Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/56783
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dc.contributor.author陳錦樹zh_TW
dc.contributor.other行政院農業委員會zh_TW
dc.contributor.other中興大學食品暨應用生物科技學系zh_TW
dc.date2011zh_TW
dc.date.accessioned2014-06-06T09:06:45Z-
dc.date.available2014-06-06T09:06:45Z-
dc.identifier99農科-3.1.4-糧-Z2(4)zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/56783-
dc.description.abstract稻米為我國重要糧食作物,亦為多種傳統發酵食品之製造原料。米糠為糙米在碾白過程之主要副產物,含有豐富營養素與多種具有抗氧化、降血脂與保肝功能之生物活性物質,且具有促進微生物發酵與生長之特性。本研究以稻米為基質,利用米麴菌A. oryzae NCH K-2分泌之澱粉?及蛋白?等酵素水解米粉,次將所得之米水解液再補充不同形式之米糠或其萃取液做成「修飾米水解液」,強化乳酸菌之發酵營養源。其次接種乳酸菌Lactobacillus kefiranofaciens BCRC 16059,進行乳酸發酵。擬探討米糠或其萃取液添加對乳酸發酵速率、發酵液之抗氧化力與多醣等機能性成份含量之影響,期能生產出一種富含多種機能性之多醣-克弗蘭與米糠萃取物之新型乳酸發酵飲品。zh_TW
dc.description.abstractRice is one of the commonly consumed cereals for our country. It is also used for making traditional fermented food. Rice bran is a by-product of the rice milling process, it contains plentiful nutrients and some bioactive substances, which have beneficial functions of antioxidants, hypolipidemic and liver protection. Moreover, rice ban contains some ingredients capable of promoting microbial growth and fermentation. In the present study, A. oryzae NCH K-2 with enzymatic activities such as α-amylase and protease is used to hydrolyze rice powder. The rice hydrolysates are subsequently fortifying with rice bran or its extracts to prepare so called "modified rice hydrolysate". The new medium is then inoculated by a lactic acid bacterium Lactobacillus kefiranofaciens BCRC 16059 and cultivated. Effects of supplementing various forms and amount of rice bran on the fermentation rate, antioxidant capacity and contents of some functional components including exopolysaccharide (kefiran) in the broth are going to be investigated. Finally, a new and functional fermented drink containing expolysaccharide and rice bran extract, is developed in this study.en_US
dc.language.isozh_TWzh_TW
dc.relation.urihttp://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=2085525&plan_no=99%E8%BE%B2%E7%A7%91-3.1.4-%E7%B3%A7-Z2%284%29&plan_year=99&projkey=PW9905-1484&target=plan&highStr=*&check=0&pnchDesc=%E7%B1%B3%E4%B9%B3%E9%85%B8%E7%99%BC%E9%85%B5%E9%A3%B2%E5%93%81%E6%A9%9F%E8%83%BD%E6%80%A7%E5%BC%B7%E5%8C%96%E4%B9%8B%E7%A0%94%E7%A9%B6en_US
dc.subject技術發展zh_TW
dc.subjectlactic acid fermentationen_US
dc.subject食品科技zh_TW
dc.subject乳酸發酵zh_TW
dc.subject米發酵飲品zh_TW
dc.subject乳酸菌zh_TW
dc.subject米糠zh_TW
dc.subject胞外多醣zh_TW
dc.subjectfermented rice drinken_US
dc.subjectlactic acid bacteriaen_US
dc.subjectrice branen_US
dc.subjectexopolysaccharideen_US
dc.title米乳酸發酵飲品機能性強化之研究zh_TW
dc.titleStudy on Improving Functionality of a Lactic Acid Bacteria-Fermented Rice Drinken_US
dc.typeResearch Reportszh_TW
item.grantfulltextnone-
item.openairetypeResearch Reports-
item.cerifentitytypePublications-
item.languageiso639-1zh_TW-
item.fulltextno fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:食品暨應用生物科技學系
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