The Effect of High Pressure Homogeneity and Microwave on the Quality of Sorghum Spirit

• Main Authors: Jiow-Shiou Lee, 李就秀
• Other Authors: Ming-Chang Wu
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/86699626261980351721

碩士 === 國立屏東科技大學 === 食品科學系 === 94 === Abstract Student ID：N9136008 Title of thesis：The Effect of High Pressure Homogeneity and Microwave on the Quality of Sorghum Spirit Total page：72 Name of Institute： Department of Food Science, NPUST Graduate date：June, 2006 Degree Conferred：Master Name of student：Jiow-Shiou Lee Adviser：Dr. Ming-Chang Wu The contents of abstract in this thesis： The famous sorghum spirit is made by uncooked koji with solid- fermented method, this spirit is very popular in Asian area. The marketing of the sorghum spirit is very competitive in Taiwan after Taiwan joined the WTO and the wine manufactured license was open for the private sectors, so, how to increase the competition is very eager , it is very important to improve the quality and curtail the ageing time of the sorghum spirit .In order to curtail the ageing time and improve the quality of sorghum spirit, the effect of high pressure homogeneity and microwave on the quality of sorghum spirit was studied, the20000-21000psi of high pressure homogenizer and the 200 W-1000 W microwave radiator were used in treatment the liquid–fermented and solid- fermented sorghum spirit. The effect of high pressure homogeneity on the quality of sorghum spirit is as following： In liquid-fermented sorghum spirit：There were not difference on the specific gravity, titratable acidity, ethanol content. The content of ethyl-acetate of 618ppm in the single-treated sample had significant difference with the others, the overall acceptance 6.24 showed that the treated samples were better than the control. In solid-fermented sorghum spirit：Both the content of ethyl-acetate（2044-2217ppm） and overall acceptance（7.26-7.38）on the treated samples were better than the control. The effect of microwave on the quality of sorghum spirit is as following： In liquid-fermented sorghum spirit: There was not difference on the physical properties, the sensory attribute on treated samples were better than the control. In solid-fermented sorghum spirit：Both the content of ethyl-acetate（1661-1756ppm） and overall acceptance（7.28-7.50） on single-treated sample was better than the control. The effect of high pressure homogeneity on the quality of sorghum spirit is aging for liquid-fermented and in solid-fermented sorghum spirit. The effect of microwave on the quality of sorghum spirit is aging for solid-fermented sorghum spirit; aging better than in liquid-fermented sorghum spirit. Key words: sorghum spirit, microwave, high pressure homogeneity, ethyl-acetate