臺灣博碩士論文加值系統

膠原蛋白是動物體結締組織的重要蛋白，主要存在皮膚、骨骼和結締組織。人體隨著年齡增加膠原蛋白開始流失，會使肌膚老化、關節易磨損和骨質脆弱，除了日常使用的保養品外，食用性的膠原蛋白的機能性食品也是現在市場上熱門的商品。
本研究為了調查消費者對不同膠原蛋白飲的適口性，因此擬開發不同風味的膠原蛋白飲品試飲包，藉由消費者試飲用後給予的評分加以分析統計，提供未來開發膠原蛋白飲風味調整的依據。
本研究中使用動物皮萃取膠原蛋白液提供試飲品中膠原蛋白的來源，加工成蒟蒻顆粒，再將此顆粒分別調配三種風味：花茶風味(菊花、玫瑰)、四物飲及綜合果汁風味(蘋果汁、蔓越莓汁)，製作含膠原蛋白的試飲包，經高溫高壓滅菌法(121℃、1.5 Kgf/cm2壓力值)滅菌，提供試飲使用。試飲問卷設計分成三大項目：基本資料(了解消費者性別、年齡和使用膠原蛋白飲情形)、風味調查(色、香、味等主觀意見)及意見調查(針對價錢或產品型態等意見反饋)，採紙本問卷與線上問卷(SurveyCake)並行，供試飲者進行問卷填寫。三種風味膠原蛋白飲品採隨機發放給消費者，根據消費者給予的問卷回饋進行統計，了解各風味的優點與缺點，並整合意見回饋，以作為膠原蛋白飲品風味調整及價格制定之依據。
問卷調查結果發現膠原蛋白產品主要受眾性別為女性(80.33%)，主要受眾年齡層落在18~30歲(39.34%)間，其次為大於61歲(31.15%)；有49.1%試飲者過去曾使用過膠原蛋白產品(80%為保健食品、36.6%為飲品)。較受歡迎的風味是水果風味(32.7%)，其次是淡淡甘甜和花茶風味(各26.2%)；果凍狀型態(42.6%)較討喜，其次為飲品型式(31.1%)；可接受的價格區間落在台幣50~80元(50.8%)。希望添加之額外功效成份有Q10 (57.3%)、珍珠粉(42.6%)、葡萄糖胺(40.9%)和蜂王乳(36%)等；會受吸引而考慮選購之主要原因是風味(73.7%)和價格(65.5%)。透過這些數據發現，目前三種風味的膠原蛋白飲品中，果汁和花茶風味接受度較高，未來可根據試飲者的意見做微調整，改良成大眾喜愛的膠原蛋白飲品。

Collagen is an important protein in animal connective tissue, mainly in skin, bone, and connective tissues. Collagen is lost with age, which will make skin aging, joints worn and bones fragile. In addition to skin care products, functional foods, containing edible collagen, are also popular on the market.
To investigate the palatability of consumers for different collagen-flavor beverages, this study intends to develop three flavors of collagen beverages. The scores given by consumers after drinking were used to provide flavor adjustments by user experience analysis. The statistics result may supply for development of collagen beverages.
In this study, the source of collagen was prepared by animal skin. It was processed into konjac granules. The granules were added with different flavor components to adjust three flavors: tea flavor (chrysanthemum, rose), siwu soup and fruit juice flavors (apple juice, cranberry juice), etc. A beverage containing collagen was made and sterilized by high temperature and high-pressure sterilization (121℃, 1.5 Kgf/cm2 pressure value). The questionnaire design is divided into three major items: basic information (to understand consumers’ gender, age, and use of collagen drinks), flavor survey (subjective opinions on color, aroma, taste, etc.) and opinion survey (for feedback on price or product type, etc.). The paper questionnaire and the online questionnaire (SurveyCake) are used in parallel for consumers, freely. The three collagen-flavor beverages will be randomly distributed to different consumers. According to the questionnaire feedback given by consumers, statistics will be made to understand the advantages and disadvantages of each flavor. The statistic results will be integrated for adjustment of collagen-flavor beverages and price setting analysis in the future.
The questionnaire survey results found that the primary audience of collagen products is females (80.33%). The primary age is between 18 and 30 (39.34%), followed by those older than 61 (31.15%). 49.1% of the testers had used collagen products in the past (80% were health food, and 36.6% were beverages). The most popular flavors are fruit juice flavors (32.7%), followed by light sweet and tea flavors (26.2% each). Jelly type (42.6%) is more popular, followed by drink type (31.1%). The acceptable price range falls between TWD 50~80 (50.8%). Additional functional ingredients expected to be added to collagen-flavored drinks are Q10 (57.3%), pearl powder (42.6%), glucosamine (40.9%) and, royal jelly (36%) etc. The main reasons for being attracted are taste (73.7%) and price (65.5%). According these data, the juice and flower tea flavors of collagen drinks are highly acceptable. In the future, minor adjustments can be made to improve the collagen-flavor drinks for markets.

