The Effects of Preparation Methods and Addition of Acids on the Quality and Flavor Components of Rice Spirits

• Main Authors: Fu-sheng Su, 蘇福森
• Other Authors: Yue-Horng Yen
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/58207044618182076549

碩士 === 大葉大學 === 生物產業科技學系碩士在職專班 === 99 === This thesis can be divided into four parts. In the first part of this thesis, discusses in the amylo preparation process of addition acid in the effect of changing quality and influence of rice spirit. In the second part of this thesis, discusses in the use koji preparation process with addition of acid on the change of quality and influence of rice spirit. In the third part of this thesis, discusses in the uncooked materials preparation process with addition of acid to see the change of quality and influence of rice spirit. In the fourth part of this thesis, the amylo preparation , koji preparation and uncooked materials preparation process with the addition of acid were used for sensory evaluation and volatile compounds analysis of rice spirit. The volatile compounds existed in the rice spirit, no matter using sole single acid or mixed acids, all increased in the spirit content of the alcohol type and ester compound. It was found that this rice spirit carried isobutyl alcohol, 3-Methyl- 1-butanol, 2-Methyl-1-butanol, ester compound except rice wine in main fragrance ingredient ethyl octanoate(pear or pineapple note), ethyl nonanoate(fruity), ethyl caprate(pineapple note). Besides, Also has some to coexist the ester to have the ester fragrant and compound of the light fruity odor like for example ethyl acetate, isobutyl acetate, ethyl butyrate, isoamyl acetate, ethyl caproate, ethyl caprylate, ethyl laurate, phenethyl acetate (honey-like note). Rice spirit manufactured both sole single acid or mixed acids, may increase were used and the alcohols content and ester compound in the spirits. For discovered from the Sensory evaluation results that the increase sole single acid or the mixed acids rice spirit, all compared to have not increased rice spirit of the organic acid to have the good appraisal to like. From these experimental results knew that law with in comes the amylo preparation process by the use koji preparation process addition 0.1% single hexanoic acid or 0.1% mixed (hexanoic acid5：acetic acid2：butyric acid1) to rate of rice spirit of the proportion preparation has the many fragrance compound to the good Sensory evaluation