Earticle

초록

영어

To overcome the problem of ginseng's earthy smell in the manufacture of ginseng wine, we used dried ginseng powder that was extrusion-cooked at 125-168℃ in the wine making process. By using a ginseng powder that was extrusion-cooked at higher temperatures, fermentation by Maillard reaction products (MRPs) was delayed, and the acidic pH that results from extrusion cooking was improved. At 15℃ with glucose instead of sucrose, an addition of 0.5%(w/v) diammonium phosphate (DAP) to the 125℃ extrusion-cooked ginseng powder reduced the primary fermentation time to 11 days versus 33 days without DAP. In the absence of DAP, by increasing the fermentation temperature from 15 to 30℃, increasing the starter yeast inoculate from 0.02 to 1 %, and by increasing the amount of ginseng extrudate from 1 to 2%, fermentation time was effectively reduced more than 10-fold. The results of this study may provide information for the alcohol fermentation of materials containing MRPs as well as for poor nitrogen sources.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Lee, Jong-Kyung [ Korea Food Research Institute ]
• Jung, Da-Wa [ Korea Food Research Institute ]
• Kim, Chul-Jin [ Korea Food Research Institute ]
• Ahn, Byung-Hak [ Korea Food Research Institute ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664