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研究生:江莉屏
研究生(外文):Li-Ping Jiang
論文名稱:消費者對乳酸菌發酵鳳梨飲料的喜好性評估
論文名稱(外文):Evaluation of consumer preferences on pineapple beverage fermented with lactic acid bacteria
指導教授:林美吟林美吟引用關係
指導教授(外文):Meei-Yn Lin
口試委員:邱毅恆蔡碩文
口試日期:2022-07-27
學位類別:碩士
校院名稱:國立中興大學
系所名稱:食品暨應用生物科技學系所
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:2022
畢業學年度:110
語文別:中文
論文頁數:108
中文關鍵詞:金鑽鳳梨植物乳桿菌鼠李醣桿菌乾酪乳桿菌消費者喜好性
外文關鍵詞:Tainung 17 pineappleLactobacillus plantarumLactobacillus rhamnosusLactobacillus caseiConsumer acceptance
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隨著社會變遷與生活型態改變,學生與上班族由於經常外食、飲食不規律,導致胃腸道疾病增加。鳳梨為目前台灣產量第一的熱帶水果,金鑽鳳梨是台灣最大宗的鳳梨品種,其具有的甜度與香氣非常受大眾喜愛。乳酸菌對於人體有多種健康益處,例如:降低膽固醇、改善胃腸功能等。現代人工作繁忙又經常外食,因此果汁飲品非常適合補充膳食纖維及維生素。目前市面上很少鳳梨果汁且使用乳酸菌發酵的飲品,因此本研究第一部份藉由問卷調查,了解民眾對於乳酸菌食用習慣以及對鳳梨乳酸菌飲品的接受度調查。第二部份使用三種不同乳酸菌發酵金鑽鳳梨汁,希望能製備出一款機能性乳酸菌發酵鳳梨汁。在問卷調查的結果中,對於乳酸菌食品購買的動機,胃腸功能調整有幫助的選項占比最高,達31.04%。在所有乳酸菌食品種類中,選擇購買稀釋發酵乳的消費者最多,為32.10%。在最常食用的乳酸菌食品種類中,百分比最高的為稀釋發酵乳,達30.75%。對於是否能接受鳳梨汁中加入乳酸菌,藉由交叉分析結果得知,女性相較於男性有較高的接受度。在生長菌數方面,添加 Lactobacillus plantarum MYL168、Lactobacillus casei MYL300以及Lactobacillus rhamnosus MYL160在鳳梨汁中37℃下分別發酵12、24及24小時時,具有最好的生長菌數,分別為 7.21、8.06及8.09 log CFU/mL。在4℃下儲存28天內,菌數在第7天時達到最高,之後便逐漸下降。L. plantarum、L. casei以及L. rhamnosus發酵鳳梨汁會使鳳梨汁中的總多酚含量增加,在第14天時,總多酚含量達到最高。在顏色部分,L*值與a*值皆在儲存過程中下降,而b*值呈現先上升後下降的趨勢。消費者喜好性試驗中,添加L. plantarum發酵的鳳梨汁總體喜好性最高,其次為添加L. casei。綜合以上實驗結果,經L. casei發酵的金鑽鳳梨汁具有最好的生長菌數,並提升鳳梨汁中的總酚類含量,在消費者喜好性試驗中結果中為第二喜歡的樣品。綜合以上結果,以L. casei 發酵的金鑽鳳梨汁是被消費者接受並具有成為市售乳酸菌發酵果汁飲品的潛力。
Nowadays, students and office workers often eat outside and eat irregularly, leading to an increase in gastrointestinal diseases. Pineapple is currently the most productive tropical fruit in Taiwan. Tainung 17 Pineapple is the largest variety of pineapple in Taiwan. Lactic acid bacteria have various health benefits for the human body, such as: lowering cholesterol, improving gastrointestinal function, etc. At present, there are few pineapple juices that use lactic acid bacteria fermented beverages. Therefore, the first part of this study uses a questionnaire survey to understand the public's eating habits of lactic acid bacteria and the acceptance of pineapple lactic acid bacteria beverages. The second part uses three different lactic acid bacteria to ferment Tainung 17 pineapple juice. In the results of the questionnaire survey, for the motivation of purchasing lactic acid bacteria food, the options that are helpful for gastrointestinal function adjustment accounted for the highest proportion, reaching 31.04%. Among all types of lactic acid bacteria food, consumers who choose to buy diluted fermented milk are the most, accounting for 32.10%. Among the most commonly eaten types of lactic acid bacteria food, the highest percentage is diluted fermented milk, reaching 30.75%. As for whether it is acceptable to add lactic acid bacteria to pineapple juice, the cross-analysis results show that women have higher acceptance than men. In terms of bacterial growth, Lactobacillus plantarum MYL168, Lactobacillus casei MYL300 and Lactobacillus rhamnosus MYL160 were fermented in pineapple juice for 12, 24 and 24 hours. 7.21, 8.06 and 8.09 log CFU/mL. Within 28 days of storage, the bacterial count reached the highest on the 7th day, and then gradually decreased. Fermentation of pineapple juice by L. plantarum, L. casei and L. rhamnosus increased the total polyphenol content in pineapple juice, with the highest total polyphenol content on day 14. In the color description, both the L* value and the a* value decreased during storage, while the b* value showed a trend of increasing first and then decreasing. In the consumer preference test, pineapple juice fermented with L. plantarum had the highest overall preference, followed by L. casei. Based on the above experimental results, the golden diamond pineapple juice fermented by L. casei has the best growth bacteria count, and increases the polyphenol content in the pineapple juice, and is the second favorite sample in the consumer preference test. Based on the above results, the golden diamond pineapple juice fermented with L. casei is accepted by consumers and has the potential to become a commercial lactic acid bacteria fermented juice.
