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詳目顯示區塊

第 15 筆
| (以作者名查詢海洋大學圖書館館藏系統)
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| (以作者名查詢全國博碩士系統)
論文名稱: | 克弗爾之產製現況與保健功能之回顧
| The Present Status of Kefir Production and
研究生: | 范體珊 Ti-Shan Fan
指導教授: | 潘崇良 Chorng-Liang Pan
學位類別: | 碩士
學校名稱: | 國立臺灣海洋大學
系所名稱: | 食品科學系
學號: | T91420027
畢業學年度: | 94
語文別: | 中文
關鍵字: | 克弗爾 Kefir
| 乳酸菌 Lactic acid bacteria
| 酵母菌 Yeast
| 發酵 Ferment
| 抗氧化劑 Antioxidant
全文點閱次數: | 9

全文影像連結:

論文全文(pdf)

論文頁數: | 159
摘要: | 摘    要
|
| 克弗爾 (Kefir) 為傳統著名的酒精發酵乳，又稱為香檳酸乳酪或牛乳氣酒，主要由克弗爾粒 (Kefir grains) 發酵。
| 不同地區克弗爾菌相組成有明顯差異，主要為Lactobacillus spp.、Lactococcus spp.、Leuconostoc spp.、Streptococcus spp.、Candida spp.、Kluyveromyces spp.、及Saccharomyces spp.等菌屬，其中又以乳酸桿菌占多數。歐洲如比利時、愛爾蘭及西班牙等地區之克弗爾尚含有醋酸菌 (Acetobacter spp.)、小球菌 (Pediococcus spp.)、及韓生氏菌 (Hansenula yalbensis) 等菌。
| 市售克弗爾產品的製造主要以克弗爾粒及凍乾克弗爾粒粉末為發酵種菌，製程中多經由活化、增殖等步驟後，接種約1%-10%的菌量，並於20oC-25oC發酵12-18 h，冷藏即可獲得。
| 在克弗爾發酵過程中，菌酛經固定程序後再進行發酵，可提升葡萄糖利用率及酒精產製率。接種1次發酵之克弗爾，乳酸球菌可增加約26-30%，乳酸桿菌降低約13-23%。連續接種2次發酵，則不需乳糖發酵之酵母菌數呈現明顯的降低。先行接種乳酸菌發酵，再接種酵母菌Sac. cerevisiae發酵，則克弗爾產品中乳酸桿菌生長狀況較優於乳酸球菌。以牛乳及豆乳為基質接種克弗爾粒發酵後，以牛乳克弗爾的酒精及雙乙醯產量 (2,291 ppm及253 ppm) 較高。克弗爾菌酛接種量多以5%為主，種菌量提高至10%的產品較酸且黏性較低，1%接種量所得產品泡沫較多。
| 克弗爾主要風味來源為酒精、二氧化碳、及乳酸，不同地區的各別含量範圍約介於0.184%-1.6%、0.07%-3.5%、及0.036%-1%，其他影響風味成份為少量之雙乙醯、乙醛、及醋酸等。
| 克弗爾粒內含之菌相經代謝後產生多醣成份稱克弗蘭 (Kefiran)，克弗蘭分子量約為1.0 × 106 dal以上，由等比例的半乳糖及葡萄糖所構成，可做為乳化穩定劑。
| 克弗爾具有改善腸道菌相、抗腫瘤、及抗氧化等數種生理功能，如老婆小腸的乳酸菌量增加與大腸內抑制革蘭氏陰性厭氧菌功能提升。針對黑色素瘤HMV-1細胞在未經UV傷害前添加克弗萃 (Kefir extract) (1,800 □g/mL)，則胸腺嘧啶二聚物 (Thymine dimmer) 修復活性可達50%。經發酵至第32 h之克弗爾的清除DPPH自由基能力較未發酵牛乳高出1.5倍。
|
| Abstract
|
| Kefir is the famous traditional alcohol containing fermented milk, and it is also called champagne yogurt or the angry wine of milk.
| The microflora of kefirs were composed different obviously in different areas, mainly are Lactobacillus spp., Lactococcus spp., Leuconostoc spp., Streptococcus spp., Candida spp., Kluyveromyces spp., and Saccharomyces spp., and the predominant genus is Lactobacillus spp.  The kefir collected from Belgium, Irish, and Spain of European area also had Acetobacter spp., Pediococcus spp., and Hansenula yalbensis.
| The mainly maunfacturing product of marketing kefir was fermented with starters such as kefir grains and freeze dry powder of certain kefir grains.  Those starters were inoculated about 1%-10% after activation, and propagating in manufacturing process, then fermenting 12-18 h at 20oC-25oC and refrigerating to yield kefir.
