Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96025
標題: Development of soft sever ice cream from Lycium barbarum
枸杞霜淇淋之開發
作者: Hsiu-Po She
佘秀珀
關鍵字: 寧夏枸杞
霜淇淋
玉米黃素
潔淨標示
Lycium barbarum
soft sever ice cream
zeaxanthin
clean label
引用: 1.醫砭-四物 http://yibian.hopto.org/fang/?fno=55 2.維基百科-四神https://zh.wikipedia.org/wiki/%E5%9B%9B%E7%A5%9E%E6%B9%AF 3.行政院衛生福利部食品藥物管理署, 臺灣可供食品使用中藥材之管理與監測, 2012. 4.Bucheli, P., Vidal, K., Shen, L., Gu, Z., Zhang, C., Miller, L. E., & Wang, J., Goji berry effects on macular characteristics and plasma antioxidant levels. Optometry and Vision Science Journal, 2011, 88 (2), 257-262. 5.Seddon, J. M., Ajani, U. A., Sperduto, R. D., Hiller, R., Blair, N., Burton, T. C., Yannuzzi, L. A., Dietary carotenoids, vitamin-A, vitamin-C, and vitamin-E, and advanced age-related macular degeneration. Journal of the American Medical Directors Association, 1994, 272 (18), 1413-1420. 6.AOA (American Optometric Association) https://www.aoa.org/patients-and-public/caring-for-your-vision/diet-and-nutrition/lutein?sso=y 7.臺大醫院http://epaper.ntuh.gov.tw/health/201102/project_3.html 8.USDA (United States Department of Agriculture) https://ndb.nal.usda.gov/ndb/ 9.AMDF (The American Macular Degeneration Foundation) https://www.macular.org/lutein 10.行政院衛生福利部中醫藥司藥品管理及查驗登記區/基準方及查詢/基準方劑/杞菊地黃丸 http://dep.mohw.gov.tw/DOCMAP/cp-866-14290-108.html 11.何倫, 實用處方綱目. 陝西科學技術出版社, 1991. 12.邱朝坤, 范露, 汪紫煙, 麥芽糊精脂肪替代品在霜淇淋中的應用研究. 中國乳品工業, 2014, 02, 27-30. 13.韓錫鳳, 劉桂芹, 樊琛, 軟化霜淇淋的研製. 中國食物與營養, 2009, 06, 50-52. 14.王逢興, 冰淇淋. 藝軒圖書出版社, 1997, 台灣台北. 15.Ye, C. M., Processing Technology of Ice Cream. Agricultural Science & Technology and Equipment, 2017, 1, 62-63. 16.林連峰, 認識冰淇淋. 科學月刊, 1981, 144. 17.范允實, 軟霜淇淋簡介. 食品工業, 2005, 4, 34-35. 18.Liu, M. S., He, W. P., Study on the effect of lower HLB value emulsifiers on the quality of soft-serve ice cream. China Dairy Industry, 2006, 34 (10), 34-37. 19.林瑩禎, 張雪華, 李河水, 華傑, 冰淇淋及冰品專題報告. 食品工業發展研究所, 1996, 台灣新竹. 20.Goff, H. D., Hartel, R. W., Ice cream. Springer, 2013. 21.陳明造, 乳品加工 (冰淇淋). 東大圖書公司, 2000, 台灣台北. 22.陳德, 日本軟霜淇淋和奶昔. 冷飲與速凍食品工業, 1998, 2, 40-41. 23.楊湘慶, 沈悅玉, 徐仲莉, 霜淇淋中脂肪的理化性質及其主要功能. 冷飲與速凍食品工業, 2004, 10 (4), 3-6. 24.蔡宜靜, 芋頭霜淇淋開發. 國立興大學食品暨應用生物科技學系碩士論文, 2016, 台灣台中. 25.蔡雲升, 何唯平, 劉梅森, 軟霜淇淋機及軟霜淇淋的研究與開發. 食品工業, 2006, 1, 3-4. 26.Duan, J. J., Li, B., Li, L., Zhang, X., Wan, L. T., Jiao, W. J., Niu, Y. T., Application of palm mid fraction (PMF) in soft ice cream. Food science and technology international, 2017, 42 (3), 204. 27.維基百科-冰淇淋 https://zh.wikipedia.org/wiki/%E5%86%B0%E6%B7%87%E6%B7%8B 28.全家超商http://event.family.com.tw/food/ice_cream.html 29.統一超商http://www.7-11.com.tw/711/9_Icecream/index.asp 30.