豆漿優格非乳脂冰淇淋產品最適製程之探討

Study on formulation optimization for soy-yogurt added mellorine making

廖姿淳(Tzu-Chun Liao)

指導教授 ： 趙憶蒙

國立高雄餐旅大學/廚藝學院/餐飲創新研發碩士學位學程/碩士(2014年)

https://doi.org/10.6825/NKUHT.2014.00041

摘要

市售冰淇淋多以乳品為主原料製作，脂肪含量約10~12%，屬高熱量及動物性脂肪含量食物，食用過量易引起肥胖、高膽固醇等疾病。黃豆含具保健功效之微量物質，可促進生理機能及人體健康，乳酸菌則被認為是安全的益生菌，故本研究擬以豆漿取代乳品進行非乳脂冰淇淋製作，並探討豆漿優格非乳脂冰淇淋產品最適製程條件。研究共分三部分：(一)豆漿優格之最適品質發酵時間探討、(二)棕櫚油、安定劑及乳化劑添加量，對豆漿非乳脂冰淇淋品質之影響、(三)不同比例豆漿優格(0%、10%、20%、30%)對豆漿優格非乳脂冰淇淋產品品質之影響。結果顯示豆漿添加複合乳酸菌粉經45℃發酵8小時所得豆漿優格之總乳酸菌數7.88 log CFU/g為最多。豆漿非乳脂冰淇淋產品感官品評以0%棕櫚油+0.25%安定劑+0.25%卵磷脂、2%棕櫚油、2%棕櫚油+0.25%安定劑三組配方產品之品質顯著較優。隨著豆漿優格添加量的增加，冰淇淋產品黏度上升且總乳酸菌數增加達6.07∼6.09 log CFU/g，可提升冰淇淋產品之抗融性及機能性。將添加2%棕櫚油及0%、10%、20%、30%豆漿優格製作之四種豆漿優格非乳脂冰淇淋與市售優格冰淇淋產品進行感官品評測試，四種豆漿優格非乳脂冰淇淋在酸度、風味與整體接受度與市售產品B皆無顯著差異而優於市售產品A，故本研究之豆漿優格非乳脂冰淇淋產品應可被消費者接受，且可提供純素者食用。

關鍵字

冰淇淋 ； 非乳脂冰淇淋 ； 豆漿優格 ； 最適製程 ； 感官品評

並列摘要

The main ingredient of commercial ice-cream is made from dairy products. The fat content of ice-cream is normally around 10~12%, and excess consumption can cause obesity, high cholesterol and other diseases. Soy is considered that containing trace substances with health benefits, and it can promote physical functions and health. Lactic acid bacteria is also considered as safe probiotics. This study is aimed to make mellorine by using soymilk to replace dairy products as well as explores the optimizing process of adding soy-yogurt into mellorine. The study will be divided into 3 parts: (1) the fermentation time of soy-yogurt to produce the best quality of mellorine; (2) the adding amount of refined palm oil, stabilizer or emulsifier produce the best quality of mellorine; (3) the influence of mellorine quality by adding different percentage of soy-yogurt (0%, 10%, 20%, 30%). The result shows that soy-yogurt produces the maximum lactic acid bacteria (7.88 log CFU/g) under the condition of 45℃ for 8 hours by adding complex lactic acid bacteria powder to soymilk. Sensory evaluation shows 3 groups of formula have better quality, and they are: 0% refined palm oil+0.25% stabilizer+0.25% emulsifier; 2% refined palm oil; 2% refined palm oil+0.25% stabilizer. With the increasing amount of soy-yogurt, the viscosity of product rises and the total number of lactic acid bacteria reaches to 6.07 ~ 6.09 log CFU/g , and it also enhance the anti-melting and functional properties. By adding 2% refined palm oil to 4 different groups (0%, 10%, 20%, 30% of soy-yogurt) and then comparing with commercial ice-cream, the results indicate there is no significant differences among those groups in terms of sourness, flavor and overall acceptability. Therefore, this study shows that mellorine containing soy-yogurt should be acceptable by publics and can be consumed by vegetarian.

並列關鍵字

Ice cream ； Mellorine ； Soy-yogurt ； Formulation optimization ； Sensory evaluation

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