臺灣博碩士論文加值系統

本研究期望藉由添加澱粉於豆腐的製程中，使黴菌有生長優勢，開發出具獨特米香味及營養價值之摻米黴豆腐並測試其品質。將在來米粉及樹薯澱粉依照比例（0：15、6：9、9：6、15：0），二者總量為豆漿重之15% 的配方加入豆漿中，再添加0.3% 葡萄糖酸-δ-內酯（GDL）和1% 食鹽製成摻米豆腐。經接種菌酛Actinomucor taiwanensis並培養48小時（28℃，RH 97%）形成摻米黴豆腐後，以10% 的食鹽進行鹽漬8小時及蒸汽殺菁，得到最後樣品。
比較在來米粉和樹薯澱粉的物理性質，得知樹薯澱粉的溶解度及膨潤力均高於在來米粉，而水結合力則是以在來米粉較高。將殺菁後之摻米黴豆腐與對照組樣品進行分析，發現摻米黴豆腐因添加15% 的澱粉，其水分含量、水活性會降低，水分含量皆低於67%，水活性皆低於0.9。殺菁後之摻米黴豆腐的pH值介於5.87 ~ 6.00，皆低於對照組 (pH 6.28)。本實驗各鹽漬後之黴豆腐的pH值均偏低，乃是因為摻米豆腐所採用之凝固劑為GDL。在色澤方面，摻米豆腐的b值高於對照組。形成摻米黴豆腐後，各配方之L值上升，乃是產生白色菌絲之故。摻米黴豆腐鹽漬後，樣品上的菌絲接觸食鹽即行收縮，形成菌絲膜，各配方之L值會下降6 ~ 11%之間，而a、b值均明顯上升。質地剖面分析的結果顯示，硬度和彈性以添加15% 在來米粉者之2.69 N和8.93 mm最高，附著度則以添加15% 樹薯澱粉者之2.75 mJ最高。殺菁可減緩摻米黴豆腐之分解速度。品評結果顯示，硬度、咀嚼性和附著度與質地剖面分析的數據相符，殺菁後之摻米黴豆腐以添加9% 在來米粉及6% 樹薯澱粉者有較高的整體接受性。

The purposes of this study were aimed to increase population of mold adding starch on tofu. Molded rice tofu that had characteristic rice aroma and nutrient was developed and measured its quality. Four different proportions of starch additive (mixtures of indica rice flour/cassava starch ratios were 0: 15, 6: 9, 9: 6 and 15: 0, w/w basis) were added in soymilk to reach 15% total soymilk weight. In addition, 0.3% glucono-δ-lactone and 1% salt were also added in soymilk to produce rice tofu then inoculated with Actinomucor taiwanensis and incubated for 48 hours (28℃, RH 97%) to form molded rice tofu. Molded rice tofu was dry salted in 10% (w/w) salt for 8 hours and blanched with steam to obtain final sample.
In comparing physical properties of indica rice flour and cassava starch, to solubility and swelling, cassava starches were higher than indica rice flour whereas in water binding capacity, indica rice flour was higher. Comparing molded rice tofu trials and the control after blanching, results showed that the moisture content and water activity of molded rice tofu were decreased because of 15% starch was added. The moisture content and water activity of all the molded rice tofu trials were below 67% and 0.9 after blanching, respectively. The pH values of molded rice tofu trials were between 5.87 ~ 6.00 after blanching, which were lower than the control (pH 6.28). The pH value of every molded rice tofu after salting in this study was all lower because the coagulant of rice tofu was GDL. In color respect, the mean b values of all rice tofu trials were higher than those of the control. After forming molded rice tofu, the L value of each formula was increased because of white mycelium. After molded rice tofu was salted, mycelium on the sample was constricted because of salting and formed a mycelium cap. The L value of each formula molded rice tofu after salting was decreased 6~11% while the a and b values significantly increased. The result of texture profile analysis revealed that the values of hardness and springiness in molded rice tofu after blanching with 15% addition of indica rice flour were the highest, which were 2.69N and 8.93mm, respectively. The value of adhesiveness in molded rice tofu after blanching with 15% addition of cassava starch was the highest, which was 2.75mJ. Blanching procedure would retard the decomposition of molded rice tofu. The results of the objective evaluation showed that the data of hardness, chewiness and adhesiveness were in accordance with texture profile analysis. Molded rice tofu after blanching of very acceptable quality could be produced adding 9% indica rice flour and 6% cassava starch.

