Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Monitoring on Alcohol and Acetic acid Fermentation Properties of Muskmelon

참외의 알콜 및 초산발효 특성 모니터링

  • 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)
  • 이기동 (경북과학대학 첨단발효식품과) ;
  • 권승혁 (경북대학교 농업개발대학원 생물자원이용학) ;
  • 이명희 (경북과학대학 첨단발효식품과) ;
  • 김숙경 (경북과학대학 전통식품연구소) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2002.02.01
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Abstract

To use overproduction muskmelon effectively, muskmelon vinegar was prepared by two stage fermentations of alcohol and acetic acid. In the alcohol fermentation using muskmelon, alcohol content showed maximum value (7.47%) in $17.83^{\circ}Brix$ of initial sugar concentration and 82.65 h of fermentation time. Acetic acid content in alcohol fermentation revealed minimum value (0.46%) in $12.17^{\circ}Brix$ of initial sugar concentration and 60.56 h of fermentation time. The fermentation conditions for minimum residual sugar were $10.02^{\circ}Brix$ of initial sugar concentration and 105.61 h of fermentation time. The optimum conditions predicted for each corresponding physical properties of acetic acid fermentation were 200 rpm (agitation rate), 250 h (fermentation time) in acetic content and 200 rpm, 150 h in residual alcohol content.

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.

Keywords

References

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