잠시만 기다려 주세요. 로딩중입니다.

누룩비율과 온도에 따른 현미막걸리의 품질특성

Characteristics of brown rice Makgeolli brewed at different temperatures and mixing ratios of Nuruk

한국식품과학회지 2020년 52권 1호 p.94 ~ 102
김진경 ( KIm Jjn-Kyeong ) - (재)발효미생물산업진흥원

조승화 ( Jo Seung-Wha ) - (재)발효미생물산업진흥원
김은지 ( Kim Eun-Ji ) - (재)발효미생물산업진흥원
함승희 ( Ham Seung-Hee ) - (재)발효미생물산업진흥원
정도연 ( Jeong Do-Youn ) - (재)발효미생물산업진흥원

Abstract


Brown rice Makgeolli was brewed by using the Saccharomyces cerevisiae strain SRCM102596 under different fermentation conditions: temperatures at 20 and 25oC and Nuruk ratios of 5, 10, and 15%. There were no significant differences in the pH and total acidity between samples. The alcohol content at the different nuruk ratios varied significantly by the days in the fermentation process. The major free sugars were maltose, glucose, and fructose, and they gradually reduced with fermentation. The major organic acids in the brown rice Makgeolli were oxalic acid, citric acid, malic acid, succinic acid, and acetic acid. The lactic acid content increased with the number of days in the fermentation process. Among the 24 different free amino acid contents identified, the total free amino acid content of, especially, threonine, serine, and alanine were high in the brown rice Makgeolli, at 20oC and nuruk ratio of 10%.

키워드

brown rice makgeolli; alcohol; free sugars; organic acid; free amino acid
원문 및 링크아웃 정보
 
등재저널 정보