The Development of Fermentation Technology on Yam Yogurt Production and the Evaluation on Biological Activity of Its Product

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Project title

Code/計畫編號

DOH91-TD-1007

Translated Name/計畫中文名

山藥酸乳酪之發酵加工技術研發與生理活性評估

Project Coordinator/計畫主持人

Chorng-Liang Pan

Funding Organization/主管機關

Environmental Protection Administration

Co-Investigator(s)/共同執行人

曹欽玉
江善宗

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=742332

Year

2002

Start date/計畫起

01-08-2001

Expected Completion/計畫迄

01-07-2002

Bugetid/研究經費

760千元

ResearchField/研究領域

食品科技(農)

在目前執行的山藥酸乳酪產品的乳酸發酵發酵加工過程中，已可觀察到免疫活性的增強表現，而所得山藥酸乳酪呈現部份乳清分離與山藥澱粉沈積的現象，故擬在此件接續性的計畫中以可行之發酵加工技術，探討改善此二項問題的可行性，並且同時以動物細胞組織培養技術和動物飼養試驗測試與驗證在改進山藥酸乳酪加工成品品質時，是否仍可以持續保有合理或理想的生理與免疫活性。 In the progressing research work of lactic fermentative yam yogurt project, the wheying off problem and precipitation of yam starch during the fermentation and storage period were observed. In this project, these two defects of yam yogurt production are trying to be solved by using EAS producing lactic strains and other possible fermentation techniques. In the same time, the improved yam yogurt is also to be tested for their immune activity and biological activity, in order to ensure its quality to be a good health food.

Keyword(s)

山藥
酸乳酪
食品加工
乳酸菌發酵
免疫活性
生理活性
保健食品
Yam
Yogurt
Lactic fermentation
Immune activity
Biological activity
Health food

DSpace CRIS

The Development of Fermentation Technology on Yam Yogurt Production and the Evaluation on Biological Activity of Its Product

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