보리와 밀 혼합막걸리의 품질특성

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 29권 / 4호
ㆍ저자명 : 신동선, 최예지, 정석태, 심은영, 이석기, 김현주, 우관식, 김시주, 오세관, 박혜영

목차

서 론
재료 및 방법
1. 실험재료 및 원료도정
2. 보리-밀 혼합막걸리 제조
3. 보리-밀 혼합막걸리의 이화학적 특성
4. 보리-밀 혼합막걸리의 색도
5. 보리-밀 혼합막걸리의 환원당
6. 보리-밀 혼합막걸리의 유기산
7. 보리-밀 혼합막걸리의 효모수
8. 보리-밀 혼합막걸리의 관능적 특성
9. 통계처리
결과 및 고찰
1. 보리-밀 혼합막걸리의 이화학적 특성
2. 보리-밀 혼합막걸리의 색도
3. 보리-밀 혼합막걸리의 환원당
4. 보리-밀 혼합막걸리의 유기산
5. 보리-밀 혼합막걸리의 품질특성에 대한 상관관계
6. 보리-밀 혼합막걸리의 효모수
7. 보리-밀 혼합막걸리의 관능적 특성
요 약
References

영어 초록

This study was conducted to evaluate the quality of barley (Huinchalssalbori) and domestic wheats (Keumkangmil, Baegjoongmil, Jogyeongmil). The pH and total acidity of mixed Makgeolli were 4.04~4.12% and 0.94~1.06%, respectively. The total acidity, sugar and alcohol contents of Makgeolli, but not pH, varied significantly by wheat cultivar (p<0.05). In terms of color values, the L-value of Baegjoongmil, a-value and b-value of Keumkangmil were highest. The reducing sugar contents was approximately 5.65~7.85 mg/mL, and those of Jogyeongmil and imported wheat were approximately 5.70 mg/mL lower. The yeast cell numbers did not differ significantly, with the exception of in the rice Makgeolli (p<0.05). Among the organic acids (citric, malic, pyruvic and lactic acids) in Makgeolli, citric acid was present at the highest concentration. Regarding the sensory characteristics of Makgeolli mixed with barley and wheat, taste and overall acceptability were highest in Baegjoongmil, and appearance and flavor were highest in Keumkangmil. The rice Makgeolli showed the lowest sensory values, with the exception of appearance. The results of this study suggest that mixing Makgeolli with barley and wheat is an expected to replace the wheat materials in the domestic wheat to be imported.

참고 자료

없음