전분질 원료를 달리한 입국 막걸리의 품질 특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이호성 | - |
dc.contributor.author | 배동훈 | - |
dc.contributor.author | 박영서 | - |
dc.date.available | 2020-02-28T20:41:58Z | - |
dc.date.created | 2020-02-12 | - |
dc.date.issued | 2014 | - |
dc.identifier.issn | 1226-4768 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/13487 | - |
dc.description.abstract | Two fungal strains named 1508 and 1601, and one yeast strain named 51286 were selected from nuruk. Eighteendifferent kojis with various starch sources were prepared using these strains and their saccharogenic powers (SP)were measured. Their quality characteristics were also analyzed. Koji, which was prepared with wheat and glutinousrice, showed the highest saccharogenic power (SP) with a value of 90 among kojis inoculated with strain 1508. Theethanol content of makgeolli prepared with each koji was in the range of 9 to 13%. Makgeolli made with brownrice showed the highest value Ethanol content. When the total Brix of makgeolli was measured, makgeolli madewith glutinous rice using the 1508 koji showed the highest value with 11.3 Bx. Reducing sugar content was thehighest with a value of 4.8% in the glutinous rice group using 1508 koji. The total acidity of makgeolli was in therange of 6.0 to 9.1 w/v%. As the total acidity (w/v%) of makgeolli increased, the pH value decreased. There wasno significant difference in the shelf lives of makgeolli prepared with the various starch sources. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국산업식품공학회 | - |
dc.relation.isPartOf | 산업식품공학 | - |
dc.title | 전분질 원료를 달리한 입국 막걸리의 품질 특성 | - |
dc.title.alternative | Quality Characteristics of Makgeolli (Rice Wine) Fermented with Koji by Starch Types | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 2 | - |
dc.identifier.doi | 10.13050/foodengprog.2014.18.3.215 | - |
dc.identifier.bibliographicCitation | 산업식품공학, v.18, no.3, pp.215 - 221 | - |
dc.identifier.kciid | ART001905413 | - |
dc.citation.endPage | 221 | - |
dc.citation.startPage | 215 | - |
dc.citation.title | 산업식품공학 | - |
dc.citation.volume | 18 | - |
dc.citation.number | 3 | - |
dc.contributor.affiliatedAuthor | 박영서 | - |
dc.subject.keywordAuthor | fungi | - |
dc.subject.keywordAuthor | koji | - |
dc.subject.keywordAuthor | yeast | - |
dc.subject.keywordAuthor | saccharogenic powers (SP) | - |
dc.subject.keywordAuthor | ethanol | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.