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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.1 No.1
- 발행연도
- 1996.6
- 수록면
- 46 - 52 (7page)
이용수
초록· 키워드
오류제보하기
Effective method for the preparation of Dongchimi juice was developed by addition of NaCl, sucrose and hydrolytic enzymes before fermentation and addition of Dongchimi juice during fermentation. The radish was ground and suspended in water(1 : 1, w/v) with addition of spices(garlic, green onion and ginger) followed by fermentation at 25℃. The addition of 2% NaCl and 0.5~2.0% sucrose resulted in significant increase of solid content and it was also improved by the addition of polysaccharide hydrolyzing enzyme during fermentation. When the fermented juices of pH 5.4 or pH 4.4 were added by 15% of total weight before(pH 5.4 juice) and during(pH 4.4 juice) fermentation, a significant increase in solid content after 24hrs of fermentation was resulted. The combined method of addition of 2% NaCl, 1.0% sucrose, 0.1% Viscozyme and 10% of fermented juice of pH 5.4 and 4.4 before and during fermentation improved solid content, reducing sugar, color and showed little effect on viscosity. The organoleptic characteristics were also improved by the combined method.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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