[논문]균질 처리가 막걸리 고형분의 현탁 안정성에 미치는 영향

신제영; 강창수; 최한석

doi:10.23097/jpaf.2021.23(2):33

균질 처리가 막걸리 고형분의 현탁 안정성에 미치는 영향
Effect of Homogenization on Suspension Stability of Makgeolli 원문보기

현장농수산연구지 = Journal of practical agriculture and fisheries research, v.23 no.2, 2021년, pp.33 - 41

신제영 (국립한국농수산대학 산학협력단) , 강창수 (국립한국농수산대학 농수산가공학과) , 최한석 (국립한국농수산대학 농수산가공학과)

Abstract ▼ AI-Helper

The effect of homogenization treatment on the suspension stability of makgeolli was evaluated. The non-soluble solids of makgeolli that were not homogenized were precipitated at 1.0-68 mm after 10 minutes of standing and 2.0-70.5 mm after 30 minutes of standing. On the other hand, in the makgeolli homogenized with a blender for more than 20 seconds, no precipitated non-soluble solids were observed during the initial 10 minutes, and when it was left still for 30 minutes, it showed precipitation of 2.0 mm (control 58.0 mm). The makgeolli treated with a high-pressure homogenizer did not show any sedimentation until 30 minutes of standing. In the sensory evaluation, the high-pressure homogenized makgeolli had a score of 3.93, whereas non-treated had a score of 2.80, which was improved by 40% by homogenization.

주제어

표/그림 (10)

그림 Fig. 1. Change in suspension stability of makgeolli during the stationary time C is prepared in the laboratory, and 1 to 7 are commercial makgeolli.
표 Table 1. Homogenization conditions by high pressure homogenizer
그림 Fig. 2. Change in suspension stability of homogenized makgeolli with a blender during the stationary time in test tubes(A) and wine cups(B). (MX5, 10, 20, 30, 60, and Control means homogenized for 5, 10, 20, 30, 60, and 0 seconds with a blender, respectively)
표 Table 2. Changes in sedimentation distance of solid in makgeolli during stationary time
그림 Fig. 3. Change in suspension stability of homogenized makgeolli with a high pressure homogenizer during the stationary time in test tubes(A) and wine cups(B) Sample numbers are shown in Table 1.
표 Table 3. Sedimentary distance (mm) of mixer treated makgeolli in test tubes and wine cups
그림 Fig. 4. Percentage of the evaluation results on the total sensory preference of different treatments comparing to the control
표 Table 4. Sedimentary distance (mm) of HPH treated makgeolli in test tubes and wine cups
표 Table 5. Sensory evaluation of makgeolli of different treatments
그림 Fig. 5. Dispersed state of the solid particles in different treated makgeolli (400X) A: Control (common treated makgeolli); B: MX30 treated makgeolli; C: HPH10351 treated makgeolli

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원문보기 상세보기
Son MY, Kwon SH, Sung CK, Lee SW, Park SK. 2001. Isolation and Microbiological Characteristics of Bacillus megaterium SMY-212 for Prepartion of Black Bean Chungkugjang. Korean Journal of life Science 11(4) 304-310.

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