Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/516
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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/516


    Title: 機能性醱酵飲品之研發_機能性醋酸醱酵飲品之研發---米類釀造酒之高效率釀造試驗
    Authors: 常振鎧
    Contributors: 食品科技系
    Date: 2006
    Issue Date: 2008-05-19 13:37:29 (UTC+8)
    Publisher: 台南縣：嘉南藥理科技大學食品科技系
    Abstract: 本研究應用耐高溫α-amylase進行原料米之液化，糖化則以麩皮麴併用糖化酵素之方式進行，糖化醪在添加酵母菌後進行酒精發酵。研究結果顯示，採用此法可有效縮短米酒製造時間，在5天之內即可得到9~10%酒精度之發酵醪（舊法約9天）。應用本研究開發之方法，確實可提供生產快速、產量穩定且品質良好之酒精性原料，作為後續發展機能性醋酸飲品醱酵製程之用。
    Relation: 計畫編號 : CNFS9501
    Appears in Collections:[Dept. of Food Science & Technology] Chna Project

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