참외의 알콜 및 초산발효 특성 모니터링

Monitoring on Alcohol and Acetic acid Fermentation Properties of Muskmelon

  • 이기동 (경북과학대학 첨단발효식품과) ;
  • 권승혁 (경북대학교 농업개발대학원 생물자원이용학) ;
  • 이명희 (경북과학대학 첨단발효식품과) ;
  • 김숙경 (경북과학대학 전통식품연구소) ;
  • 권중호 (경북대학교 식품공학과)
  • Lee, Gee-Dong (Department of Fermented Food, Kyongbuk College of Science) ;
  • Kwon, Seung-Hyek (Bioresorces Utilization Graduate School of Agricultural Development Kyungpook National University) ;
  • Lee, Myung-Hee (Department of Fermented Food, Kyongbuk College of Science) ;
  • Kim, Suk-Kyung (Traditional Food Institute, Kyongbuk College of Science) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • 발행 : 2002.02.01

초록

과잉 생산되는 참외를 효율적으로 이용하기 위하여 2단계로 알콜 및 초산 발효에 의해 천연양조 식초를 제조하였다. 참외를 이용한 알콜발효에서 알콜함량은 초기 당함량 $17.83^{\circ}Brix$ 및 82.65 h의 발효건조에서 최대치(7.47%)를 나타내었다. 산함량은 초기 당함량 $12.17^{\circ}Brix$ 및 60.56 h의 발효 시간에서 최소치(0.46%)를 나타내었으며, 잔당 함량은 초기당함량 $10.02^{\circ}Brix$ 및 105.61 h의 발효시간에서 4.49%로 가장 낮았다. 초산발효에서 잔류알콜 함량은 교반속도 200 rpm 및 발효시간 150 h에서 0.03%로 최소치를 나타내었으며, 산도는 교반속도 200 rpm 및 발효시간 250 h 동안 발효시킨 경우 5.27%로 최대치를 나타내었다.

키워드

muskmelon;alcohol fermentation;acetic acid fermentation;monitoring;RSM(response surface methodology)

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