Establishment of the Techniques for Production of Porphyra Wine with Bioactivity

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Project title

Code/計畫編號

94農科-12.1.3-漁-F1(2)

Translated Name/計畫中文名

紫菜保健酒生產技術之研發

Project Coordinator/計畫主持人

Guo-Jane Tsai

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=1157225

Year

2005

Start date/計畫起

01-01-2005

Expected Completion/計畫迄

01-12-2005

Bugetid/研究經費

526千元

ResearchField/研究領域

食品科技(農)

目前酒類釀造所用原料主要為穀物及水果，所含蛋白質較少，除了紅葡萄酒具抗氧化外，其他酒類甚少有生理活性。紫菜含高量蛋白質及鈉、鉀、鎂、鈣等礦物質。由許多學者研究顯示紫菜具有抗氧化、抗突變、抗UV輻射傷害、護肝、抗癌等多種生理活性。目前紫菜除了直接鮮食外，可乾燥後供飯糰或肉捲等包裹用，或製成紫菜醬，其他應用有限。本計畫欲以紫菜為原料，發酵釀製紫菜酒。由於紫菜含有類胡蘿蔔素與葉紅素等，因此由其所釀造成的紫菜酒產品將有如紅葡萄酒之紅色色澤，且具有上述多種生理活性，尤其在抗氧化與護肝生理活性方面，可降低或避免酒精對人體所造成的傷害。本計畫之預期效果如下： 1. 目前世界各國酒類主要以穀類或水果釀製而成，甚少具有生理活性。本研究首創紫菜酒之釀製技術，具有創新價值。 2. 藉由本研究可建立紫菜健康酒之製造條件，供未來產業界參考。 3. 藉由本研究可確立紫菜原料與紫菜健康酒之抗氧化活性。 4. 開創紫菜加工新應用層面，有效提高其附加價值。 5. 參與本研究之學生及工作人員，可學習酒類釀造技術及抗氧化生理活性分析，有效培養生技人才。 The raw materials that are used for wine manufacturing in the world are mainly from crops and fruits, both of which have low protein contents. Except for grape wine, most wine products in the world have little biological activity. Porphyra spp. are rich in proteins and minerals. Several researchs demonstrated that Porphyra spp. have several biological activities including anti-oxidative, anti-mutagenic, protecting from UV damage, liver-protecting,and anti-cancer activities. In addition to fresh consumption, Porphyra spp. are used mainly as covering material for rice rolls or meat rolls, and for Porphyra paste. The aim of this project is to make Porphyra wine. Because Porphyra spp. contain β-carotene and chlorophylla, the product of Porphyra wine will become red, which is similar as red wine, and the Porphyra wine will have multiple biological activities mentioned above. Especially the anti-oxidative and liver-protecting activities that Porphyra wine owns may decrease or even prevent the alcoholic damages on human beings that general wine will cause in. The expected results of this project include as follows: 1. To product the novel Porphyra wine with anti-oxidative activity at least; 2. To establish the conditions for Porphyra wine fermentation and to provide valuable reference for industry application; 3. To confirm the anti-oxidative activities of Porphyra raw materials and wine products; 4. To have the students and workers well-trained in wine fermentation techniques and biological assay.

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Establishment of the Techniques for Production of Porphyra Wine with Bioactivity

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