Journal of Practical Agriculture & Fisheries Research (현장농수산연구지)

Korea National University of Agriculture and Fisheries (국립한국농수산대학교 교육개발센터)
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Effect of Homogenization on Suspension Stability of Makgeolli

균질 처리가 막걸리 고형분의 현탁 안정성에 미치는 영향

  • Shin, J.Y. (Department of Agriculture & Fisheries Processing, Korea National College of Agriculture and Fisheries) ;
  • Kang, C.S. (Department of Agriculture & Fisheries Processing, Korea National College of Agriculture and Fisheries) ;
  • Choi, H.S. (Department of Agriculture & Fisheries Processing, Korea National College of Agriculture and Fisheries)
  • 신제영 (국립한국농수산대학 산학협력단) ;
  • 강창수 (국립한국농수산대학 농수산가공학과) ;
  • 최한석 (국립한국농수산대학 농수산가공학과)
  • Received : 2021.11.11
  • Accepted : 2021.12.18
  • Published : 2021.12.28
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Abstract

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.

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References

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