謝明彧, 草莓霜淇淋捲土重來! 7-11為什麼要推出對手早就出過的口味?. 經理人電子期刊, 2015, 122. 31.辛曉昀, 拆解全家Fami霜淇淋暴紅的祕密. 今周刊電子期刊。2013, 865, 台灣台北. 32.陳麗婷, 賴孟利, 食品潔淨安心風潮的3項觀察. 行政院經濟部技術處電子期刊, 2015. 33.Huang, J. C., Analysis on the Factors Influencing the Quality of Ice Cream. Modern food, 2017, 08 (18), 47-49. 34.Liu, M. S., Chen, S. L., He, W.P., Study on the Influence of Stabilizers on Soft Ice Cream Quality. Beverage & Fast Frozen Food Industry, 2005, 11 (3), 26-30. 35.賴滋漢, 賴業超, 食品科技辭典. 富林出版社, 2009, 台灣台中. 36.Hempel, J., Schädle, C. N., Sprenger, J., Heller, A., Carle, R., Schweiggert, R. M., Ultrastructural deposition forms and zyxbioaccessibility of carotenoids and carotenoid esters from goji berries (Lycium barbarum L.). Food chemistry, 2017, 218, 525-533. 37.Olivier, P., Goji (Lycium barbarum and Lycium chinense): phytochemistry, pharmacology and safety in the perspective of traditional uses and recent popularity. Planta medica, 2010, 76 (01), 7-19. 38.行政院衛生署, 枸杞子. 台灣中藥典第二版, 2013, 163, 台灣台北. 39.維基百科-枸杞https://zh.wikipedia.org/wiki/%E6%9E%B8%E6%9D%9E 40.醫砭-枸杞子 http://yibian.hopto.org/yao/?yno=228 41.董靜洲, 楊俊軍, 王瑛, 我國枸杞屬物種資源及國內外研究進展. 中國中藥雜誌, 2008, 33 (18), 2020-2027. 42.Mu, X. C., Zhang, J. W., Quality evaluation survey of the chrysanthemum goods crude drugs. Department of Pharmacy Shandong University of TCM, 250014. 43.王歡, 金哲雄, 溫美佳, 曾凡琳, 謝彩香, 不同產地寧夏枸杞活性成分比較研究. 現代中藥研究與實踐, 2014, 28 (6), 21-25. 44.張雲霞, 王萍, 劉敦華, 枸杞活性成分的研究進展. 農業科學研究, 2008, 29 (2), 79-83. 45.Subhuti, D., Lycium Fruit. ITM, 2007. 46.Wu, D. T., Lam, S. C., Cheong, K. L., Wei F., Lin, P.C., Long Z. R., Lv, X.J., Zhao, J., Ma, S. C., Li, S. P., Simultaneous determination of molecular weights and contents of water-soluble polysaccharides and their fractions from Lycium barbarum collected in China. Journal of pharmaceutical and biomedical analysis, 2016, 129, 210-218. 47.鮑瑞, 周筠, 康建宏, 吳宏亮, 楊涓, 李鋒, 不同有機肥對枸杞活性成分的影響. 北方園藝, 2013, 05, 174-177. 48.野呂征男, 荻原幸夫, 木村孟淳, 新訂生藥學. 文光圖書有限公司, 2003, 台灣台北. 49.Amagase, H., Farnsworth, N. R., A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji). Food research international, 2011, 44, 1702-1717. 50.圖片來源:(a)https://kknews.cc/health/egbqo4.html (b)http://blog.xuite.net/jin117/blog/61440035 (c)陳慶居攝,中時電子報,2015 (d)中華民國客家委員會網站 (e)https://m.hujiang.com/th/p1112059/ (f)http://www.ziyimall.com/tag/ningmengcaocha/ 51.Peng, M. L., Chiu, H. F., Chou H., Liao, H. J., Chen, S. T., Wong, Y.-C., Shen, Y. C., Venkatakrishnan, K., Wang, C. K., Influence/impact of lutein complex (marigold flower and wolfberry) on visual function with early age-related macular degeneration subjects: A randomized clinical trial. Journal of functional foods, 2016, 24, 122-130. 52.