碩士 / 立德大學 / 資源環境研究所 / 96 / Face to the global resources crisis and grain shortage, the deep ocean water (DOW)
may be the key of potential resources for the 21st century. A lot of country in the world
throws into the DOW study and Taiwan government, too. In Taiwan, the major DOW
product is beverage. In the present day, only Japan uses the DOW to make the beer. There
are geography advantage in Taiwan, so the production of DOW beer is competitive. The
purpose of this study is to analyze the variation of adding the DOW to the process of beer
making and discuss the effect of beer quality. It is expected that uses the special properties
of DOW on the beer making.
The physical-chemical experiment method is adopted in this study. There are three
groups for different purpose. The first one is to explore the acid/salty DOW adding on the
effect of product. The second one is to explore the concentration of DOW on the effect of
product and try to found the adequate concentration. The third one is to explore the DOW
adding on the different steps and discuss the variation of fermentation. A series of
experiment analysis of finished products, including the quality test, the component analysis
of aroma, the microelement analysis and the microorganism checking, are implemented.
On the same time, using the method of nine-point scoring for the preference test, the
differences between the DOW beer and the standard one can be interpreted.
The results show that as follows: The salty DOW is suitable for beer making, the
acid DOW is improper. The salty DOW volumes are 1000 ppm and 2000 ppm will be the
proper quantity for adding in the beer. The products of testing beer in the volumes of esters
and alcohols, there are not different from with the contrastive beer. It can appear that the
fragrance, color, flavor are the same with the standard beer. The safety and hygiene of
products are guaranteed. The preference test of the fragrance, color and flavor are the same
with the standard beer. It is feasible to use DOW for beer making.
| Identifer | oai:union.ndltd.org:TW/096LU005759017 |
| Date | January 1900 |
| Creators | Wen-Ruey Wu, 吳文瑞 |
| Contributors | Yu -Chen Lin, 林妤蓁 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 89 |
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