常用複方中草藥在機能性發酵乳之應用研究

Studies on the manufacture of functional fermented milk with Chinese herbs

郭卿雲(Ching-Yun Kuo) ； 王妙鈴(Miao-Ling Wang) ； 林美貞(Mei-Jen Lin) ； 黃建榕(Chien-Jung Huang)

《畜產研究》 42卷2期 (2009/06) Pp. 109-120

摘要

本研究的目的為開發新式的機能性發酵乳。以常用無飲食禁忌之複方中草藥取萃出液製作酸酪乳，期能開發接受性佳之中草藥優酪乳，增加發酵乳製品的多樣性。原料乳添加5或10%中草藥萃出液，以Streptococcus thermophilus及Lactobacillus bulgaricus為菌元，於發酵與貯存期間，中草藥酸酪乳與傳統型酸酪乳之pH、酸度、乳酸菌之變化相近。而仿消化試驗之耐酸性與耐膽鹽性，各組酸酪乳均有極佳之表現。在品評試驗方面，使用中草藥萃出液所製作之酸酪乳所得評價未能優於傳統型酸酪乳，而各種中草藥酸酪乳中以溫賦湯組之接受性最佳。

關鍵字

發酵乳 ； 中草藥 ； 機能性

並列摘要

The objective of this study was to develop a new kind of functional fermented milk. In Chinese herbs fermented milk, yoghurt was produced by extract of Chinese herbs which is free from any contraindication. The final aim was to develop desirable sensory characteristics with oriental flavor yoghurt product. In the period of fermentation and storage, the pH value, acidity and lactic acid bacteria had the same trend between Chinese herbs yoghurt and plain yoghurt. And the two kinds yoghurt had a good tolerance on acid and bile salts. In sensory evaluation, plain yoghurt still had the best acceptability, followed by yoghurt made with a herb called ＂wen-fu soup.＂

並列關鍵字

Fermented milk ； Chinese herbs ； Functional property