표제지
목차
국문초록 11
ABSTRACT 13
Chapter I. 입국으로 제조한 막걸리 발효 중 이화학적 성상의 변화 15
I. 서론 16
II. 연구재료 및 방법 18
A. 연구재료 18
B. 연구방법 18
III. 결과 및 고찰 21
1) 당도, pH 및 총산도 변화 21
2) 효모 및 유산균수 변화 26
3) 알코올 함량 변화 29
4) 색도 변화 31
IV. 결론 35
참고문헌 37
Chapter II. 단감을 소재로 한 막걸리 숙성 중 이화학적 성상의 변화 40
I. 서론 41
II. 연구재료 및 방법 44
A. 연구재료 44
B. 연구방법 44
III. 결과 및 고찰 47
1) 당도, pH 및 총산도 변화 47
2) 효모 및 유산균수 변화 51
3) 관능평가 54
IV. 결론 58
참고문헌 60
Table 1. Sensory evaluation of makgeoli adding to 1, 5 and 10% sweet persimmon juice during fermentation period 1 day. 55
Table 2. Sensory evaluation of makgeoli adding to 1, 5 and 10% sweet persimmon juice during fermentation period 3 day. 56
Table 3. Sensory evaluation of makgeoli adding to 1, 5 and 10% sweet persimmon juice during fermentation period 5 day. 57
Fig. 1. Changes in sugar contents of makgeoli during fermentation period 10 day. 23
Fig. 2. Changes in pH of makgeoli during fermentation period 10 day. 24
Fig. 3. Changes in total acidity of makgeoli during fermentation period 10 day. 25
Fig. 4. Changes in yeast cell counts (log CFU/mL) of makgeoli during fermentation period 10 day. 27
Fig. 5. Changes in lactic acid bacteria cell counts (log CFU/mL) of makgeoli during fermentation period 10 day. 28
Fig. 6. Changes in alcohol contents of makgeoli during fermentation period 10 day. 30
Fig. 7. Changes in L value of makgeoli during fermentation period 10 day. 32
Fig. 8. Changes in a value of makgeoli during fermentation period 10 day. 33
Fig. 9. Changes in b value of makgeoli during fermentation period 10 day. 34
Fig. 10. Changes in sugar contents of makgeoli adding to 1, 5 and 10% sweet persimmon juice during fermentation period 5 day. 48
Fig. 11. Changes in pH of makgeoli adding to 1, 5 and 10% sweet persimmon juice during fermentation period 5 day. 49
Fig. 12. Changes in total acidity of makgeoli adding to 1, 5 and 10% sweet persimmon juice during fermentation period 5 day. 50
Fig. 13. Changes in yeast cell counts (log CFU/mL) of makgeoli adding to 1, 5 and 10% sweet persimmon juice during... 52
Fig. 14. Changes in lactic acid bacteria cell counts (log CFU/mL) of makgeoli adding to 1, 5 and 10% sweet persimmon... 53