표제지
국문요약
감사의 글
목차
Ⅰ. 서론 13
Ⅱ. 문헌고찰 15
1. 김치발달사 15
2. 김치발효에 영향을 미치는 재료 17
3. 무의 특성과 이용 19
4. 백김치의 연구현황 20
Ⅲ. 재료 및 방법 24
1. 인터넷상에서의 백김치 검색 24
2. 재료 24
3. 실험방법 25
(1) 재료의 처리방법 25
(2) 백김치 담그기 25
(3) 실험처리구 25
4. 실험방법 27
(1) 이화학적 특성 분석 27
1) pH 27
2) 총산 27
3) 총비타민 C 29
4) 환원당 29
5) 탁도 30
(2) 미생물학적 특성 분석 30
1) 총균수 30
2) 젖산균수 30
(3) 관능적 특성 평가 31
1) 기호도 특성 31
2) 강도 특성 31
(4) 통계처리 32
Ⅳ. 결과 및 고찰 33
1. 인터넷 검색 결과 33
2. 이화학적 특성 33
(1) pH 33
(2) 총산 36
(3) 총비타민 C 39
(4) 환원당 39
(5) 탁도 42
3. 미생물학적 특성 44
(1) 총균수 44
(2) 젖산균수 46
4. 관능적 특성 48
(1) 기호도 특성 48
(2) 강도 특성 57
Ⅴ. 요약 및 결론 63
참고문헌 66
Appendices 73
AppendixⅠ. Standard curve 74
AppendixⅡ. Score card of sensory evaluations of Baik-Kimchi prepared with different levels of radish juice 77
Abstract 80
Table 1. Recipe for Baik-Kimchi prepared with different level of radish juice 26
Table 2. Experimental treatments for the Baik-Kimchi prepare with different levels of radish juice 28
Table 3. Result from Internet search 34
Table 4. Sensory evaluation of Baik-Kimchi prepared with different levels of radish juice during fermentation at 10 for 10 days 49
Fig. 1. pH of Baik-Kimchi prepared with different levels of radish juice during fermentation at10℃ for 10days 35
Fig. 2. Total acidity of Baik-Kimchi prepared with different levels of radish juice during fermentation at10℃ for 10 days 37
Fig. 3. Total vitamin C content of Baik-Kimchi prepared with different levels of radish juice during fermentation at 10 ℃ for 10days 40
Fig. 4. Reducing sugar content of Baik-Kimchi prepared with different levels of radish juice during fermentation at 10 ℃ for 10 days 41
Fig. 5. Turbidity content of Baik-Kimchi prepared with different levels of radish juice during fermentationat 10℃ for 10 days 43
Fig. 6.Total cell count of Baik-Kimchi prepared with different levels of radish juice during fermentation at10℃ for1 days 45
Fig. 7. Lactic acid bacterial count of Baik-Kimchi prepared with different levels of radish juice during fermentation at 10℃ for 10 day 47
Fig. 8. QDA profiles for the sensory evaluation scores of Baik-Kinchi prepared with different levels of radish juice during fermentation at 10℃ on preparation 58
Fig. 9. QDA profiles for the sensory evaluation scores of Baik-Kinchi prepared with different levels of radish juic during fermentationat10℃ on the 3rd day. 59
Fig.10. QDA profiles for the sensory evaluation scores of Baik-Kinchi prepared with different levels of radish juice during fermentation at 10℃ on the 10th day 60