쌀 전처리를 달리한 증류주의 품질특성
(주)코리아스칼라
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- 2023.04.03
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- 2022.12
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서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 37권 / 6호
ㆍ저자명 : 이승은, 강지은, 임보라, 강희윤
목차
Abstract
I. 서 론
II. 연구 내용 및 방법
1. 실험 재료
2. 술덧 제조 및 증류
3. 가용성 고형분 함량 측정
4. pH 및 총산 측정
5. 알코올 함량 분석
6. 생쌀 발효 증류주 다중 향기패턴(전자코) 분석
7. 통계처리
III. 결과 및 고찰
1. 품온
2. 가용성 고형분 함량
3. pH 및 총산
4. 알코올 함량 및 수율
5. 생쌀 발효 증류주의 다중 향기 패턴
IV. 요약 및 결론
Conflict of Interest
References
영어 초록
The purpose of this study was to confirm the quality characteristics of distilled soju with different rice pretreatment processes. The non-steamed fermentation method is a technology that uses starch to produce saccharification and alcohol without going through the steaming of raw materials. It has advantages such as reduction of manpower and cost, prevention of nutrient loss, and minimization of waste water. In this study, rice used were non-steamed and pulverized 'Baromi2', nonsteamed and steamed ‘Samgwang’, and puffed rice. As the fermenting agent, koji, modified nuruk, N9 yeast, and purified enzyme were used, and lactic acid was added to prevent contamination during fermentation. The amount of water was 300% in total, and after the first watering, 5 days after fermentation, the second watering was carried out. As a result of the study, it was confirmed that the non-steamed fermentation method using ‘Baromi’ was superior to the existing fermentation method in terms of temperature during fermentation, final alcohol content, soluble solids, and pH. By expanding the stability of the production technology of non-steamed fermentation technology, product quality improvement can be expected.
참고 자료
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