전통주 저장조건에 따른 유기산 변화연구
(주)코리아스칼라
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- 2023.04.05
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- 2012.06
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 27권 / 2호
ㆍ저자명 : 최규일, 김현정, 김호진, 김효린, 김동호, 안종성, 손영규, 송인호
목차
ABSTRACT
서 론
재료 및 방법
실험재료
시료
시약
분석기기
실험방법
pH
총산도
유기산
결과 및 고찰
분석법의 회수율 및 정량한계
pH
총산도
유기산
생탁주의 유기산 변화
살균탁주의 유기산 변화
요 약
참고문헌
영어 초록
This study was conducted to investigate of changes for organic acids in takju during storage conditions. Two types of takju, unsterilized and sterilized, were used. Acetic acid, citric acid, lactic acid, malic acid and succinic acid were detected in sample. Residues of malic acid was not detected after 7 days storage in room temperature( 25oC). In contrast to lactic acid was increased by times after storage. Acetic acid concentrations was gradually increased in room temperature but was not changed in cold temperature(4oC). After storage for 10 days, the organic acid residues lactic acid > citric acid > succinic acid > malic acid > acetic acid in unsterilized takju. Compared to unsterilized sample, organic acid residues in sterilized sample was not significantly changed. Consequently, organic acids residues mainly affected by sterilization.
참고 자료
없음
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