http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 이슬애 ( Seul Ae Lee ) (검색결과 2 건)
- 무료
- 기관 내 무료
- 유료
-
이슬애 ( Seul Ae Lee ),김계원 ( Gye Won Kim ),황은선 ( Eun Sun Hwang ),심재용 ( Jae Yong Shim ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.4
This study was conducted to investigate the effects of koji on the stability of anthocyanin pigments in aronia makgeolli. Adding a 12% amount of aronia was determined due to its feasible alcohol fermentation and color discrimination. Redness and total anthocyanin contents of sul-dut decreased with the fermentation period. In the nuruk group, adjustment of initial pH to 3.0, 3.5, and 4.5 resulted in higher redness and anthocyanin contents than nonpH adjustment at the initial fermentation period, whereas no significant differences in redness and anthocyanin contents were found between the two groups at the termination of fermentation. The ipguk group showed higher stability of pigments than the nuruk groups. The residual cyanidin-3-O-arabinoside of the ipkuk group was determined to be more than three times that of the nuruk groups. Furthermore, cyanidin-3-O-xyloside was only detected in the ipkuk group at the termination of fermentation. Therefore, it was thought that ipguk was a more suitable leavening agent than nuruk for the maintenance of anthocyanin stability on brewing of aronia makgeolli.
-
김계원 ( Gye Won Kim ),이진호 ( Jin Ho Lee ),이슬애 ( Seul Ae Lee ),심재용 ( Jae Yong Shim ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.3
This study was conducted to develop the optimum processing conditions for grape-makgeolli to improve its sensory characteristics. Quality characteristics of grape-makgeolli were also evaluated. Fermivin was selected as suitable yeast for fermentation because it provided a proper acid level and desirable fruit flavor, which was to enhance the stability of fermentation and maintain the acidity level for anthocyanin. The optimum adding period of grape was at the second mashing period by the fermentation profiles. Addition at second mashing period revealed that it had a richer flavor, a higher alcohol content, and a lower reducing sugar than addition at formulation. As addition of 20% grape could not produce a satisfying color in grape-makgeolli, addition of black rice as anthocyanin pigment could enable to enhance the natural color and flavor of grape-makgeolli. As a result, the usage of Fermivin as yeast, the addition of 20% grape at second mashing period and the addition of 2.5% black rice were the optimum conditions for manufacturing the grape-makgeolli.
코리아스칼라연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
