The study was carried out to examine the properties Korean traditional fruit and rice-wine. Fruit-wine and rice-wine's material was fresh, dry(60℃) Lycium chinesis. Lycium chinesis's efficacy and effectiveness was liver protective and promotion of hepatic ability, repression LDL absorption, hypolipi...
The study was carried out to examine the properties Korean traditional fruit and rice-wine. Fruit-wine and rice-wine's material was fresh, dry(60℃) Lycium chinesis. Lycium chinesis's efficacy and effectiveness was liver protective and promotion of hepatic ability, repression LDL absorption, hypolipidemic effect, decrease blood pressure. Lycium chinesis contains betaine, rutin, kukoamin and vitamin. Fruit-wine was fermented 20-30℃ for 30 days, rice-wine was fermented 19℃ for 10 days. We was 3 samples different of conditions about each beverage The amylase activity, chemical composition(reducing sugar, alcohol, pH, total acid, total phenol compounds, hue, intensity, betaine, organic acid) and sensory quality were determined during the fermentation. Results showed that amylase activity of all fruit, rice-wine was the highest at the first stage of fermentation. The enzyme activity and reducing sugar of rice-wine was highest after 1-2 days of the first stage of fermentation, thereafter decreased stimultaneously as alcohol contents increased. However, amylase activity and reducing sugar increased continuously during the first fermentation stage but alcohol was not produced, the ethanol production was the highest after 6 days. At the end of the fermentation stage, the ethanol contents of fruit-wine was 6-10%(dry), 10-12%(fresh) and rice-wine was 12-15%(dry), 14-16%(fresh). The pH of wine using fresh Lycium chinesis was lower than dry Lycium chinesis. The total acid was same pH's results. The total phenol compounds was the higher in fresh Lycium chinesis than dry. Organic acid determined by HPLC showed that the major organics acid of fruit-wine was citric acid, but rice-wine was lactic acid. Betaine was the higher fruit-wine than rice-wine. Sensory test showed that the flavor of fruit-wine was better than rice -wine and dry wine better than fresh wine. Fruit-wine(dry) was expressed as strong for sweet taste.
The study was carried out to examine the properties Korean traditional fruit and rice-wine. Fruit-wine and rice-wine's material was fresh, dry(60℃) Lycium chinesis. Lycium chinesis's efficacy and effectiveness was liver protective and promotion of hepatic ability, repression LDL absorption, hypolipidemic effect, decrease blood pressure. Lycium chinesis contains betaine, rutin, kukoamin and vitamin. Fruit-wine was fermented 20-30℃ for 30 days, rice-wine was fermented 19℃ for 10 days. We was 3 samples different of conditions about each beverage The amylase activity, chemical composition(reducing sugar, alcohol, pH, total acid, total phenol compounds, hue, intensity, betaine, organic acid) and sensory quality were determined during the fermentation. Results showed that amylase activity of all fruit, rice-wine was the highest at the first stage of fermentation. The enzyme activity and reducing sugar of rice-wine was highest after 1-2 days of the first stage of fermentation, thereafter decreased stimultaneously as alcohol contents increased. However, amylase activity and reducing sugar increased continuously during the first fermentation stage but alcohol was not produced, the ethanol production was the highest after 6 days. At the end of the fermentation stage, the ethanol contents of fruit-wine was 6-10%(dry), 10-12%(fresh) and rice-wine was 12-15%(dry), 14-16%(fresh). The pH of wine using fresh Lycium chinesis was lower than dry Lycium chinesis. The total acid was same pH's results. The total phenol compounds was the higher in fresh Lycium chinesis than dry. Organic acid determined by HPLC showed that the major organics acid of fruit-wine was citric acid, but rice-wine was lactic acid. Betaine was the higher fruit-wine than rice-wine. Sensory test showed that the flavor of fruit-wine was better than rice -wine and dry wine better than fresh wine. Fruit-wine(dry) was expressed as strong for sweet taste.
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