File:NLC416-09jh001318-29451 釀造工業.pdf

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釀造工業   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
金培松著
image of artwork listed in title parameter on this page
Title
釀造工業
Publisher
正中書局[發行者]
Description

內有微生物之發見與發酵學說、發酵微生物、酵素之普通性質、酵素之分類、壓榨酵母、啤酒、葡萄酒、醬油、醋等

目錄
第一章 微生物之發現與發酵學說
第二章 發酵微生物
第一節 絲狀菌
第一項 概說
第二項 mucor屬
第三項 rhizopus屬
第四項 aapergillus屬
第五項 penicillium屬
第六項 citromyces屬
第二節 酵母菌
第一項 酵母菌之形態及構造
第二項 酵母菌之增殖法
第三項 酵母菌之胞子
第四項 酵母菌之營養物
第五項 酵母菌之酵素
第六項 酵母菌之分類
第三節 細菌
第一項 概說
第二項 醋酸菌
第三項 乳酸菌
第四項 酪酸菌
第五項 黏敗菌
第六項 pectin發酵菌與纖維素髮酵菌
第三章 酵素
第一節 酵素之普通性質
第二節 酵素之分類
第一項 水解酵素
第二項 過氧化氫分解酵素
第三項 氧化酵素
第四項 發酵酵素
第四章 酒精
第一節 酒精之原料
第二節 麥芽與麥麴之製造
第三節 酵母菌之培養
第四節 含澱粉原料的蒸煮
第五節 糖化法
第六節 醪之發酵
第七節 澱粉發酵法製造酒精
第八節 糖蜜製造酒精
第九節 木材製造酒精
第十節 合成法製造酒精
第十一節 蒸餾與蒸餾機
第十二節 酒精之應用及變性
第五章 壓榨酵母
第一節 維也納法
第二節 通氣法
第三節 乾燥酵母
第六章 啤酒
第一節 原料
第一項 大麥
第二項 香蛇麻
第三項 水
第二節 麥芽之製造
第一項 選擇大麥
第二項 洗滌與浸漬
第三項 發芽
第四項 乾燥
第五項 麥芽之精製及鑑定
第三節 糖化法
第一項 麥芽之破碎
第二項 麥芽之糖化
第四節 清澄濾過
第五節 煮沸及香蛇麻之加入
第六節 冷卻
第七節 發酵
第一項 酵母菌之培養
第二項 底面發酵
第三項 上面發酵
第八節 裝瓶及滅菌
第九節 啤酒的成分
第十節 啤酒的病害
第十一節 啤酒之生產率
第七章 葡萄酒
第一節 葡萄酒
第二節 葡萄之壓榨去梗及榨汁
第三節 葡萄汁的化學組成
第四節 葡萄汁之改良
第五節 葡萄汁之發酵
第六節 葡萄酒之後熟清澄及滅菌
第七節 香檳酒
第八節 甜葡萄酒
第九節 葡萄酒的缺點及病害
第十節 葡萄酒的成分
第八章 紹興酒
第一節 酒麴之製造法
第二節 酒藥之製造法
第三節 淋飯酒
第四節 攤飯酒
第五節 加飯酒
第六節 善釀酒
第七節 紹興酒之副產物
第八節 紹燒蒸餾法
第九章 高粱酒
第一節 高粱酒麴之製造法
第二節 高粱酒之製造法
第三節 續〓法與清〓法
第四節 蒸餾與蒸餾機
第五節 高粱酒之原料及製品的成分
第六節 高粱酒之生產率
第十章 醬油
第一節 舊式醬油釀造法
第二節 新式醬油釀造法
第一項 原料
第二項 原料處理
第三項 制麴
第四項 發酵
第五項 壓榨
第六項 醬油消毒
第三節 醬油速釀法
第四節 廉價原料釀造醬油法
第五節 辣醬油製造法
第六節 醬油之成分
第十一章 醋
第一節 山西醋
第二節 鎮江醋
第三節 保寧醋
第四節 米醋
第五節 葡萄酒醋
第六節 速釀醋
第七節 合成醋
本書參考文獻

Language Chinese
Publication date 民國28[1939]
Source
institution QS:P195,Q732353
(民國時期文獻 民國圖書)
主題
InfoField
釀造-食品工業
中圖分類
InfoField
TS26
載體形態
InfoField
224頁

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