https://scholars.lib.ntu.edu.tw/handle/123456789/87813
標題: | 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 | 作者: | 林慶文 | 關鍵字: | 酒釀;風味物質;Chiu-niang;Flavor material | 公開日期: | 1998 | 出版社: | 臺北市:國立臺灣大學動物科學技術學系暨研究所 | 摘要: | 酒釀是一種中國傳統的米發酵製品,味酸甜且帶有水果香氣,含多量之葡萄糖及少量之酒精,富含消化酵素,營養價值頗高。本實驗之實驗組以R. javanicus 為黴菌菌株,S. cerevisiae 為酵母菌菌株,進行酒釀之製備,並以市售酒藥製成之酒釀作為對照組。第一年主要針對酒釀萃中風味成分進行分析鑑定,並決定最適培養時間進行風味物質之分離,供進一步固定之用。 試驗結果顯示:30℃培養4-12 天期間,pH 值在24 小時內迅速降至5.0 以下而後漸趨穩定;還原糖含量隨發酵時間延長而增加; 游離胺基酸含量較高的有alanine、leucine、proline、glutamine 及NH3等;糖類含量變化則以葡萄糖為主,隨時間延長而增加;有機酸組成主要有oxalicacid、pyroglutamic acid 等,亦隨時間延長而增加,香氣成分則是以頂隙(headspace)法進行分離,共鑑定出21 種化合物,其中除酒精產量最高外,主要以雜醇油及酯類較多且較重要。綜合各項特點,以培養期第8天為最適培養時間 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. |
URI: | http://ntur.lib.ntu.edu.tw//handle/246246/16422 | 其他識別: | 872313B002076 | Rights: | 國立臺灣大學動物科學技術學系暨研究所 |
顯示於: | 動物科學技術學系 |
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872313B002076.pdf | 63.72 kB | Adobe PDF | 檢視/開啟 |
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