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.
논문 기본 정보
- 자료유형
- 학위논문
- 저자정보
- 지도교수
- 김용두
- 발행연도
- 2015
- 저작권
- 순천대학교 논문은 저작권에 의해 보호받습니다.
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This study was performed to analyze the processing and quality characteristics of whey Makgeolli affected by the types of yeast and the whey addition ratio. Results of this are summarized as follows.
1. Moisture, crude fat, crude protein and crude ash content of whey were 93.24%, 0.44%, 1.16% and 0.54%, respectively.
2. Organic acid content of whey were oxalic acid 8.68 mg%,
3. Mineral contents of whey were potassium 162.43 mg%, calsium 40.72 mg%, magnesium 8.03 mg%, and sodium 23.76 mg%.
4. Major fatty acids of whey were palmitic acid(C16:0), stearic acid(C18:0), oleic acid(C18:1), and myristic acid(C14:0).
5. Total amino acid content in whey was 802.24 mg%. Essential amino acid content was 354.24 mg%. The glutamic acid content was the most many component amino acids present in whey.
6. Total free amino acid content in whey was 235.68 mg%. Essential amino acid content was 39.26 mg%. The glutamic acid content was the most many component amino acids present in whey.
7. Volatile compounds from whey were identified by GC-MS. Fourteen volatile compounds were found in whey. Major volatile compounds of whey were 2-propanone, 3,4-dimethyl-1-hexene, butanal, dodecanal and hexanal.
8. Lactose content of Yeast Culture Medium was 1.36% by S. cerevisiae. Trace of lactose was the detected in K. marxianus KCCM 12015. The K. marxianus KCCM 35455 and K. marxianus KCCM 50700 both were not detected.
9. Until 10th day the ethanol formation ability of yeast were S. cerevisiae 0.31%, K. marxianus KCCM 12015 2.51%, K. marxianus KCCM 35455 2.53%, and K. marxianus KCCM 50700 2.59%.
10. Total acids according to the addition ratio of whey rapidly increased for the initial 2 days of fermentation. Content of total acids during 4-10 days of fermentation decreased.
11. pH according to the addition ratio of whey were decreased for 2 days of fermentation. Content in pH of until 10 days was increase.
12. Reducing sugar was 3.26-7.18% at 0 day of fermentation varied according to the addition ratio of yeast and whey.
13. Content of ethanol in according to the addition ratio of whey was the highest in K. marxianus sample than S. cerevisiae one at 10 days of fermentation.
14. The sensory evaluation for flavor of addition ratio Makgeolli of whey was the highest in control sample. The color and taste scores were increased as the addition ratio of whey increased. The comprehensive preference was indicated that whey 100% sample was better than the other samples.
15. Organic acid content of whey Makgeolli was lactic acid 57.50 mg%, citric acid 36.24 mg%, tartaric acid 34.13 mg% and oxalic acid 22.26 mg%.
16. Major fatty acid of whey Makgeolli were palmitic acid(C16:0), stearic acid(C18:0), oleic acid(C18:1) and myristic acid(C14:0).
17. Content of total amino acid in whey Makgeolli was 2,133.77 mg%. Essential amino acid was 903.32 mg%. The glutamic acid content was the most many component amino acids present in whey.
18. Total free amino acid content in whey Makgeolli was 1,170.66 mg%. Essential amino acid was 417.50 mg%. The glutamic acid content was the most many component amino acids present in whey.
19. Seventeen volatile compounds were found in whey Makgeolli. Major volatile compounds of whey Makgeolli were ethyl alcohol and 1-pentanol.
1. Moisture, crude fat, crude protein and crude ash content of whey were 93.24%, 0.44%, 1.16% and 0.54%, respectively.
2. Organic acid content of whey were oxalic acid 8.68 mg%,
3. Mineral contents of whey were potassium 162.43 mg%, calsium 40.72 mg%, magnesium 8.03 mg%, and sodium 23.76 mg%.
4. Major fatty acids of whey were palmitic acid(C16:0), stearic acid(C18:0), oleic acid(C18:1), and myristic acid(C14:0).
5. Total amino acid content in whey was 802.24 mg%. Essential amino acid content was 354.24 mg%. The glutamic acid content was the most many component amino acids present in whey.
6. Total free amino acid content in whey was 235.68 mg%. Essential amino acid content was 39.26 mg%. The glutamic acid content was the most many component amino acids present in whey.
