微膠囊化酒釀萃製劑之開發：酒釀萃出液中風味物質之研究
Date Issued
1998
Date
1998
Author(s)
林慶文
DOI
872313B002076
Abstract
Chiu-niang is a traditional Chinese
fermented product of rice with a sweet taste
and fruity flavor. It contents large amount of
glucose and little alcohol. Attempts of
selecting pure culture was made, R. javanicus
and S. cerevisiae was chosen as a mold and
yeast starter for production of chiu-niang. In
the first year, trying to find out the most
appropriate incubating time to produce chiuniang
extract and make efforts on
identification of its flavor.
As the results showed, during 4-12 days
of incubation at 30℃, the pH value dropped
sharply to 5.0 in the first 24-hr of
fermentation and remained constant
thereafter. Contents of reducing sugar
increased steadily throughout the entire
fermentation period. A relatively higher
amount of alanine 、leucine 、proline 、
glutamine and NH3 than other free amino
acids was also noted. Contents of glucose
was the highest among sugar and organic
acids including oxalic acid, pyroglutamic
acid both increased throughout the entire
fermentation period. Twinty-one compounds
were identified by gas chromatography and
mass spectrometry from aroma concentrates
of chiu-niang extract was prepared by
headspace method. There were relatively
higher amount of ethanol, fusel oil and ester
than other flavor components in chiu-niang
extract. Conclusively, we find out that the
most appropriate incubating time to produce
chiu-niang extract is about the eighth day.
Subjects
Chiu-niang
Flavor material
Publisher
臺北市：國立臺灣大學動物科學技術學系暨研究所
Type
report
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