product size distribution, microencapsulation efficiency, milk-clotting activity, structure of the powders and viability of microencapsulated probiotics were studied. Among the various outlet air temperatures, probiotics showed the higher survival after drying in the lower outlet air temperatures. The survival of probiotics in simulated gastric juice and 0.3% oxgall was good since microencapsulation preventing probiotics from acid and oxgall damage. The milk-clotting activity has no significant differences during 5-week storage period. The survival percentage of 4℃ microcapsules is higher than 25℃ group. Among varied antioxidant activity examined, yogurt has the highest inhibition of ascorbate autoxidation. The reducing activities among different treatments were 29.19-80.31%. The chelating effects of various treatments on ferrous ion showed that lao-chao culture filtrate, curd made with lao-chao culture filtrate, and yogurt were 88.88, 92.18, and 80.58% respectively. The rehydration of microcapsules made with various outlet air temperatures exert higher scavenging effects on superoxide anion. This study intents to develop a new oriental flavor dairy product and provide consumer multi-choices. This product is full of nutrition and meets the increasing health needs across the globe. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/35527 |
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顯示於系所單位: | 動物科學技術學系 |
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