Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 2
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- Pages.183-187
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- 1991
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- 0367-6293(pISSN)
Effect of Enzyme and Inorganic Salts Addition and Heat Treatment on kimchi Fermentation
효소 및 염의 첨가와 순간 열처리가 김치발효에 미치는 영향
- Kang, Kun-Og (Department of Cultural Learning, Anseong National Agricultural College) ;
- Ku, Kyung-Hyung (Department of Food Science and Technology, King Sejong University) ;
- Lee, Hyung-Jae (Nong-Shim Technology Development Institute) ;
- Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
- Published : 1991.04.01
Abstract
The effects of microwave heat treatment and addition of enzyme, kimchi liquid, buffer solution and several salts on the changes in pH of kimchi liquid were investigated during fermentation at
김치의 발효촉진과 억제효과를 검토하기 위하여 microwave에 의한 절임배추의 열처리, 효소 및 김치액의 첨가, 완충액과 몇 가지 무기염을 첨가하여