部份發酵諾麗果汁之製備及其儲藏性探討

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題名:	部份發酵諾麗果汁之製備及其儲藏性探討
其他題名:	Study on the production of partial-fermented noni juice and physical chemical changes during storage
作者:	王美燕 Wang, Mei-Yen
貢獻者:	蔡正宗 Tsai, Tsun-Chung 東海大學食品科學系
關鍵詞:	部份發酵諾麗果汁 partial-fermented noni juice
日期:	2008
上傳時間:	2011-03-07T03:44:48Z (UTC)
摘要:	本研究利用短時間 (四星期) 發酵生產noni果汁，稱之為部份發酵諾麗果汁 (partial-fermented noni juice)。探討noni果汁於一個月內較佳之發酵時間，並以不同之殺菌條件 (溫度：65 ℃和75 ℃；時間：0、0.5、4、8、12、24、48小時) 進行低溫殺菌，探討其較佳之殺菌條件及其室溫儲藏兩個月之變化。於發酵、殺菌和儲藏過程中進行下列分析，(1) 物理性質之變化，包括：果汁產率、色澤、pH值、有機酸含量和可溶性固形物。(2) 功能性化合物含量之變化，包括：總酚類化合物含量、類黃酮含量、縮合單寧含量、芸香素 (rutin) 含量、東莨菪素 (scopoletin) 及scopoletin衍生物含量。(3) 生理活性之變化，包括：總抗氧化能力 (Trolox equivalent antioxidant capacity，TEAC )、DPPH自由基清除能力和血管收縮素轉化? (Angiotensin converting enzyme，ACE) 抑制能力。(4) 總生菌數之變化。研究發現noni果汁於短時間內較佳之發酵時間，以發酵四週為較佳。在不同之殺菌條件下，以65 ℃加熱48小時為較佳。而於室溫儲藏下，經殺菌之noni果汁之功能性成分含量及生理活性較穩定，經兩個月室溫儲藏並無明顯之改變，而未經殺菌之noni果汁經兩星期室溫儲藏後，許多成分和活性即開始損失。而未經殺菌之noni果汁在不被外界污染之下，其總生菌數含量極低，於室溫儲藏兩個月後，仍可安心食用。 To find the best fermentation time, partial fermented noni juices were prepared from noni fruits by fermentation for different period, up to 4 weeks. The quality of noni juice from different fermentation period was assayed by measuring its functionalities, including the physiological and chemical attributes and total microbial count. To investigate the effect of pasteurization on the quality of partial fermented juice, the best fermented noni juice was subjected to pasteurization at 65 oC or 75 oC for two days. The quality changes during storage of noni juice with and without pasteurization were conducted at room temperature for two months. The characteristics were analyzed for following (1) changes in the physical properties including total yield, color value, pH value, organic acid content and soluble solid weight, (2) changes in the content of functional compound including total phenolic compound, flavonoid, condensed tannins, rutin, scopoletin and its derivative, (3) changes in the physio- logical activity including trolox equivalent antioxidant capacity (TEAC), DPPH free radical scavenging and inhibitory activity of angiotensin converting enzyme (ACE), (4) change in the total plate counts of noni juice. Experimental results indicated that among four different fermen- tation period, noni juice of four-week fermentation gave best quality. In term of quality stability of noni juice, juice subjected to pasteurization at 65 oC for two days is better than that of pasteurization at 75 oC. The pasteurized noni juice stored at room temperature exhibited more stable functional and physiological characteristics than that of noni juice without pasteurization. After two month storage, pasteurized noni juice showed no significant changes in quality. Whereas noni juice without pasteurization begin to reduce some of its functional and physiological attributes. With proper washing and avoiding contamination from processing, noni juice without pasteurization showed very low microbial count and can be consumed as it is even after storage at room temperature for two months.
顯示於類別:	[Department of Food Science ] Master's Theses

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