Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/98026
標題: 以台灣產肯氏蒲桃釀造發酵飲品
Brewing Fermented drink from Taiwan's Jambolan (Syzygium cumini)
作者: 陳勤興
Chin-Hsing Chen
關鍵字: 肯氏蒲桃;花青素;總酚;抗氧化;Jambolan;Anthocyanin;polyphenols;Antioxidant
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摘要: 
肯氏蒲桃被引入台灣用於園林綠地或行道種樹後,果實掉落容易造成環境髒亂。因此,本研究利用台中市中華停車場周圍行道樹上富含酚類化合物及花青素之肯氏蒲桃果實,以30%、40%及50%等不同比例,統一加水補糖調整至22 °Brix,先利用酵母菌發酵成酒類,再接種醋酸菌繼續發酵。肯氏蒲桃酒醪經過7天靜置厭氧發酵後,可溶性固形物分別降低至10 °Brix附近並約產生14.0%之酒精,總酸約為0.53-0.70 g/100 mL,pH值約為3.48-3.67、花青素約為(21.88-22.09 mg/100 mL)、總酚約為(132.78-405.0 mg/100 mL), DPPH自由基清除能力約為
(85.31-92.88%)。將肯氏蒲桃酒醪進行澄清並稀釋酒精濃度至7.0%,接種 Acetobacter aceti,以0.13-0.17m3/min 通氣量,經過7天好氣發酵,可觀察到其可溶性固形物、總糖、還原糖、pH皆降低,但總滴定酸並未明顯增加。顯示肯氏蒲桃中的成分會抑制A. aceti,因此無法有效產酸。將經醋酸菌發酵的肯氏蒲桃發酵液再稀釋調整成肯氏蒲桃發酵飲料經七分制嗜好性品評試驗,色澤平均得分4.98、風味平均得分3.74、酸度平均得分4.06及整體喜好性平均得分4.16,顯示肯氏蒲桃有潛力可開發出具附加價值之釀造加工品,衍生的多元利用可能可以改善落果造成環境髒亂之情形困擾。

Although Jambolan is planted in landscaping or roadside that was easy to cause environment dirty, it is rich in polyphenols and anthocyanin. Therefore, Jambolan to be taken from the tree in the surrounding street next to the Zhonghua parking lot in Taichung city. 30% (P1), 40% (P2) and 50% (P3) of Jambolan fruits, which make them reach 22°Brix. First fermented into alcohol by Saccharomyces cerevisiae before inoculated with Acetobacter aceti to continue fermentation.
The result show alcoholic fermentation after 7 days of static anaerobic. In soluble solid content of 10 °Brix and produce alcoholic of 14.0%. However, the titratible acidity content of 0.53-0.70 g/100mL, which making it pH value of 3.48-3.67. In other hand, polyphenol and anthocyanin contents of 132.78-405.0 mg/100 mL and 21.88-22.09 mg/100 mL. Dpph free radical scavenging capacity is 85.31-92.88%. P1, P2 and P3 are clarified, which are diluted to 7.0% of alcoholic to facilitate acetous fermentation and ventilation at 0.13-0.17 m3/min. After 7 days of aerobic fermentation, in soluble solid, total sugar, reducing sugar and pH decreased, but the titratible acidity content did not increase significantly. Result shows that the compounds of Jambolan inhibits A. aceti, lead to not producing acids. The dilution of vinegar before evaluation test, which on color, flavor, acidity and overall are 4.98, 3.74, 4.06 and 4.16, respectively. This study looks forward to developing high-value products and improving dirty environment situation of Jambolan.
URI: http://hdl.handle.net/11455/98026
Rights: 同意授權瀏覽/列印電子全文服務,2021-08-22起公開。
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