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1、置中標楷體24單行間距靠右對齊TimesNewRoman10最小行高18pt靠左對齊標楷體10最小行高18pt參考範本文章圖、表請隨文插入,勿分置二頁JournalofYuanpeiUniversityofScienceandTechnologyNo.10,December2003P.1~P.12元培學報第十期民國92年12月1~12頁低頻超音波於米酒熟成之研究標楷體16固定行高16pt置中TimesNewRoman18固定行高23ptTheEffectsofLowPowerLevelofUltrasonicWavesofRiceWineMaturatio
2、n張慶如*Correspondingauthor1Ching-ZuChang 張意珠2Yie-JuChangE-mail:czchang@niu.edu.tw E-mail:yieju@mail.yust.edu.tw標楷體10國立宜蘭大學食品科學系 元培科學技術學院放射技術系TimesNewRoman10TimesNewRoman161DepartmentofFoodScience,NationalIlanUniversityand2DepartmentofRadiologicalTechnology,YuanpeiUniversityofScience
3、andTechnology新細明體10粗體(ReceivedJuly29,2003;RevisedOctober3,2003;AcceptedDecember16,2003)內文左右對齊新細明體10固定行高16pt摘要:本試驗主要探討低頻超音波處理於米酒熟成之研究。米酒釀製所用之菌種為清酒酵母菌(Saccharomycessake)。米酒釀製後以傳統瓦甕一年儲放及低頻超音波處理二種方式加以熟成,並分別在酒精度、pH值、揮發性香氣成份之氣相層析及品評上做分析比較研究。結果顯示,經低頻超音波處理至某一層次後之米酒,在熟成風味上與傳統瓦甕式一年儲放的熟成酒可堪比
4、擬至近似程度,但卻可節省大約一年的時間,值得推廣應用。本研究只試驗於單一低頻之超音波,因此建議宜再探討各種不同頻率之超音波對不同酒類的組合,研究其熟成風味上之差異性。關鍵字:風味、米酒、超音波、氣相層析、熟成邊界上2.5㎝下3㎝左右2.4㎝英文內文左右對齊TimesNewRoman10固定行高16ptAbstract:RicewinewasfermentedwithSaccharomycessake.Onetypeofmethodsofricewinematurationwasmaturedforoneyearinfiredclaycontainers(s
5、tandardmaturationmethod)andanothertypeofmethodsofricewinematurationwasmaturedwithanewultrasonicwavesprocessoflowpowerlevel(acceleratedmaturationmethod).Comparisonsweremadeonalcoholcontent,pHvalue,gaschromatographymeasurements,sensoryevaluation,andthetimeofmaturation.Ourresultsshow
6、edthatthelowpowerlevelultrasonicwavesmaturationtreatmentwascapableofmaturingricewinetoasimilarqualityoftasteastheconventionalmethodofmaturationinamuchshorterperiodoftime.However,furtherstudyisneededtolearnmoreonapplyingvariousultrasonicwavestoagewinesmadeofvariousmaterials.TimesNe
7、wRoman10Keywords:Flavor,RiceWine,UltrasonicWaves,GasChromatography,Maturation10英文內文左右對齊TimesNewRoman10固定行高16pt標題:TimesNewRoman15粗體I.IntroductionWineplaysmanyrelativelyimportantrolesinlife,especiallysociallybutalsoinmoodsoothing,incholesterolloweringandincooking.Winecanbemadefromva
8、riousmaterialsusingseveralprocess