頁 次
中文摘要.......................................................I
Abstract......................................................Ⅲ誌謝..........................................................Ⅴ
目錄..........................................................Ⅵ
圖目錄........................................................XI
表目錄.......................................................XⅢ
第壹章 前言....................................................1
第貳章 文獻回顧...............................................3
一、黃豆.......................................................3
（一）、起源...................................................3
（二）、分類...................................................3
（三）、成分...................................................4
1、蛋白質......................................................4
（1）、大豆蛋白質之分類........................................4
（2）、大豆蛋白質之變性........................................4
2、脂肪........................................................6
3、碳水化合物..................................................6
（四）、加工與利用.............................................6
二、豆腐.......................................................8
（一）、起源...................................................9
（二）、豆腐專用黃豆之特性.....................................9
（三）、凝固劑................................................11
1、鹼性凝固劑.................................................11
（1）、鹽滷...................................................11
2、酸性凝固劑.................................................13
（四）、豆腐之凝膠原理........................................13
（五）、製作方式..............................................13
三、澱粉......................................................15
（一）、直鏈澱粉..............................................15
（二）、支鏈澱粉..............................................15
（三）、澱粉糊化..............................................18
（四）、天然澱粉..............................................18
1、分類.......................................................18
（1）、依作物生長來區分.......................................18
（2）、依X射線繞射圖譜不同來區分..............................18
2、添加之天然澱粉.............................................20
（1）、在來米粉...............................................20
（2）、樹薯澱粉...............................................20
（五）、澱粉在食品加工業之應用................................23
四、天貝......................................................23
（一）、天貝菌酛..............................................24
（二）、製造方法..............................................24
（三）、天貝之成分在醱酵過程中的變化..........................24
1、脂肪變化...................................................27
2、碳水化合物變化.............................................27
3、蛋白質及胺基酸變化.........................................27
4、維生素變化.................................................27
5、礦物質變化.................................................28
（四）、天貝之抗菌力..........................................28
（五）、天貝之利用............................................28
五、菌酛......................................................28
（一）、醱酵豆腐之菌酛挑選....................................28
（二）、實驗用菌酛特性和培養環境條件..........................30
第參章 材料與方法.............................................31
一、實驗架構..................................................31
二、實驗材料..................................................32
三、樣品製備..................................................33
（一）、摻米豆腐之製備........................................33
1、摻米豆漿之製作.............................................33
2、摻米豆腐之製作.............................................36
（二）、菌種培養與孢子懸浮液製備..............................36
（三）、摻米黴豆腐製備........................................36
四、實驗方法..................................................36
（一）、添加之天然澱粉分析....................................38
1、溶解度和膨潤力之測定.......................................38
2、水結合力之測定.............................................38
（二）、摻米黴豆腐分析........................................38
1、一般成分分析...............................................38
（1）、粗蛋白含量測定.........................................39
（2）、粗脂肪含量測定.........................................39
（3）、灰分含量測定...........................................39
（4）、水分含量測定...........................................39
2、菌種生長能力之測定.........................................39
3、鹽度之測定.................................................39
4、pH值之測定.................................................40
5、水分含量之測定.............................................40
6、水活性之測定...............................................40
7、色澤之測定.................................................40
8、折曲試驗...................................................41
9、組織特性之分析.............................................41
（1）、質地剖面分析...........................................41
（2）、感官品評試驗...........................................42
10、α-amylase之測定..........................................42
（1）、粗酵素之製備...........................................42
（2）、α-amylase活性之測定...................................42
11、統計分析方法..............................................45
第肆章 結果與討論.............................................46
一、添加之天然澱粉............................................46
（一）、物理性質分析..........................................46
二、摻米黴豆腐................................................46
（一）、製作流程討論..........................................46
1、摻米豆漿製作...............................................46
2、摻米豆腐製作...............................................48
3、摻米黴豆腐製作.............................................48
（1）、菌酛選擇...............................................48
（2）、菌酛生長...............................................50
4、鹽漬.......................................................52
5、一般成分分析...............................................52
（1）、摻米豆腐...............................................52
（2）、摻米黴豆腐.............................................56
（二）、pH值與鹽度分析........................................56
1、摻米黴豆腐在鹽漬期間之pH值的變化...........................56
2、摻米黴豆腐在殺菁後之鹽度與pH值.............................61
（三）、水分含量與水活性分析..................................61
1、摻米黴豆腐在不同階段之水分含量的變化.......................61
2、摻米黴豆腐在殺菁後之水活性.................................64
3、摻米黴豆腐在鹽漬期間之水活性的變化.........................64
4、食鹽量對摻米黴豆腐在鹽漬後之水活性的影響...................64
（四）、色澤分析..............................................67
（五）、折曲試驗..............................................73
（六）、質地剖面分析..........................................73
1、摻米黴豆腐在殺菁後之質地剖面分析...........................73
2、摻米黴豆腐在不同階段之質地的變化...........................76
3、食鹽量對摻米黴豆腐在鹽漬後之質地的影響.....................79
（七）、摻米黴豆腐分解狀態之分析..............................87
1、α-amylase之活性變化.......................................87
2、殺菁對抑制摻米黴豆腐分解之影響.............................87
（八）、感官品評..............................................89
第伍章 結論...................................................94
參考文獻......................................................95
作者簡介.....................................................103

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