臺灣博碩士論文加值系統

根據中華民國衛生福利部食品藥物管理署於民國 107 年 6 月更新之食品添加物使用範圍及限量暨規格標準草案內增列類別 06.4.1 濕麵條、麵皮及類似產品可使用丙酸及其鹽類以 Propionic Acid 計，使用限量為 2500 mg/kg 。探討麵條添加不同含量丙酸鈉、無水醋酸鈉對於麵條 pH 值、 Lab 值、水分含量、質地分析、黴菌及總生菌數之影響，找出最適合的條件，改善麵條保存性，進而協助業者於往後草案通過的應用。以比例100 g 中筋麵粉加入 34 mL 蒸餾水以及 2 g 食鹽 (實驗組分別加入總重之 0.25% (w/w) 丙酸鈉、 0.125% (w/w) 丙酸鈉、 0.5% (w/w) 無水醋酸鈉)製成麵條，置於 PE 袋中於 30℃保存，分別於 0 、 12 、 24 、 36 、 48 、 60 、 72 小時進行觀察。
根據實驗結果，本次研究所使用的添加物與劑量對於新鮮麵條的物性測定、水分含量以及水活性都沒有顯著的差異，總生菌數方面，控制組在第 24 小時就已經腐敗，添加無水醋酸鈉 0.5% 與丙酸鈉 0.125% 的實驗組其總生菌數都在第 36 小時超過了 106 CFU/g 的腐敗標準，而添加了 0.25% 丙酸鈉的實驗組則延長到了第 48 小時。黴菌的生長，控制組在第 24 小時就可以肉眼觀察到菌絲的產生，無水醋酸鈉組與 0.125% 丙酸鈉組則在第48 小時觀察到黴菌菌絲以及菌落的生成， 0.25% 丙酸鈉組則在第 72 小時都未觀察到黴菌菌絲以及菌落的生成。 pH 值隨儲藏時間增加總生菌數增加而下降，除了添加無水醋酸鈉外的實驗組的 pH 值都在總生菌數達腐敗時降到 6 以下。控制組與實驗組新鮮麵條的 L* 值隨著儲藏時間增加而下降。
綜合上述實驗結果，添加 0.25% 丙酸鈉對於新鮮麵條的保存性相較於國內普遍使用的無水醋酸鈉以及 0.125% 丙酸鈉有更好的表現，且在不影響麵條本身的品質上增加其保存性，在未來草案通過後對於業者的應用上具有參考價值。

Taiwan Food and Drug Administration (TFDA) announced new act regulation in June 2018. Sodium propionate can be used in fresh noodles, dough and other similar products. The maximum usage level is 2500 mg/kg as propionic acid.The effect of pH value, Lab, water content, texture, mold growing state and total plate count of noodles by adding different percentage of sodium propionate (SP) and sodium acetate anhydrous (SAA) were investigated. The aim is finding out the suitable condition to extend the shelf-life of noodles and providing a guidance for noodles industry under new act regulation. The formula of noodles consisted of wheat flour 100 g, distilled water 34 mL and salt 2 g as control group. Add 0.25%, 0.125% SP and 0.5% SAA as experimental group.
For total plate count (TPC), control group exceeded 106 CFU/g at 24 h, 0.125% SP and 0.5% SAA group exceeded at 36 h, and0.25% SP group even extended to 48 h. It was observed that mold grew up in control group at 24 h, 0.125% SP and 0.5% SAA was observed mold at 48 h, there is no mold grew up in 0.25% SP group until 72 h. The pH value significantly decreased when storage time increased, the pH value of all group decreased below 6 except SAA group. The L* value decreased when storage time increased.
It was observed that add SP 0.25% can increase storage time from 24 h to 48 h, that is better than control group, SP 0.125%, and SAA 0.5% group. It will be helpful for noodles safety and shelf-life extension under new act regulation.

目錄
中文摘要 I
ABSTRACT II
目錄 III
表目錄 V
圖目錄 VI
壹、前言 1
一、研究動機 1
二、研究目的 2
貳、文獻回顧 3
一、麵條 3
(一) 簡介 3
(二) 起源 3
(三) 製作麵條的主要成分 3
二、丙酸及其鹽類 6
(一) 簡介 6
(二) 作用特性 6
(三) 應用與限制 7
三、無水醋酸鈉 7
(一) 簡介 7
(二) 作用特性 8
參、實驗架構 10
肆、實驗材料與方法 11
一、實驗材料 11
二、儀器設備 11
三、實驗方法 11
(一) 麵條的製備 11
(二) 總生菌數 12
(三) pH 值測定 12
(四) 水分含量測定 12
(五) 水活性 12
(六) 總色差 13
(七) 統計分析 13
(八) 質地分析 13
伍、結果與討論 15
一、添加不同比例丙酸鈉與無水醋酸鈉對麵條保存性之影響 15
(一) 總生菌數 15
(二) 發黴情況 16
二、添加不同比例丙酸鈉與無水醋酸鈉對麵條品質特性之影響 16
(一) 水分含量及水活性分析 16
(二) 色差分析 17
(三) 質地分析 18
(四) pH 值分析 18
陸、結論 20
柒、參考文獻 21
捌、圖表 27
玖、附錄 34

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