| Summary: | 碩士 === 大同大學 === 生物工程學系(所) === 98 === Roasted barley tea is popular in Taiwan. Residue of the roasted barley served
as animal feed at present. Most of the nutrient ingredients of roasted barley residue
were not changed from their original barley grain. The present study intended to
investigate the possibility of making whiskey using roasted barley as raw material.
The flavors after distillation was analyzed by GC-MS and was compared with those
from the whiskey traditionally using work as raw materials.
The roasted barley residue was blended with water and hydrolyzed by
alpha-amylase, glucoamylase and protease. The resulted hydrolyzate was fermented
with commercial active dry yeasts and then distilled to a distillate with alcohol of 50
% (v/v).
The concentration of ethyl acetate the major component associated with the
ester flavor, it was in the range of 620~930 ppm (based on the volume of pure
ethanol). N-propanol, iso-butanol and isoamyl alcohol were the major higher
alcohols, and the total higher alcohol concentration was in the range of 2400~4200
ppm as converted to 100 % alcohol of the distillate. The acetate concentration was
higher from the raw material of wort. However, the higher alcohol concentrations
were higher from the roasted barley residue. The flavors also varied with different
strain of active dry yeast.
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