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자료유형
학술저널
저자정보
오철환 (국립공주대학교) 남영란 (국립공주대학교) 오남순 (국립공주대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.24 No.8(Wn.99)
발행연도
2018.10
수록면
140 - 149 (10page)

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In this study, the quality characteristics of yakju during the manufacturing process were investigated to develop traditional Rosa rugosa Thunb. yakju. S. cerevisiae YH-3 was selected for alcohol fermentation of yeast in yakju. The investigation of the quality of yakju prepared from different parts of Rosa rugosa Thunb. revealed a decrease in the ethanol content by 0.77~0.93% compared to the control, regardless of the usage of different parts of Rosa rugosa Thunb. for the production. Sensory score of yakju prepared using fruit was higher than the other parts. And the red fruits were considered to be suitable for manufacturing of yakju as compared with the green fruits. During fermentation of yakju, the content of ethanol produced was 15.32% (on the 10th day) and the level was maintained at an average of 15.48%. The reducing sugar content and pH was stable on the 11th day during fermentation. The 11 days of fermentation process was considered as appropriate for yakju. After 30 days of aging, the content of ethanol and reducing sugar were maintained within the range of 14.78~15.30% and 7.86~ 8.56%, respectively and the change in chromaticity was stable. The appropriate aging period for yakju was 30 days.

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ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
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