| Immobilized kefir grain showed to promote glucose utilization and alcohol production in kefir fermented.  After inoculation and fermentation, the microflora of kefir showed that the counts of Lactococcus spp. is increased by about 26-30% and the Lactobacillus spp. is reduced by about 13-23%.  While continuous inocubating two times and fermented in succession, the microflora of kefir indicated that the count of lactose not using yeast was obvious reduced.  Kefir that inoculate the lactic acid bacteria and ferment in advance, and then Sac. cerevisiae was inoculated and fermented, the Lactobacillus spp. grows better than the Lactococcus spp. in kefir products.  While milk or soymilk used as substrate and the kefir grains were inoculated and fermented, the alcohol and diacetyl productions (2,291 ppm and 253 ppm) of milk kefir were higher than soymilk did.  Kefir grains was employed as starters for kefir and the inoculation rate is mostly about 5%.  As the inoculation rate increased to 10%, the recovered kefir present higher sour and lower stickiness.  And more foams were obtained while 1% kefir grains was used for inoculation.
| The main flavor components of kefir are alcohol, carbon dioxide, and lactic acid, and the range of their contents in different areas are between 0.184-1.6%, 0.07-3.5%, and 0.036-1%, respectively. Other minor flavor components of kefir are diacetyl, acetic aldehyde, and acetic acid.
| The microflora in kefir grains were used to produce extracellular polysaccharides after metabolizing called kefiran, its molecular weight above for 1.0 × 106 dal, and form with the same ratio of lactose and glucose, can make kefir for the emulsification stabilizer.
| Several kinds of physiology functions were observed on kefir such as improvement on intestinal flora, antitumor, and antioxidant. After consumed kefir, the lactic acid bacteria was increased in the small intestine of rats, and promotion of inhibition function of Gram-negative anaerobic bacteria in the large intestine was monitored simultaneously.  The thymine dimmer can be up to 50% with repair the activation when the kefir extract (1,800 □g/mL) added to the melanoma HMV-1 cell before has not been injured by UV.  The ability of removed DPPH free radical in kefir that ferment to the 32nd hour were 1.5 times higher up than have not fermented milk.
|
論文目次: | 目  錄
| 謝誌.....................................................................................................        i
| 目錄.....................................................................................................        ii
| 表目錄……………………………………………………………….        vi
| 圖目錄…………………………………………………….................        vii
| 附圖目錄………………………………………………….................        viii
| 縮寫…………………………………………………................        x
| 中文摘要………………………………………………….................        xiii
| 英文摘要………………………………………………….................        xv
| 壹、前言………………………………………………….................        1
| 貳、克弗爾粒 (Kefir grain)………………………….................        2
| 一、克弗爾粒外觀        2
| 二、克弗爾粒內在菌相        3
| 三、克弗爾粒成份        3
| 四、克弗爾粒鑑定及分佈        4
| 五、克弗爾粒保存        7
| 六、影響克弗爾粒生長因子        9
| 參、克弗爾 (Kefir) 製造方式        10
| 一、傳統製造方式        10
| 二、家庭化製造方式        11
| 三、商業上製造方式        11
| 肆、克弗爾相關產品        12
| 一、加拿大        13
| 二、美國        14
| 三、中國大陸        15
| 四、印尼        15
| 五、日本        16
| 六、韓國        16
| 七、黎巴嫩        16
| 八、俄羅斯        17
