한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제22권3호
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- Pages.296-299
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- 1990
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- 0367-6293(pISSN)
전분 분해효소 첨가와 종이봉지를 이용한 식혜의 제조 방법
Preparation of Shikhae with Starch Hydrolysing Enzymes/Malt Mixture in Tea-bag
- Yook, Cheol (Doosan Research Laboratory) ;
- Hwang, Yoon-Hee (Doosan Research Laboratory) ;
- Pek, Un-Hua (Doosan Research Laboratory) ;
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Park, Kwan-Hwa
(Department of Food Science and Technology, Seoul National University)
- 발행 : 1990.06.01
초록
제조방법이 간편하고 감미도가 높은 새로운 식혜 제조 방법을 개발하였다. 역가가 높은 엿기름만을 분획하여 Tea-bag
As an improved preparation method of Shikhae, a tea-bag system containing malt and amylolytic enzymes was developed in which extraction of malt enzymes and saccharification occured efficiently. The amylolytic activity of the malt was increased by adding the mixture of