- 期刊
- OpenAccess
微波殺菌和微波凍乾牛樟菌固態發酵產物之研究
Study of Microwave Pasteurization and Microwave Freeze-Drying Antrodia cinnamomea Solid-State Fermented Products
摘要
野生牛樟芝珍貴且稀有不易取得，因此可改用皿培式固態發酵、太空包固態培養、液態發酵或椴木培養等生產方式。為加速牛樟菌皿培式固態發酵的後段殺菌和乾燥製程，故本研究分別分析（1）牛樟菌之耐熱性、（2）利用微波加熱殺菌方式對縮短牛樟菌固態發酵產物殺菌時間的影響及（3）利用微波冷凍乾燥牛樟菌固態發酵產物，並分析有效成分含量。結果顯示，牛樟菌在70、80和90℃分別經過100、80和40s加熱即能停止牛生長。最佳製程為將牛樟菌以秈稻的精白米及糙米作為基質，並以培養皿在28℃下進行固態培養4週後，經過1000 W微波加熱殺菌120 s，再經50 W微波冷凍乾燥75 min，微波冷凍乾燥製程可較傳統冷凍乾燥節省90%以上的能源消耗。牛樟菌固態發酵精白米和糙米產物的粗多醣含量分別為51.12%和57.62%，而粗三萜含量分別為0.38%和2.05%，故以糙米較適合作為牛樟菌固態發酵的基質。
並列摘要
Wild Antrodia cinnamomea is a traditional Taiwanese fungus; it is very expensive, rare and difficult to obtain. Therefore, it can be produced by the dish type solid-state fermentation or bag type cultivation, liquid fermentation and wood cultivation. To accelerate downstream processing such as pasteurization and dehydration after dish type solid-state fermentation of Antrodia cinnamomea, the objectives of this study were (1) to study the heat resistance of Antrodia cinnamomea, (2) to apply microwave pasteurization in order to reduce the pasteurization time of Antrodia cinnamomea dish solid-state fermented product, and (3) to dry Antrodia cinnamomea dish solid-state fermented product by microwave freeze-drying and then to analyze their active compound contents. The results showed that the Antrodia cinnamomea in the 70, 80, and 90℃ hot water bath for 100, 80, and 40 s could be pasteurized, respectively. Finally the Antodia cinnamomea solid-state fermented rice products could be obtained after 28 ℃ cultivation for 4 weeks, 1000 W microwave pasteurization for 120 s, and then 50 W microwave freeze-drying for 75 min. Microwave freeze-drying process could save more than 90% of the energy consumption than conventional freeze-drying The crude polysaccharides of microwave freeze-dried solid-state fermented polished rice and brown rice were 51% and 57%, respectively; moreover, their crude triterpenoids were 0.38% and 2.05%, respectively. Therefore, brown rice was more suitable medium for Antrodia cinnamomea solid-state fermentation.