국문초록
감사의 글
목차
Ⅰ. 서론 13
Ⅱ. 문헌고찰 16
1. 나박김치의 유래와 담금 방법 16
2. 더덕의 특성과 이용 18
Ⅲ. 재료 및 방법 21
1. 재료 21
2. 실험방법 21
(1) 재료의 처리방법 21
(2) 나박김치 담그기 22
(3) 실험 처리구 22
3. 실험방법 25
(1) 관능적 특성 평가 25
(2) 이화학적 특성 25
1) pH 25
2) 총산도 26
3) 총비타민 C 26
4) 환원당 27
5) 탁도 27
6) 색도 27
7) 고형분 27
(3) 미생물학적 특성 분석 28
1) 총균수 28
2) 젖산균수 28
(4) 통계처리 28
Ⅳ. 결과 및 고찰 29
1. 관능적 특성 29
2. 이화학적 특성 40
(1) pH 40
(2) 총산도 42
(3) 총비타민 C 44
(4) 환원당 46
(5) 탁도 48
(6) 색도 48
(7) 고형분 53
3. 미생물학적 특성 53
(1) 총균수 53
(2) 젖산균수 56
4. 관능적 특성과 물리적 특성과의 상관관계 58
Ⅴ. 요약 및 결론 59
참고문헌 61
Appendices 67
Abstract 77
Figure 1. QDA profiles for the sensory evaluation scores of Nabak kimchi prepared with different concentration of Wild Lanceolate Root on the 1st-day of fermentation at 10℃. 36
Figure 2. QDA profiles for the sensory evaluation scores of Nabak kimchi prepared with different concentration of Wild Lanceolate Root on the 7th-day of fermentation at 10℃. 37
Figure 3. QDA profiles for the sensory evaluation scores of Nabak kimchi prepared with different concentration of Wild Lanceolate Root on the 25th-day of fermentation at 10℃. 38
Figure 4. Changes in pH of Nabak kimchi prepared with different concentration of Wild Lanceolate Root during fermentation for 25 days at 10℃. 41
Figure 5. Changes in total acidity of Nabak kimchi prepared with different concentration of Wild Lanceolate Root during fermentation for 25 days at 10℃. 43
Figure 6. Changes in total vitamin C content of Nabak kimchi prepared with different concentration of Wild Lanceolate Root during fermentation for 25 days at 10℃ 45
Figure 7. Changes in reducing sugar concernt of Nabak kimchi prepared with different concentration of Wild Lanceolate Root during fermentation for 25 days at 10℃ 47
Figure 8. Changes in turbidity of Nabak kimchi prepared with Root during fermentation for 25 days at 10℃ 49
Figure 9. Changes in total solids content of Nabak kimchi prepared with different concentration of Wild Lanceolate Root during fermentation for 25 days at 10℃. 54
Figure 10. Changes in total cell count of Nabak Kimchi prepared with different concentration of Wild Lanceolate Root during fermentation for 25 days at 10℃. 55
Figure 11. Changes in latic acid bacterial count of Nabak kimchi prepared with different concentration of Wild Lanceolate Root during fermentation for 25 days at 10℃. 57
Table 1. Recipe for Nabak kimchi prepared with different concentration of Wild Lanceolate Root 24
Table 2. Sensory evaluation scores of Nabak kimchi prepared concentration of Wild Lanceolate Root during fermentation for 25 days at 10℃ 31
Table 3. Changes in color values of Nabak kimchi prepared with different concentration of Wild Lanceolate Root during fermentation for 25 days at 10℃ 50