米基底植物奶開發及物化性質分析

Abstract

隨著消費者健康意識的提升、環境保護理念的普及和素食主義的興起，植物奶產品的市場需求迅速增長。然而，目前臺灣之植物奶市場主要依賴進口產品與原料，無法落實環保與永續理念。此外，臺灣稻米產業正面臨著消費量逐年下降及生產過剩問題。本研究旨在開發臺灣稻米為基底的植物奶，並探討不同加工製程對其物化性質及生理活性之影響。分別使用糙米、發芽糙米及預熟糙米作為原料，並著重探討酵素水解及均質製程對於米基底奶品質的影響，分析其黏度、色澤、抗氧化活性及總酚類化合物含量等，以尋求適當的製程條件。為提升全穀物利用率，實驗組樣品利用過篩製程，以保留米粒完整營養成分並改善物化特性。研究結果顯示，經過酵素水解及均質製程處理後，米基底植物奶之物化特性及營養價值均有顯著的提升。酵素水解能顯著降低樣品黏度，提升流動性，如實驗組預熟糙米奶樣品(E-PBERM)於7°C黏度為 9.92 cP。此外，結合酵素水解及均質製程，使樣品質地更為細緻，同時改善色澤特性。實驗組樣品之總色澤差異指數ΔE* < 10，代表其色澤感官特性與市售產品相近。於生理活性方面，所有樣品中以E-PBRM表現最佳，其DPPH自由基清除能力達 61.51%、總酚類含量為 71.68 mg GAE/100 g DW。整體而言，本研究建立了三種稻米原料之植物奶製備流程，為國產米過剩問題提供了新的利用途徑，有望在一定程度上提升糧食自給率並減少食物里程，契合環境永續理念。然而，本研究發現經商業滅菌處理後，樣品之穩定性及風味仍須進一步改善，凸顯出未來研究應聚焦於加工技術及參數之最佳化，以促進米基底奶之商業化發展。

With the rising awareness of health, environmental concerns, and the growth of vegetarianism, the market demand for plant-based milk products has grown rapidly. However, the plant-based milk market in Taiwan currently relies heavily on imported products and raw materials, making it difficult to implement environmental protection and sustainability concepts. Additionally, Taiwan's domestic rice industry is facing the issues of decreasing consumption and overproduction. This study aims to develop plant-based milk using Taiwan's rice as the base and to investigate the effects of different processing methods on its physicochemical properties and physiological activities. Brown rice, germinated brown rice, and parboiled brown rice were used as raw materials. The focus was placed on examining the influence of enzymatic hydrolysis and homogenization processes on the quality of rice-based milk, with analyses covering viscosity, color, antioxidant activity, and total phenolic content to determine the optimal processing conditions. To enhance the utilization of whole grains, the experimental group samples underwent a sieving process to retain the complete nutritional components of rice and improve physicochemical properties. The results indicated that the physicochemical properties and nutritional value of the rice-based plant milk were significantly improved after enzymatic hydrolysis and homogenization. Enzymatic hydrolysis effectively reduced the viscosity of the samples and enhanced their fluidity; for instance, the viscosity of the experimental parboiled brown rice milk sample (E-PBRM) was 9.92 cP at 7°C. Moreover, the combination of enzymatic hydrolysis and homogenization resulted in a finer texture and improved color characteristics. The total color difference index (ΔE*) of the experimental group samples was less than 10, indicating that their color sensory characteristics were comparable to those of commercial products. In terms of physiological activity, the E-PBRM sample showed superior performance, with DPPH radical scavenging activity of 61.51%, and total phenolic compounds content of 71.68 mg GAE/100 g DW. Overall, this study established a processing framework for producing plant-based milk using three types of rice, offering a novel approach for utilizing surplus domestic rice. This approach may contribute to improved food self-sufficiency and reduced food miles, aligning with environmental sustainability goals. However, the findings also revealed that the stability and flavor of the samples still require improvement following commercial sterilization. This highlights the need for future research to focus on optimizing processing technologies and parameters to facilitate the commercialization of rice-based milk.