Title

以紅豆和蕎麥製作機能性類優格產品

Translated Titles

Making functional yogurt-like product with azuki bean and buckwheat

Authors

伍筱琪

Key Words

韃靼蕎麥 ; 紅豆 ; GABA ; TWK10 ; 芸香苷 ; 槲皮素 ; tatarry buckwheat ; azuki ; GABA ; TWK10 ; rutin ; quercetin

PublicationName

中興大學食品暨應用生物科技學系所學位論文

Volume or Term/Year and Month of Publication

2016年

Academic Degree Category

碩士

Advisor

蔡碩文

Content Language

繁體中文

Chinese Abstract

一般市售優格 (yogurt)多以乳製品為原料,但牛奶中的酪蛋白為常見過敏成分,也有可能阻礙鐵的吸收。為了提供素食者更多的選擇,本研究將紅豆經物理性刺激以增加其機能性 γ-aminobutyric acid (GABA) 含量;另一方面,加入韃靼蕎麥提供機能性類黃酮如芸香苷及槲皮素;再以Lactobacillus plantarum, TWK10 發酵韃靼蕎麥與紅豆以開發純素的機能性優格。麥芽磨粉加水後先於35 °C使其中之澱粉酶活化後再與蕎麥磨粉製成的蕎麥液混合,分別於不同溫度糖化操作成蕎麥麥芽醪。紅豆經泡水24小時、冷凍24小時之前處理後,再加水於95°C糊化20分鐘後與蕎麥麥芽醪混合成蕎麥紅豆醪。取蕎麥紅豆醪上清液接種TWK10發酵12小時,可觀察到pH由6.00降至3.92,菌數高達12.34 log CFU/mL。將發酵後上清液與固形物重新混合成蕎麥紅豆機能性優格,產品GABA含量為44.7 mg/100 mL,芸香苷為43.417 mg/100 mL,槲皮素為2.032 mg/100 mL。產品可放置一週皆無離水現象。消費者品評結果顯示紅豆蕎麥機能性優格經果糖調味後可顯著提升其接受性。未來可以進一步改良,期望能製作出色香味俱全之機能性食品。

English Abstract

Most commercial yogurt are produced form dairy material. However, casein in the milk are commonly considered as allergens which may interfere the iron absorption. In this study, we used physical stimulation to increase GABA content of azuki. Moreover, tartary buckwheat was also adopted as material for introducing functional flavonoids such as rutin and quercetin. Lactobacillus plantarum TWK10 were inoculated to the moromi of buckwheat and azuki to develop a functional vegetable yogurt for providing an alternative choice for vegetarians. The malt solution prepared form ground malt powder was incubated at 35 °C for the activation of intrinsic enzymes. The activated malt solution was then mixed with buckwheat mash at different temperature for serial saccharification processes. Furthermore, the azuki was pretreated by serial soaking, sprouting and freezing processes. The ground frozen azuki was prepared as solution and subsequently gelatinized under 95 °C for 20 minutes. The gelatinized azuki solution was mixed with saccharificated buckwheat solution as buckwheat/azuki moromi. TWK10 was inoculated to the supernatant of azuki/buckwheat moromi for 12 hours fermentation. The pH dropped from 6.00 to 3.92 during the fermentation. In the meanwhile, the microbial density was increased to 12.34 log CFU/mL. Fermented supernatant was mixed with previous separated solid content to form buckwheat/azuki yogurt. The functional components of the buckwheat /azuki yogurt were 44.7 mg GABA/100 mL, 43.417 mg rutin/100 mL and 2.032 mg quercetin/100 mL. No syneresis was observed after one week storage. The results of hedonic tests revealed that 10% added fructose significantly improved the acceptance of yogurt. Further modification may make this functional yogurt more competitive for consumer’s choice.

Topic Category 農業暨自然資源學院 > 食品暨應用生物科技學系所
生物農學 > 生物科學
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