以甘蔗汁製造機能性低聚果糖及其在混合果汁飲料上之應用

Production of Functional Fruetooligosaccharides from Sugarcane Juice and Its Application on Mixed Fruit Juice Drinks

本研究以省產甘蔗汁為受質，探討果糖轉移酶（Fructosyltransferase）在不同的酵素濃度、作用溫度及反應時間下，對產生低聚果糖之影響。本研究亦採用反應曲面法（response surface methodology）試驗設計，以酵素濃度、作用溫度及反應時間三因子五層階進行試驗，以求取產生低聚果糖之最適條件。將省產甘蔗汁經酵素處理後，用來調配含低聚果糖之芭樂甘蔗汁及甘蔴柳橙汁飲料。以Pure-pack紙盒包裝，在低溫儲藏中，發現其低聚果糖之組成成份變化極少，可見低聚果糖在酸性環境冷藏有相當的安定性。

The effect of enzyme concentration, incubation temperature and reaction time of fructosyltransferase on the production of fructooligosaccharides using local sugarcane juice as substrate was investigated. The experiment design of response surface methodology with three variables i.e. concentration, incubation temperature and reaction period with five levels for each variables was used to pursue the optimum condition to produce fructooligosaccharides. The enzyme-treated local sugarcane juice was then utilized to prepare the fructooligosaccharide-containing guava sugarcane or sugarcane orange juice drinks. Being packed in Pure-pack cartoons, these drinks were stored in the refrigerators; it was found that the composition of fructooligosaccharides changed little indicating their good stability at low pH environment under refrigeration.