行政院農委會-葉用枸杞 https://kmweb.coa.gov.tw/subject/ct.asp?xItem=257799&ctNode=6449&mp=334&kpi=0&hashid= 53.明 李時珍, 本草綱目. 天一圖書社, 1981, 台灣高雄. 54.Piao, M., Murata, Y., Zhu, B., Shimoishi, Y., Tada, M., Changes in carotenoid content and its composition during maturation of Fructus lycii fruits. Japanese Journal of Food Chemistry, 2005, 12, 35-39. 55.Peng, Y., Ma, C., Li, Y., Leung, K. S., Jiang, Z. H., Zhao, Z., Quantification of zeaxanthin dipalmitate and total carotenoids in Lycium fruits. Plant Foods for Human Nutrition, 2006, 60 (4), 161-164. 56.Jia, Y., Hu, T., Tan, Y., Wu, H., Xu, M., Li, J. L., Optimization of extraction technology and GC-MS analysis of chemical components of Citronella essential oil. Journal of Central South University of Forestry & Technology, 2015, 35 (4), 130-134. 57.Inbaraj, B. S., Lu, H., Hung, C. F., Wu, W. B., Lin, C. L., Chen, B.H., Determination of carotenoids and their esters in fruits of Lycium barbarum Linnaeus by HPLC-DAD-APCI-MS. Journal of Pharmaceutical and Biomedical Analysis, 2008, 47, 812-818. 58.Zhao, S. C., Tuan, P. A., Kim, J. K., Park, W. T., Kim, Y. B., Arasu, M. V. , Al-Dhabi, N. A., Yang, J. L., Li, C. H., Park, S. U., Molecular Characterization of Carotenoid Biosynthetic Genes and Carotenoid Accumulation in Lycium chinense. Molecules, 2014, 19, 11250-11262. 59.Toronto, O. N., Acd/chemsketch (freeware), version 12.01. Advanced Chemistry Developement Inc., 2009, Canada. 60.ChemSpider http://www.chemspider.com/ 61.Nolan, J. M, Loughman, J., Akkali, M. C., Stack, J., Scanlon, G., Davison, P., Beatty, Changes in macular pigment optical density and serum concentrations of its constituent carotenoids following supplemental lutein and zeaxanthin. Experimental Eye Research, 2007, 84 (4), 718-728S. 62.Rosenthal, J. M., Kim J. H., Monastario, de F., Thompson, J. S., Bone, R. A., Landrum,e. Y J. T., Moura, de F. F., Khachik, F., Chen, H., Schleicher, R. L.; Ferris III, F. L., Chew, E. Y., Dose-ranging study of lutein supplementation in persons aged 60 years or older. Investigative Ophthalmology & Visual Science, 2006, 47 (12), 5227-5233. 63.Weller, P., Breithaupt, D. E., Identification and quantification of zeaxanthin esters in plants using liquid chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry, 2003, 51, 7044-7049. 64.Brown, L., Rimm, E. B., Seddon, J. M., Giovannucci, E. L, Chasan-Taber L., Spiegelman, D., Willett, W. C., Hankinson, S. E., A prospective study of carotenoid intake and risk of cataract extraction in US men. The American Journal of Clinical Nutrition, 1999, 70, 517-524. 