臺灣博碩士論文加值系統

一般市售優格 (yogurt)多以乳製品為原料，但牛奶中的酪蛋白為常見過敏成分，也有可能阻礙鐵的吸收。為了提供素食者更多的選擇，本研究將紅豆經物理性刺激以增加其機能性 γ-aminobutyric acid (GABA) 含量；另一方面，加入韃靼蕎麥提供機能性類黃酮如芸香苷及槲皮素；再以Lactobacillus plantarum, TWK10 發酵韃靼蕎麥與紅豆以開發純素的機能性優格。麥芽磨粉加水後先於35 °C使其中之澱粉酶活化後再與蕎麥磨粉製成的蕎麥液混合，分別於不同溫度糖化操作成蕎麥麥芽醪。紅豆經泡水24小時、冷凍24小時之前處理後，再加水於95°C糊化20分鐘後與蕎麥麥芽醪混合成蕎麥紅豆醪。取蕎麥紅豆醪上清液接種TWK10發酵12小時，可觀察到pH由6.00降至3.92，菌數高達12.34 log CFU/mL。將發酵後上清液與固形物重新混合成蕎麥紅豆機能性優格，產品GABA含量為44.7 mg/100 mL，芸香苷為43.417 mg/100 mL，槲皮素為2.032 mg/100 mL。產品可放置一週皆無離水現象。消費者品評結果顯示紅豆蕎麥機能性優格經果糖調味後可顯著提升其接受性。未來可以進一步改良，期望能製作出色香味俱全之機能性食品。

Most commercial yogurt are produced form dairy material. However, casein in the milk are commonly considered as allergens which may interfere the iron absorption. In this study, we used physical stimulation to increase GABA content of azuki. Moreover, tartary buckwheat was also adopted as material for introducing functional flavonoids such as rutin and quercetin. Lactobacillus plantarum TWK10 were inoculated to the moromi of buckwheat and azuki to develop a functional vegetable yogurt for providing an alternative choice for vegetarians. The malt solution prepared form ground malt powder was incubated at 35 °C for the activation of intrinsic enzymes. The activated malt solution was then mixed with buckwheat mash at different temperature for serial saccharification processes. Furthermore, the azuki was pretreated by serial soaking, sprouting and freezing processes. The ground frozen azuki was prepared as solution and subsequently gelatinized under 95 °C for 20 minutes. The gelatinized azuki solution was mixed with saccharificated buckwheat solution as buckwheat/azuki moromi. TWK10 was inoculated to the supernatant of azuki/buckwheat moromi for 12 hours fermentation. The pH dropped from 6.00 to 3.92 during the fermentation. In the meanwhile, the microbial density was increased to 12.34 log CFU/mL. Fermented supernatant was mixed with previous separated solid content to form buckwheat/azuki yogurt. The functional components of the buckwheat /azuki yogurt were 44.7 mg GABA/100 mL, 43.417 mg rutin/100 mL and 2.032 mg quercetin/100 mL. No syneresis was observed after one week storage. The results of hedonic tests revealed that 10% added fructose significantly improved the acceptance of yogurt. Further modification may make this functional yogurt more competitive for consumer’s choice.

摘要 i
Abstract ii
目錄 iii
表目錄 vii
圖目錄 viii
第一章　前言 1
1.1韃靼蕎麥 1
1.2麥芽 3
1.2.1大麥芽 3
1.2.2糖化 4
1.3紅豆 5
1.3.1紅豆起源及產銷現況 5
1.3.2 紅豆之營養組成 5
1.3.3 紅豆之理化特性 7
1.3.4 紅豆之抗性澱粉對人體之益處 9
1.3.5紅豆的加工現狀 10
1.4類黃酮化合物 10
1.4.1類黃酮化合物功能結構 13
1.4.2芸香苷 14
1.4.3槲皮素 15
1.5 GABA 16
1.5.1 GABA的結構與性質 16
1.5.2 GABA的分佈 16
1.5.3 GABA的生理活性 17
1.5.3.1降血壓 17
1.5.3.2精神疾病改善功能 17
1.5.3.3抗癌 17
1.5.3.4降血糖 18
1.5.4 植物組織代謝合成GABA之方法 19
1.5.5 微生物合成GABA之方法 21
1.5.6 GABA在食品中的應用 23
1.5.6.1富含GABA的茶葉(茶，Gyabaron cha, Gabaron cha,佳葉龍茶) 23
1.5.6.2富含GABA的發芽糙米 23
1.5.6.3產大量GABA之乳酸菌 24
1.6 益生菌與乳酸菌之關係 25
1.6.1益生菌 25
1.6.2乳酸菌 25
1.6.3乳酸菌種類 26
1.6.4乳酸菌對胃腸道的益處 27
1.6.5乳酸菌之其他功能 32
1.6.6 以Lactobacillus plantarum, TWK10發酵食品之近況 32
1.7研究目的 34
第二章　材料與方法 35
2.1實驗材料與儀器設備 35
2.1.1 實驗材料 35
2.1.2試驗菌株 36
2.1.3藥品及儀器設備 36
2.2實驗架構流程 39
2.3實驗方法 42
2.3.1蕎麥糖化醪液之製備 42
2.3.1.1浸出法 42
2.3.1.2煮沸法 43
2.3.2紅豆發酵前處理 43
2.3.3蕎麥紅豆醪液 43
2.3.4乳酸菌之活化與保存 44
2.3.5 TWK10在MRS中的生長曲線測定[108] 46
2.3.6蕎麥紅豆發酵基質製備 49
2.3.7 TWK10在蕎麥紅豆發酵基質發酵期間的生長曲線測定 49
2.3.8蕎麥紅豆發酵優格之製備 53
2.4分析方法 54
2.4.1 TWK10在蕎麥紅豆基質發酵期間的pH值測定 54
2.4.2還原糖之測定 54
2.4.3乳酸菌利用澱粉之試驗 57
2.4.4 GABA分析方法 58
2.4.5芸香苷和槲皮素分析方法[1] 61
2.4.6離水率(%)之測定 64
2.4.7官能品評 65
2.5統計分析 65
第三章　結果與討論 70
3.1改變原料與水的比例對後續糖化效果之影響 70
3.1.1不同原料與水的比例經浸出法處理後之糖化效果 70
3.1.2在蕎麥3：麥芽1前提下以不同原料與水的比例經浸出法處理後之糖化效果 73
3.2浸出法與煮沸法之糖化效果比較 75
3.3發酵前後還原糖量變化 78
3.4 TWK10澱粉利用性試驗 80
3.5 發酵期間TWK10菌數變化 82
3.5.1 TWK10於MRS 72小時發酵期間菌數變化 82
3.5.2 TWK10於MRS及蕎麥紅豆醪72小時發酵期間菌數變化 85
3.5.3 TWK10於MRS及蕎麥紅豆醪72小時發酵期間pH變化 88
3.6製程中GABA之分析結果 91
3.7製程中芸香苷與槲皮素之分析結果 93
3.8蕎麥紅豆優格之機能性成分 95
3.9蕎麥紅豆優格之離水率測定 96
3.10官能品評接受性結果 97
第四章　結論與展望 101
第五章　參考文獻 102

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