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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.10
- 수록면
- 812 - 816 (5page)
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초록· 키워드
오류제보하기
To overcome the problem of ginseng’s earthy smell in the manufacture of ginseng wine, we used dried ginseng powder that was extrusion-cooked at 125-168℃ in the wine making process. By using a ginseng powder that was extrusioncooked at higher temperatures, fermentation by Maillard reaction products (MRPs) was delayed, and the acidic pH that results from extrusion cooking was improved. At 15℃ with glucose instead of sucrose, an addition of 0.5%(w/v) diammonium phosphate (DAP) to the 125℃ extrusion-cooked ginseng powder reduced the primary fermentation time to 11 days versus 33 days without DAP. In the absence of DAP, by increasing the fermentation temperature from 15 to 30℃, increasing the starter yeast inoculate from 0.02 to 1%, and by increasing the amount of ginseng extrudate from 1 to 2%, fermentation time was effectively reduced more than 10-fold. The results of this study may provide information for the alcohol fermentation of materials containing MRPs as well as for poor nitrogen sources.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
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UCI(KEPA) : I410-ECN-0101-2013-573-001011286