원문정보
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
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