- 期刊
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猴頭菌發酵米漿之研發
Development of Hericium erinaces Fermented Rice Milk
摘要
猴頭菇在中國是傳統且珍貴菇葷類，猴頭菌多醣可增強免疫力，對消化系統的癌變、潰瘍均有顯著療效。故本研究之目的是探討猴頭菌發酵米液之抗氧化性質及開發猴頭菌發酵保健飲品。首先在25℃下、轉速150rpm以7%米穀粉進行猴頭菌搖瓶發酵5天，分析猴頭菌發酵米液發酵前、後之抗氧化性質，再將7%猴頭菌發酵米液原料添加於市售米漿和糙米漿中，進行七分制嗜好性官能品評調查。結果顯示，猴頭菌發酵米液中的粗多醣濃度為51 mg/mL，而發酵後猴頭菌米液的20mg/mL熱水萃取物，其清除DPPH能力和螫合亞鐵離子皆比發酵前米液還高。猴頭菌發酵米漿原料水分含量為92.53%、蛋白質含量為5.32mg/mL約為6.0 、黏度為1607 cP，且多醣含量較市售米漿明顯增高許多。官能品評結果顯示，含7%猴頭菌發酵米漿的色澤、香味、甜度、黏稠感及整體表現和原本市售米漿並無顯著差異，此可成功研發猴頭菌米漿。
並列摘要
Hericium erinaceus is well known as a traditional and valuable mushroom in China. The polysaccharide obtained from Hericium erinaceus can enhance immunity and has remarkable ability at curing gastric cancer and gastric ulcer. The objectives of this study were to analyze the antioxidant properties of Hericium erinaceus fermented rice milk and to develop Hericium erinaceus fermented rice milk. At first, 5-day Hericium erinaceus shaking flask fermentation was used 7% rice as medium at 250C, 150 rpm. The antioxidant properties of un-fermented and fermented rice milk were analyzed, and then the fermented rice milk was added in commercial rice milk and brown rice milk for further sensory evaluation. The crude polysaccharide in fermented Hericium erinaceus rice milk was 51 mg/mL. The scavenging DPPH ability and chelating ability of ferrous ion of 20 mg/mL hot water extracts from the freeze-dried Hericium fermented rice milk were higher than those from unfermented rice milk. Water content, protein content, pH, and viscosity of the Hericium erinaceus fermented rice milk were 92.53%, 5.32 mg/mL, 6.0, and 1607 cP, respectively. The Hericium erinaceus fermented rice milk had significantly higher polysaccharide content than the commercial rice milks. The sensory evaluation scores of color, flavor, sweetness, viscosity and overall 1 between commercial rice milks and commercial rice milks containing 7% Hericium erinaceus fermented rice milk were no significantly different; therefore, Hericium erinaceus fermented rice milk was successfully developed.