배추 김치 제조 및 숙성 후 품질 조사
- 최초 등록일
- 2019.08.19
- 최종 저작일
- 2018.03
- 7페이지/
한컴오피스
- 가격 1,000원
![할인쿠폰받기](/images/v4/document/ico_det_coupon.gif)
소개글
배추를 이용하여 김치를 제조한 다음 발효 후에 품질인 염도, pH, 적정산도, 조직감을 조사하여 발효 전과 발효 후의 특성에 대해서 분석해본 레포트입니다.
목차
1.Abstract
2.서론
3.재료 및 방법
4.결과 및 고찰
5.요약
6.참고문헌
본문내용
Abstract The experiment manufactured and fermented kimchi using cabbage and researched product quality. Kimchi is Korea's traditional fermented food. There are more than 200 kinds of kimchi, depending on the type and characteristics of kimchi ingredients and how they are made. In this experiment, we compared and analyzed differences in quality characteristics of kimchi stored 0 Days and kimchi stored 7 days. As a result, the average value of pH of 0 day stored kimchi was measured at 6.02, and the average value of pH stored on seven days was 4.17. And the average value of the acidity of the 0 day stored kimchi was measured at 0.21 and the average value of the pH stored for seven days was 0.79. In addition, the average value of salt density of 0 day stored kimchi was measured at 2.00%, and the average value of salt density stored on 7 days was measured at 2.00%. And the average value of hardness, chewiness, gumminess and springiness of kimchi stored on the 0 day was measured at 144.00 N, 2.08 N, 10.6 N, and 0.20.
참고 자료
Lee kyung-he, Oh mun-heon. Agricultural food science and engineering. Seokhakdang. Seoul. pp.46-56 (2011)
Gang ok-ju. Easy experimentalcooking. Daeka. Seoul. pp.61-62 (2007)
Korea Academy of Sciences. Korean national folk. Korea Academy of Sciences. pp.456-461 (1980)
Chae Bum Suk. A nutrition dictionary. Academy Book. pp.321-324 (1998)
Choi HD, Lee HC, Kim YS, Choi IW, Park YK, Seog HM. Fermentation and Quality Characteristics of Kwamaegi added Kimchi. Korean J. Food Sci. Technol. 40(2): 178-183 (2008)