臺灣博碩士論文加值系統

羊奶易消化不易引起過敏反應。本研究旨在探討以益生菌發酵羊奶凍乾為粉末之備製條件。市售羊奶懸浮液經78℃ 加熱20分鐘，仍檢出103 CFU/mL殘留菌。以鼠李糖桿菌(Lactobacillus rhamnosus GG，簡稱LGG ) 在加熱處理後的羊奶發酵時無法有效降低p H值。LGG菌在添加 1%及 2%葡萄糖之羊奶於37℃ 發酵10小時總菌數分別達到10.598 Log CFU/mL及 11.309 Log CFU/mL，LGG發酵含2%葡萄糖之羊奶可有效控制羊奶天然污染菌的生長。在2%接菌量發酵10小時總菌數已達到高峰( 高於 11.324 Log CFU/ mL) ，添加1%接菌量需24小時才達到高峰。以2% LGG 發酵含2%葡萄糖之羊奶發酵10小時經冷涷乾燥後 LGG存活率為 71.72%。LGG發酵涷乾粉末在−20°C，4°C和25℃下儲存30天，以 -20°C儲存的活菌數最高，儲存30天菌數無明顯下降總菌數為11.694 Log CFU/g。而4℃及25°C儲存30天後總菌數分別為11.571 Log CFU/g及 10.895 Log CFU/g。冷凍乾燥的粉末在−20°C表現出穩定性。在冷凍乾燥過程中羊奶對益生菌細胞有很好的保護作用，凍乾粉顯示出潛力在相關食品行業的功能性乳製品生產中的應用。

Goat milk is easier to digest and causesless allergic reaction compared to cow milk. The aim of this study is to explore the preparation conditions of probiotics fermented goat milk lyophilized as powder. The commercially available goat milk suspension was heated at 78°C for 20 minutes and Log 3 CFU/mL residual bacteria were still detected. Lactobacillus rhamnosus GG cannot effectively reduce the p H value during the fermentation of goat milk after heat treatment. Addition of 1% and 2% glucose in goat milk enhanced the LGG growth and the bacterial counts were 10.598 Log CFU/mL and 11.309 Log CFU/mL, respectively. After incubation at 37℃for 10h; LGG fermention in 2% glucose added goat milk could effectively inhibit the growth of naturally contaminated heat-resistant bacteria. The cell count has reached a peak ( higher than Log 11.324 CFU/ mL) for LGG in 2% glucose added goat milk at 37℃ for 10h; while it takes 24h to reach the peak for LGG in 1% glucose added goat milk. The survival percentage was 71.72% after freeze dried in 2% glucose added goat milk. No significant decrease in viable LGG count for freeze dried power of LGG fermented goat milk after storage at -20℃ for 30 days ; while the viable LGG count reached 11.694 Log CFU/g after storage. The viable LGG count at 4°C and 25°C after storage 30 days was 11.571 Log CFU/g and 10.895 Log CFU/g, respectively. The freeze-dried powder showed stable at −20°C and 4℃. This demonstrated that the components in goat milk have protective effect for LGG during freeze-drying process and storage.The probiotic-fermented goat milk powder shows potential application in the production of functional dairy products in the related food industry。

目錄
壹、 前言 1
貳、 文獻整理 3
一、 羊奶簡介 3
二、 羊奶對人體健康益處 3
三、 羊奶和牛奶的營養成分 5
四、 乳酸菌對人體健康的好處 5
五、 羊奶中的原生菌 7
六、 發酵羊奶的健康益處 8
七、 添加LGG對發酵羊奶的影響 9
八、 涷乾對益生菌存活力的影響 9
參、 實驗設計 11
一、 實驗架構 11
二、 實驗材料 12
1. 實驗材料 12
2. 儀器設備 12
三、 實驗方法 13
1. 菌株保存與活化 13
2. 發酵羊奶培養基之製備 13
3. 加熱處理後羊奶中於不同温度培養菌數之變化 13
4. 以LGG菌發酵羊奶 14
5. 羊奶添加葡萄糖對LGG菌的影響 14
6. 不同接菌量對發酵羊奶的影響 14
7. 冷涷乾燥對菌株存活率的影響 14
8. 貯存温度對LGG菌存活力的影響 15
四、 實驗分析方法 15
1. 平板菌落分析 15
2. 量測pH值 15
3. 可滴定酸度 16
4. 統計分析 16
肆、 結果與討論 17
一、 羊奶粉的原生菌 17
二、 鼠李糖桿菌在MRS培養液及羊奶中生長情形 18
三、 添加葡萄糖對發酵羊奶的影響 19
四、 不同接菌量對發酵羊奶的影響 20
五、 冷凍乾燥對LGG存活率的影響 21
六、 涷乾後發酵羊奶粉貯存期間菌數的變化 22
伍、 結論 23
陸、 參考文獻 24
柒、 圖表 34

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