保健諾麗果汁之改良生產

Tunghai University Institutional Repository > 農學院 > 食品科學系所 > 國科會研究報告 > Item 310901/10398

Please use this identifier to cite or link to this item: http://140.128.103.80:8080/handle/310901/10398

Title:	保健諾麗果汁之改良生產
Other Titles:	Improved Production of Healthy Noni Juice
Authors:	蔡正宗,李根永,江文德 Tsai, Tsun-Chung；Chiang, Wen-Dee；Li, Ken-Yuon
Contributors:	行政院國家科學委員會東海大學食品科學研究所
Date:	2009
Issue Date:	2011-07-25T03:08:46Z (UTC)
Abstract:	諾麗 (noni) 果汁含有多種機能性成分，具多種生理功效，但有不良之風味，接受度低。市售調味將降低其功能性，傳統之釀製為室溫發酵，為期約二個月，並採用傳統巴斯德法 (65℃/2 days) 殺菌，確保其安全。為加速其製程並改善其產品風味及保持或提高其品質，本計劃分為三部份： (1) 控溫發酵 (2) 降膜減壓除味及 (3) 不同除菌處理 (低溫長時、高溫短時間及膜過濾)。 (1) 控溫發酵在不同溫度下 (25、35、45、55℃) 發酵之果之產率：25 = 35℃ > 45℃ > 55℃。35℃發酵之產率初期最好，不同發酵溫度對單寧及東莨菪素不影響，在25℃下保有較高類黃酮、芸香素及ACE抑制活性，在高溫下則具有較高之抗氧化能力。 (2) 降膜減壓除味在90 torr及50–70℃下進行多次循環蒸發,可有效降低臭味成分 (Butanoic acid + 2-methyl butyric acid) 及提高產品的品聞及品嘗整體接受性，70℃/4循環為最適條件，產品機能性之優劣：70℃/2循環 > 70℃/4循環> 70℃/6循環。 (3) 不同除菌處理 Noni果汁為酸性果汁，未經殺菌處理時之菌數便符合衛生安全法規，但為確保飲用安全，本實驗採取三種不同殺菌殺菌條件進行測試。結果顯示，經殺菌後其殘存菌數(CFU/plate)均低於個位數，飲用安全無虞。另測試殺菌過程對其功能性成分之影響，結果顯示三種處理不影響東莨菪素及芸香素之含量，而超過濾 (ultra filtration, UF) 和高溫短時 (high temperature short time, HTST) (板式熱交換) 對於總酚、類黃酮和抗氧化能力的影響不大，但會降低縮合單寧的含量。而低溫長時 (low temperature long time, LTLT) (24小時隔夜殺菌二次) 則會顯著增加縮合單寧和抗氧化能力。ACE之抑制作用：Control > LTLT = HTST = UF。 Noni juice contains many functional ingredients and exhibits multi-physiological activities. Its unpleasing odor and taste is quite unacceptable to consumer. Traditionally, the noni juice was prepared by anaerobic fermentation for two months and bottled juice were then pasteurized at low temperature (60℃) for couple days for sale. To shorten the fermentation and improve juice yield, the noni fruit were anaerobic fermented at four different temperature, 25, 35 45 and 55℃. the final yield for different temperature fermentation was: 25, 35℃ > 45℃ > 55℃. Noni juice from 25℃-fermentation showed higher content in flavonoid, rutin and exhibit better ACE inhibitory activity than other three treatments. However, noni juice from 55℃-fermentation showed best antioxidant activity among treatments. To remove unpleasing odor compounds, butanic acid and 2-methylbutyric acid, the fermented noni juices were evaporated under 90 torr at temperature 50, 60 and 70℃ for various cycles. Around 90% unpleasing odor compounds can be removed by the falling film evaporation. After evaporation,the flavor (odor and taste) acceptance of noni juice was significant increased. Total functionality of noni juice subjected to various treatment was following: 70℃/ 2 cycles > 70℃/ 4 cycles > 70℃/ 6 cycles. For safety, pasteurization (low temperature long time, LTLT) at low temperature (65℃) was applied to bottled-juice for couple days. In this study, HTST (High temperature short time) and UF (Ultrafiltration) were employed to shorten the process and to assay its effect on the quality. HTST is a very short process and save much time. UF gave the processed juice characteristics similar to original fermented juice. Scopoletin and rutin content were not significant affected by three different treatments. Pasteurized noni juice showed significant increase in condensed tannin content and antioxidant activity. The ACE inhibitory activity in three processed noni juice was following order: LTLT > HTST, UF.
Relation:	研究編號：NSC98-2324-B029-001 研究期間：2009-08~ 2010-07
Appears in Collections:	[食品科學系所] 國科會研究報告

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