Earticle

초록

영어

This study was performed to examine the physicochemical characteristics of Korean traditional fermented liquor added with citron juice and the levels (3, 6 and 9%) of citron (Citrus junos) juice during two-step-brewing. The pH of traditional Korean fermented liquor added with citron juice increased after 3 days of fermentation and then the pH values decreased from the sixth day. pH increased again at the end of fermentation. Total acidity increased after 5 days of fermentation until the sixth day, then decreased rapidly but increased slightly up to 12 days. Alcohol content increased to 12.76-14.32% after 12 days of fermentation. As the amount of added citron juice increased, alcohol content decreased. Amino acids increased after 12 days of fermentation. A sensory evaluation appearance, flavor, sourness, sweetness, bitterness and overall acceptance of Korean traditional fermented liquor added with 6% citron showed higher values than those of the control.

목차

Abstract
 서론
 재료 및 방법
  실험재료
  입국제조
  유자즙을 첨가한 막걸리 제조
  시료 채취
  pH, 산도, 아미노산 함량 측정
  총당 함량 측정
  알코올 함량 측정
  Hesperidin, naringin 함량 측정
  관능검사
  품온
  통계분석
 결과 및 고찰
  발효기간 중 pH 변화
  발효기간 중 총산 변화
  발효기간 중 총당 변화
  발효기간 중 알코올 변화
  발효기간 중 아미노산 변화
  발효기간 중 hesperidin 변화
  발효기간 중 naringin 변화
  유자즙을 첨가하여 제조한 막걸리의 관능검사 결과
 요약
 문헌

키워드

저자

• 양희선 [ Hee-Sun Yang | 전남대학교 ]
• 은종방 [ Jong-Bang Eun | 전남대학교 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664