番荔枝果泥乳酸發酵之研究   全文下載

Studies on the Lactic-fermentation of Sugar Apple (Annona squamosa L.) Puree

番荔枝為台灣重要的經濟果樹之一，多以鮮食的型態消費，在近年有產量過剩的趨勢。本研究之目的即以盛產的番荔枝打成果泥後，利用不同的乳酸菌以1:1或1:1:1的比例混合進行乳酸發酵，乳酸發酵後具有特殊之香氣和質地。番荔枝果泥具有高可溶性固形物（20.5 ± 4.33 °Brix），極適合作為發酵的基質。乳酸發酵後經由對其食品組成分和抗氧化特性進行分析顯示，其清除DPPH之能力，由92%降至78%。發酵果泥和鮮果汁以2:8的比例調配的成品具有高DPPH清除能力（88%）和鐵離子螯合活性（49%）。顯示其具有發展成為健康食品且有助解決本省番荔枝生產過剩之問題。

Sugar apple (Annona squamosa L.) is a fruit tree of economic importance in Taiwan, with the fruit primarily consumed fresh. Overproduction in recent years, coupled with short shelf life and other practical issues, make practical the research into uses for sugar apples in formats other than fresh. This study presents an exploration of lactic-fermented sugar apple products. The product has a unique sweet aroma and a test panel found its texture to be appealing. For this study, sugar apple puree was used as the substrate for fermentation using mixed starters in a ratio 1:1 or 1:1:1. The high total soluble solid nature (20.5 ± 4.33 °Brix) of sugar apple puree as compared to that of mixed fruit juice (lower than 10 °Brix) indicates its potential to be used in fermentation. Following fermentation, the properties and effects of different starter inoculations were recorded and discussed. Fermentation achieved a pH value of 3.8 after 60 hr. The performance of fermented product in the DPPH (α,α-diphenyl-β- picrylhydrazyl) decreased from 92% to 78% after 48 hr, followed by a stationary state. Fermented sugar apple puree and fresh sugar apple juice blended in a ratio of 2:8 delivered the highest DPPH scavenging efficiency (88%) and iron chelating ability (49%). The relatively high values of these properties offer the potential for sugar apple juice to be further developed as a novel functional food. Such a development would surely help to ease recent overproduction problems.