The Production Technology of Yam Yogurt Health Food

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Project title

Code/計畫編號

91農科-4.1.3-糧-Z5

Translated Name/計畫中文名

山藥酸乳酪保健食品之產製技術(產學合作)

Project Coordinator/計畫主持人

Chorng-Liang Pan

Funding Organization/主管機關

Council of Agriculture,Executive Yuan

Co-Investigator(s)/共同執行人

龔瑞林
江孟燦
曹欽玉
江善宗

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=945136

Year

2002

Start date/計畫起

01-01-2002

Expected Completion/計畫迄

01-12-2002

Co-Investigator(s)

Zwe-Ling Kong
Meng-Tsan Chiang

Bugetid/研究經費

2400千元

ResearchField/研究領域

食品科技(農)

計畫目標在於由杏輝藥品工業股份有限公司與海洋大學研究人員負責合作開發山藥酸乳酪健康食品,研發過程包括配方設計測試、發酵加工生產、產品劑型開發、品管標準與產品安定性之確認、以及調節血脂功能適當劑量評估等工作,預期可獲得具生理功能之本土特性健康食品. The major goal of this project is to develop and produce a new health food, yam yogurt, by the cooperative partners of the Sinphar Pharmaceutical Co. Ltd. and the researchers in academic area. The major works through this developmental process are the designing and testing of the recipe of the yam yogurt health food, the fermentation condition and scale up technique of yam yogurt, the development on the formula of yam yogurt, set up the standards for the product quality of yam yogurt, and the appropriate dose for the effect on the adjustment of plasma lipids by feeding yam yogurt product to the hamster. The expected achievement of this project will be the production of yam yogurt food with announced health functions and local characteristics.

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The Production Technology of Yam Yogurt Health Food

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