https://scholars.lib.ntu.edu.tw/handle/123456789/87821
標題: | 微膠囊化酒釀萃製劑之開發: 風味製劑之應用 | 作者: | 林慶文 | 關鍵字: | 酒釀;微膠囊;發酵乳;lao-chao;microcapsules;fermented milk | 公開日期: | 2000 | 出版社: | 臺北市:國立臺灣大學動物科學技術學系暨研究所 | 摘要: | 酒釀萃發酵乳是利用酒釀萃出液中所具凝乳活性之酵素所製得之外觀平滑、具水果甜味且略帶酒香之乳製品,風味有別於乳酸菌發酵之酸凝酪。本研究係以經篩選之純菌元製作酒釀,首先探討酒釀萃出液經製備成微膠囊後的貯藏性,並利用此一風味製劑製作酒釀萃發酵乳,探討最適製作條件,以獲得具良好性狀與接受性之產品。實驗結果顯示,微膠囊水分含量約4﹪,其水活性在0.17~0.22 之間,具有相當穩定的品質,而最適貯藏之相對濕度在30﹪左右。以6﹪微膠囊添加於脫脂乳中所製得之酒釀萃發酵乳其凝乳堅實度與黏度較接近添加10﹪酒釀萃出液的對照組,所生產之酒釀萃發酵乳滑嫩細緻,在官能品評方面,添加微膠囊之實驗組的整體接受度優於添加10﹪酒釀萃出液的對照組,惟在風味特色方面仍須加強。 Lao-chao extract fermented milk is a yogurt-like dairy product, which was coagulated by milk-clotting enzyme from sweet leavening. The product appeared smooth, sweet, slightly wine flavour, and the flavour differed from yogurt. This study was conducted to comprehend the factors affecting the microencapsulation of the culture filtrates from lao-chao. Spray dried microcapsules have moisture contents about 4﹪and water activity about 0.17~0.22. Owing to their low moisture contents and water activity, their qualities are stable and not easy to be affected by oxygen and microorganisms. Furthermore, the good lao-chao extract fermented milk could be obtained by the application of the flavor reagent (6﹪) added to the skim milk, and the curd firmness, viscosity of resultant product was similar to the control. Of the sensory evaluation, it must be emphasized the flavor properties of resultant product for the future development. |
URI: | http://ntur.lib.ntu.edu.tw//handle/246246/16431 | 其他識別: | 892313B002056 | Rights: | 國立臺灣大學動物科學技術學系暨研究所 |
顯示於: | 動物科學技術學系 |
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892313B002056.pdf | 164.17 kB | Adobe PDF | 檢視/開啟 |
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