한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제24권1호
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- Pages.101-106
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- 1992
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- 0367-6293(pISSN)
좁쌀약주의 청징화
Clarification of Foxtail Millet Wine
- Kim, Hyo-Sun (Department of Food Science and Technology, Cheju National University) ;
- Yang, Young-Taik (Department of Agricultural Chemistry, Cheju National University) ;
- Jung, Yong-Hyun (Department of Food Science and Technology, Cheju National University) ;
- Koh, Jeong-Sam (Department of Agricultural Chemistry, Cheju National University) ;
- Kang, Yeung-Joo (Department of Food Science and Technology, Cheju National University)
- 발행 : 1992.01.01
초록
제주도 전통주인 좁쌀약주를 청징화시키기 위하여 원심분리에 의한 청징화 방법, 단백효소제(papain, bromelain, ficin)에 의한 청징화 방법과 한외여과에 의한 청징화 방법들을 검토하여 좁쌀청주의 가장 효과적인 청징화 방법을 모색하고자 하였다. 원심분리에 의해서만은 혼탁물질의 완전한 제거는 불가능하였으며, 단백효소제를 이용한 경우에서는 효소농도
Vie investigated the clarification effects of foxtail millet wine, a traditional wine in Cheju island, by centrifugation, protease treatment and ultrafiltration(UF). It was difficult to remove completely cloudy substances in foxtail millet wine only by centrifugation. With protease concentration of