201 Lecture notes Autumn 2008_Part17

201 Lecture notes Autumn 2008_Part17 - use liquor to...

Info iconThis preview shows pages 1–5. Sign up to view the full content.

View Full Document Right Arrow Icon
81 Distilled Spirits: 1) Same, except that Hops are not added. Sour “mash” allows for the production of a small amount of lactic acid also. Typically corn, rice, potatoes, wheat can be used. Sometimes molasses (results in“rum”), sometimes cactus juice! = tequila
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
82 2) After fermentation the mash is heated to 172 deg. F . EtOH/water (95%EtOH/5% water) azeotrope boils off at this temp. It is condensed back to a liquid. In crude terms this is done in a “still” -- technical term is “distillation”. Produces 190 proof “white lightning” or “Everclear”. Some liquors are distilled multiple times—more expensive. Liquor at 190 Proof is too concentrated to drink straight, so it is commonly diluted with water to about 89-90 proof. Flavoring: directly add or store to flavor: no flavorings = vodka juniper berries = gin burned oak barrels = bourbon used/burned oak barrels = scotch
Background image of page 2
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Background image of page 4
Background image of page 5
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: use liquor to extract flavors: coffee beans, orange rinds, peppermint oil, licorice, almonds, etc. A. Chemical additives 1. Only 100 of 2700 approved additives (FDA) are preservatives 2. Main functions a. Prevent microbial growth 83 (1) antimicrobials (a) acids- lower pH-- acetic (vinegar) citric (b) inhibitors- i) sodium benzoate- cranberries ii) propionates iii) sugars Bind water and prevent micros from growing b. Stop chemical reactions- rancidity (1) Oxidation of fats - - antioxidants 84 (a) BHT, BHA, Vit. E B. Packaging 85 1. Functions: a. Act as barriers to : (1) moisture-- cereals, crackers, etc. (2) light-- foil packages on snack foods brown bottles for beverages (3) oxygen: snack foods-- rancidity (a) use antioxidants, or (b) remove oxygen from package i) flush with nitrogen (inert) ii) use oxygen impermeable package— foil, etc. (4) Flavor: Fruit Loops, Spices, Chocolate...
View Full Document

This note was uploaded on 02/23/2012 for the course FDSCTE 201 taught by Professor Magino during the Fall '11 term at Ohio State.

Page1 / 5

201 Lecture notes Autumn 2008_Part17 - use liquor to...

This preview shows document pages 1 - 5. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online