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    標題: 香杉芝固態培養應用於蒸蛋糕產品開發研究
    Soild culture of Antrodia salmonea a study applying for steamed cake products development
    作者: 陳偉心
    貢獻者: 保健營養系
    顏名聰
    陳姿秀
    關鍵字: 香杉芝
    固態培養
    抗氧化
    Antrodia salmonea;soild culture;antioxidant properties
    soild culture
    ;antioxidant properties
    日期: 2013
    上傳時間: 2014-03-11 14:22:37 (UTC+8)
    摘要: 香杉芝 (Antrodia salmonea )是寄生於香杉樹上的台灣特有真菌,常被誤認為樟芝 (Antrodia camphorata ),學者張東柱與周文能於2004年鑑定為Antrodia屬之新種。真菌菇類具有一次營養機能性、二次嗜好機能性及三次生理機能性,本實驗是針對香杉芝固態培養菌絲體、香杉芝燕麥,並進行一般成分、抗氧化性之分析。近來研究指出,經由香杉芝所純化出來的化合物,在人類白血球細胞具有抗氧化功效(1),但由於香杉芝之文獻甚少,因此藉由本研究可以更了解香杉芝芝培養及應用。在固態培養過程,選擇燕麥作為固態培養之基質,在25℃發酵條件下生長所得之香杉芝燕麥應用於蒸蛋糕之製作。在培養過程中也探討獲得最大量菌絲體之生產條件。結果顯示經過28天的培養時間,在25℃培養條件下發現可獲得最高產量的菌絲體。香杉芝菌絲體、香杉芝燕麥、原味蛋糕、10%香杉芝蒸蛋糕、20%香杉芝蒸蛋糕之一般成分分析,水分含量分別為41.18%、62.17%、70.31%、70.30%及70.06%;碳水化合物分別為41.18%、62.17%、70.31%、70.30%及70.06%;灰分1.55%、4.57%、0.36%、1.47%及1.53%;粗脂肪3.08%、14.03%、2.65%、2.66%及2.66%;粗纖維4.35%、14.92%、4.98%、5.08%及5.87%;粗蛋白45.56%、12.97%、9.17%、9.36%及9.38%。抗氧化性質部分,分別用濃度0.1、0.5、1.0、5.0及10.0 mg/ml測試,實驗結果可發現,隨著濃度的增加,抗氧化效果也隨著提升。並將香杉芝蒸蛋糕進行官能品評問卷,喜好性分析與進行貯存試驗,貯存0、1、3、5、7天,進行生菌數測定、質地分析。在貯存性試驗,生菌數結果顯示20%香杉芝蒸蛋糕抑菌效果較10%香杉芝蒸蛋糕、原味蛋糕來的好。質地分析顯示,隨存放時間增加,硬度有下降的情形。品評試驗方面,香杉芝蒸蛋糕的整體滿意度為6分(很滿意)較原味蛋糕5分(滿意)高。
    Antrodia salmonea grows in the empty rotten trunk of Cunninghamia konishii in Taiwan, the fungus is a new species of the genus Antrodia as a basidiomycete first identified in 2004. Mushrooms possess three functionalities including the first nutritional functionality, the second taste functionality and the third physiological functionality. The objectives of this study were to investigate the proximate composition, antioxidant properties of Antrodia salmanea mycelia, A. Salmonea colonized oat. Recent reseatch has pointed out, new lanostanes and naphthoquinones isolated from Antrodia salmonea and their antioxidative burst activity in human leukocytes(1). However, only limited information is reported in the literature about this fungus, then the objective of this research was to study Antrodia salmonea. A. Salmonea colonized oat was obtained from the solid state fermentation of cooked oat with 50% moisture content as the base under 25℃ conditions to produce high quality products, then to study the optimal conditions for solid culture of A. Salmonea to evaluate the maximum biomass. with regard to A. Salmonea for solid culture, the optimal conditions were incubation time of inoculum for 28 days at 25℃ to get the highest yield. The results indicate that: Antrodia salmanea mycelia, A. Salmonea colonized oat、Original Cake、10% Antrodia salmanea steamed cake 、20% Antrodia salmanea steamed cake component analysis, moisture 41.18%、62.17%、70.31%、70.30% and 70.06%、carbohydrate 41.18%、62.17%、70.31%、70.30% and 70.06%、crude ash 1.55%、4.57%、0.36%、1.47% and 1.53%、crude fat 3.08%、14.03%、2.65%、2.66% and 2.66%、crude fiber 4.35%、14.92%、4.98%、5.08% and 15.87%、crude protein 45.56%、12.97%、9.17%、9.36% and 9.38%。
    Appears in Collections:[保健營養系(所) ] 博碩士論文

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