臺灣博碩士論文加值系統

寧夏枸杞（Lycium barbarum）為多年生落葉灌木，其果實-枸杞子廣泛應用於傳統中藥治療上，亦為藥食同源食材，具益精明目、滋補肝腎功效。近代研究指出，每日2~3 mg玉米黃素和6~10 mg葉黃素能有效改善各種眼睛相關疾病。枸杞子顏色來自類胡蘿蔔素之玉米黃素，占總類胡蘿蔔素約56%，因此被認為是玉米黃素良好食物來源。本研究以枸杞子添加於霜淇淋中，開發具預防保健眼睛潛力之新風味霜淇淋。將新鮮枸杞子煮熟後再粉碎過濾，配合脫脂奶粉、鮮奶油、調味果糖、調味香草植物水萃液、調色食材、乳化劑、安定劑均質後製成霜淇淋霜料。以九分制消費者接受性試驗獲得較高分數之配方為4.20%枸杞、1.51%芳香植物、11.00%果糖及3.91%乳脂肪。產品口感細緻滑順、具層次風味。為回應潔淨標示消費潮流，以全脂鮮乳取代鮮奶油並減少添加物。九分制消費者接受性實驗品評結果顯示，最適配方與潔淨配標示配方在統計上具顯著差異；另用方向性對比法測試後，認為兩者無顯著差異。因此結論本研究開發之枸杞霜淇淋商業配方及潔淨標示配方可同時為消費者接受，經換算所得玉米黃素約為2 mg / 100 g，符合建議攝取量，可望提供健康中草藥嗜好性產品新選擇。

Lycium barbarum is deciduous shrub with perennial rootstock. Lycium barbarum are generally applied for traditional Chinese medicine treatment. Thesis are also Homology of Medicine and Food, which can improve acuity of sight and nourish the liver and kidney. Recent studies indicated that a dose of 2~3 mg of zeaxanthin and 6~10 mg lutein a day will improve different types of eye diseases. Lycium barbarum is considered a good food sources of zeaxanthin because the color components of Lycium barbarum contains 56% zeaxanthin of total carotenoid. The purpose of this study was to develop of soft sever ice cream from Lycium barbarum which can prevent eye diseases and protect eyes. We used fresh boiled Lycium barbarum crushed and filtered We used fresh Lycium barbarum crushed and filtered in the cooked, with skim milk powder, cream, fructose, herbal extract, coloring ingredients, emulsifiers, stabilizers, and homogenized the soft ice cream mix. Statistically, per 9-Point Hedonic Scale which got the highest formula was: 4.20% of Lycium barbarum, 1.15% of herbal extract, 11.00% of fructose, and 3.91% of fat. The results suggested that the best formula tasted smooth and flavorful. In response to clean label consumption trends, used whole milk instead of cream and reduced additives, there is a significant difference with clean label. On the other hand, there isn’t a significant difference in directional contrast. In conclusion, customers accepted the development of soft sever ice cream from Lycium barbarum industrial formula and clean label formula. After the conversion, the zeaxanthin is about 2 mg / 100 g. This study matched at the standard of advice. We expected to provide healthy Chinese medicine enthusiasts a new choice.

目錄
中文摘要 i
Abstract ii
目錄 iii
圖表目錄 vi

壹、前言 1
貳、文獻回顧 4
一、冰淇淋與霜淇淋概述 4
（一）冰淇淋 4
（二）霜淇淋 8
（三）霜淇淋產業現況 9
二、霜淇淋中各成分之使用量與功用 16
（一）脂肪 16
（二）非乳脂肪固形物 16
（三）甜味劑 17
（四）安定劑 17
（五）乳化劑 18
（六）總固形物 18
三、枸杞概述 19
（一）枸杞品種及分佈概況 19
（二）外觀 20
（三）醫藥價值 20
（四）營養價值 21
四、菊花 24
（一）菊花品種及分佈概況 24
（二）外觀 25
（三）醫藥價值 26
（四）營養價值 27
五、檸檬香茅 27
（一）檸檬香茅品種及分佈概況 27
（二）外觀 28
（三）化學組成 30
（四）用途 30
參、研究動機與目的 31
肆、研究架構 32
伍、材料與方法 34
一、材料 34
（一）主原料與副原料 34
（二）化學試劑 36
（三）儀器設備 37
二、實驗方法 38
（一）樣品製備 38
（二）枸杞霜淇淋製作 38
（三）特性分析 38
（四）微生物檢測[125-127] 41
（五）感官品評 42
（六）統計分析 48
陸、結果與討論 51
一、枸杞霜淇淋開發結果 51
（一）材料最適性 51
（二）物性分析 75
（三）微生物檢測 82
（四）感官品評 83
二、枸杞霜淇淋成本試算 86
柒、結論與未來展望 87
捌、參考文獻 88

