Choi KW, Lee JK, Jo HJ, Lee KJ, Yoon JA, An JH, Chung KH. ... Kwon YH, Lee AR, Kim HR, Kim JH, Ahn BH. ... After the production of Makgeolli, the pH of Makgeolli was measured according to the fermentation period
Han EH, Lee TS, Noh BS, Lee DS. ... Lee SR. Korean fermented food Ewha Women's University Publishing Department. pp.205 (1986) 5. ... Jeong YJ,Lee JM,Kim JH. Change in the quality of Tackju fermentation with uncook ed material.
Ahn SC, Lee GC. ... Choi HD, Lee HC, Kim YS, Choi IW, Park YK, Seog HM. ... Lee kyung-he, Oh mun-heon. Agricultural food science and engineering. Seokhakdang.
병행복발효 방식으로 만들어지며, 다양한 영양성분과 함께 생리활성물질을 함유하고 있어 기능성 품종에 따른 식이 섬유 및 알코올 함량의 증대, 당 함량 등의 품질 특성의 향상을 보인다(Lee와 ... 결과 및 고찰 Table 1. pH of Makgeolli SamplepH Makgeolli3.52±0.01 table 1은 막걸리의 pH 값을 나타낸 것이다. ... Proper acidity of Makgeolli SampleProper acidity Makgeolli0.08±0.10 table 2는 막걸리의 적정산도 값을 나타낸 것이다.
적정 산도는 막걸리의 풍미와 보전성에 큰 영향을 미치는 중요한 성분 중 하나이다(Lee, 2019). Table 4. ... Sugar content of makgeolli using rice (Unit: oBrix) Sample Sugar content Makgeolli using rice 10.10 + ... 결과 및 고찰 Table 2. pH of makgeolli using rice Sample pH Makgeolli using rice 3.52 +-0.02 Table 2는 쌀을 이용한
Lee YS, Sul JM, Jeong DY, Kim SL. ... Wine had twice the alcohol content of makgeolli. ... Wine was measured at 11.87% alcohol content and makgeolli at 5.72% alcohol content.
Ko BS, Jang JS, Hong SM, Sung SR, Park SR, Park HR, Lee JE, Park SM, Effect of new remedies mainly comprised ... 비중측정법을 이용한 포도주와 막걸리의 알코올 정량 Measurement of Alcohol of wine and makgeolli using specific gravity method ... ethyl alcohol analytical method in our laboratory. so in this experiment, keywords : alcohol, wine, makgeolli
In the morning rolls with 4% Makgeolli lees extract powder, the Hunter's color 'a' (redness), but not ... The results of the sensory test showed that appearance and texture increased as more Makgeolli lees extract ... lees extract powder, which has nutritional and health effects.
Food Preserv. 23(2): 569-266 (2016) Han EH, Lee TS, Noh BS, Lee DS. Quality c) ... Quality characteristics of cereal Makgeolli rice Nuruk prepared Rhizopus oryzae CCS01. J. ... Biotechnol. 39(4): 357-363 (2011) Lee HS.
한국식생활문화학회 Food Quality and Culture Hye-Seon Kim, Jae-Hwang Cho, Seon-Young Kim, Hye-Eun Kim, A-Hyun Lee ... Participant’s age rather than gender influence the liking for makgeolli. ... analysis study investigated the sensory characteristics and the drivers of liking for seven types of makgeolli
또한, 막걸리 살균 후, 구체적인 품질평가를 위한 규격화된 측정방법 확립이 필요할 것으로 판단되었다(Kim 등 2011; Lee 등 1991). ... These Makgeolli samples were heat-treated at 65, 70, 75 or 80℃. ... However, currently, a standardized system of manufacturing, storing and circulating Makgeolli is not
