乳酸菌與酵母菌於泡菜之研究

Yeast and Lactic Acid Bacteria for Pickles Preparation

王鳳英(Feng-Ing Wang)

《中華生質能源學會會誌》 33卷3&4期 (2014/12) Pp. 105-109

摘要

本研究利用台灣食材製造健康食品-泡菜，將乳酸菌、酵母菌分別接種於台灣地區生產之蔬菜中，能改善國人營養狀況及膳食纖維，並可提升在地消費在地食材，改造成更富有營養議題的健康食品-泡菜，提升生產農產品附加價，使農產品更具國際競爭力。泡菜由高麗菜製成，主要的有效成分是纖維。此外，高麗菜含有豐富的鎂、鈣、維生素A。一般人類認為吃泡菜是一種主餐中的小菜，能增加膳食纖維含量成為更具健康議題之休閒食品。本研究利用乳酸菌、酵母菌發酵製作泡菜，加速發酵及熟成，並觀察其效果（外觀和口感），發現添加0.1%量市售酵母菌、乳酸菌最能加速促進口感及熟成。並確實能延長保存期限至二週（14日）。

關鍵字

泡菜 ； 酵母菌 ； 乳酸菌 ； 紅蘿蔔 ； 高麗菜 ； 小黃瓜 ； 白蘿蔔

並列摘要

This study was made healthy food - pickles, put lactic acid bacteria or yeast into the pickles food, and research and the dietary fiber. They can improve the nutritional status of people increase the consumption of ingredients, transformed into health issues more nutritious food - pickles, enhance people the added value of the production of agricultural products, so that our former produce more international competitiveness. The most popular pickles made from fresh cabbage, carrotsand cucumbers, the main active ingredient is fiber, and cabbage is rich in magnesium, calcium and vitamin A. The general opinion of the behave of eating pickles of a main meal dishes, and can increase the dietary fiber content of snack food by other dishes become more health issues. Accelerate the production reached fermentation with lactic acid bacteria or yeast fermented pickles, so put a few days to observe its effect (appearance and taste), to promote the taste.

並列關鍵字

Pickles ； yeast ； lactic acid bacteria ； carrot ； cabbage ； cucumber