 

圖表目錄
圖2-1、霜淇淋與冰淇淋製造流程[14] 5
圖2-2、枸杞果實（a）及乾品/原型藥材（b）[50] 20
圖2-3、玉米黃素（a）及葉黃素之化學結構式（b）[59,60] 24
圖2-4、杭菊（c）及乾品/原型藥材（d）[50] 26
圖2-5、檸檬香茅鮮草（e）及乾品（f）[50] 29
圖4-1、研究架構 33
圖5-1、乾燥寧夏枸杞原型藥材 34
圖5-2、乾燥杭菊/杭白菊原型藥材 35
圖5-3、乾燥檸檬香茅 35
圖5-4、食品感官分析方法分類[128] 43
圖6-1、萃取前粉碎（a）與萃取後粉碎（b） 52
圖6-2、乳脂肪比例與外觀差異 66
圖6-3、樣品實際色澤 69
圖6-4、本研究開發枸杞霜淇淋及潔淨標示配方之融化速率趨勢圖 80
圖6-5、枸杞霜淇淋融化狀況 80
圖6-6、本研究開發枸杞霜淇淋及潔淨標示配方色澤 81
圖6-7、本研究開發枸杞霜淇淋感官特性評估（n=60） 83
圖6-8、本研究開發枸杞霜淇淋產品特性評估（n=60） 84

表2-1、市售冰淇淋及相關冷凍甜點配方組成[15,20] 6
表2-2、霜淇淋與冰淇淋常用配方比例表[21-24] 7
表2-3、冰淇淋類別[17] 8
表2-4、全家超商歷年霜淇淋口味[27] 12
表2-5、統一超商歷年霜淇淋口味[28] 14
表2-6、枸杞不同藥用部位之類胡蘿蔔素含量[58] 22
表5-1、枸杞霜淇淋配方表 44
表5-2、消費者接受性試驗品評單（a） 45
表5-3、消費者接受性試驗品評單（b） 45
表5-4、枸杞霜淇淋消費者品評試驗品評單 46
表5-5、本研究開發之枸杞霜淇淋商業配方及潔淨標示配方整體喜好方向性對比品評單 47
表5-6、本研究開發之枸杞霜淇淋商業配方及潔淨標示配方之整體喜好樣品計畫 48
表6-1、枸杞前處理法之口感接受性試驗品評結果 53
表6-2、枸杞添加比例之風味接受性試驗品評結果 55
表6-3、檸檬汁添加比例之風味接受性試驗品評結果 57
表6-4、芳香植物搭配之風味接受性試驗品評結果 59
表6-5、芳香植物萃取液添加比例之風味接受性試驗品評結果 61
表6-6、脫脂奶粉添加比例之枸杞霜淇淋風味接受性試驗品評結果 63
表6-7、鮮奶油添加比例之枸杞霜淇淋風味接受性試驗品評結果 65
表6-8、果糖添加比例之風味接受性試驗品評結果 68
表6-9、色澤之接受性試驗品評結果 71
表6-10、CMC添加比例之枸杞霜淇淋口感接受性試驗品評結果 73
表6-11、本研究開發之枸杞霜淇淋與全脂鮮乳枸杞霜淇淋口感之消費者接受性試驗品評結果 74
表6-12、本研究開發枸杞霜淇淋之一般成分試算 75
表6-13、本研究開發枸杞霜淇淋及潔淨標示配方之物性結果 76
表6-14、本研究開發枸杞霜淇淋及潔淨標示配方之霜淇淋融化紀錄 79
表6-15、本研究開發枸杞霜淇淋及潔淨標示配方色澤分析結果 81
表6-16、枸杞霜淇淋產品之微生物檢測結果 82
表6-17、鮮奶油枸杞霜淇淋與全脂鮮乳枸杞霜淇淋口感之消費者接受性試驗品評結果 85

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