臺灣博碩士論文加值系統

本研究旨在探討接種嗜酸乳桿菌（Lactobacillus acidophilus, BCRC 17064, LA）與雙叉龍根桿菌（Bifidobacterium longum, BCRC 11847, BL）混合菌種（1：1）對酸羊乳油品質之影響。使用50％羊乳油、30％砂糖和20％馬鈴薯澱粉均質後，處理組為接種10％（w/w）已活化之嗜酸乳桿菌和雙叉龍根桿菌之混合菌酛，以35℃恆溫醱酵12小時製成酸羊乳油，對照組則無接種混合菌酛。兩組製品分別進行水分、乳脂肪含量、脂肪酸組成及滴定酸度分析，並於冷藏之第0、7、14、21和28天時採樣分析水分、pH值、滴定酸度、色澤、乳酸菌數及感官品評。結果顯示，經醱酵之處理組的水分與滴定酸度顯著高於對照組（p＜0.05），而在乳脂肪含量與脂肪酸組成上兩組並無顯著差異。於冷藏28天期間，處理組的水分含量顯著高於對照組（p＜0.05），然而pH值則顯著低於對照組（p＜0.05）。至於滴定酸度與色澤分析兩組則無顯著差異。處理組的感官品評之總接受性和對照組有顯著差異（p＜0.05）。

The purpose of this study was to investigate the effect of the mixed culture of Lactobacillus acidophilus and Bifidobacterium longum on the quality of goat sour cream. To use 50％ of goat cream, 30％ of sugar and 20％ of potato starch to homogenize. The treatment group was added a mixed culture of Lactobacillus acidophilus （BCRC 17064, LA）and Bifidobacterium longum （BCRC 11847, BL）（1：1） to goat cream, and incubated for 12 h in 35℃, but the control group was not cultured. The moisture, milk fat content, fatty acid composition, and titratable acidity of these two products were analyzed. The other measurements such as moisture, pH value, titratable acidity, color, lactic acid bacteria counts, and sensory evaluation were determined in day 0, 7, 14, 21, and 28 during refrigeration storage. The results showed that treatment with mix cultured goat sour cream, the moisture and titratable acidity had significantly higher than control（p＜0.05）. Milk fat content and fatty acid composition showed no significant difference between those two groups. During 28 days refrigeration storage, the moisture had significantly higher than control（p＜0.05）, and pH value had significantly lower than control（p＜0.05）. Titratable acidity and color showed no significant difference. On sensory evaluation, Treatment group had significantly higher overall acceptability than control（p＜0.05）.

壹、前言 1
貳、文獻回顧 3
一、乳油 3
(一) 乳油之種類 3
(二) 乳油之製作過程 5
二、醱酵乳油 8
(ㄧ) 醱酵乳油 8
(二) 影響醱酵乳油物化特性之因素 11
三、益生菌 12
四、嗜酸乳桿菌（Lactobacillus acidophilus） 14
五、雙叉桿菌（Bifidobacterium） 16
參、材料與方法 19
一、試驗設計 19
二、試驗材料之製備 19
(一) 菌種 19
1.乳酸菌 19
2.乳酸菌之活化處理 19
3.乳酸菌粉之再活化 20
(二) 酸羊乳油之製備 20
1.羊乳油之製備 20
2.酸羊乳油之製備 20
三、試驗處理 22
四、分析項目及方法 23
(一) 水分 （Moisture content, %） 23
(二) 乳脂肪 （Milk fat, %） 24
(三) 脂肪酸組成 （Fatty acid, %） 25
(四) pH值 （pH value） 27
(五) 滴定酸度 （Titration acid, TA） 27
(六) 色澤 （Color） 28
(七) 乳酸菌數 28
(八) 感官品評 (Sensory evaluation) 29
五、統計分析 (Statistical analysis) 30
肆、結果與討論 31
一、嗜酸乳桿菌與雙叉龍根桿菌混合菌種對酸羊乳油水分與乳脂肪
含量之影響 31
二、嗜酸乳桿菌與雙叉龍根桿菌混合菌種對酸羊乳油於冷藏期間
水分之影響 33
三、嗜酸乳桿菌與雙叉龍根桿菌混合菌種對酸羊乳油脂肪酸含量之
影響 35
四、嗜酸乳桿菌與雙叉龍根桿菌混合菌種對酸羊乳油於醱酵及冷藏
期間滴定酸度之影響 37
五、嗜酸乳桿菌與雙叉龍根桿菌混合菌種對酸羊乳油於冷藏期間
pH值之影響 40
六、嗜酸乳桿菌與雙叉龍根桿菌混合菌種對酸羊乳油於冷藏期間
色澤之影響 43
(一) L值 43
(二) a值 43
(三) b值 44
七、嗜酸乳桿菌與雙叉龍根桿菌混合菌種對酸羊乳油於冷藏期間
乳酸菌數 48
八、嗜酸乳桿菌與雙叉龍根桿菌混合菌種對酸羊乳油於冷藏期間
之感官品評 50
(一) 冷藏第7天 50
(二) 冷藏第14天 50
(三) 冷藏第21天 51
(四) 冷藏第28天 51
伍、結論 56
陸、參考文獻 57

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