한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제32권4호
  • /
  • Pages.544-548
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  • 2003
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  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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매실을 이용한 초산 발효의 최적 조건

Optimum Condition for Acetic Acid Fermentation Using Mume (Prunus mume Sieb. et Zucc) Fruits

  • 손상수 (영남대학교 식품가공학과) ;
  • 지원대 (영남대학교 식품가공학과) ;
  • 정현채 (영남대학교 식품가공학과)
  • 발행 : 2003.06.01
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초록

매실을 사용하여 초산을 생산하기 위하여 알콜 농도, 발효온도, 당 농도의 3변수와 5수준의 fractional factorial design에 의하여 RSM computer program을 사용하여 최적 발효조건을 조사하였다. 초산함량에 대한 회귀분석결과, $R^2$는 0.9462로 높게 나타났다. 알콜 농도 8.76%, 발효 온도 26.27$^{\circ}C$, 당농도 8.42%에서 발효하는 것이 초산 생성을 위하여 가장 양호하였으며, 이 조건에서의 초산 생성 예상치는 3.23%이었다.

To produce acetic acid from Mume (Prunus mume Sieb. et Zucc) fruits, fermentation conditions were optimized by a response surface methodology (RSM) using the fractional factorial design with 3 variables and 5 levels. The coefficient of determination ($R^2$) of response surface regression equation for acetic acid production was 0.9462. Optimum conditions for acetic acid production were involved with 8.76% of alcohol content 26.27$^{\circ}C$ of fermentation temperature and 8.42% of sugar content. Finally, predicted level of acetic acid production at these conditions was 3.23%.

키워드

참고문헌

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피인용 문헌

  1. Production of Vinegar using Rubus coreanus and Its Antioxidant Activities vol.19, pp.4, 2012, https://doi.org/10.11002/kjfp.2012.19.4.594
  2. Quality Characteristics of Vinegar Fermented Using Omija (Schizandra chinensis Baillon) vol.42, pp.3, 2013, https://doi.org/10.3746/jkfn.2013.42.3.441
  3. Physicochemical Properties of Commercial Fruit Vinegars with Different Fermentation Methods vol.42, pp.5, 2013, https://doi.org/10.3746/jkfn.2013.42.5.736
  4. Optimization of Acetic Acid Fermentation for Producing Vinegar from Extract of Jujube (Zizyphus jujuba Mill.) Fruits vol.47, pp.6, 2015, https://doi.org/10.9721/KJFST.2015.47.6.711
  5. 매실 리큐르 제조 부산물인 매실 과육을 첨가한 식빵의 품질 특성 vol.35, pp.9, 2003, https://doi.org/10.3746/jkfn.2006.35.9.1267
  6. Evolutionary operation-factorial design technique을 이용한 매실식초 발효 조건의 최적화 vol.18, pp.9, 2008, https://doi.org/10.5352/jls.2008.18.9.1284
  7. 배를 이용한 발효식초의 품질특성 vol.23, pp.6, 2003, https://doi.org/10.11002/kjfp.2016.23.6.778