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標題: 保留原食品特性之新式薏仁釀造酒研發
A Novel Processing Method for Making Alday Wine
作者: 蔡碩文
關鍵字: 應用研究;Alday;食品科技;薏仁;發酵;酒;Fermentation;Wine

In Asia, alday is quite popular because its unique flavor and nutrient contents. However, cooked alday usually lost its unique aroma during traditional fermentation process. Another interest approaching that using distillation technique to concentrate the aroma into distilled liquor will lose the functional components in the distilled alday residues. In this research program, we will develope a novel processing method that integrated aroma extraction and alcohol fermentation processes for making alday wine to keep both flavor and nutrition.
其他識別: 96農科-3.1.4-糧-Z1(10)
Appears in Collections:食品暨應用生物科技學系

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