|
KMID : 1011620110270050577
|
|
Korean Journal of Food and Cookey Science
2011 Volume.27 No. 5 p.577 ~ p.587
|
|
|
Fermentation Characteristics of Takju Prepared with Lotus Leaf
|
|
유하나:Yoo Ha-Na
정장호:Chung Chang-Ho
|
|
|
Abstract
|
|
|
|
In this study, lotus leaf was added to a Takju (Korean milky rice wine) preparation to evaluate its effects on physicochemical and fermentation properties. For rapid saccharification Takju was stored at 25℃ for 2 days and then temperature was switched to 18℃ to mature the wine for 21 days. From the start of fermentation to 2-days, the pH of Takju decreased rapidly and acidity increased. Maltose, a byproduct of starch saccharification, increased for 2 days then rapidly decreased. Glucose fluctuated for 7 days and of the 21-days fermentation. The ethanol production rate was highest during the first 7 days, then slowed. Total viable yeast and lactic acid bacterial counts increased rapidly for 2 days and then decreased gradually thereafter. Leuconostoc spp. grew rapidly for 1 day and sharply disappeared with decreasing pH. DPPH radical scavenging activity was significantly higher for Takju prepared with lotus leaf than without. The overall acceptance of Takju tended to increase when it was prepared with lotus leaf.
|
|
|
KEYWORD
|
|
|
lotus leaf, takju, nuruk, fermentation, HPLC
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|