摘要......i
Abstract......ii
誌謝......iv
目錄......v
表目錄......vii
圖目錄 viii
第一章 緒論......1
1.1 前言......1
1.2膠原蛋白介紹......3
1.2.1 膠原蛋白種類......3
1.2.2 膠原蛋白的應用......3
1. 3研究目的......4
第二章 文獻回顧......5
2.1膠原蛋白加工技術介紹......5
2. 2專利檢索......6
第三章 實驗材料與方法......9
3.1實驗材料與儀器......9
3.2膠原蛋白蒟蒻顆粒製作......9
3.3 風味飲品製作......9
3.4 使用者體驗問卷調查......10
3.5 統計分析......10
第四章 實驗結果與討論......11
4.1產品型態......11
4.2試飲者基本資料統計......11
4.2.1試飲者族群統計 11
4.2.2試飲者膠原蛋白產品使用習慣......12
4.3風味調查分析......13
4.4其他意見調查......15
4.4.1膠原蛋白型態......15
4.4.2膠原蛋白口味......16
4.4.3價格考量......16
4.4.4其他添加成份......17
4.4.5考慮選購之原因......17
4.5討論......19
第五章 結論......21
參考文獻......22
附錄......24
Extended Abstract......25

1.中華穀類食品工業技術研究所, 2019國內保健營養食品產值暨產業概況分析. 2021.
2.林綺珊、李佩芬 越來越夯的機能性食品. 健康世界, 2011. 425.
3.Clydesdale, F., Functional Foods: Opportunities & Challenges. Food Technology Magazine, 2004. 58(12).
4.Baker, M.T., et al., Consumer Acceptance toward Functional Foods: A Scoping Review. International Journal of Environmental Research and Public Health, 2022. 19(3).
5.Topolska, K., A. Florkiewicz, and A. Filipiak-Florkiewicz, Functional Food—Consumer Motivations and Expectations. 2021. 18(10): p. 5327.
6.廖英粟, 保健食品的購買行為之研究, 國際商學碩士在職專班. 2013, 淡江大學碩士論文. p. 1-122.
7.黃振瑞, 消費者涉入之研究—以保健食品為例, in 企業管理研究所. 2020, 康寧大學碩士論文. p. 75.
8.楊振昌, 銀髮族對健康食品的認知與其消費行為之分析研究, in 福祉科技與服務管理所. 南開科技大學碩士論文. p. 93.
9.徐儷珊, 年輕族群選購保健食品習慣及需求探討, in 高階主管經營管理碩士在職專班. 2018, 國立清華大學碩士論文. p. 1-34.
10.Varani, J., et al., Decreased collagen production in chronologically aged skin: roles of age-dependent alteration in fibroblast function and defective mechanical stimulation. Am J Pathol, 2006. 168(6): p. 1861-8.
11.Viidik, A., Connective tissues — possible implications of the temporal changes for the aging process. Mechanisms of Ageing and Development, 1979. 9(3): p. 267-285.
12.周曉輝, et al., Ⅱ型膠原蛋白的結構、功能及其最新研究進展. 2017. p. 202-208.
13.李玉蓮, 膠原蛋白的發展與展望, in 生物科技研究所. 2011, 國立虎尾科技大學碩士論文. p. 1-104.
14.Li, F., D. Jia, and K. Yao, Amino acid composition and functional properties of collagen polypeptide from Yak (Bos grunniens) bone. LWT - Food Science and Technology, 2009. 42(5): p. 945-949.
15.Secchi, G., Role of protein in cosmetics. Clinics in Dermatology, 2008. 26(4): p. 321-325.
16.陳志豪, 豬皮膠原蛋白水解物吸收紫外線之機能性, in 畜產與生物科技學系. 2006, 東海大學碩士論文. p. 79.
17.De Miranda, R.B., P. Weimer, and R.C. Rossi, Effects of hydrolyzed collagen supplementation on skin aging: a systematic review and meta-analysis. Int J Dermatol, 2021. 60(12): p. 1449-1461.
18.Sifre, V., et al., Improved Joint Health Following Oral Administration of Glycosaminoglycans with Native Type II Collagen in a Rabbit Model of Osteoarthritis. Animals (Basel), 2022. 12(11).
19.Gómez-Guillén, M.C., et al., Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocolloids, 2011. 25(8): p. 1813-1827.
20.中國農業資訊, 康.J., 羅非魚鱗膠原蛋白的製備. 2012. p. 64-64.
21.陳海燕, et al., 梅花鹿鹿筋膠原蛋白提取工藝研究. 2017. p. 253-255.
22.劉振鋒, et al., 膠原蛋白的提取、改性及應用研究進展. 2014. p. 443-447.
23.郅慧, et al., 動物源膠原蛋白提取及應用研究進展. 2019. p. 225-227.
24.肖玉良, et al., 膠原蛋白研究進展. 2005. 26(5): p. 493-496.
25.劉朝霞, et al., 魚皮膠原蛋白的提取及其應用. 2011. p. 100-102.
26.賈雪婷, et al., 從生物體中獲得膠原蛋白的研究進展. 2013. p. 1034-1035,1048.
27.馮文婕, 趙粼, and 闕.J. 湖北農業科學, 酸酶複合法優化魚鱗膠原蛋白的提取工藝. 2016. 55(5): p. 1242-1246.
28.Brečić, R., M. Gorton, and D.J.B.F.J. Barjolle, Understanding variations in the consumption of functional foods–evidence from Croatia. 2014.
29.Çakiroğlu, F.P. and A.J.A. Uçar, Consumer attitudes towards purchasing functional products. 2018. 18(25): p. 494.
30.Verbeke, W.J.F.q. and preference, Consumer acceptance of functional foods: socio-demographic, cognitive and attitudinal determinants. 2005. 16(1): p. 45-57.