Progressive Freeze Concentration of Japanese Sake

被引：3

作者：

Miyawaki, Osato ^{[1
]}

Omote, Chiaki ^{[1
]}

Koyanagi, Takashi ^{[1
]}

Sasaki, Tetsuya ^{[2
]}

Take, Harumi ^{[2
]}

Matsuda, Akira ^{[2
]}

Kitano, Shigeru ^{[3
]}

机构：

[1] Ishikawa Prefectural Univ, Fac Bioresources & Environm Sci, 1-308 Suematsu, Nonoichi, Ishikawa 9218836, Japan

[2] Ind Res Inst Ishikawa, 2-1 Kuratsuki, Kanazawa, Ishikawa 9208203, Japan

[3] Maywa Co Ltd, 3-8-1 Minato, Kanazawa, Ishikawa 9200211, Japan

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2017年 / 64卷 / 02期

关键词：

progressive freeze-concentration; Japanese sake; organic acid distribution; flavor distribution; ICE;

D O I：

10.3136/nskkk.64.98

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Japanese sake was concentrated to a high quality using progressive freeze concentration (PFC). A market sake (seishu) was concentrated using a cylindrical PFC test apparatus, and the alcohol content increased from 12.5 to 24.0 vol-%. A market sake malt (genshu) was concentrated using a tubular ice system for the scale-up of PFC, and the alcohol content increased from 17.0 to 27.1 vol-%. The distribution of organic acids and flavors was measured, and no substantial changes were observed in the component profiles before and after the concentration by PFC. The findings show that PFC can be used to produce new-types of concentrated alcoholic drinks, including Japanese sake, as an alternative to conventional evaporation, in which the component profiles differ drastically before and after concentration.

引用

页码：98 / 101

页数：4

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