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研究生:黃俊達
研究生(外文):Hwang, Jiunn-Dar
論文名稱:不同乳酸菌應用於乾燥酸酪乳製造之研究
論文名稱(外文):Studies of different lactic acid bacteria on the production of dried yogurt
指導教授:施宗雄施宗雄引用關係
指導教授(外文):Chung-Hsung Shih
學位類別:碩士
校院名稱:東海大學
系所名稱:畜產學研究所
學門:農業科學學門
學類:畜牧學類
論文種類:學術論文
論文出版年:1997
畢業學年度:85
語文別:中文
論文頁數:104
中文關鍵詞:保加利亞乳桿菌嗜酸乳桿菌嗜熱乳鏈球菌雙叉乳桿菌屬乾燥酸酪乳
外文關鍵詞:Lactobacillus bulgaricusLactobacillus acidophilusStreptococcus thermophilusBifidobacteriumDried yogurt
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本實驗目的在探討於製造乾燥酸酪乳時,分別添加Lactobacillus
bulgaricus(CCRC 14009)、Streptococcus thermophilus(CCRC 12257)、
L. acidophilus (CCRC 10695)、 Bifidobacterium bifidum(CCRC
11844)及B. longum(CCRC 11847) 為乳酸菌菌元,測定 其理化學性狀和
微生物學之變化,以供日後有關研究和利用之參考。試驗共分為兩個階段
,第一階段為菌元的生長試驗,將混合菌元接種3%(V/V)於含固形物16%的
滅菌脫脂乳中,測定其發酵過程中的乳酸菌數、酸度、黏度、糖類及有機
酸之變化以作為基本的發酵條件;第二階段為乾燥酸酪乳之製備與貯存,
將混合菌元製成的酸酪乳依噴霧乾燥與冷凍乾燥的方法製成乾燥酸酪乳,
並於4℃及25℃下貯存五個月,每月採樣測其乳酸菌數、半乳糖 
((-galactosidase)活性、溶解度與滴定酸度之變化。
其結果顯示如下:1、混合菌元以L. bulgaricus與Str.
thermophilus(1:1)混合,在42℃培養時的乳糖分解能力與產酸能力最高
。2、三組混合菌元之生長菌數,在第48小時 ,各組的菌數仍可維持
在108 CFU/ml 以上。3、以L. bulgaricus與Str. thermophilus
(1:1)混合培養時,平均有較佳的黏度表現。4、L(+)型乳酸的含量會隨著
培養時間的增加而增加,以L. bulgaricus與Str. thermophilus(1:1)混
合培養時的生成量最高(p<0.05) ,在第48小時的生成量達1.14 g/dl。5
、噴霧乾燥過程中,在入風口溫度140℃,出風口 70℃的處理組,其水活
性含量有偏高的情形,平均達0.798。6、β-半乳糖 以冷凍 乾燥處
理有較高的活性,而在噴霧乾燥時,出風口溫度越高,其活性越低。7、
在4℃下貯存時,β-半乳糖 的活性較高。8、在貯存期間,以L.
bulgaricus與Str. thermophilus (1:1)混合處理,保有較高的
β-半乳糖 活性;其次為L. acidophilus與B. longum(1:1)混合處理
。9、在溶解度方面,以L. bulgaricus與Str. thermophilus 製成的乾燥
酸酪乳,溶解度指數較低。10、在貯存期間,以 L. bulgaricus與Str.
thermophilus混合製成的乾燥酸酪乳,有較高的滴定酸度表現。11、在4
℃下貯存的乾燥 酸酪乳其乳酸菌比在25℃下貯存時要高p<0.05);在菌元
的選擇上,以L. acidophilus 與B. longum混合處理有較高的菌數表
現(p<0.05)。12、在乾燥條件上,以噴霧乾燥法的 第二組(入風口140℃
,出風口80℃)處理有最佳表現(p<0.05)。
綜合以上結論,乾燥酸酪乳中的活性乳酸菌以L. acidophilus與B.
longum (1:1)混 合培養,經噴霧乾燥(入風口140℃、出風口80℃)處理後
,在4℃下貯存有最高的活性菌數值,五個月後仍可達108 CFU/g 以上。
The purpose of this experiment is to study that adding
Lactobacillus bulgaricus (CCRC 14009), Streptococcus
thermophilus (CCRC 12257), L. acidophilus (CCRC 10695),
Bifidobacterium bifidum (CCRC 11844) and B. longum (CCRC 11847)
as starters during production process of dried yogurt totest the
characteristic of physico-chemical and the changes of
microbiologicalfor the reference of later usage. In exp.1,the
grown-up test of starters wasperformed for testing of
variation of the numbers of lactic acidbacteria, TA%,
viscosity, carbohydrate and organic acid in the process
offermentation as basic condition. In exp.2, yogurt fermented
by mixedstarters was preparation of dried yogurt by the methods
of spray drying and freeze drying and storage at 4 ℃ and 25 ℃
for 5 months. The number of lacticacid bactereia, lactase
activity, solubility index and TA% were tested.

The results were as follows:1. The starter of L. bulgaricus and
Str. thermophilus fermented by the mix ratio of 1:1 at 42 ℃
has the greatest ability of hydrolyzing lactose and producing
acid. 2. The numbers of bacteria fermented by mixed starters
can keep above 108 CFU/ml at 48 hours. 3.The starter of L.
bulgaricus and Str. thermophilus fermented by the mix ratio of
1:1 at 42 ℃ has the better performance of viscosity.4. The
maximum production of L(+) lactic acid is the mixture of L.
bulgaricus and Str. thermophilus at the mix ratio of 1:1, is
1.14 g/dl at 48 hours during the periods of fermentation
(p<0.05).5. In the process of spraydrying, inlet temperature
is 140 ℃ and outlet temp. is 80 ℃, water activity of
sample is tend to be higher.6. The activity of lactase of
freeze drying was the higher, and decreased with the increased
outlet temp. duringthe process of spray drying.7. The
activity of lactase under the storage temp. of 4 ℃ is higher.8.
The mixture of L. bulgaricus and Str. thermophilus (1:1) has
the highest lactase activity under storage, the mixture of
L.acidophilus and B. longum (1:1) is next to the above. 9. The
mixture of L. bulgaricus and Str. thermophilus (1: 1) has the
lowest solubility index. 10. Dried yogurt manufactured from
the mixture of L. bulgaricus and Str. thermophilus (1:1) has
the higher titrable acidity.11.During the storage period
within five months at 4 ℃ and 25 ℃, the numbers of lactic
acid bacteria were large under 4 ℃ (p<0.05), the numbers
of lactic acid bacteria were large with the mixture of L.
acidophilus and B. longum (p<0.05). 12.In the conditions of
drying,the process of spray drying (inlet temp.140 ℃ and
outlet temp.80 ℃ ) has the bestperformance on the numbers
lactic acid bacteria. In general, the lactic acid
bacteria in dried yogurt manufactured from themixture of L.
acidophilus and B.longum (1:1), by spray drying (inlet temp.
140 ℃ and outlet temp. 80 ℃ ) has the highest performance
under 4 ℃ storage for five months.
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