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KMID : 1134820070360091211
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 9 p.1211 ~ p.1218
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Comparison of Fermentability and Characteristics of Fermented Broths for Extruded White Ginseng at Different Barrel Temperature
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Han Jae-Yoon
Tie Jin
Ryu Gi-Hyung
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Abstract
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The aim of this study was to compare the fermentability and characteristics of fermented broths for white ginseng, red ginseng and extruded white ginseng at 110℃ (A), 120℃ (B) and 130℃ (C). The scanning electron microphotograph of B and C was uniform aircell distribution, but A had increased pore size and exploded some aircell’s wall. Saccharification rate constant of C was the highest (10.123 mg/mL?hr1/2). Fermentation temperature was 27℃ for 30 days and the cultivation was fixed with Saccharomyces cerevisiae, Aspergillus usamii, and Rhizopus japonicus. The pH of red ginseng fermented broth was 3.79, which was the highest among the fermented samples. The fermented broth of B had the highest acidity (4.46%). The fermented broth of A had the highest reducing sugar content in ginseng suspensions (32.36 mg/mL). In ginseng fermented broths, reducing sugar content was decreased rapidly during the initial 5 days and alcohol content was increased during the initial 5 days. On the fifth day, the fermented broth of C showed the highest alcohol content (5.20%).
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KEYWORD
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ginseng, extrusion process, ethanol fermentation, fermentability, microstructure
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