65.Burke, D. S, Smidt, C. R, Vuong, L. T., Momordica cochichinensis, Rosa roxburghii, wolfberry, and sea buckthorn-highly nutritional fruits supported by tradition and science. Current Topics in Nutraceutical Research, 2005, 3, 259-266. 66.Seddon, J. M., Ajani, U. A., Sperduto, R. D., Hiller, R., Blair, N., Burton, T. C., Farber, M. D., Gragoudas, E. S., Haller, J., Miller, D. T., Yanmuzi, L. A., Willett, W., Dietary carotenoids, vitamins A, C, and E, and advanced age-related macular degeneration. Journal of the American Medical Association, 1994, 272, 1413-1420. 67.Cheng, C. Y., Chung, W. Y., Szeto, Y. T., Benzie, Iris F. F., Fasting plasma zeaxanthin response to Fructus barbarum L. (wolfberry; Kei Tze) in a food-based human supplementation trial. British Journal of Nutrition, 2005, 93 (01), 123-130. 68.Sin, P. Y., Liu, T. L., Lam, S. C., Lifestyle modification, nutritional and vitamins supplements for age‐related macular degeneration. Acta ophthalmologica, 2013, 91 (1), 6-11. 69.Breithaupt, D. E., Weller, P., Wolters, M., Hahn, A., Comparison of plasma responses in human subjects after the ingestion of 3R,3R'-zeaxanthin dipalmitate from wolfberry (Lycium barbarum) and non-esterified 3R,3R'-zeaxanthin using chiral high-performance liquid chromatography. British Journal of Nutrition, 2004, 91, 707-713. 70.He, N.W., Yang, X. B., Jiao, Y. D., Tian, L. M., Zhao, Y., Characterization of antioxidant and antiproliferative acidic polysaccharides from Chinese wolfberry fruits. Food Chemistry, 2012, 133, 978-989. 71.Guo, C. H., Huang, A. H., Xu, H. X., Analysis of Volatile oil from Flos Chrysanthemi by GC/MS. China Pharmacist, 2012, 15 (3), 351-353. 72.Li, L., Wang, K. K., Li, K. N., Zhang, P., Duan, Y. J., Effects of nitrogen nutrition form on nitrogen metabolism, yield and quality of Chrysanthemum morifolium. Chinese Journal of Ecology, 2015, 34 (12), 3348-3353. 73.Wang, T. T., Wang, S. K., Huang, G. L., YIN, H., Song, Z. X., Yang, L. G., Sun, G. J., Bioactive Component Content and Antioxidant Activity of Chrysanthemum Flower (Chrysanthemum morifolium) Extract. Journal of Food Science, 2013, 34 (15), 95-99. 74.成明超,李丹霞,王康才, 5個藥用菊花品種類型主要化學成分的動態累積. 江蘇農業科學, 2014, 42 (1) , 213-215。 75.行政院衛生署, 菊花. 台灣中藥典第二版, 2013, 249, 台灣台北. 76.李宗, 陳在敏, 廖雷生, 林少山, 菊花中綠原酸的含量測定. 中國中藥雜誌, 1999, 24 (6) , 329-330. 77.張健, 李友賓, 錢大瑋, 錢仕輝, 段金廒, 丁安偉, 菊花化學成分及藥理作用研究進展. 時珍國醫國藥, 2006, 17 (10), 1941-1942. 78.許謙信, 王仕賢,菊花. 台灣農家要覽農作篇 (二). 豐年社, 2005, 657-668. 79.維基百科-菊花https://zh.wikipedia.org/wiki/%E6%9D%AD%E7%99%BD%E8%8F%8A 80.洪長流, 植物專欄-菊花. 高雄榮總醫訊電子期刊, 2015, 5. 81.醫砭-菊花 http://yibian.hopto.org/shu/?sid=75721 82.蘇祝成, 葉立楊, 杭白菊浸提液的不同萃取分離物對自由基清除作用研究. 食品科學, 1995, 16 (2), 60. 83.Ukiya, M., Akihisa, T., Yasukawa, K., Constituents of compositae plants. 