臺灣博碩士論文加值系統

文獻指出乳酸菌對人體腸道健康有很大的助益，市面上以乳製品製作之乳酸飲品為最常見，而以穀類製成之乳酸飲品則非常少見。此外，研究也指出韃靼蕎麥含有豐富的機能性成份如芸香苷及槲皮素。本研究即利用乳酸菌發酵蕎麥，綜合乳酸菌與蕎麥的優點開發新式機能性飲料。原料蕎麥和麥芽磨粉後加水混合，在50 °C 下恆溫糖化 8 小時後，分別接種兩種不同乳酸菌 (Lactobacillus plantarum 和 Pediococcus pentosaceus) 進行蕎麥乳酸發酵。結果顯示 L. plantarum 比 P. pentosacues 更適合用於蕎麥發酵。L. plantarum 在發酵過程較快進入平穩期，且維持時間也較久。過程中系統pH 值迅速由4.96 降至 3.45，菌數最高達 8.76 log CFU / mL。 發酵後產品保留約 80% 芸香苷及產生少量槲皮素。然而，大多數的芸香苷 (88%) 殘留在蕎麥渣裡。加入 0.2% (w/v) 關華豆膠至稀釋的蕎麥發酵液可解決產品分層現象。品評結果顯示以 L. plantarum TWK10 製成的飲品在未經調味狀況下不盡滿意。未來可以進一步優化糖酸比，期望開發出更具市場接受度之機能性飲品。

摘要 I
ABSTRACT II
目錄 III
表目錄 VI
圖目錄 VII
第一章　前言 1
1-1　蕎麥之介紹 1
1-1-1 蕎麥 1
1-1-2 韃靼蕎麥 (Fagopyrum tataricum) 1
1-1-3 類黃酮化合物 3
1-1-4 蕎麥中主要類黃酮化合物 5
1-1-5 麥芽 10
1-1-6 關華豆膠 10
1-2 乳酸菌與乳酸發酵 11
1-2-1　乳酸菌的分類和定義 11
1-2-2　乳酸菌的特性 11
1-2-3　同型乳酸發酵與異性乳酸發酵 12
1-2-4　乳酸菌在人體腸道中的作用機制 12
1-3 研究目的 14
第二章　材料與方法 15
2-1 實驗材料與儀器設備 15
2-1-1 實驗材料 15
2-1-2 實驗菌株 15
2-1-3 化學藥劑 15
2-1-4 培養基 16
2-1-5 儀器設備 16
2-2　實驗流程 17
2-3　實驗方法 20
2-3-1 蕎麥糖化醪液之製備 20
2-3-2 乳酸菌之活化 20
2-3-3 乳酸菌之保存 21
2-3-4 蕎麥乳酸菌酛之製備 21
2-3-5 蕎麥乳酸發酵液之製備 21
2-3-6 含關華豆膠之蕎麥水萃液之製備 21
2-3-7 蕎麥乳酸飲品之製備 21
2-4 分析方法 22
2-4-1 還原糖測定 22
2-4-2 pH值測定 24
2-4-3 測定乳酸菌發酵期間之生長曲線 24
2-4-4 芸香苷和槲皮素萃取 24
2-4-5 芸香苷和槲皮素分析 24
2-4-6 官能品評 28
第三章　結果與討論 31
3-1 不同糖化溫度程式對蕎麥糖化率之影響 31
3-2 比較麥芽與黴菌之糖化 31
3-3 不同糖化時間對蕎麥糖化率之影響 32
3-4 發酵期間乳酸菌之生長情形 33
3-4-1 L. plantarum TWK10 之生長 33
3-4-2 P. pentosaceus MK6 之生長 33
3-5 發酵期間之 pH 變化 33
3-5-1 L. plantarum TWK10 之 pH 變化 33
3-5-2 P. pentosaceus MK6 之 pH 33
3-6 芸香苷與槲皮素之萃取結果 38
3-6-1 原料蕎麥之萃取結果 38
3-6-2 蕎麥乳酸發酵液之萃取結果 38
3-6-3 蕎麥乳酸飲品營養價值之計算 41
3-6-5 發酵前及發酵後芸香苷和檞皮素之變化 42
3-7 官能品評實驗結果 43
第四章　結論與未來展望 48
第五章　參考文獻 49

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