Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/67480
標題: 純釀洋蔥醋製造之研究
Studies on Onion Vinegar Fermentation
作者: 陳錦樹
關鍵字: 應用研究
Onion
食品科技
洋蔥
洋蔥醋
洋蔥酒
醋酸發酵
Onion Vinegar
Onion Wine
Vinegar Fermentation
摘要: 本研究擬以滅菌的洋蔥汁為材料,依序進行酒精和醋酸的批式發酵試驗,內容包括: 1. 最適釀造菌種-酵母菌與醋酸菌之篩選 2. 以靜置法釀造洋蔥酒暨洋蔥醋最適發酵模式之建立 3. 建立洋蔥醋之調合條件。 本研究結合釀造醋與洋蔥二種有益人體健康與養生之特質,開發洋蔥醋新產品,期能進一步強化洋蔥健康食品之形象,增加洋蔥加工產品之種類,進而提高消費量。
The objectives of this project are going to investigate the alcohol and acetic acid fermentations using the sterile onion juice as raw material. These include 1). screening of yeast strain and acetic acid bacteria strain for optimal alcohol fermentation and acetic acid fermentation, respectively; 2). establishment of the conditions for onion wine and vinegar fermentation processes using traditional static fermentation system; and 3). establishment of the conditions for blending of onion vinegar with maltose. A new fermented beverage combining two functional food elements, onion and vinegar, are developed in this tudy. Increased consumption of onion is therefore expected due to the production of onion vinegar.
URI: http://hdl.handle.net/11455/67480
其他識別: 94農科-12.1.4-糧-Z1(13)
文章連結: http://grbsearch.stpi.narl.org.tw/GRB/result.jsp?id=1160386&plan_no=94%E8%BE%B2%E7%A7%91-12.1.4-%E7%B3%A7-Z1%2813%29&plan_year=94&projkey=PG9410-2142&target=plan&highStr=*&check=0&pnchDesc=%E7%B4%94%E9%87%80%E6%B4%8B%E8%94%A5%E9%86%8B%E8%A3%BD%E9%80%A0%E4%B9%8B%E7%A0%94%E7%A9%B6
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