Applied Biological Chemistry
- 제37권3호
- /
- Pages.175-181
- /
- 1994
- /
- 2468-0834(pISSN)
- /
- 2468-0842(eISSN)
몇가지 약용주의 발효특성
Fermentation Characteristics of Some Medicinal Herb Rice Wine
- Min, Young-Kyoo (Department of Food Science & Technology, Chungbuk National University) ;
- Cho, Jung-Gun (Department of Food Science & Technology, Chungbuk National University)
- 발행 : 1994.06.30
초록
사삼, 길경, 작약, 당귀, 천궁, 황기 등 6종의 약초를 이용하여 전래의 방법으로 약용주를 제조하고 발효기간 중 총산, 환원당, 전당, pH, 품온, 알코올함량을 측정하였다. 발효기간은 초기, 중기, 말기로 뚜렷하게 구분되었다. 초기는
Six Korean medicinal herbs, Codonopsis lanceolata Traut (sasam), Platycodon grandiflorium A. De Candolle (gilkyung), Paeonia lactiflora var. trichocarpa Bunge (peony), Angelica gigas Nakai (danggwi), Astragalus membranaceus Bunge (hwangki) and Cnidium officinale Makino (chunkung) were added in brewing Korean traditional rice wine. Fermentation characteristics such as contents of total acid, reducing sugar, total sugar, pH, temperature, and alcohol concentration were investigated every 24 hr during fermentation periods. Changes of fermentation characteristics were remarkable in the initial period
키워드