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題名 | 脂肪酸蔗糖酯對保久乳中耐熱產孢菌抑制之效果 |
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作者 | 周繼發; 傅景瑞; 施宗雄; | 書刊名 | 東海學報 |
卷期 | 33 1992.06[民81.06] |
頁次 | 頁1031-1046 |
分類號 | 463.7 |
關鍵詞 | 抑制; 保久乳; 耐熱; 脂肪酸蔗糖酯; 孢菌; |
語文 | 中文(Chinese) |
中文摘要 | 脂肪酸蔗糖酯(Sucrose fatty acid ester)簡稱醣酯(Sucrose ester)。 本研究係藉脂肪酸蔗糖酯添加於牛乳中,除期使其發揮乳化之功能外,更利用其對 牛乳中耐熱產孢菌之抑制功能,達到延長產品保存壽命,增加商品價值,俾使應用 於保久乳製品為目的。結果顯示: 一、於脫脂還原乳實驗中,添加醣酯p-1570與p-1670達200ppm,可對B.stearothe rmophilus 及B.subtilis 有極佳之抑菌效果,對B.coagulans之效果則較差;而 添加s-1170則對三菌株均無明顯之抑菌效果。 二、於含脂乳蛋白液實驗中,當乳蛋白質含量固定時,同濃度醣酯(P-1570, P-16 70)之添加,可隨脂肪含量之增加而縮短抑菌所需之加熱時間。於此實驗中顯示, 乳脂肪有明顯之抑菌功能,而醣酯之乳化功能則似不明顯。 三、於無脂乳蛋白液實驗中,當同濃度醣酯之添加可隨乳蛋白質含量增加而縮短抑 菌所需之加熱時間。故P-1570及P-1670兩種醣酯應用於以乳蛋白質及乳脂肪為主之 飲料中時,其所發揮之抑菌效果遠大於乳化作用。 四、於巧克力保久乳實驗中,無論單一菌株時,或混合菌株存在時,以500ppm之 p-1570及p-1670添加均有良好之抑菌效果。 |
英文摘要 | Sugar esters were added to milk not only for the purpose of emulsification, but also with their inhibitory effect on the growth of thermophilic endospore- forming bacteria, prolonging the shelf life and promoting the value of the products. This research was designed to investigate the application of sugar esters in long-life milk. the results were as follows: 1.In reconstituted skim milk: Sugar esters p-1570 and p-1670, when added to milk up to 200 ppm respectively, showed great inhibitory effect on growth of both B.stearothe rmophilus and B.subtilis. However, same result was not ob- served for B.coagulans. Sugar ester S-1170 with an added level of 200 ppm, showed no growth inhibition on any of the three test organisms. 2. In milk proteinaceous solutions: When the concentrations of the added sugar esters ( P-1570 and P-1670 ) were fixed, the heating time required for inhibit- ing growth of the test organisms decreased with increased fat contents in solutions. This result indicated that milk fat played an important role to inhibit the test or- ganisms with the sugar esters. However, the emulsifying function of the sugar es- ters was not obvious. 3.In non-fat solutions with various milk-protein contents: With the same con- centrations of sugar esters, the heating time to inhibit growth of the test organisms decreased as the milk-protein content was increased. Therefore, the bactericidal ef- fect of the sugar esters ( P-1570 and P-1670 ) was more obvious than their emulsify- ing function when they were used in beverages containing milk fat and milk pro- teins. 4.In long-life chocolate milk : Adding sugar esters ( p-1570 and p-1670 ) to the level of 500 ppm provided an excellent inhibitory effect on the growth of the test organisms, regardless of single or mixed strains. |
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