2. Triterpene diols, triols, and their 3-o-fatty acid esters from edible chrysanthemum flower extract and their anti-inflammatory effects. Journal of Agricultural and Food Chemistry, 2001, 49 (7), 3187-3197. 84.Yasukawa, K., Akihisa, T., Kasahara, Y., Ukiya, M., Kumaki, K., Tamura, T., Takido, M. Inhibitory effect of heliantriol C; a component of edible Chrysanthemum, on tumor promotion by 12-O-tetradecanoylphorbol-13-acetate in two-stage carcinogenesis in mouse skin. Phytomedicine, 1998, 5 (3), 215-218. 85.蔡寶昌, 潘揚, 吳皓, 國外天然藥物抗病毒研究簡況. 國外醫學中醫中藥分冊, 1997, 19 (3). 86.國家環境毒物研究中心http://nehrc.nhri.org.tw/foodsafety/plants_detail.php?id=3 87.黃德娟, 香草植物的開發利用. 北方園藝, 2006, 3, 113-114. 88.羅天相, 余偉, 劉莎, 香草的栽培技術. 江西農業科技. 2004, 1, 23. 89.羅福利, 檸檬香茅的栽培技術. Shanghai Vegetables, 2017, 2, 74-75. 90.Ouyang, T., Yang, Q. L., Yan, H., Xia, X. H., Wang, D. A., Wang, S.J., Research Progress in Volatile Oil of Cymbopogon Citratus (DC.) Stapf, Chinese Journal of Information on TCM, 2016, 23 (2), 130-133. 91.Yin, X. Q., Chen, J. H., Liu, F., Wang, X. L., Ji, H. B., Lu, F. S., Extraction and Antioxidant Activity of Cymbopogon Citratus Essential Oil. Fine chemicals, 2012, 29 (6), 568-571. 92.維基百科-檸檬香茅https://zh.wikipedia.org/wiki/%E6%9F%A0%E6%AA%AC%E8%8D%89 93.鞠玉棟, 吳維堅, 楊敏, 鄭菲豔, 李珊珊, 邱珊蓮, 林霜霜, 鄭開斌, 漳州檸檬香茅精油化學成分 GC-MS 分析. Fujian Science & Technology of Tropical Crops, 2016, 41 (2), 19-23. 94.王雪忠, 香茅在蘇南地區的種植表現與應用. 上海農業科技, 2009, 3, 109. 95.中國植物誌. 科學出版社, 1997, 10 (2). 96.馮蘭香, 杜永臣, 劉廣樹, 蓬勃發展的臺灣芳香植物產業. 中國蔬菜, 2004, 2, 40-42. 97.鞠玉棟, 吳維堅, 楊敏, 鄭菲豔, 李珊珊, 邱珊蓮, 林霜霜, 鄭開斌, 檸檬香茅組培快繁技術研究. 中國園藝文摘, 2016, 8, 15-17. 98.張隆仁, 台中區農情月刊, 2003, 48. 99.楊欣, 薑子濤, 李榮, 天然香料錫蘭香茅揮發油抗氧化活性研究. 糧食與油脂, 2009, 22 (11), 19-21. 100.Gupta B. K., Krishen, B., Chromosome numbers in some species of Cymbopogon. Plant Science, 1965, 62 (3), 155-157. 101.Sargenti, S. R., Langas, F. M., Supercritical Fluid Extraction of Cymbopogon citratus (DC.) stapf. Chromatographia, 1997, 46 (5-6), 285-290. 102.程必強, 許勇, 俞學儉, 六種香茅屬植物資源及揮發油成分. 香料香精化妝品, 1994, 3, 6-10. 103.劉布鳴, 林霄, 董曉敏, 香茅油的氣相色譜指紋圖譜研究. 廣西科學, 2010, 17 (4), 343-346. 104.竇玉琴, 張衛東, 李德山, 香茅油次要成分對試驗大鼠胃粘膜的保護作用. 中國藥學會, 2004, 416-417. 105.Vijender, S. M., Mohd, A., Volatile constituents of Cymbopogon nardus (Linn.) Rendle. Flavour and Fragrance Journal, 2003, 18 (1), 73-76. 106.王勇,賴偉勇,魏娜, GC-MS分析海南香茅揮發油成分. 中國實驗方劑學雜誌, 2012, 18 (4), 132-134. 107.陳集雙, 彭崇勝, 杜琪珍, 香茅葉揮發油化學成分的研究. 中國藥學雜誌, 2000, 35 (7), 62-64. 108.董曉敏, 劉布鳴, 林霄, 廣西產香茅草揮發油的化學成分分析. 廣西科學, 2009, 16 (3), 302-304. 109.Deb, D. D., Parimala, G., Devi, S. S., Chakraborty, S. T., Effect of thymol on peripheral blood monon Chemico-Biological Interactionsuclear cell PBMC and acute promyelotic cancer cell line HL-60. Chem. Biol. Interact., 2011, 193 (19), 97-106. 