摘要 i
Abstract ii
目錄 iii
表目次 vi
圖目次 vii
第一章 前言 1
第二章 文獻回顧 2
一、果汁飲料發展現況 2
二、鳳梨概述 2
(一) 鳳梨簡介 2
(二) 鳳梨之成分 2
(三) 鳳梨之營養成分與生理功能 3
(四) 台灣鳳梨現況 9
(五) 台農17號-金鑽鳳梨 9
三、乳酸菌概述 13
(一) 乳酸菌簡介 13
(二) 乳酸菌的特點 13
(三) 乳酸菌的分類 14
(四) 乳酸菌的代謝途徑 14
(五) 乳酸菌的生理功能 15
(六) Lactobacillus casei subsp casei 16
(七) Lactobacillus plantarum 17
(八) Lactobacillus rhamnosus 18
四、乳酸菌飲品市場發展狀況 19
五、乳酸菌發酵於蔬果汁中的影響 19
(一) 乳酸菌於蔬果汁的應用 19
(二) 抗菌活性 20
(三) 胞外多醣 20
(四) 多酚 21
(五) 維生素 21
(六) 胺基酸 21
五、實驗目的 23
第一部分 調查不同年齡層之消費者對於乳酸菌食品食用習慣以及對於新穎性飲品乳酸菌發酵鳳梨汁的接受度調查 24
第一章 前言 25
第二章 實驗架構與設計 26
一、實驗架構 26
二、研究對象與抽樣 26
三、問卷設計 27
第三章 結果與討論 28
一、樣本回收情形 28
二、樣本基本資料分析 28
三、乳酸菌食品的購買量、食用量以及購買動機 29
(一) 購買乳酸菌食品的動機 29
(二) 乳酸菌食品購買習慣與頻率 29
(三) 乳酸菌食品購買種類及一周購買量 30
(四) 乳酸菌食品食用頻率及種類 30
(五) 一次乳酸菌食品食用量 30
(六) 乳酸菌相關食品食用感受調查 31
四、鳳梨乳酸菌飲品接受度調查 37
(一) 鳳梨乳酸菌飲品接受度調查 37
(二) 對於選擇鳳梨乳酸菌飲品的可能因素及意願調查 37
(三) 購買果汁的頻率對性別、職業、年齡交叉分析表 37
(四) 鳳梨飲品的接受程度對性別、職業、年齡交叉分析表 38
(五) 鳳梨汁中添加乳酸菌接受程度對性別、職業、年齡交叉分析表 38
(六) 影響鳳梨汁乳酸菌飲品之購買意願對性別、職業、年齡交叉分析表 39
(七) 鳳梨汁乳酸菌飲品選擇因素對性別、職業、年齡交叉分析表 39
(八) 鳳梨汁乳酸菌飲品購買意願對性別、職業、年齡交叉分析表 39
五、小結 48
第二部分 利用不同乳酸菌發酵鳳梨汁,測定其生長菌數、總酚類含量,以及測定儲存過程中不同乳酸菌之存活能力、酸化能力、物性分析,最終進行消費者喜好性試驗評估 49
第一章 前言 50
第二章 材料與方法 51
一、實驗材料 51
(一) 實驗原料 51
(二) 實驗菌種 51
(三) Man Rogosa and Sharp (MRS) 培養基組成 51
(四) 實驗藥品 52
(五) 實驗儀器 53
二、實驗方法 54
(一) 實驗架構 54
(二) 菌種保存及活化 55

(三) 鳳梨汁製備 55
(四) 乳酸菌生長曲線 55
(五) 酸化能力分析 55
1.pH值 55
2.可滴定酸度測定 55
(六) 乳酸菌存活菌數 56
(七) 總酚類含量測定 56
(八) 物性分析 58
1.總可溶性固形物測定 58
2.色澤分析 58
(九) 喜好性試驗 58
1.消費者接受性測試 58
2.消費者喜好性測試-順位法 58
(十) 統計分析 59
第四章 結果與討論 60
一、L. plantarum、L. rhamnosus及L. casei於鳳梨汁中之發酵情形 60
(一) 生長曲線 60
(二) pH值 62
(三) 總酚類含量 64
二、儲藏不同天數L. plantarum、L. rhamnosus及L. casei發酵鳳梨汁存活菌數 66
三、儲藏不同天數L. plantarum、L. rhamnosus及L. casei發酵鳳梨汁酸化分析 68
(一) pH值 68
(二) 總可滴定酸度 70
四、儲藏不同天數L. plantarum、L. rhamnosus及L. casei發酵鳳梨汁總酚類含量變化 72
五、儲藏不同天數L. plantarum、L. rhamnosus及L. casei發酵鳳梨汁物性分析 74
(一) 總可溶性固形物 74
(二) 顏色分析 76
六、消費者喜好性試驗 80
七、小結 85
第三章 結論 86
第四章 參考文獻 87
附錄一、乳酸菌食品的購買與食用習慣以及新穎性乳酸菌飲品接受度調查 102
附錄二、消費者感官品評問卷 105
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