지원사업
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.
초록· 키워드
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The effects of rice adjunct on the quality attributes of beer were investigated. The results showed that the sweetness, reducing sugar content, and viscosity of beer were decreased while the pH was increased by the effect of rice content. This meant that the saccharification was not completed by the relatively reducing content of enzyme in malt, but it was recovered by the addition of α-amylase. The results showed that the additional α-amylase compensated for the reducing saccharification enzyme when the rice powder was added as adjunct. The alcohol content and the bubble stability in the beer were decreased, while the bitterness and the yellowness were increased with increasing content of the rice powder. The turbidity of the beer also seemed to be increased with the rice content. Therefore, when the rice adjunct was added in beer brewing, the malt showed undesirable quality characteristics by decreasing saccharification enzyme but it could be improved by the addition of α-amylase.
목차
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참고문헌 (13)
참고문헌 신청
AACC / 2000 / Approved methods of the AACC. 10th ed / American Association of Cereal Chemists
Ann YG. / 1998 / Sugars in Korean and Japanese beer - 2. enzymatic analysis - / Korean J. Food Nutr 11(2):150~158
Choi JS / 1997 / Physicochemical properties of modified rice powder for rice-based infant foods - Thermal-enzymatic treatment on rice powder / Korean J. Dietary Culture 12(4):375~382
Jeong YJ / 2000 / Liquefaction and saccharification condition of potatoes for alcohol fermentation using potatoes / Korean J. Post-Harvest Sci. Technol 7(1):94~98
정혜경 / 2003 / 구기자 맥주의 물리적 특성 및 항산화 효과 / 한국식생활문화학회지 18(6):569~574
Ann YG. / 1998 / Sugars in Korean and Japanese beer - 2. enzymatic analysis - / Korean J. Food Nutr 11(2):150~158
Choi JS / 1997 / Physicochemical properties of modified rice powder for rice-based infant foods - Thermal-enzymatic treatment on rice powder / Korean J. Dietary Culture 12(4):375~382
Jeong YJ / 2000 / Liquefaction and saccharification condition of potatoes for alcohol fermentation using potatoes / Korean J. Post-Harvest Sci. Technol 7(1):94~98
정혜경 / 2003 / 구기자 맥주의 물리적 특성 및 항산화 효과 / 한국식생활문화학회지 18(6):569~574
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