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完整後設資料紀錄
DC 欄位 | 值 | 語言 |
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dc.contributor.advisor | 蘇和平(Hou-Pin Su) | |
dc.contributor.author | Ying-Lin Li | en |
dc.contributor.author | 李英林 | zh_TW |
dc.date.accessioned | 2021-05-17T09:15:44Z | - |
dc.date.available | 2014-08-28 | |
dc.date.available | 2021-05-17T09:15:44Z | - |
dc.date.copyright | 2012-08-28 | |
dc.date.issued | 2012 | |
dc.date.submitted | 2012-08-08 | |
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dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/6648 | - |
dc.description.abstract | 蛋黃中的高含量膽固醇是心血管疾病以及腦中風高危險群拒絕食用蛋類的主因。為了化解眾人之疑慮,本試驗以液蛋白做為主原料,脫脂乳粉做為固形物成分,以大豆油取代蛋黃中的脂質建立低膽固醇蛋堡基本配方,並以馬鈴薯澱粉、三仙膠及關華豆膠作為蛋堡之質地改良劑,以開發最佳質地之配方組合。
添加三仙膠之蛋堡經由質地剖面分析(Texture profile analysis ,TPA),結果顯示蛋堡之硬度 (hardness)、咀嚼性 (chewiness) 和膠強度 (gel strength) 皆顯著降低,而內聚性 (cohesiveness) 顯著增加;而添加關華豆膠之蛋堡,其硬度降低,內聚性增加,但咀嚼性與膠強度無顯著降低,顯示三仙膠與關華豆膠對蛋白質之間作用力之影響相似,但關華豆膠與蛋白質之間的作用力較強,因此質地性質表現較佳。當三仙膠與關華豆膠共同添加時,蛋堡之質地受到兩種膠產生協同作用而較個別添加之質地性質更好,蛋堡硬度與咀嚼性無顯著減少,而膠強度與內聚性增加,顯示其結構較為穩定厚實。 根據以上實驗之結果,進一步以反應曲面法尋求最佳質地蛋堡之液蛋白添加量與三仙膠、關華豆膠添加量,以開發低膽固醇蛋堡之最佳配方。最後得到之配方為液蛋白86.0%、三仙膠0.01%、關華豆膠 0.19%、4%馬鈴薯澱粉、7%脫脂乳粉、3%沙拉油,質地性質為硬度7738g、內聚性0.81、咀嚼性6327g、膠強度12228g/s。 為開發低膽固醇蛋堡產品,因此進行微生物貯存試驗,測試在不同包裝、加熱殺菌處理和保存溫度之下,生菌數增加之情形,結果顯示將低膽固醇蛋堡後熱殺菌處理 (88℃,50分鐘) 後,貯存於4℃下,可使蛋堡之生菌數在28天保存後維持在104 CFU/g以下,而沙門氏桿菌之檢測顯示為陰性。 | zh_TW |
dc.description.abstract | High cholesterol content in egg yolk is why older adult and high risk of cardiovascular disease do not want to eat eggs. In order to resolve these concern, texture-optimized recipe was developed by using liquid egg white (LEW) as main material, skimmed milk powder, potato starch and soybean oil to substitute egg yolk solid and lipid to build a basic low cholesterol recipe, xanthan gum (XG) and guar gum (GG) were added to eggburger recipe as texture improver.
Texture profile analysis of XG-addition eggburger demonstrated that the hardness, chewiness and gel strength were lower significantly, the cohesiveness increased significantly. In GG-addition, the hardness was lower, cohesiveness increased, but no significantly lower in chewiness and gel strength; however, GG showed better texture properties because of stronger interaction with protein. When both XG and GG were used, synergistic effect happened and texture of low cholesterol eggburger was much better than gum addition individually; hardness and chewiness didn`t decrease significantly, gel strength and cohesiveness increase, which mean the structure was more stable and firmer. Based on the above result, response surface methodology (RSM) was used to optimize the addition of LEW, XG and GG so that the optimized recipe was achieved. The optimized recipe was LEW 86.0 %, XG 0.01 %, GG 0.19 %, potato starch 4 %, skimmed milk powder 7 % and soybean oil 3%. The texture value were hardness 7738 g, cohesiveness 0.81, chewiness 6327 g and gel strength 12228g/s. To develop low cholesterol eggburger product, microbiological storage experiment was performed to evaluate the total plate count of low cholesterol eggburger in different package, heat treatment and storage temperature. The result showed that after post-processing (88℃ for 50 mins), low cholesterol eggburger can be stored under 4℃ for 28 days and the plate count was under 104 CFU/g, and Salmonella spp. were not detected. | en |
