Transcription of 發酵原理與米酒製作 - shs.edu.tw
1 1 : : 2 ( ) ( ) ( ) :Am ylase ( ) C6H10O5 n H2O nC6H12O6 ( ) :Yeast ( ) 3C6H12O6 2C2H5O H 2CO2 54K cal ( ) 1. Q Q 2. 40 C [ ] 1 --- 3 (1 --- ) 20 C 3.
2 72 1 11 ( ) --- 4. 72 ( 3 ) --- ( ) 1 + 3 + 8 :1. [ ] [ ] 3 2 ( ) 20 C 2. 12 22 ( ) 3. 5 ( 3 ) 16 26 41. : RO 2.
3 : .. 3. : 38 50 4. : 5 1. 10~14 2.
4 2~3 12~14 3. : 6 1. 17~19% 2. 35~40% ( 60% ) 3. 4. 54 27 C 5. C C 7 35% 90 C 1.
5 2. 0~ 5 C 24 3 m (v/v) 1. 2. M1V1=M2V2 V2-V1= M = V = 50 100 40 50 [ ] x 100 [ ] =40 [ ] X V2V2=125 125-100=25 ----A N SW ER 83. M1V1+M2V2=M3(V1+V2) M3 M1 M2 5% 5% 23 [ M1 ]------ 500 65 [ M2 ]------ 700 52 [ M3 ] M1V1+ M2V2=M3(V1+V2)[ V1 M1 V2 M2 ]23*V1+65*V2=52*(V1+V2)23V1+65V2=52V1+52 V213V2=29V1V2/V1=29/13= V1= 1 =700 V1 V2 V1= 700 23 700 65 == 52 50---30 50 4.
6 (v/v) : 9 , (v/v) 10 1. 1992 2. 1992 3. 1998 4. H V #981 5. 1975 6. 1975 7. 2000 8. - uite 10.
