探討葡萄乾天然種最適條件對土司品質之影響

影響酸麵糰風味最主要關鍵為醱酵值，此值為酸麵糰中乳酸與醋酸的莫耳濃度比率，而乳酸與醋酸含量主要受培養酸麵糰的溫度和加水量影響。因此，本研究以溫度及培養液量兩種變因以反應曲面法尋求最適化條件，進而測定醱酵值對土司品質的影響，期透過本研究結果建立葡萄乾天然種最適培養溫度及培養液量以及提供產業界參考指標。實驗結果顯示：培養液方面，經由預備實驗得知，第120小時之培養液所製成之麵糰產氣量與醱酵時間為最佳狀態，因此本實驗使用培養至120小時之培養液，其pH 值為3.56、總滴定酸為13.2 (mL)、糖度為20 (Brix°)、乳酸菌菌數為1.23 x 107 (CFU/g)、酵母菌菌數為1.41 x 107 (CFU/g)。從反應曲面法上，可得知土司感官品評喜好程度最大值為6.92，由此值得知培養葡萄種酸麵糰最適溫度為21~22℃、培養液量86%，推測此條件所製作之土司為最適化條件。從上述最適化條件，可推測其最適醱酵值為3.0~3.2(FQ)、乳酸含量為15.5~16.3(mmol/L)、醋酸含量為5.2~5.9(mmol/L)、酵母菌菌數為4.47~5.01 x 106 (CFU/g)、乳酸菌菌數為2.14~2.69 x 106(CFU/g)、水分含量為34.7~34.9(%)、pH值為4.5、TTA為6.46~6.52(mL)、硬度值為383~389(g)、比體積為2.45~2.46(cm3/g)、麵糰產氣值為383~384(mL)。因此，本研究結果，萄乾天然種最適培養溫度為21~22℃、培養液量為86%，以期能提供土司最佳的風味及品質，藉此更能提供產業界參考指標。

關鍵字

葡萄乾天然種；酸麵糰；醱酵值；反應曲面法

並列摘要

The value of fermentation quotient is the most important key point of the flavor of sourdough, and this value is the molar concentration ratio of lactic acid and acetic acid in sourdough. The content of lactic acid and acetic acid is mainly affected by temperature and the amount of water cultivating the sourdough; therefore, we used the response surface methodology to examine the two variants of optimization conditions, temperature and raisin culture liquid, and also try to figure out the influence of fermentation quotient on the quality of toast. The result of this study could be a reference resource for related enterprises. The results obtained in this study show the use of 120 hours of raisin culture liquid, its pH value is 3.56, total titrate acidic 13.2(mL), sugar content 20 (Brix °), colony counts of LAB 1.23 x 107 (CFU/g), colony counts of yeast was 1.41 x 107 (CFU/g). Can be learned from the response surface method, toast sensory evaluation preference maximum of 6.92, the conditions for the temperature 21~22oC, raisin culture liquid of 86%, suggesting that the toast produced by this condition for the optimal conditions. Can be inferred from the above optimum conditions, the optimum fermentation value of 3.0 to 3.2 (FQ), lactic acid content of 15.5 ~ 16.3 (mmol/ L), acetic acid content of 5.2~5.9 (mmol/L), yeast bacteria was 4.47~5.01 x 106 (CFU/g), the number of lactobacillus bacteria 2.14~2.69 x 106 (CFU/g) The moisture content of 34.7 to 34.9 (%) pH value of 4.5, TTA, 6.46~6.52 (mL), hardness value of 383 to 389 (g) than the volume of 2.45~2.46 (cm3 / g), and the dough gas value of 383 to 384 (mL). The result indicated that the best condition to nature yeast for raisin culture optimal incubation is under the situation of 21 to 22 oC, and raisin culture liquid for 86%, and the condition could ensure the best flavor and quality of toasts.

並列關鍵字

nature yeast of raisin culture ； sourdough ； fermentation quotient ； response surface methodology

參考文獻

American Association of Cereal Chemists, St. Paul, MN.

Al-Hooti, S. N., Sidhu, J. S. and Al-Saqer, J. M., 2000, Utility of CIE Tristimulus system in measuring the objective crumb color of high fiber toast bread formulations. Journal of Food Quality, No. 23, pp. 103-116.

Clyde, E. Stauffer., 1998, Fats and oil in baker products. Cereal Foods World, No. 43, pp. 120.

Foschino, R., Gallina, S., Andrighetto, C., Rossetti, L. and Galli, A., 2004, Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products. Federation of European Microbiological Societies, No. 4, pp. 609-618.

Gary, W. and Arianna, C., 2010, Polyphenol content and health benefits of

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探討葡萄乾天然種最適條件對土司品質之影響

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