고산도 동치미 제조를 위한 최적 조건 및 품질에 미치는 영향
(주)코리아스칼라
- 최초 등록일
- 2023.06.19
- 최종 저작일
- 2023.05
- 8페이지/
어도비 PDF
- 가격 4,000원
![할인쿠폰받기](/images/v4/document/ico_det_coupon.gif)
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국산업식품공학회
ㆍ수록지정보 : 산업식품공학 / 27권 / 2호
ㆍ저자명 : 임주영, 최윤정, 김예솔, 이미애, 민승기
목차
Abstract
서 론
재료 및 방법
결과 및 고찰
요 약
감사의 글
References
Author Information
영어 초록
Dongchimi is one of the most representative types of watery kimchi in Korea. Although the scope of application of dongchimi has been expanded, research on the quality of dongchimi is insufficient compared to that of baechu kimchi. This study aimed to find the optimal manufacturing condition of high-acidity dongchimi and investigate the effects of potassium citrate (P) and sugar (S) on quality. Different dongchimi samples (Control, S, P) were prepared and stored at 15oC for 15 days. Among the various sugars, sucrose made the highest acidity of dongchimi. When potassium citrate was added as a pH buffer, the acidity was 2.2 times higher than the control group. In the PS group, where sucrose and potassium citrate were added, the acidity and organic acid content were 3-fold and 3.7-fold higher, respectively, than those in the control group. As a result of the analysis of the free sugar content, the metabolism of lactic acid bacteria was expected to be relatively more activated in the PS group. Therefore, this study could be utilized in the dongchimi manufacturing industry or as primary data for other dongchimi research.
참고 자료
없음
"산업식품공학"의 다른 논문
더보기 (3/8)