臺灣博碩士論文加值系統

扣碗酪是利用酒釀萃出液中所具凝乳活性之酵素所製得外觀平滑、具甜味且略帶酒香之乳製品，風味有別於乳酸菌發酵之酸凝酪。本研究之主要目的在於尋求能縮短製程之最佳生產模式，以改良傳統製法並有助於扣碗酪之規格化生產。
本試驗先使用Rhizopus javanicus CCRC 30288、Saccharomyces cerevisiae CCRC 21685為菌元製備之酒釀萃出液為凝乳劑，以單因子試驗探討影響扣碗酪品質之因子。實驗結果顯示：隨無脂固形物含量、氯化鈣濃度、酒釀萃出液添加量之增加，其凝乳堅實度及黏度有上升之趨勢。而提高無脂固形物含量和原料乳pH值、降低氯化鈣與蔗糖濃度、減少酒釀萃出液添加量，可減低凝析發生。製作扣碗酪時，酒釀萃出液、無脂固形物與蔗糖分別以10﹪、12-14﹪及4﹪添加為佳，另可適量添加氯化鈣以增加凝乳堅實度。
而後利用三因子三階次之反應曲面法探討鹿角菜膠、刺槐豆膠與酒釀萃出液之最適添加量。當添加0.22％之鹿角菜膠、0.21％之刺槐豆膠及12％酒釀萃出液於無脂固形物為12％且含4％蔗糖之牛乳中，可製得品質、接受度及保存性均較佳之扣碗酪成品，其凝乳堅實度約為29g，黏度約為21350cps，凝析程度約為8.9％，且所形成凝乳微細構造相當完整。

Kou Woan Lao is an oriental-style dairy product, which was coagulated by milk-clotting enzyme from sweet leavening. The product appeared smooth, sweet, slightly wine flavour, and the flavour differed from yogurt. The aim of this study was to search for the optimum model to shorten the period of manufacture, and to improve the past method.
This study used Rhizopus javanicus CCRC 30288 and Saccharomyces cerevisiae CCRC 21685 as starters to produce sweet leavening. The first test explored the factors affecting the curd quality of Kou Woan Lao by single factor experiment. As the results showed, the curd firmness and viscosity increased with increasing SNF content, CaCl2 content and sweet leavening added. Syneresis decreased with increasing SNF content and pH value of milk. However, syneresis decreased with decreasing CaCl2 content, sucrose content, and sweet leavening added. For the manufacture of Kou Woan Lao, when the SNF content was 12 to 14﹪, sucrose content was 4﹪, and sweet leavening was 10﹪, the property of curd was better. In addition, CaCl2 can be used for improving curd firmness.
A three-variable and three-level design method, which was analyzed by response surface methodology, was used to determine optimum addition of carrageenan, locust bean gum and sweet leavening. The best rheological property, preservative quality and acceptability of Kou Woan Lao could be obtained by the combination of 0.22﹪ carrageenan, 0.21﹪ locust bean gum and 12﹪ sweet leavening. The curd firmness, viscosity and syneresis of resultant product was 29g, 21350cps and 8.9﹪, respectively, and the microstructure of the curd revealed complete.

壹、摘要……………………………………………… 1
貳、緒言……………………………………………… 3
參、文獻檢討………………………………………… 5
一、甜酒釀………………………………………… 5
二、酵素性凝乳…………………………………… 8
三、食用膠…………………………………………16
四、反應曲面法之應用……………………………24
肆、材料與方法………………………………………41
伍、結果與討論………………………………………49
一、影響扣碗酪品質之因子………………………49
二、扣碗酪最佳生產模式之探討…………………64
三、最佳生產模式與傳統製法之比較……………75
陸、結論………………………………………………82
柒、參考文獻…………………………………………83
捌、英文摘要…………………………………………93
玖、作者小傳…………………………………………95

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