Development of sweet potato utilization in Southern Kyushu:manufacturing sweetpotato shochu by a newprocess

摘要：

In projects supported by New Energy and Industrial Technology Development Organization (NE-DO) and the Ministry of Agriculture, Forestry and Fishery (MAFF) ,we are developing a new zero-emission system for sweetpotato shochu making,with the cooperation of a shochu company. For the complete utilization of sweetpotato shochu moromi,fermented moromi was separated into liquid and solid fractions prior to distillation,thereafter each one was distilled separately to obtain new types of shochu (pale and mellow types) and two types of food materials (liquid and solid types). Thus,by the virtue of this new processing system we can attain zero-emission. The liquid type contains a lot of nutrient components such as citric acid,amino acids,soluble dietary fibers etc.,whereas the solid type contains a lot of insoluble dietary fibers and anti-oxidant substance. These food materials would be good for metabolic syndrome patients as beneficial foodstuff.

作者: Toshihiko Suganuma Kanefumi Kitahara

作者单位: Faculty of Agriculture,Kagoshima University,Kagoshima 890-0065 Japan

会议类型: 国际会议

会议名称: China Xuzhou 4th International Sweetpotato Symposium & 4th China-Japan-Korea Workshop(中国徐州第四届国际甘薯学术研讨会暨第四届中日韩甘薯学术讨论会)

会议地点: 徐州

会议语种:英文

页码: 607-611

在线出版日期: 2010-11-27（万方平台首次上网日期，不代表论文的发表时间）