合成清酒に關する研究 (第4報) : 糖質原料に就いて (其の1) 澱粉の精製

概要

論文の詳細を見る
1) Crude starch was not satisfactory when used for the manufacture of sake, and the sake brewed by using crude starch was stink. Therefore, crude starch must be highly purified.2) Lactic acid as the agent of acid treatment, potassium hydroxide and calcium hydroxide for alkali treatment, and alcohol and dioxane as organic solvents were seleted in the purification of crude starch.3) Two % lactic acid solution was the desirable agent for removing ash.4) Potassinm hydroxide solution at a concentration of 0.2% and calcium hydroxide at a concentration of 0.03% were suitable for removing protein and fat.5) Vigorous agitation was necessary in the burifying process of starch.6) 85% methanol and dioxane were found to be most effective in removing fat.
公益社団法人日本生物工学会の論文
1955-08-15