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마늘 식초의 제조와 품질특성에 관한 연구 원문보기

  • 저자

    안지혜

  • 학위수여기관

    호서대학교 일반대학원

  • 학위구분

    국내석사

  • 학과

    식품생물공학 식품생물공학

  • 지도교수

    이진만

  • 발행년도

    2014

  • 총페이지

    vi, 66 p.

  • 키워드

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T13540905&outLink=K  

  • 초록

    ABSTRACT A study on the Production and Quality Characteristics of Vinegar using Garlic Ji-Hye An Department of Food Science and technology The Graduate School Hoseo University Asan, Korea (Supervised by professor Jin-Man Lee) Garlic (Allium sativum L.) has been used as a condiment and spicy for a long time through the world, especially Eastern Europe and Asia. This study established a garlic vinegar fermentation by alcohol and acetic acid fermentation using garlic juice. In addition, changes in the characteristics of the garlic alcohol and acetic fermentation during its fermentation were estimated. alcohol fermentation of garlic was required heat treatment. This study suggest that heating at 121℃ for 15 min is the right condition in alcohol fermentation of garlic juice. Also there was no difference among yeast varieties in alcohol fermentation. Alcohol contents following garlic concentration 1 to 15% were more than 7% and this study selected of garlic concentration 5%. The alcohol contents of garlic alcohol fermentation were delayed by the increment of garlic juice addition concentration. These results set that 5% addition concentration of garlic juice for alcohol fermentation. The effect of inoculum size on alcohol fermentation were investigated. Above 7% alcohol content was produced in the condition of above 1, 3, 5, 7% inoculum size and there was no significant difference in alcohol content among 4 types of inoculum size. This study suggest that heating at 121℃ for 15 min was the right condition in acetic fermentation of garlic juice. Garlic acetic fermentation was suitable for acetic acid production with Acetobacter pasteurianus 5645. Acidity following garlic concentration 1 to 7% were more than 4%. The acidity of garlic acetic fermentation was delayed by the increment of garlic juice addition concentration. These results set that 5% addition concentration of garlic juice for alcohol fermentation. When the initial acidity was 1% or above (0.5, 1.0, 1.5 and 2.0%), the acetic fermentation proceeded normally. In acetic fermentation, as the amount of inoculum size increased, the velocity of acetic fermentation increased. At the acetic fermentation of garlic juice with 5, 7 and 9% initial alcohol content, the maximum acidity after 16-day fermentation was 4.81% when the initial alcohol content was 5, 7%. In this study, initial alcohol contents in a set by 7%. Total poly phenolic contents and DPPH radical scavenging activity decreased by alcohol fermentation. But, it increased by acetic fermentation. Also the S-allyl-cysteine content increased, after acetic fermentation. This study compared the physiochemical characteristics and antioxidant activity of the developed garlic vinegar with commercial fermentation vinegar. The acidity and pH of garlic vinegar were 4.52% and 3.39 respectively. The total polyphenol compounds content and DPPH radical scavenging activity of the developed garlic vinegar showed higher than commercial fermentation vinegar.


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