- 學位論文
黃金泡菜製程改善及添加複合乳酸菌粉對產品機能特性之研究
Process improvement and effect of complex lactic acid bacteria powder on functional properties of golden paocai
摘要
市售黃金泡菜製作時需使用大量的水將鹽漬大白菜(用鹽量10%)進行去鹽處理，因而有大量含鹽廢水及水資源浪費問題。本研究擬以低鹽節水法(用鹽量2%及3%)進行黃金泡菜之大白菜鹽漬處理，探討冷藏7oC對其發酵過程之菌相及產品特性之影響，同時為避免自然發酵雜菌汙染問題及提升產品機能性，本研究亦探討複合乳酸菌粉添加對產品菌相、DPPH自由基清除能力、總酚類含量及感官特性之影響。研究結果顯示，低鹽節水法產品之總乳酸菌數皆高於市售漂水法。2%鹽漬處理之整體風味喜好性顯著優於市售漂水法（p<0.05），而鹹度及咀嚼感，三組之間皆無顯著差異。故低鹽節水法可取代市售漂水法製作黃金泡菜以減少用鹽量及鹽漬廢水量，每公斤大白菜約可減少36公升用水量。添加複合乳酸菌粉之黃金泡菜產品總乳酸菌數及總生菌數顯著高於未添加者，且產品DPPH自由基清除能力與總酚類含量亦隨複合乳酸菌粉添加而顯著增加；但隨著儲存時間增加，總乳酸菌數及總生菌數、DPPH自由基清除能力與總酚類含量皆會逐漸下降。感官品評結果顯示添加複合乳酸菌粉黃金泡菜之風味、酸度及辣度顯著優於未添加者；而色澤、質地與整體喜好性則無顯著差異。故複合乳酸菌粉之添加可顯著增加總乳酸菌數、DPPH自由基清除能力與總酚類含量，使產品具備較佳機能性外，亦提升其風味、酸味及辣味感官特性。
並列摘要
When making commercial golden paocai (pretreatment with 10% salt), it needs a lot of water to remove salt from salted Chinese cabbage. Therefore, this commercial processing method causes a large amount of salt and water waste. This study aimed to investigate the influence of the salt reduction on the fermentation process of microflora and functional properties of the product. During pretreatment process of Chinese cabbage, the experiment reduced the salt percentage from 10% to 2% and 3%. According to the result, pretreatment with 2% and 3% salt had more number of lactic acid bacteria than 10% salt. The result also showed that pretreatment with 2% salt was significantly better than 3% and 10% on overall preference. However, there was no significant difference on saltiness and crispiness among those three groups. Moreover pretreatment with 2% salt can reduce 36 liter of water waste per kilo of Chinese cabbage than pretreatment with 10% salt. In order to prevent the bacterial contamination and improve the functional properties, more complex lactic acid bacteria powder was added on the process of making golden paocai. The result showed that complex lactic acid bacteria powder significant improve the total number of lactic acid bacteria, total count, DPPH free radical scavenging ability and total phenolic content. Nevertheless, the total number of lactic acid bacteria, total count, DPPH free radical scavenging ability and total phenolic content were gradually decreased with storage time. According to the sensory evaluation, the flavor, sourness and hot taste were significantly better than without complex lactic acid bacteria powder added. The color, texture and overall acceptability were no significant changes with the addition of complex lactic acid bacteria powder.