110.Guo, S. Z., Lan, F. S., Chen, L. S., Na, H. Y., Qiu, D.L., Optimization of Flavored Lemon Roasted Tea Making Process and Extraction Conditions for Hygienical Component. Fujian Journal of Agricultural Sciences, 2015, 30 (12), 1193-1198. 111.Zhu, L. Y., Zhang, C. M., Gao, Y. S., Song, L. Z., Chen, W., Pan, W. K., Wang, S., Li, S. F., Advance in main functional ingredients and mechanism of anticancer plant essential oils. Chinese Traditional and Herbal Drugs, 2017, 48, 1129-1239. 112.楊森豔, 姚雷, 檸檬草揮發油抗菌性研究. 上海交通大學學報, 2005, 23 (4), 374-376. 113.Chaouki, W., Leger, D.Y., Liagre, B., Beneytout, J. L., Hmamouchi, M., Citral inhibits cell proliferation and induces apoptosis and cell cycle arrest in MCF-7 cells. Fundamental & Clinical Pharmacology, 2009, 23 (5), 549-556. 114.Dangkong, D., Limpanasithikul, W., Effect of citral on the cytotoxicity of doxorubicin in human B-lymphoma cells. Pharmaceutical Biology, 2015, 53 (2), 262-268. 115.戴舒柳, 羅曼, 李化, 檸檬醛脅迫下K562 細胞生長增殖抑制和凋亡誘導研究. 中國中藥雜誌, 2011, 36 (10), 1370-1373. 116.王紅濤, 何曉冬, 孟慶華, 香茅揮發油的提取及其抑菌作用. 通化師範學院學報, 2013, 34 (3), 44-45。 117.楊欣, 姜子濤, 李榮, 檸檬草精油的成分分析和抗氧化能力比較. 食品科技, 2010, 35 (8), 311-316. 118.劉明生, 藥學概論. 人民衛生出版社, 2008, 113-114. 119.廉曉紅, 李德山, 竇玉琴, 香茅草提取物的免疫調節作用與腫瘤抑制作用. 瀋陽藥科大學學報, 2005, 22 (4), 295-297. 120.Sharma, P. R., Mondhe, M. D., Muthiah, S., Pal, H.C., Shahi, A. K., Saxena, A. K., Qazi, G. N., Anticancer activity of an essential oil from Cymbopogon flexuosus. Chemico-Biological Interactions, 2009, 179 (2/3), 160-168. 121.張雪梅, 胡志字, 我國香茅屬植物研究進展. 中國民族民間醫藥, 2009, 18 (5), 14-15. 122.廖?成, 掌握趨勢, 開創食品產業新藍海. 台灣國際生命學會ILSI Taiwan專欄, 2017, 7. 123.Ioanna s. Martinou-voulasiki, I. S., Zerfiridis, G. K., Effect of some stabilizers on textural and sensory characteristics of yogurt ice cream from sheep's milk. Journal of Food Science Education, 1990, 55 (3), 703-707. 124.行政院衛生福利部食品藥物管理署, 食品營養成分資料庫, 2010. 125.經濟部標準檢驗局, 1986a. 中華民國國家標準CNS6508乳脂冰淇淋 (已包裝), 台灣台北. 126.行政院衛生福利部食品藥物管理署, 食品微生物之檢驗法-生菌數之檢驗. 102年 9月6日部授食字第1021950329號公告. 127.行政院衛生福利部食品藥物管理署, 食品微生物之檢驗法-大腸桿菌之檢驗. 102年12月20日部授食字第1021951163號公告. 128.劉伯康, 莊朝琪, 食品感官品評理論與實務. 新文京, 2016, 台灣新北. 129.SPSS, IBM SPSS statistics for Windows version 20.0. IBM Corp, 2011, New York. 130.Arbuckle, W. S., Ice Cream, 1997. 131.經濟部標準檢驗局, 1986c. 中華民國國家標準CNS7523非乳脂冰淇淋 (已包裝), 台灣台北. 132.TCM Diet Group http://tcmdiet.com/resources/tcmdietgrouprecipebook.pdf 133.Wang, C. Z., Gao, C. X., Chen, W. Y., Jiang, C. Y., The Extraction Methods and the Developing Prospect of Secoiridoid Copmoundsin Olea L.Plant. Biomass Chemical Engineering, 2006, 40 (2), 45-48.
