酪梨乳酸飲料產品開發

Products Development of Avocado Yogurt

曾國書(Kuo-Shu Tseng)

《臺南科大學報（生活藝術）》 28期 (2009/10) Pp. 1-15

https://doi.org/10.6970/JTUTART.200910.0001

摘要

本研究旨在探討以酪梨製造水果酸凝酪乳時的最適發酵條件與乳酸菌品種並嘗試開發酪梨乳酸飲料產品。實驗先以嘉義Lula種酪梨爲原料，調配成5%的酪梨果汁，並分別添加8%、10%及12%的奶粉配成培養基，以四種乳酸菌(Lactobacillus bulgaricus、Streptococcus thermophilus、Streptococcus salivaricaus、Lactobacillus delbrueckii subsp bulgaricus)，於3%的菌酛濃度下進行發酵，以決定適當的奶粉添加量與菌酛。實驗同時針對不同的酪梨品種（麻豆Hall、嘉義Hall及嘉義Lula種）、菌酛接種量(3%、4%、5%)、pH值(pH 6.5、7.0、7.5)、乳酸菌的發酵時間、糖的種類（葡萄糖、果糖、蔗糖）及其添加量等對乳酸發酵的影響進行研究。結果顯示，於36℃下，以5%嘉義產Lalu種酪梨果汁、奶粉12%、糖0.1~0.7%及菌酛3%(v/v)，在pH6.5下經24小時發酵，所製造之酸酪乳製品最佳。四種菌種發酵製造酪梨酸凝酪乳時，製品之酸度以Streptococcus thermopilus之1.03%最適合糊狀酸酪乳之製造；製造稀釋之調味乳時，因Lactobacillus bulgaricus及L.delbrueckii subsp bulgaricus兩種菌種產酸較多較適宜，同時添加少許的葡萄糖有助於產酸量的增加，前者添加0.7%葡萄糖時之發酵情形最佳，後者添加0.1%也有良好之發酵。就調味酪梨乳酸飲料之官能品評結果而言，初步發現以L. delbrueckii subsp bulgaricus之產品較佳，在九分制的感官品評中，整體接受度爲5.82。

關鍵字

酪梨酸凝酪 ； 乳酸菌 ； 產品開發 ； 官能品評

並列摘要

The aim of this study was to investigate the optimum fermentation conditions and suitable lactic acid bacteria for the production of avocado yogurts and also to development a new avocado yogurt products. Firstly, avocados (Chiayi-Lula variety) were used for the preparation of 5% avocado juice and then 8%, 10%, 12% of milk powders were added into avocado juice to prepare mediums and 3% of starter (Lactobacillus bulgaricus、Streptococcus thermophilus、Streptococcus salivaricaus、Lactobacillus delbrueckii subsp bulgaricus) were added in the medium separately for the fermentation to determine suitable milk powder amount and starters. Experiments were also conducted to explore the influences of different avocado varieties, inoculation amount of starter, pH values, fermentation time, sugar and its amount on lactic acid production. Experimental results showed that the most suitable processing conditions for yogurt production were using 5% Lula variety (Chiayi) avocado juice, 12% milk powder, 0.1~0.7% glucose and 3% starters by Lactobacillus bulgaricus and Lactobacillus delbrueckii at pH 5.6 for 24 hours. In terms of paste type yogurt production, Streptococcus thermophilus were found the most suitable starter among four lactic acid bacteria, but for the diluted liquid type yogurt, Lactobacillus bulgaricus and Lactobacillus delbrueckii were the best due to higher acid production. Addition of small amount of glucose would increase the produce of lactic acid. As for the results of sensory evaluation, product by L.delbrueckii subsp bulgaricus was rated better quality with the total mark of 5.82 in a 9-point rating system.

並列關鍵字

Avocado yogurt ； lactic acid bacteria ； product development ； sensory evaluation