Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 3
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- Pages.296-299
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- 1990
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- 0367-6293(pISSN)
Preparation of Shikhae with Starch Hydrolysing Enzymes/Malt Mixture in Tea-bag
전분 분해효소 첨가와 종이봉지를 이용한 식혜의 제조 방법
- Yook, Cheol (Doosan Research Laboratory) ;
- Hwang, Yoon-Hee (Doosan Research Laboratory) ;
- Pek, Un-Hua (Doosan Research Laboratory) ;
- Park, Kwan-Hwa (Department of Food Science and Technology, Seoul National University)
- Published : 1990.06.01
Abstract
As an improved preparation method of Shikhae, a tea-bag system containing malt and amylolytic enzymes was developed in which extraction of malt enzymes and saccharification occured efficiently. The amylolytic activity of the malt was increased by adding the mixture of
제조방법이 간편하고 감미도가 높은 새로운 식혜 제조 방법을 개발하였다. 역가가 높은 엿기름만을 분획하여 Tea-bag