金門酒類原料特性分析與農產品加工之研究

A Study of the Analysis of Raw Materials Used in Kinmen Liquors and the Processing of Kinmen Agricultural Products

鄭朝安(Chao-An Cheng) ； 賴盈璋(Ying-Jang Lai) ； 吳俊毅(Jiumn-Yih Wu) ； 江明賢(Ming-Hsien Chiang) ； 林怡彣(Yi-Wen Lin)

《國立金門大學學報》 7卷1期 (2017/06) Pp. 189-211

摘要

本計畫旨在利用教育部特色大學計畫經費，建立金門地區農特產品的原料特性分析與應用加工。由食品科學系鄭朝安教授、江明賢與林怡彣對於金門地區的酒類原料(高粱)進行品種鑑定，除原有利用高梁種子型態判別外，利用聚合酶連鎖反應儀提供一種快速的定性方式，可以準確判斷高梁原料的來源與其品種；對於後續製酒原料的混摻或配方，更能有效的的應用。食品科學系賴盈璋教授與在地農民推廣洛神花栽種，利用金門酒廠生產之高梁酒進行醃製加工，製作成具有高粱酒香味之洛神花蜜餞，不僅提升地方農特產品價值，同時優化金門產業跨域鏈結。金門向以觀光為發展主軸，農特產品推廣行銷亦為觀光產業鍊之一環。本計畫以開創金門特產為主軸，導入酒類製程分析與食品加工，藉由金門大學食品科學系專業知能，促進傳統產業轉型與升級，成為金門地區特色產業之研發行銷平台。

關鍵字

酒類原料分析 ； 農產品加工

並列摘要

The aim of this project, supported by the Ministry of Education's ＂University Specialization Program＂, was to set up a platform for the analysis of raw materials used in Kinmen liquor production, as well as the future processing of Kinmen agricultural products. Professor Chao-An Cheng of the Department of Food Science of National Quemoy University (NQU) developed a method for identifying the species of Kinmen sorghum using polymerase chain reactions (PCR) instead of recognizing the type from the shape of the sorghum seeds. The accurate results obtained from the PCR methodology can be successfully used in the selection of raw materials for mixing and formulation in the manufacture of Kinmen liquors. This allows a consistent quality of liquor to be achieved by ensuring the appropriate blending of raw materials and fermentation conditions. Professor Ying-Jang Lai of the Department of Food Science at NQU processed Hibiscus sabdariffa flowers cultured by local farmers with Kinmen liquors to produce liquor-scented candied fruits. The study of Hibiscus sabdariffa saccades, made through pickling technology, not only adds value to Kinmen's agriculture products, but also develops interdisciplinary links between food processing technology and agricultural production. Tourism is at the heart of the Kinmen government's development policy, and implementation of this project has the potential to add value to Kinmen's tourism industry. By promoting and utilizing the platform established by the NQU Department of Food Science for research, development and marketing, it is hoped that traditional industries can be transformed and upgraded.

並列關鍵字

Analysis of liquor raw materials ； Processing of agricultural products

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