Earticle

초록

영어

This study was performed to examine the physicochemical characteristics and sensory properties of makgeolli with dried citron peel and levels (3, 6, and 9%) of citron (Citrus junos) in makgeolli during fermentation with two-stepbrewing. The pH of makgeolli with citron dried peel increased within 5 days of fermentation, and decreased until 11 days of fermentation. Total acidity increased after 3 days of fermentation then decreased after 5 days of fermentation, but continued to increase slightly up to 12 days. Changes in alcohol content and amino acidity increased during fermentation. A sensoryevaluation of appearance, flavor, sourness, sweetness, bitterness, and overall acceptance of makgeolli with citron dried peel showed lower values than those of the control.

목차

Abstract
 서론
 재료 및 방법
  실험재료
  입국제조
  건조유자과피를 첨가한 막걸리 제조
  시료 채취
  pH, 총산 및 아미노산 함량 측정
  총당 함량 측정
  알코올 함량 측정
  헤스페리딘, 나린진 함량 측정
  관능검사
  품온
  통계분석
 결과 및 고찰
  발효기간 중 pH 변화
  발효기간 중 총산 함량의 변화
  발효기간 중 총당 함량의 변화
  발효기간 중 알코올 함량의 변화
  발효기간 중 아미노산 함량의 변화
  발효기간 중 헤스페리딘 함량의 변화
  발효기간 중 나린진 함량의 변화
  건조유자과피를 첨가하여 제조한 막걸리의 관능검사 결과
 요약
 문헌

키워드

저자

• 양희선 [ Hee-Sun Yang | 전남대학교 식품공학과 및 기능성 식품 연구센터 ]
• 황수정 [ Su Jung Hwang | 대구한의대학교 한방식품조리영양학부 ]
• 이성희 [ Sung Hee Lee | 조선이공대학 식품영양조리과학과 ]
• 은종방 [ Jong-Bang Eun | 전남대학교 식품공학과 및 기능성 식품 연구센터 ] Corresponding author

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