添加益生菌進行臺灣市售酵素產品之品質改良

Add Probiotics to Improve the Quality of Enzyme Products Sold in Taiwan

洪需凰(HSU-HUANG HUNG)

指導教授 ： 劉炳嵐 ； 陳玉舜

朝陽科技大學/理工學院/應用化學系/碩士(2019年)

摘要

臺灣市售酵素產品的原料中本身含有野生酵母和雜菌，若在發酵過程中未被益生菌抑制，酵素成品可能產生不良風味，容易降低消費者對該產品的喜好，所以希望藉由優勢菌種的益生菌，在發酵過程中成為主導菌種，賦予酵素產品有良好的風味。
在傳統發酵製造酵素的過程中若產生酒味、醋味，就會加入其他的添加物來抑制、減少這些不良風味；過去在酵素發酵製程中發現酒味、醋味，這些現象歸于品質管制異常亦或是失敗，希望藉由找出整體接受性、風味、甜味、酸味等感官特性較好的益生菌，在廠商製作酵素產品的製程中成為優勢菌種，可抑制雜菌產生不良風味。因為益生菌可產酸進而抑制野生酵母產生酒味。
益生菌是較容易控制的菌種，其功能及使用方法被廣為研究，只挑選合適的菌株搭配製程即可使酵素產品有自然良好的品質及風味。
在本研究中所篩選出的三組喜好優勢菌組，與七家品牌合作，使用各品牌的配方再加上三組喜好優勢菌組，在消費者感官品評之整體接受性中都有良好的影響更可以縮短製程。

關鍵字

消費者感官品評 ； 整體接受性 ； 益生菌 ； 喜好優勢菌

並列摘要

The raw materials of the commercially available enzyme preparations in Taiwan contain wild yeast and bacteria. If they are not inhibited by probiotics during fermentation, the finished enzyme may produce undesirable flavors and tend to reduce consumer preference for the product, so it is desirable that the probiotics of the major bacterial species become dominant species in the fermentation process. , giving the enzyme product a good flavor.
In the process of traditional fermentation production of enzymes, if the taste of alcohol and vinegar is produced, other additives will be added to suppress and reduce these undesired tastes; in the past, the taste and vinegar taste of the wine was found during the enzyme fermentation, which is attributed to An abnormality in quality control. This is also a failure. It is hoped that by discovering probiotics with better organoleptic properties such as overall acceptability, flavor, sweetness and sourness, it will become a dominant species in the process of making enzyme products, and it can inhibit the undesirable flavor of bacteria. Because probiotics produce acid, they inhibit the production of wine in wild yeast.
Probiotics are relatively easy to control strains. Their functions and methods of use are widely studied. Only by selecting the right strain can the enzyme product have good natural quality and flavor.
The three groups of dominant bacteria selected in this study, in collaboration with seven brands, used each brand's formula plus three groups of preferred dominant flora to have a good effect on the overall acceptance of consumer sensory evaluation. Impact can shorten the process.

並列關鍵字

consumer sensory evaluation ； overall acceptance ； probiotics ； preferred bacteria

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