| 九、台灣        17
| 十、澳大利亞        19
| 十一、奧地利        19
| 十二、比利時        20
| 十三、法國        21
| 十四、德國        21
| 十五、愛爾蘭        22
| 十六、義大利        22
| 十七、挪威        23
| 十八、英國        23
| 伍、發酵期間菌酛組成變化        24
| 一、不同接種程序        24
| 二、不同培養方式        25
| (一) 連續接種        25
| (二) 固定菌酛        26
| 1. 固定材料對克弗爾酵母菌之影響        26
| 2. 影響發酵之因素        28
| (1) 起始、最終pH值及溫度        28
| (2) 碳水化合物種類及初始濃度        30
| (三) 高壓處理        31
| 三、不同培養溫度        31
| 四、不同培養基        32
| 五、發酵時間        32
| 六、菌酛添加比例        32
| 陸、克弗爾成份探討        35
| 一、二氧化碳及酒精含量        35
| 二、泡沫        37
| 三、乳酸        37
| 四、脂肪        38
| 五、其他        38
| 柒、克弗蘭 (Kefiran)        40
| 一、克弗蘭的成分        41
| 二、克弗爾產生克弗蘭之代謝途徑        41
| 三、影響克弗蘭的生產因子        42
| (一) 培養基初始pH值        42
| (二) 發酵種菌需氧量        42
| (三) 克弗蘭生產時之培養溫度        43
| (四) 發酵種菌之營養需求 (乳糖及酵母萃)        43
| (五) 接種不同菌株        43
| 捌、克弗爾之生理功能        44
| 一、改善腸道菌相分佈及消化功能        45
| (一) 菌相份佈影響        45
| (二) 改善乳糖不耐症        46
| 二、提昇免疫機能        47
| 三、抑菌效果        48
| (一) 幽門螺旋桿菌 (Helicobacter pylori)        48
| (二) Escherichia coli O157及Listeria innocua DPC1770        49
| (三) Pseudomonas aeruginosa ATCC 29212及
| Staphylococcus aureus 4-63        49
| (四) Salmonella typhimurium        50
| 四、抗腫瘤活性        50
| 五、抗氧化作用        51
| 六、胰島素替代及輔助功能        54
| 七、膽固醇同化作用        55
| 玖、未來展望        55
| 拾、結論        56
| 參考文獻        58
|
| 表 目 錄
| 表一、克弗爾、克弗爾粒及克弗蘭之定義.…………………….        75
| 表二、不同地區所產克弗爾的菌相        77
| 表三、克弗爾商業化製造程序之比較        82
| 表四、不同型態的接種菌酛對克弗爾發酵的影響        84
| 表五、發酵期間菌酛與成份之變化        86
| 表六、克弗爾的主要風味成份        87
| 表七、克弗爾的其他成份        89
| 表八、影響克弗蘭的生產因子…………………………………….        90
| 表九、克弗爾的抗氧化功能        91
| 表十、克弗爾的其他生理功能        92
| 附表一、克弗爾市售產品        94
|
| 圖 目 錄
| 圖一、克弗爾粒的外觀結構形狀        97
| 圖二、電子顯微鏡下克弗爾粒的內部結構        98
| 圖三、菌種貯存期間菌數的變化        99
| 圖四、以凍乾菌酛生產克弗爾的程序        100
| 圖五、以不同接種程序製造的克弗爾        101
| 圖六、電子顯微鏡下各式去木質化纖維素材料        102
| 圖七、利用去木質化纖維素材料與似海綿多孔物質加強克弗爾
| 酵母菌及游離細胞分別進行葡萄糖發酵之比較        103
| 圖八、不同碳水化合物對克弗爾粒發酵乙醇及乳酸的影響….        104
| 圖九、克弗蘭的化學結構及克弗爾的多醣體水溶液        105
| 圖十、克弗蘭的代謝流程        106
| 圖十一、擦傷後7天在動物引起的皮膚損傷變化情形        107
| 圖十二、克弗萃對經UV (60 J/m2) 誘發的3種細胞
| (1.0 × 106 cells) 抑制效能的形態變化        108
| 圖十三、以克弗萃來提升經由UV傷害的HMV-1細胞的菌落
| 形成        109
| 圖十四、克弗蘭對L6 myoblasts及myotubes細胞內氧化功能
| 的影響        110
| 圖十五、克弗蘭水溶液在高溫及pH範圍4-10的穩定性        111
|
| 附 圖 目 錄
| 附圖一、加拿大Rosell公司的克弗爾菌粉        112
| 附圖二、美國Lifeway Foods公司的克弗爾飲品        113
| 附圖三、美國SitStay公司的克弗爾菌粉        114
| 附圖四、中國大陸克菲爾飲品股份有限公司的克菲爾奶啤        115
| 附圖五、中國大陸恆順集團的維林克菲奶醋        116
| 附圖六、印尼的酷布酷布        117
| 附圖七、日本Manten公司的克弗爾菌粉        118
| 附圖八、日本齊藤皮膚科診所的化妝品克弗蘭        119
| 附圖九、日本中垣技術士事務所的克弗爾錠劑        120
| 附圖十、日本中垣技術士事務所的克弗爾菌粉        121
| 附圖十一、韓國的克弗奇        122
| 附圖十二、黎巴嫩的克弗爾黎巴        123
| 附圖十三、黎巴嫩的克弗爾白乾酪起司        124
| 附圖十四、黎巴嫩的克弗爾濃縮起司        125
| 附圖十五、台灣生合生物科技有限公司的AB-kefir菌粉        126
| 附圖十六、澳大利亞Kefir Culture Natural公司的克弗爾新鮮包        127
| 附圖十七、奧地利Carpe Diem公司的克弗爾飲品        128
| 附圖十八、比利時的水克弗爾飲品        129
| 附圖十九、法國Symbiotec公司的有機克弗爾菌粉        130
| 附圖二十、法國不列塔尼地區的Lactiwel克弗爾淡味啤酒        131
| 附圖二十一、德國的克弗爾酸泡菜        132
| 附圖二十二、德國的克弗爾草莓甜點        133
| 附圖二十三、德國的克弗爾麵包        134
| 附圖二十四、德國的克弗爾雞尾酒        135
| 附圖二十五、德國的克弗爾麵包沾醬        136
| 附圖二十六、義大利的克弗爾pizza        137
| 附圖二十七、義大利的提拉米蘇        138
| 附圖二十八、義大利的克弗爾酸麵糰菌酛        139
| 附圖二十九、挪威Tine公司的克弗爾飲品        140
| 附圖三十、英國約克郡的酸凝乳 (起司) 蛋糕        141
|
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2010 年 3 月 8 日 22:57