dc.description.provenance | Made available in DSpace on 2021-05-17T09:15:44Z (GMT). No. of bitstreams: 1 ntu-101-R97626024-1.pdf: 21456239 bytes, checksum: aa5b392b3eacdb1036640e185c56f95b (MD5) Previous issue date: 2012 | en |
dc.description.tableofcontents | 目錄………………………………………………………………………I
表目錄……………………………………………………………………IV 圖目錄……………………………………………………………………V 中文摘要………………………………………………………………VIII 英文摘要…………………………………………………………………X 緒言……………………………………………………………………XII 第一章 文獻檢討………………………………………………………1 一、 雞蛋中的膽固醇………………………………………………1 (一) 膽固醇對人體的作用…………………………………1 (二) 食用雞蛋對人體膽固醇的影響………………………1 (三) 膽固醇氧化物對人體之影響…………………………2 二、 低膽固醇蛋品之開發…………………………………………5 (一) 飼料營養與藥物………………………………………5 (二) 減少人體吸收…………………………………………6 (三) 產蛋雞遺傳選拔………………………………………6 (四) 微生物法………………………………………………7 (五) 酵素分解………………………………………………7 (六) 萃取……………………………………………………7 (七) 吸附……………………………………………………8 (八) 脂肪替代物……………………………………………8 三、 雞蛋蛋白的熱凝膠作用………………………………………9 (一) 雞蛋蛋白凝膠之機制…………………………………9 (二) 雞蛋蛋白在加熱時之性質變化……………………11 (三) 影響蛋白熱凝膠的因子……………………………12 四、 液蛋的利用 …………………………………………………12 (一) 液蛋的製造流程……………………………………13 (二) 液蛋的殺菌條件……………………………………13 (三) 液蛋機能特性之變化………………………………15 五、 多醣膠質於食品加工上的應用……………………………16 (一) 多醣膠質的基本特性………………………………16 (二) 多醣膠質的物化性質與利用………………………16 (三) 食用膠質的主要性質………………………………19 (四) 多醣膠質於蛋製品上的應用………………………21 (五) 天然多糖膠質的分類………………………………20 (六) 常見的多醣膠質…………………………………………21 第二章 材料與方法 ……………………………………………24 一、 試驗設計…………………………………………………24 二、 實驗材料…………………………………………………24 (一) 液蛋及其他原料………………………………………24 (二) 多醣膠質與食用色素……………………………………24 (三) 分析用藥品……………………………………………24 (四) 實驗設備與器材………………………………………24 三、 實驗方法 …………………………………………………25 (一) 低膽固醇蛋堡之製備流程………………………………25 (二) 質地剖面分析…………………………………………25 (三) 添加三仙膠及關華豆膠對於低膽固醇蛋堡質地影 響之試驗 …………………………………………………29 (四) 添加多醣膠質以求低膽固醇蛋堡質地最適化試驗……29 (五) 微生物保存試驗………………………………………33 (六) 沙門氏桿菌試驗………………………………………34 (七) 統計方法………………………………………………35 第三章 結果與討論 ……………………………………………36 一、基礎配方實驗………………………………………………36 二、添加食用膠類對低膽固醇蛋堡質地之影響…………………36 (一) 添加三仙膠對於低膽固醇蛋堡質地之影響…………39 (二) 添加關華豆膠對於低膽固醇蛋堡質地之影響………39 (三) 同時添加三仙膠與關華豆膠對於低膽固醇蛋堡 質地之影響……………………………………………42 三、以反應曲面法求得最佳低膽固醇蛋堡質地之配方…………42 (一) 反應曲面模式之建立………………………………………44 (二) 模式分析……………………………………………………44 (三) 反應曲面圖分析……………………………………………49 (四) 最佳化驗證……………………………………………64 四、微生物保存試驗……………………………………………66 (一) 生菌數試驗……………………………………………66 (二) 沙門氏桿菌試驗………………………………………66 第四章 結論……………………………………………………70 第五章 參考文獻………………………………………………71 第六章 作者小傳………………………………………………78 | |
dc.language.iso | zh-TW | |
dc.title | 低膽固醇蛋堡之開發 | zh_TW |
dc.title | Development of Low Cholesterol Eggburger | en |
dc.type | Thesis | |
dc.date.schoolyear | 100-2 | |
dc.description.degree | 碩士 | |
dc.contributor.oralexamcommittee | 駱秋英(Chu-Ying Lou),黃加成(Chia-cherng Huang),紀學斌(Suey-ping Chi) | |
dc.subject.keyword | 低膽固醇蛋堡,三仙膠,關華豆膠,質地剖面分析,反應曲面法, | zh_TW |
dc.subject.keyword | Low cholesterol eggbuger,xanthan gum,guar gum,texture profile analysis (TPA),response surface methodology (RSM), | en |
dc.relation.page | 78 | |
dc.rights.note | 同意授權(全球公開) | |
dc.date.accepted | 2012-08-08 | |
dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
dc.contributor.author-dept | 動物科學技術學研究所 | zh_TW |
顯示於系所單位: | 動物科學技術學系 |
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