碩士 / 國立臺灣海洋大學 / 食品科學系 / 102 / The face of the crisis of global warming and the depletion of of terrestrial resources development and utilization of marine resources has become a common global development trend and research issues, deep sea water is cold, clean, rich in minerals and nutrients characteristics become the United States, Japan, Korea and other countries for many years actively develop water resources utilization. With water due to the geographical advantage of Taiwan, is internationally recognized as suitable for the development of deep sea water industry areas. Past research indicates deep waters rich in minerals and trace elements, can promote fermentation quality wines, has developed a deep sea of sake, beer and other products; sorghum because it is the quintessence of Chinese culture, so the United States, Japan, Korea and other countries have not development of related products, the project hopes to explore the deep sea water is applied to explore the quality of sorghum koji, hoping to develop deep sea sorghum products, becoming Taiwan's deep sea water industrial demonstration products.
Adding different proportions (0.0,0.5,1.0,3.0 and 5.0%) of deep sea water concentrate on sorghum koji, and explore the yeast culture change process. The results showed that when the deep sea concentrate 1.0%, which was the koji glucose transferring power of sorghum system (3504.7 mg/g), fermenting power (60.2%), liquefying power (23.65 U/mL), protease activity (41.18 U/mL) and amino nitrogen (0.61 g/100g) were higher than other groups, showing 1% concentrated solution of deep sea blocks koji yeast culture product temperature can meet the requirements of the ideal curve yeast culture, the center of the water discharged in time to make yeast , and thus enhance the quality of koji; during hair yeast, bacteria, yeasts and molds bacteria first climb to 108 CFU/mL, with the fermentation temperature and then gradually decreased to 106 - 107 CFU/mL and was stable; koji senses tasting results also add to the amount of 1.0% group performed better.
Further comparison sorghum quality koji brewed each group, the results showed that the alcohol group of deep sea water yields and add distilled twice the total acid and total ester component were higher than in the control group; Hobbies sexy official tasting, the results display regardless of color, aroma, flavor and overall acceptability, begin adding sorghum performance of the finished product by 1.0 % deep seawater concentrate add categories best described deep sea water added can really concentrate to promote quality of sorghum koji and sorghum spirit.
| Identifer | oai:union.ndltd.org:TW/102NTOU5253045 |
| Date | January 2014 |
| Creators | Ou, Hsiao-Ju, 歐曉儒 |
| Contributors | Chang, Cheng-Ming, 張正明 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 97 |
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