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標題: Development of innovative food by integrating freeze drying and deposition technology
作者: Ying-Zhi Lin
關鍵字: 豆腐
Functional substances
Nutrition fortification
Deposition technology
Freeze dry
Innovative food
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摘要: 外食主義及精緻飲食改變了民眾攝取食物的型態,高油及高醣的特性雖然能量充足但易營養不均衡,衍生許多文明病。本研究以具多孔特性的調味凍豆腐作為基材,反覆進行浸漬沉積與冷凍乾燥操作,於基材上添加機能性物質,使其成為營養強化的食物。研究中以檸檬酸鈣、橄欖油、乳酸菌做為營養強化素材,並將油性材料包覆於褐藻酸鈣的微膠囊中以利沉積與保護。浸漬用溶液的素材濃度控制在0.3 %至0.5 % 之間,且沉積吸附時間控制在10至15分鐘之間有最佳的沉積吸附效益。建議的浸漬沉積順序為檸檬酸鈣、橄欖油、乳酸菌。最終製成類似餅乾的塊狀營養強化食品,每顆約2.5克可以裝載40毫克的鈣、0.5克油脂及6.8✕10^8 CFU的乳酸菌。因使用高蛋白的豆腐為基材,產品的含醣量僅為類似的市售產品的20%且鈣質含量約高3倍以上。結果說明此加工模式的可行性,未來可延伸針對客戶的營養需求進行成分替換,添加維生素、礦物質、機能性脂質以成就個人化的高密度營養強化食品。
Eat-out and gourmet food modify people's diet preference. The calorie of these food is enough for people due to the food contains abundant of carbohydrate and fat. However, it's lack of nutrients and may make people fall ill. The basic material of the study is flavored frozen tofu. It has a positive characteristic of porosity. Integrating freeze dry and deposition technology to add functional substances into raw food, making the food more nutritional. Calcium citrate, olive oil and Lactobacillus plantarum TWK10 (LP10) are functional substances in the study. Moreover, gelation of alginate and encapsulated oil droplets may benefit to deposition and protection. The optimized condition of deposition are as following: solvent concentration controlled within 0.3 to 0.5% and deposited duration controlled within 10 to 15 minutes. The ideal deposited order are calcium citrate, olive oil and the last is LP10. The product is like as commercial cracker but more nutritional. A cracker is 2.5 g per piece, containing calcium 40 mg, lipid 0.5 g and LP10 6.8✕10^8 CFU. Because using protein as basement, the carbohydrate content achieves a reduction of 30% and the calcium content is three times more than commercial products. The results highly support the food model. People can choose nutrients for themselves according to they need. It's customized. The products are expected to be praised by consumers and making them reach the goal of dietary reference intakes.
文章公開時間: 2018-07-24
Appears in Collections:食品暨應用生物科技學系



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