臺灣博碩士論文加值系統

本研究以酒藥為菌元製備酒釀以供製作糟蛋，除探討糟蛋熟成期間物
理化學之變化外，尚對酒釀中成分及酵素活性之變化做一暸解，期能做為
日後改進糟蛋製程之依據。 糟蛋於30℃熟成16週後，結果顯
示，熟成期間鴨蛋蛋殼會逐漸變薄，蛋白會因酸及酒精作用而凝結為凍膠
狀。蛋黃於熟成初期會因食鹽之脫水作用而凝固硬化，而後會逐漸軟化，
並於表面形成一層水化層。蛋白與蛋黃中酒精及食鹽含量可隨熟成時間延
長而增加；pH值在2週內均顯著下降，而後趨於穩定；蛋黃游離脂肪酸、
可溶性氮及熟成率在第2週有下降的現象，而後均有逐漸上升之趨勢。熟
成16週之糟蛋蛋白組成為水分70.12%、脂肪0.12%、蛋白質16.68%、灰
分5.71%、食鹽5.19%及酒精3.80%；糟蛋蛋黃組成為水分42.02%、脂
肪36.42%、蛋白質23.00%、灰分3.87%、食鹽3.09%及精2.31%。
在酒釀部份，本試驗模擬糟蛋熟成之環境，於酒釀中添加食鹽( 食鹽:糯
米=1:8 )。結果顯示，酒釀之pH值在3天內會迅速下降，此後pH值約維持
在4.0左右；可滴定酸度會逐漸上升而後趨於穩定；酒精在7天內有上升之
趨勢，而後逐漸下降，至120天時酒精含量為3.96%。分析酒釀中之酵素活
性發現，α-澱粉酵素、β澱粉酵素、脂肪酵素活性出現於第3天，而酸性
蛋白酵素出現於第5天。添加食鹽後，各酵素活性均顯著降低，此與食鹽
造成反應系統介電常數下降有關，酒精亦可產生類似的抑制作用。

This study used chiu-yao as starter to prepare chiu-niang that
was used to manufacture tzau-egg. In addition to reveal the
physico-chemical changes in tzau-egg during ripening period, the
changes of components and enzymatic activities in chiu-niang
were also explored, for the purpose of being the basis of
improving the processing procedures of tzau-egg.
After ripening at 30℃ for 16 weeks, the results showed, the egg
shells thinned gradually and egg whites coagulated by acids and
alcohol. Egg yolks coagulated by the dehydration effect of salt
, respectively, then softened gradually with forming the
hydrolyzed layer on the surface. Alcohol and salt contents of
tzau-egg whites and yolks increased with ripening time. pH value
decreased significantly within 2 weeks. Free fatty acids,
soluble nitrogen and ripening ratio of tzau-egg yolks were
decreased after 2 eks ripening, then were trended to increase.
The general compositions of tzau-egg whites were moisture
70.12%, crude fat 0.12%, crude protein 16.68%, ash 5.71%, salt
5.19% and alcohol 3.80%. These of tzau-egg yolks were moisture
42.02%, crude fat 36.42%, crude protein 23.00%, ash 3.87%, salt
3.09% and alcohol 2.31%, respectively.
As for the properties of chiu-niang: On this study, salt was
added in chiu-niang ( salt:glutenious rice=1:8 ) to simulate the
ripening environment of tzau-egg. As the results showed, pH
value decreased immediately within 3 days and then was stable
about 4.00. Titratable acidity increased gradually and then
trended to be stable. Alcohol content increased within 7 days
and then decreased gradually. Alcohol content was about 3.96%
after 120 days incubation. The results of analysing the enzyme
properties of chiniang showed, the maximum activities of α-
Amylase, β-Amylase and lipase appeared after 3 days
incubation, and 5 days the acid protease, respectively. After
salt was added, activities of these enzymes decreased
significantly. This phenomenon was attributed to the decline of
dielectric constant of the enzyme system. Alcohol could also
made the similar inhibition effect.