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題 名 | 乳酸發酵甜瓜汁之研究=Studies on Lactic Acid Fermentation of Melon (Cucumis Melo L.) Juice |
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作 者 | 楊淑惠; 簡伯容; | 書刊名 | 中華農業研究 |
卷 期 | 49:1 2000.03[民89.03] |
頁 次 | 頁35-41 |
分類號 | 463.843 |
關鍵詞 | 甜瓜汁; 發酵; 接菌; 乳酸; Melon juice; Fermentation; Pure-culture; Lactic acid; |
語 文 | 中文(Chinese) |
中文摘要 | 台灣各季節的熱帶水果種類豐富,採收後期的水果因甜度不高,價格 偏低,通常是棄置田間不收採。本試驗以乳酸菌發酵方式製造甜瓜發酵果汁,期 能提高甜瓜利用率,增加蔬果汁之多樣性。本次實驗所用的菌株Lactobacillus brevis和L. mail,經活化培養後,以單一或等體積混合兩株菌,接入甜瓜汁於30 ℃培養96 小時,實驗結果顯示,L. brevis在發酵初期生長較快,L. mail則是在 中期生長較旺盛。不論是接入單一菌株或混合菌株,發酵期間甜瓜汁中的葡萄糖 含量均呈緩緩下降趨勢,消耗量約在45.5-51.3%左右。L. brevis對蔗糖的利用 極為有限,至發酵終止蔗糖含量只減少0.1%(wt/v);接入L. mail菌株者,截 至發酵終止,其蔗糖含量由4.63%(wt/v)顯著減少為0.05%(wt/v)。經發酵後 所產生的有機酸類包括乳酸及醋酸,其產量隨發酵時間延長而累積上升,接入L. brevis菌株的甜瓜汁,其乳酸產量(2.89%(wt/v))嗜好品評試驗結果顯示,甜 瓜汁經混合接菌發酵的發酵果汁,再加入新鮮瓜汁並將糖度調至12°brix後,果 汁接受度較高。 |
英文摘要 | In Taiwan, the melon was usually discarded during the later harvesting period, on account of lower sweet. The purpose of this research is using tropical fruit to produce a new lactic acid fermented beverage. Melon (Cucumis melo L.) juice was fermented with pure culture of Lactobacillu brevis or L. mali or both at 30℃ for 96 hours. During the fermentation period L. brevis showed growing rapidly in the earlier time, and L. mali grew lively in the middle stage. Analysis results indicated that, glucose content decreased 45.5-51.3% in the fermented melon juice, which was inoculated with single-culture or mix-culture. Sucrose content decreased 0.1 % (wt/v) in the fermented melon juice by L. brevis, and decreased from 4.63 % (wt/v) to 0.05 % (wt/v) by L. mali, the lactic acid content (2.89% (wt/v)) fermented by L. brevis in melon juice was higher than that by L. mali (1.47% (wt/v)) significantly. On the other hand, acetic acid content in the fermented melon juice by L. mali (1.33 % (wt/v)) was higher than that by L. brevis (0.70 % (wt/v)). Results of preference test indicated that the melon juice fermented with mix-culture, then prepared with fresh melon juice and adding sucrose to 12 obrix could get the best acceptability. |
本系統中英文摘要資訊取自各篇刊載內容。