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Title page for etd-0825106-142621


URN etd-0825106-142621 Statistics This thesis had been viewed 2214 times. Download 28 times.
Author Su-ching Chen
Author's Email Address No Public.
Department Bioengineering
Year 2005 Semester 2
Degree Master Type of Document Master's Thesis
Language zh-TW.Big5 Chinese Page Count 86
Title Effects of the distillation method and alcohol content on the flavor of Shochu
Keyword
  • malt
  • Shochu
  • brown suga
  • brown suga
  • Shochu
  • malt
  • Abstract Shochu is a traditional Japanese spirit. The present study employed local agricultural products such as rice, brown sugar, and malt extract to make shochu in small scale. We used Aspergillus oryzae (BCRC 30428) as strain for koji rice and Saccharomyces cerevisiae (BCRC 22292) for Shubo (yeast starter) in our study. Shubo mixed with steamed raw materials (rice), or brown sugar, malt extract for further fermentation for 2 weeks. The broth was distilled at the condition of either atmospheric pressure or reduced pressure.
    The distillate was collected by following the concentrations of alcohol.
    High concentration of alcohol that was above 40 % (v/v) will be classified as high alcohol Shochu, and low concentration of alcohol that was between 19~40 % (v/v) will be classified as low alcohol Shochu.
    The shochu was stored in room temperature for three month. The flavor compounds of Shochu were analyzed by gas chromatography.
    The flavor compounds of Shochu analyzed by gas chromatography can be classified as carboxylic compounds, esters, higher alcohols, and aromatics. The higher alcohol in Shochu is composed the major flavors (88 ~ 100%). The major flavors are n-propanol, i-butanol, 2-methyl butanol, 3-methyl butanol. Among them, 3-methyl butanol is the most flavor compound. The esters are relatively low at concentration. Ethyl lactate could be found in all of the Shochu samples. The flavor compounds for high alcohol Shochu are better than those for lower alcohol shochu. It is recommended to dilute high alcohol Shochu to make low alcohol Shochu product.
    Advisor Committee
  • Kow Jen Duan - advisor
  • none - co-chair
  • none - co-chair
  • Files indicate in-campus access only
    Date of Defense 2006-07-13 Date of Submission 2006-08-29


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