7. Volatile compounds from whey were identified by GC-MS. Fourteen volatile compounds were found in whey. Major volatile compounds of whey were 2-propanone, 3,4-dimethyl-1-hexene, butanal, dodecanal and hexanal.
8. Lactose content of Yeast Culture Medium was 1.36% by S. cerevisiae. Trace of lactose was the detected in K. marxianus KCCM 12015. The K. marxianus KCCM 35455 and K. marxianus KCCM 50700 both were not detected.
9. Until 10th day the ethanol formation ability of yeast were S. cerevisiae 0.31%, K. marxianus KCCM 12015 2.51%, K. marxianus KCCM 35455 2.53%, and K. marxianus KCCM 50700 2.59%.
10. Total acids according to the addition ratio of whey rapidly increased for the initial 2 days of fermentation. Content of total acids during 4-10 days of fermentation decreased.
11. pH according to the addition ratio of whey were decreased for 2 days of fermentation. Content in pH of until 10 days was increase.
12. Reducing sugar was 3.26-7.18% at 0 day of fermentation varied according to the addition ratio of yeast and whey.
13. Content of ethanol in according to the addition ratio of whey was the highest in K. marxianus sample than S. cerevisiae one at 10 days of fermentation.
14. The sensory evaluation for flavor of addition ratio Makgeolli of whey was the highest in control sample. The color and taste scores were increased as the addition ratio of whey increased. The comprehensive preference was indicated that whey 100% sample was better than the other samples.
15. Organic acid content of whey Makgeolli was lactic acid 57.50 mg%, citric acid 36.24 mg%, tartaric acid 34.13 mg% and oxalic acid 22.26 mg%.
16. Major fatty acid of whey Makgeolli were palmitic acid(C16:0), stearic acid(C18:0), oleic acid(C18:1) and myristic acid(C14:0).
17. Content of total amino acid in whey Makgeolli was 2,133.77 mg%. Essential amino acid was 903.32 mg%. The glutamic acid content was the most many component amino acids present in whey.
18. Total free amino acid content in whey Makgeolli was 1,170.66 mg%. Essential amino acid was 417.50 mg%. The glutamic acid content was the most many component amino acids present in whey.
19. Seventeen volatile compounds were found in whey Makgeolli. Major volatile compounds of whey Makgeolli were ethyl alcohol and 1-pentanol.
목차
Ⅰ. 서 론 1Ⅱ. 재료 및 방법 41. 재료 4가. 실험재료 4나. 사용균주 4다. 시약 및 배지 42. 실험방법 5가. 유청 이화학적 성분 분석 51) 일반성분 분석 52) 유기산 분석 53) 무기성분 분석 74) 지방산 분석 95) 아미노산 분석 11가) 구성 아미노산 분석 11나) 유리 아미노산 분석 116) 향기성분 분석 14나. 우수 유당분해 효모 선발 171) 효모 배양액 제조 172) 배양기간에 따른 효모의 유당 분해능 측정 173) Ethanol 분석 18다. 유청 막걸리 제조 211) 주모 제조 212) 1단 담금 213) 2단 담금 21라. 유청 첨가비율에 따른 발효특성 241) 총산 242) pH 측정 243) 환원당 분석 244) Ethanol 분석 245) 관능평가 24마. 유청 막걸리의 성분분석 251) 유기산 분석 252) 지방산 분석 253) 아미노산 분석 25가) 구성 아미노산 분석 25나) 유리 아미노산 분석 254) 향기성분 분석 26Ⅲ. 결과 및 고찰 271. 유청 이화학적 성분 함량 27가. 일반성분 함량 27나. 유기산 함량 29다. 무기성분 함량 31라. 지방산 함량 33마. 아미노산 함량 351) 구성 아미노산 함량 352) 유리 아미노산 함량 37바. 향기성분 함량 392. 우수 유당분해 효모 선발 41가. 유당 분해능 41나. Ethanol 생성능 433. 유청 첨가비율에 따른 발효특성 45가. 총산 45나. pH 47다. 환원당 함량 49라. Ethanol 함량 51마. 관능평가 534. 유청 막걸리의 성분 55가. 유기산 함량 55나. 지방산 함량 57다. 아미노산 함량 591) 구성 아미노산 함량 592) 유리 아미노산 분석 61라. 향기성분 함량 63Ⅳ. 요 약 65Ⅴ. 참고문헌 70
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