Preparation of Fermented Rice Kojic Broth and Its Application in the Inhibition of Enzymatic Browing and Microbial Growth on Apple Dices and Apple Juice

• Main Authors: CHIH-HAO CHING, 荊智豪
• Other Authors: LI-YUN LIN
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/qc534g

碩士 === 弘光科技大學 === 食品科技所 === 103 === Fresh-cut fruits and vegetables are convenient and nutritional for people.Therefore, fresh-cut fruits and vegetables have become more popular in recent years. However, before selling, these products will be treated in some minimal processing steps, such as washing, peeling and cutting, which make the fruit tissue injured and then increased the risk of microbial contamination. The contamination of microbial not only reduces the shelf-life of products but also causes foodborne outbreaks. So techniques of lowering the microorganism count and inhibit enzyme system are commonly used. The objectives of this research are providing safety and fresh products, and extending product’s shelf-life. Organic acid including kojic acid can be produced from fermented rice broth but also can inhibit microbial and enzyme browning efficacy.This study was carried out to determine effects of yeast strains and fermented on organic acid including kojic acid for the production of Taiwan glutinous rice.Fermentation of steamed and non-steamed rice were inoculated with different commercial strains of yeast (Scharomyces cerevisiae). At the 15th days of cultured yeast, rice kojic broth were centrifugal and separated then used clarified liquor for chemical analyses.The highest fermented rice kojic broth include organic acid and Kojic acid was designated to studied . Treatment of reverse osmosis water、10ppm kojic acid solution、20% fermented rice kojic broth、10ppm chlorine dioxide solution that fresh-cut apple to remove the peel then soak, pureed with different solution respectively，stored at 5 ± 1。C for 0、1、2、3 days ；juice for 0、8、16、24 hours to analyze.Results indicate that fermented rice kojic broth reduced dices apple and juice of total plate count in the range of 4.1 and 2.8（log cfu/ml） values to approach chlorine dioxide significantly (P < 0.001).L values of HunterLab's color measurement instruments by 20% fermented rice kojic broth brightness high then others (apple dices over 4.0)，the juice color parameters of the initial stage would not have been significant deviation ( over 0.4 ) but external color when viewed by the naked eye. Optical density results indicate fermented rice kojic broth inhibition on apple juice browning for 0、8、16、24 hours during the early to end storage，besides the consumer sensory evaluation analysis to the obtain overall data of 20% fermented rice kojic broth treatments on apple dices and juice preferences also significant batter than others. The dual effectiveness of fermented rice kojic broth to inhibit enzymatic browning and total bacterial slowing the growth may allow this compound to achieve a prominent role in improving the quality and safety of products in the fresh-cut apples and other food industries;furthermore avoid the use of potable water instead of water containing chemical disinfection on fruits and vegetables products processing.