頁籤選單縮合
題 名 | 不同甜酒釀汁液製備"光奶"產品之品質=Quality of "Gua-nai" Products Prepared with Different Lao-chao Juice |
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作 者 | 余佩璟; 周正俊; | 書刊名 | 食品科學 |
卷 期 | 24:5 1997.10[民86.10] |
頁 次 | 頁591-601 |
分類號 | 463.81 |
關鍵詞 | 光奶; 甜酒釀汁液; Gua-nai; Lao-chao juice; Amylomyces rouxii; Endomycopsis capsularis; Saccharomyces cerevisiae; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究乃利用Amylomyces rouxii單獨或與 Endomycopsts capsularts 或與Saccharomyces cerevlstae 共同於糯米基質培養所得之甜酒釀汁液進行“光奶”產品之製備。嗜好性品評結果顯示 A.rouxii和 E capsularis 共同培養所得汁液製成之光奶產品較受歡迎。光奶產品在製備前後之pH值與酸度分別有小幅下降及增加之情形,含酵母菌者之pH值下降與酸度增加之幅度大於末添加酵母菌者。光奶產品之有機酸以酒石酸含量最多,且含有酵母菌者之有機酸總量 (14 74-17.66mg/g)高於未添加酵母菌者(9 03 mg/g)。甲醛態氮含量以 A rouwii 單獨培養之萃出液製備者較高(271 6 μg/g)。游離脂肪酸及酒精含量則以含有 S.cerevisiae 者為最高,分別為 41 6 μg/g 及 1047.3 μg/g。光奶產品製備過程 中,果糖與葡萄糖含量有顯著(p<0.05)增加,蔗糖含量有顯著(p<0.05)減少之情形。 |
英文摘要 | "Gua-nai" products were prepared with lao-chao juice obtained by growing Amylomyces rouxii alone or simultaneously with Endomycopsts capsularis or Saccharomyces cerewsiae on glutinous rice substrates. Hedonic test shows that the product made with the juice of lao-chao prepared with A rouxii and E. capsularis is more favorable for the panel. Small magnitude of pH drop and increase in acidity were noted during the gua-nai preparation process. The magnitude of pH drop and acidity increase is greater in products containing yeast than those without yeast. Tartaric acid is the domain organic acid of gua-nai products, and the total amount of organic acids (14.74-17.66 mg/g) are higher when gua-nai containing yeasts. The content of formol nitrogen (271.6 μg/g) is the highest when gua-nai product made with the lao-chao juice with A. rouxii alone as inoculum. However, the contents of free fatty acids (41.6 g/g) and ethanol (1047.3 μg/g) are the highest when gua-nai product containig S. cerevisiae. Contents of fructose and glucose increased, but sucrose decreased significantly (p<0.05) during the preparation process. |
本系統中英文摘要資訊取自各篇刊載內容。