傳統糯米酒釀造手法改良

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題名:	傳統糯米酒釀造手法改良 Improve traditional glutinous rice wine brewing techniques
作者:	任心瑜
貢獻者:	生物科技學系
關鍵詞:	酒麴、釀造手法、拉丁方格
日期:	2018
上傳時間:	2018-08-20 03:47:47 (UTC+0)
出版者:	亞洲大學
摘要:	糯米酒又稱江米酒，是一種以圓糯米經酒麴發酵而成的釀製酒，成品以單醣和低聚醣為主，酒液中的酒精濃度低，且富含多肽、氨基酸、維生素B族、維生素E及礦物質等營養物質，且口味香甜醇美，適口性佳，一直以來，在日本和韓國深受民眾喜愛。本研究也祇能找出簡單的操作手法，讓一般民眾可以自行在家操作，釀出美味的糯米酒，讓糯米酒釀造可以在地化，並普及推廣。本實驗主要針對糯米酒的釀造手法來探討，糯米選用台梗糯三號，麴菌來源選自台灣具有地方特色的酒麴，水源經比對後選用高階家用過濾水，試驗設計以拉丁方格設計，針對酒麴、發酵溫控、糊化時間、浸泡時間與過濾方式進行檢測。結果顯示：發酵溫控中利用布包覆的發酵方式控溫效果最佳；糊化時間是在35分鐘時糖度最高，口感最佳；浸泡時間2和6小時，浸泡時間越長，糖度較高，總酸較低；釀造完成後，成品的過濾方式中ps膜與低溫發酵皆有好的滅菌效果，口感與色澤方面ps膜會更好。總體以發酵溫控、糊化時間與浸泡時間共同作用，找出最佳的釀造手法，使大眾在製作過程中可以小規模且更易於操作。 lutinous rice wine, also known as Jiangmi wine, is a kind of brewed wine made from round glutinous rice and fermented by wine cellar. The finished product is mainly composed of monosaccharides and oligosaccharides. The alcohol concentration in the wine is low, and it is rich in peptides, amino acids and vitamins. B, vitamin E and minerals and other nutrients, and the taste is sweet and mellow, good palatability, has long been popular in Japan and South Korea. This study can only find simple manipulation methods, so that the general public can operate at home and produce delicious glutinous rice wine, so that the glutinous rice wine brewing can be localized and popularized. This experiment is mainly aimed at the brewing method of glutinous rice wine. The glutinous rice is selected from Taiwan sorghum No.3. The sputum source is selected from Taiwan's local wine cellar. After the water source is compared, high-grade household filtered water is used. The experimental design is in Latin square. Designed for wine cellar, fermentation temperature control, gelatinization time, soaking time and filtration method. The results showed that the fermentation method with cloth coating in fermentation temperature control had the best temperature control effect; the gelatinization time was the highest in 35 minutes, and the taste was the best; the soaking time was 2 and 6 hours, the longer the soaking time, the higher the sugar content. The total acid is low; after the brewing is completed, the ps membrane and the low-temperature fermentation have a good sterilization effect in the filtration mode of the finished product, and the ps membrane is better in terms of taste and color. Find the best brewing method for fermentation temperature control, gelatinization time and soaking time, so that the public can be small and easier to operate during the production process.
顯示於類別:	[生物科技學系] 博碩士論文

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