* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 23권 / 3호
ㆍ저자명 : 김한수
ㆍ저자명 : 김한수
영어 초록
The chemical composition characteristics of jujube wine using different preparation methods including extraction in -soju (25%) and fermentation were investigated. The jujube wine was prepared by soaking in soju using- whole fruit(WJ-S1) or seed-removed fruit(WJ-S2). Fermentations of the jujube wine were started by using whole fruit(WJ-F1), seed-removed fruit(WJ-F2) or extracts of whole fruit(WJ-F3) after adding 24% sucrose. The pH of all samples decreased from a range of 4.92~5.42 at the start time to 3.66~4.97 after 100 days. The treatment WJ-F3 showed the lowest pH among all treatments. Total acid content was 0.67~1.01% at the initial stage and then changed to 0.51~0.88% after 100 days. Total sugar and reducing sugar contents were 1.20~13.8% and 0.50~4.45% at initial stage and then changed to 1.53~4.52% and 1.75~3.82% after 100 days respectively. These sugars decreased during the preparation and fermentation of the jujube wine. The amounts of free sugars including fructose, glucose, and sucrose ranged from 1.53~4.52% and treatment WJ-F3 showed the highest amount(1.95~13.64%) compared the other treatment. glucose level were high in treatment WJ-S1 and WJ-S2, and fructose was increased in treatments WJ-F1, WJ-F2, and WJ-F3 after 60 days. Amino nitrogen content was 0.02~0.11% after 20 days and 0.07~0.14% after 40 days respectively. Solid content was 2.68~7.76% at the initial fermentation stage and changed to 4.81~9.73% after 100 days. Hunter color(L values) were 88.45~96.74 at the initial stage and then changed to 92.62~100.45 after 100 days. Preference tests a significant difference between the two types (extraction and fermentation) of jujube wine. And treatment WJ-S2 received the highest preference scores among the all treatments.참고 자료
없음"한국식품영양학회지"의 다른 논문
저장 온도에 따른 토마토의 품질 변화6페이지
동결 건조된 옥수수 전분 스펀지 매트릭스의 이화학적 특성9페이지
서울 지역 종합병원 직원 급식서비스의 질 향상 사례 연구 -잔식량 분석에 의한 원가 관리 중심으로-8페이지
고려인삼의 마이크로파 처리 효과6페이지
쌀 입국 제조시 Rhizopus sp. ZB9의 배양 조건이 프로테아제 생성에 미치는 영향6페이지
누에 유래 실크 세리신이 당뇨성 흰쥐의 혈당 및 지질 농도 개선에 미치는 영향7페이지
흑삼 추출물을 첨가한 설기떡의 품질특성6페이지
밀가루 및 건면의 지방질 조성과 측정 방법에 따른 조지방 함량 차이5페이지
느타리버섯, 양송이버섯, 팽이버섯 추출물의 핵산 관련 물질 함량 분석5페이지
충남 지역 중학생의 체질량 지수에 따른 체형 인식과 식습관에 관한 연구8페이지