PRODUCTION AND CHARACTERISTICS OF TRADITIONAL ALCOHOLIC BEVERAGE MADE WITH SWEET POTATO AS THE SACCHARIFYING AGENT
PRODUCTION AND CHARACTERISTICS OF TRADITIONAL ALCOHOLIC BEVERAGE MADE WITH SWEET POTATO AS THE SACCHARIFYING AGENT
复制标题
以红薯为糖化剂的传统酒精饮料的生产及特点
DOI：
10.1002/j.2050-0416.1998.tb01006.x
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发表时间：
1998
影响因子：
2.6
通讯作者：
S. Ueda
中科院分区：
文献类型：
--
作者：
Y. Teramoto;T. Hano;S. Ueda
努力再现传统的日本酒精饮料，三木使用煮熟的大米和捣碎的生甘薯块茎作为糖化剂。所得的类似miki的酒精饮料含有5-6%的乙醇（v/v）;它具有令人愉快的香气，但具有轻微苦味的酸味。随着添加到初始醪中的生甘薯的量的增加，三木中的高级醇、酯和苦味化合物的浓度增加。在用较高浓度的生甘薯醪制成的三木中检测到低聚糖，包括麦芽四糖和麦芽五糖。因此，三木，一种以前没有特征的传统日本酒精饮料，在没有发芽种子（如麦芽）或真菌发酵剂（如曲）的酶活性的情况下生产。
Efforts were made to reproduce the traditional Japanese alcoholic beverage, miki using cooked rice and mashed raw sweet potato tubers as the saccharifying agent. The resulting miki-like alcoholic beverage contained 5-6% ethanol (v/v); it had a pleasant aroma but a sour taste with faint bitterness. With increased amounts of raw sweet potato added to the initial mash, the concentrations of higher alcohols, esters and bitter compounds in the miki increased. Oligosaccharides, including maltotetraose and maltopentaose, were detected in the miki made with higher concentrations of raw sweet potato mash. Miki, a previously uncharacterized, traditional, Japanese alcoholic beverage was therefore produced without the enzymic activities of germinating seeds, such as malt, or a fungal starter, such as koji.