Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/63262
標題: 台灣特產酸味酵頭的篩選、保存及乾鮮(active dry)酸味酵頭粉(instant sourdough starter powder)製備技術的探討
Preservation and Production of Selected Active Dry Instant Sourdough Starter Powder from Taiwan'S Speciality of Fruits and Vegetables
作者: 傅以中
關鍵字: 食品科技
應用研究
摘要: 坊間所使用老麵糰中的菌種多來自於國外,所製造出的芳香化合物,不見得適用於傳統中式米、麵食產品;再者,利用老麵糰保存菌種的方式,不但對菌種的保存不易且對米、麵食產品的品質也不易控制,在衛生方面更值得堪虞。本研究針對發展米穀雜糧加工技術之研究與應用,擬解決傳統老麵糰保存菌種的方式。本研究計畫目標在 (1)從台灣特產蔬果中篩選具蔬果香味的天然酵母,(2)額外接種乳酸菌與益生菌並(3)利用傳統發酵及乾燥製程科技,以保存及製備乾鮮(active dry)即用酸味酵頭粉(instant sourdough starter powder),開發具有特殊風味及機能性的傳統中式米、麵食產品的現代化技術
Use of sourdough has been reported to improve bread flavor, volume and shelf life. The aim of this study is designed: (1)to select the natural yeasts and lactic acid bacteria from fruits and vegatables with special aroma from Taiwan's speciality; (2) to add extra probiotic lactic acid bacterium to form right aroma and improve the acidity; and (3) to use traditional fermentation and freeze dry techniques to preserve sourdiugh starter and make active dry instant sourdough starter freeze-dried powder.
URI: http://hdl.handle.net/11455/63262
其他識別: 95農科-10.1.4-糧-Z1(8)
文章連結: http://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=1271484&plan_no=95%E8%BE%B2%E7%A7%91-10.1.4-%E7%B3%A7-Z1%288%29&plan_year=95&projkey=PG9507-3493&target=plan&highStr=*&check=0&pnchDesc=%E5%8F%B0%E7%81%A3%E7%89%B9%E7%94%A2%E9%85%B8%E5%91%B3%E9%85%B5%E9%A0%AD%E7%9A%84%E7%AF%A9%E9%81%B8%E3%80%81%E4%BF%9D%E5%AD%98%E5%8F%8A%E4%B9%BE%E9%AE%AE%28active+dry%29%E9%85%B8%E5%91%B3%E9%85%B5%E9%A0%AD%E7%B2%89%28instant+sourdough+starter+powder%29%E8%A3%BD%E5%82%99%E6%8A%80%E8%A1%93%E7%9A%84%E6%8E%A2%E8%A8%8E
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