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http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/73474
標題: | 味噌衍生加工製品之開發與性質 Development of processed miso products and their properties |
作者: | Yen-Hui Lee 李彥輝 |
指導教授: | 呂廷璋 |
關鍵字: | 味噌再加工製品,醣類,質地改良劑,加速性試驗, miso processed product,carbohydrates,texture improver,accelerated shelf-life testing, |
出版年 : | 2019 |
學位: | 碩士 |
摘要: | 味噌為亞洲常見發酵大豆食品,因發酵提高蛋白質淨利用率,於此過程中,微生物也將特徵化合物,如大豆異黃酮、大豆皂素,進行生物轉換,增加其生理功效,為良好的蛋白質、植化素來源。但由於味噌為黏稠的半固體狀態,勺取不易,運用範圍受限,故開發味噌再加工製品,有添加醣類製成味噌醬,也以卡德蘭膠、kappa-鹿角菜膠與大豆蛋白為味噌質地改良劑,製成如起司片之味噌片,以提高味噌使用方便性、產品多樣性。此外,並針對產品進行物理性質分析與加速性試驗,物理性質方面,味噌醬因添加醣類而增加其流動性、安定性,而味噌片添加質地改良劑,在其成型範圍內,則因味噌比例提高而質地變軟、黏度上升;加速性試驗方面,參考食用油之油脂氧化指標,透過開發萃取高水分含量食品中油脂方法,因產品低過氧化價、高巴比妥酸價,判斷為油脂氧化後期,而巴比妥酸價為味噌加工產品加速性試驗之敏感評估指標。 Miso is a common fermented soybean food in Asia, which improves the net utilization of protein through fermentation. In this process, microorganisms also bio-convert characteristic compounds such as soy isoflavones and soyasaponin to increase functionality. However, since miso is a sticky and semi-solid state, it is inconvenient to use. In order to expand the application of miso, this study has developed miso products, miso spread made by adding carbohydrate and miso slice like cheese singlet made through texture improvers such as curdlan, kappa-carrageenan, and soy protein isolate. Additionally, physical properties analysis and accelerated shelf-life testing were carried out for the products. In terms of physical properties analysis, the fluidity and stability of miso spread were improved by adding carbohydrate, and the texture of miso slice is softer and stickier along with the increasing of miso within the model range. For accelerated shelf-life testing through the development of extracting oil in high moisture content food, referring to the oil oxidation index of edible oil, the miso processed product with low peroxide value and high TBARS value were judged to be the secondary stage of oil oxidation. Otherwise, TBARS value is a sensitive index to evaluate the stability of processed miso products. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/73474 |
DOI: | 10.6342/NTU201900680 |
全文授權: | 有償授權 |
顯示於系所單位: | 食品科技研究所 |
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