The Development of Production Technology of Health Wine Made from Monostroma nitidum

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基本資料

Project title

Code/計畫編號

94農科-12.1.3-漁-F1(3)

Translated Name/計畫中文名

海菜健康酒產製技術之研發

Project Coordinator/計畫主持人

Chorng-Liang Pan

Funding Organization/主管機關

Council of Agriculture,Executive Yuan

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=1157230

Year

2005

Start date/計畫起

01-01-2005

Expected Completion/計畫迄

01-12-2005

Bugetid/研究經費

500千元

ResearchField/研究領域

食品科技(農)

本計畫之目標為研發海菜健康酒之發酵製程技術，挑選可利用海菜經酵素水解之寡單醣類做為酵母菌進行酒精發酵之原料，並保存所得海菜酒之特有綠色色素，以及添加海藻寡醣增加健康訴求。然後以適當品評方法選出具有最佳風味之海菜發酵健康酒，並評估大量生產具有特殊風味、顏色、機能性等特色之海菜健康酒之可行性，以提高國產海菜之經濟價值和增進漁業從業人員之收益。 The topic of this project is to developing the production technology of algal health wine that derived from Monostroma nitidum. First the yeast exhibting its capability on the fermenting algal simple sugars to wine will be examined and selected. The special green pigment in the Monostrom nitidum is expected to be extracted as the natural pigment for the algal wine. The algal oligosaccharides were planned to be added into the health wine for extra health functions. The most desirable algal wine will be estimated through taste pannel. And the feasibility on scaling up for the production of health wine product with characteristics such as, flavor, special color, and functional properties was also estimated. The production of algal wine from Monostroma nitidum will increase market value of alga and enhance th income of workers in the fisheries enterprise.

Keyword(s)

海菜(礁膜)
製酒
健康食品
海藻寡醣
酒精發酵
Monostroma nitidum
Wine Making
Health Food
Algal Oligosaccharide
Alcohol Fermentation

DSpace CRIS

The Development of Production Technology of Health Wine Made from Monostroma nitidum

基本資料

Description