建構國產黑豆加工品品質指標及產品開發

建構國產黑豆加工品品質指標及產品開發
Establishment of quality indicators and development of processed domestic black bean products

美和科技大學生物科技系
Department of Biological Science & Technology, Meiho University

　　本計畫針對台灣本土黃仁、青仁黑豆及進口1~3 年之黃仁、青仁黑豆，進行發芽率測試，發現國產黑豆發芽率及異黃酮含量較進口黑豆高，另外，針對國產黑豆發芽前後內含γ-Aminobutyric acid（GABA）以水萃取之含量分析測定，發現黃仁和青仁黑豆發芽後內含GABA 之量值比未發芽約為4 倍之多。黑豆發芽過程中，具有異黃酮可溶性增加與GABA胺基酸提升的兩大優勢，本計畫以發芽的方式開發發芽黑豆煎餅及豆漿等多元食品，透過低破壞的食品加工，提高異黃酮類的生物利用率，促進農產資源加值與產品行銷。

　　The germination rate of Taiwa's and 1-3 years' imported black beans with yellow or green kernel was tested and found that the germination rate and isoflavones content of domestic black beans were higher than those of imported black beans. The water-extractedγ-Aminobutyric acid（GABA）content of domestic black beans before and after germination was measured, and it was found that the amount of GABA in yellow and green kernel black beans after germination was about 4 times higher than that in not germinated ones.

　　In the process of germination, black beans have 2 major advantages, which are an increase in the solubility of isoflavones and GABA amino acid. This project aims to develop diversified food such as germinated black bean pancakes and soymilk through germination. The bioavailability of isoflavones was increased through low-damage food processing to promote value-added agricultural resources and product marketing.

圖一、發芽黑豆煎餅。
Fig. 1. Germinated black bean pancakes.

圖二、發芽黑豆豆漿
Fig. 2. Germinated black bean soymilk.

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資料來源

• 財團法人農業科技研究院彙整
• 台灣農業科技資源運籌管理學會《農業技術口碑好，南向出口有一套》成果手冊

文章摘譯

• 農業科技決策資訊平台管理團隊