摘要: 寧夏枸杞(Lycium barbarum)為多年生落葉灌木,其果實-枸杞子廣泛應用於傳統中藥治療上,亦為藥食同源食材,具益精明目、滋補肝腎功效。近代研究指出,每日2~3 mg玉米黃素和6~10 mg葉黃素能有效改善各種眼睛相關疾病。枸杞子顏色來自類胡蘿蔔素之玉米黃素,占總類胡蘿蔔素約56%,因此被認為是玉米黃素良好食物來源。本研究以枸杞子添加於霜淇淋中,開發具預防保健眼睛潛力之新風味霜淇淋。將新鮮枸杞子煮熟後再粉碎過濾,配合脫脂奶粉、鮮奶油、調味果糖、調味香草植物水萃液、調色食材、乳化劑、安定劑均質後製成霜淇淋霜料。以九分制消費者接受性試驗獲得較高分數之配方為4.20%枸杞、1.51%芳香植物、11.00%果糖及3.91%乳脂肪。產品口感細緻滑順、具層次風味。為回應潔淨標示消費潮流,以全脂鮮乳取代鮮奶油並減少添加物。九分制消費者接受性實驗品評結果顯示,最適配方與潔淨配標示配方在統計上具顯著差異;另用方向性對比法測試後,認為兩者無顯著差異。因此結論本研究開發之枸杞霜淇淋商業配方及潔淨標示配方可同時為消費者接受,經換算所得玉米黃素約為2 mg / 100 g,符合建議攝取量,可望提供健康中草藥嗜好性產品新選擇。
Lycium barbarum is deciduous shrub with perennial rootstock. Lycium barbarum are generally applied for traditional Chinese medicine treatment. Thesis are also Homology of Medicine and Food, which can improve acuity of sight and nourish the liver and kidney. Recent studies indicated that a dose of 2~3 mg of zeaxanthin and 6~10 mg lutein a day will improve different types of eye diseases. Lycium barbarum is considered a good food sources of zeaxanthin because the color components of Lycium barbarum contains 56% zeaxanthin of total carotenoid. The purpose of this study was to develop of soft sever ice cream from Lycium barbarum which can prevent eye diseases and protect eyes. We used fresh boiled Lycium barbarum crushed and filtered We used fresh Lycium barbarum crushed and filtered in the cooked, with skim milk powder, cream, fructose, herbal extract, coloring ingredients, emulsifiers, stabilizers, and homogenized the soft ice cream mix. Statistically, per 9-Point Hedonic Scale which got the highest formula was: 4.20% of Lycium barbarum, 1.15% of herbal extract, 11.00% of fructose, and 3.91% of fat. The results suggested that the best formula tasted smooth and flavorful. In response to clean label consumption trends, used whole milk instead of cream and reduced additives, there is a significant difference with clean label. On the other hand, there isn't a significant difference in directional contrast. In conclusion, customers accepted the development of soft sever ice cream from Lycium barbarum industrial formula and clean label formula. After the conversion, the zeaxanthin is about 2 mg / 100 g. This study matched at the standard of advice. We expected to provide healthy Chinese medicine enthusiasts a new choice.
URI: http://hdl.handle.net/11455/96025
文章公開時間: 10000-01-01
Appears in Collections:食品暨應用生物科技學系

文件中的檔案:

取得全文請前往華藝線上圖書館



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.