The objective of this study was to determine the quality characteristics of pasteurization ginseng rice wine added with different concentration of ginseng.
Total aerobic bacteria numbers, lactic acid bacteria numbers, amylase activity, reducing sugar, °Brix, titrate acidity, L value and b value...
The objective of this study was to determine the quality characteristics of pasteurization ginseng rice wine added with different concentration of ginseng.
Total aerobic bacteria numbers, lactic acid bacteria numbers, amylase activity, reducing sugar, °Brix, titrate acidity, L value and b value of ginseng rice wine during fermentation period were significantly increased. But yeast numbers, pH and a value of ginseng rice wine during fermentation period were significantly decreased. During fermentation 4 days, total aerobic bacteria numbers and lactic acid bacteria numbers were not significantly different in ginseng 0%, 1%, 2% and 4% concentration. But the higher concentrations of the ginseng yeast tended to decrease. Amylase activity, reducing sugar and pH tended to increase. L value, a value and b value characteristics of ginseng 0%, 1%, 2% and 4% concentration were not significantly different. After pasteurization, in the aging period ginseng rice wine, the remarkable decrease of total aerobic bacteria numbers, lactic acid bacteria numbers, yeast numbers, amylase activity, reducing sugar, ethanol, °Brix, pH and titrate acidity did occurred. But L value and b value did not reveal the significant change. The result of the sensory evaluation showed that ginseng rice wine with 2% ginseng after 3 days of aged at 4℃ had the highest taste (5.19), flavor (5.04) and overall (5.22) acceptability scores. In the TLC pattern analysis, ginsenoside Re was transformed into ginsenoside Rg2 by aging the concentration of ginseng.
The objective of this study was to determine the quality characteristics of pasteurization ginseng rice wine added with different concentration of ginseng.
Total aerobic bacteria numbers, lactic acid bacteria numbers, amylase activity, reducing sugar, °Brix, titrate acidity, L value and b value of ginseng rice wine during fermentation period were significantly increased. But yeast numbers, pH and a value of ginseng rice wine during fermentation period were significantly decreased. During fermentation 4 days, total aerobic bacteria numbers and lactic acid bacteria numbers were not significantly different in ginseng 0%, 1%, 2% and 4% concentration. But the higher concentrations of the ginseng yeast tended to decrease. Amylase activity, reducing sugar and pH tended to increase. L value, a value and b value characteristics of ginseng 0%, 1%, 2% and 4% concentration were not significantly different. After pasteurization, in the aging period ginseng rice wine, the remarkable decrease of total aerobic bacteria numbers, lactic acid bacteria numbers, yeast numbers, amylase activity, reducing sugar, ethanol, °Brix, pH and titrate acidity did occurred. But L value and b value did not reveal the significant change. The result of the sensory evaluation showed that ginseng rice wine with 2% ginseng after 3 days of aged at 4℃ had the highest taste (5.19), flavor (5.04) and overall (5.22) acceptability scores. In the TLC pattern analysis, ginsenoside Re was transformed into ginsenoside Rg2 by aging the concentration of ginseng.
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