2017-01-012024-05-14https://scholars.lib.ntu.edu.tw/handle/123456789/661722摘要：食品添加物問題是國人所關心的議題。目前市面上含有食品添加物的食品眾多，能生產出不含人工食品添加物的食品，讓國人考量健康而有更多樣的選擇，是今日食品發展的趨勢。米麴布丁是不含任何食品添加物及砂糖的布丁，適合各年齡的國人食用，亦可提供乳糖不耐症患者或重症患者營養補充。本研究利用台灣本土生產的白米加入米麴菌 (Aspergillus oryzae) ，在嚴格控制溫度及濕度的環境下，發酵成米麴，再將米麴加水後在60℃的環境下糖化成不含酒精、富含葡萄醣的甘酒，甘酒與雞蛋混和蒸煮做成米麴布丁。不同的白米品種所發酵成的米麴，產生的糖化程度有所不同，必須選擇米粒大、心白多的米種進行研究分析；且不同種類的雞所產的雞蛋，生產出的布丁味道、質地和顏色有所不同；此外，在蒸煮布丁時，在不同溫度和時間的製造環境下所生產出的布丁口感、外觀和味道有所不同。本研究目的期盼能找出糖化程度達到糖度計20度以上的米種，以及適合製造出質地細緻、顏色較深、味道溫和爽口產品的雞蛋品種，在不添加食品添加物的情況下，找出適合的生產條件以及符合大眾嗜好的米麴布丁健康產品。<br> Abstract: Food additives had been concerned by people. Currently, most of the products contain food additives. Today, the trend of food development is producing foods without artificial food additives, and people will have more choices for health. Koji rice pudding is not containing any food additives and sugar, suitable for people of all ages edible, and also provide severe nutrition for patients who are lactose intolerance or critical illness. In this study, we using the rice grown in Taiwan and fermented with Aspergillus oryzae for making Koji rice. The rice will be fermented under a strict control of temperature and humidity, which will be saccharified under 60℃ after adding water, produce glucose-rich amazake and without alcohol, Then the egg will be mixed with amazke for steamed puddings. The brix of saccharification are different from rice varieties fermented into the koji rice, must choose large grain, large heart white of rice for research and analysis; also, different types of eggs produced different pudding flavor, texture, and color of the pudding; in addition, the steamed pudding produced different taste, appearance and taste from different temperature, and production environment. The purpose of this study is to find out which type of rice would be saccharification above 20 brix degrees, and which type of egg is suitable for the production of fine texture, darker color, taste mild and refreshing without adding food additives. The suitable production conditions will produce a healthy public taste of koji rice pudding products for people.米麴米麴菌產品化rice kojiAspergillus oryzaecommercialization