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題 名 | 酵素及果寡醣添加對酸酪乳品質及風味之影響=The Effect of Enzymes and Fructo-Oligosaccharides on Quality and Flavor of Yoghurt |
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作 者 | 黃建榕; | 書刊名 | 畜產研究 |
卷 期 | 31:1 1998.03[民87.03] |
頁 次 | 頁35-42 |
分類號 | 473.75 |
關鍵詞 | 果寡醣; 乳糖水解酵素; 酸酪乳; Fructo-oligosaccharides; Lactase; β-Galactosidase; Yoghurt; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗目的在探討酵素及果寡醣之添加對酸酪乳品質及風味之影響,作為研製此類 製品時之參考。結果如下: 1.在酸酪乳製造過程中,添加過量之蛋白水解□會造成乳清之大量分離及品質粗糙之產 品,而適量之添加(如0.65單位蛋自水解□/100 ml)則會使產品品質細緻,且產品內之乳酸 菌數及雙又乳桿菌數均略高於對照組。 2.添加過量之乳糖水解□,對於產品內之乳酸菌數反而會造成略低之趨勢,不過添加量 在50單位乳糖水解□/100 ml以下,對產品之質地、風味等並不構成影響。 3.在酸酪乳研製過程中,以果寡醣醣取代原料中之蔗糖部分,對於乳酸菌數之生長雖略 有助益,但差異並不顯著。 4.本試驗中各組試樣之品評結果,除外觀上略有差異(P<0.05)外,其餘性狀並無明顯差 異,但在接受性上,以F(添加25單位乳糖水解□/100 ml)組及H(以50%果寡醣取代原料中 蔗糖成分)組較佳。 |
英文摘要 | The objective of this study was to evaluate the effect of adding enzymes and fructo-oligosaccharides on quality and flavor of yoghurt. The results were summarized as follows: 1. In the process of yoghurt production, a great amount of whey was separated and the quality of product was crude when the addition of proteolytic enzymes were excessive, but the optimal addition of (e.g. 0.65 units enzyme/100 ml) made the counts of lactic acid bacteria and bifidus higher than those of control, and improved its quality. 2. The counts of lactic acid bacteria of product were reduced when the addition of lactase was excessive. Furthermore, when 50 units or less lactase/100 ml were added, the texture and flavor were not affected significantly. 3. In the manufacture of yoghurt, the viable counts of lactic acid bacteria increased slightly when sucrose was replaced with fructo-oligosaccharides, but the difference was not significant. 4. In organoleptic evalutions, other properties were not significatly different except the appearance (P<0.05). Furthermore, the acceptability of F (25 units β -galactosidase/100 ml) and H (added 50% fructo-oligosaccharides which replaced sucrose contents) were better than the others. |
本系統中英文摘要資訊取自各篇刊載內容。