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研究生:許州億
研究生(外文):Hsu, Chou-Yi
論文名稱:探討乳化均質程度對於 Lactobacillus acidophilus以及Bifidobacterium bifidum於冰淇淋中之存活能力
論文名稱(外文):Effects of emulsification time to Lactobacillus acidophilus and Bifidobacterium bifidum survival in ice cream
指導教授:陳又嘉陳又嘉引用關係
指導教授(外文):Chen, Yo-Chia
口試委員:邱秋霞蔡宗佑
口試委員(外文):Chiou, Chiou-ShiaTsai, Tsung-Yu
口試日期:2017-07-12
學位類別:碩士
校院名稱:國立屏東科技大學
系所名稱:食品生技碩士學位學程在職專班
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2017
畢業學年度:105
語文別:中文
論文頁數:86
中文關鍵詞:冰淇淋Lactobacillus acidophilusBifidobacterium bifidum益生菌乳化均質
外文關鍵詞:Ice CreamLactobacillus acidophilusBifidobacterium bifidumprobioticsemulsification
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冰淇淋因為其pH值接近中性而其他發酵乳製品的pH值相對較低,因此,pH值可能會影響益生菌的生存問題及代謝活性,冰淇淋更加適合作為人體之益生菌載體。由於脂肪量的多寡也可能影響益生菌在冰淇淋的存活性,在三種冰淇淋配方(低脂肪8.0%、中脂肪12.0%、高脂肪15.0%)中加入Lactobacillus acidophilus以及Bifidobacterium bifidum處理並在-18℃儲存後進行存活率判讀。由結果可以得知Lactobacillus acidophilus以及Bifidobacterium bifidum在三種配方中的存活結果無顯著差異,其中Lactobacillus acidophilus在高脂肪15.0%的配方中擁有較佳生存能力,而Bifidobacterium bifidum則是在中脂肪12.0%的配方中擁有較佳生存能力。乳化程度則分為1、5、15、30分鐘四組,在經過30分鐘均質乳化的冰淇淋製品中,Lactobacillus acidophilus以及Bifidobacterium bifidum 擁有較佳的存活能力。同時,使用各自最適配方加入冰淇淋中的益生菌對於酸以及膽鹽的耐受性也做出探討,從結果得知在酸性條件下或是在加入膽鹽後乳酸菌均有一定的耐受性。最後,在冰淇淋的品評測試中,不只是各項感官的評分,在整體分數上獲得絕大多數的高分。
Ice cream is an ideal material for delivery of probiotics to the human body compared to fermented dairy products due to the pH of ice cream is closer to neutral, whereas that the fermented dairy products could be much lower, and lower pH may affect the survival and metabolic activity of probiotics. Due to the lipid content will influence the survival of probiotics, the survival of Lactobacillus acidophilus and Bifidobacterium bifidum in three ice cream formulations (low fat 8.0%, middle fat 12.0% and high fat 15.0%) were evaluated after the processing and storage at -18℃. As to the emulsification to the survival of Lactobacillus acidophilus and Bifidobacterium bifidum , we adjust the emulsification time to the ice cream for 1, 5, 15, 30 minutes, respectively. The results showed that the survival of both Lactobacillus acidophilus and Bifidobacterium bifidum are best in the 30 minutes-treatment after emulsification. The survival of Lactobacillus acidophilus and Bifidobacterium bifidum was not significantly affected among three ice cream formulations after processing. Resistance to the production of ice cream will also be showed in vitro by the ability of the cells incorporated in ice cream to survive under acid stress and maintain growth capacity in the presence of bile salts. At the last sensory science test, not only the sensory score, the total score with the majority likes shows that the ice cream is a successful products.
封面------------------------------------------------------I
中文摘要-------------------------------------------------II
英文摘要-------------------------------------------------IV
致謝------------------------------------------------------V
第一章、前言---------------------------------------------7
第二章、文獻回顧-----------------------------------------9
第三章、材料與方法--------------------------------------39
3.1 實驗大綱--------------------------------------39
3.2 使用藥品--------------------------------------40
3.3 實驗方法--------------------------------------42
3.3.1菌種培養及定量----------------------------42
3.3.2冰淇淋製作--------------------------------43
3.3.3 在各脂肪含量下的存活率-------------------46
3.3.4 菌種存活度檢驗方式-----------------------49
3.3.5 控制均質時間對其存活率的探討-------------51
3.3.6 模擬人體腸胃道的環境對其存活率之影響-----55
3.3.6.1 模擬人體胃酸環境對菌種耐受性------55
3.3.6.2 模擬人體小腸環境對菌種耐受性------57
3.3.7 最終冰淇淋品評---------------------------59
第四章、結果與討論--------------------------------------62
4.1 在各脂肪含量下的存活率------------------------62
4.2 控制均質時間對其存活率的探討------------------65
4.3 模擬人體胃酸環境對菌種耐受性------------------72
4.4 模擬人體小腸環境對菌種耐受性------------------74
4.5 冰淇淋脂肪含量口感品評------------------------76
第五章、結論--------------------------------------------78
第六章、參考文獻----------------------------------------79
第七章、作者簡介----------------------------------------84
附錄
冰淇淋品評問卷------------------------------------------86
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