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Changes of Quality Characteristics in Brewing of Chungju(Sambaekju) Supplemented with Dried Persimmon and Cordyceps sinensis  

이원영 (상주대학교 식품공학과)
이창호 (경북대학교 식품공학)
우철주 (우주식품연구소)
Publication Information
Food Science and Preservation / v.11, no.2, 2004 , pp. 240-245 More about this Journal
Abstract
Chungju(Sambaekju) supplemented with dried persimmon and cordyceps sinensis was prepared and its characteristics were estimated during the brewing. Reducing sugar contents was decreased, ethanol contents was increased in the during fermentation, the final ethanol contents in the first, second and third mash were 5.8%, 11.4% and 16.5%, respectively. Total acidity and amino acidity were increased in the during fermentation. The major organic acid was latic acid, acetic acid, malic acid and succinic acid were a little, and citric acid and tartaric acid were not detected. L-proline(1151.7 mg%) was major in free amino acid. the contents of total and essential amino acid were 11.19% and 217.70 ppm, respectively.
Keywords
Sambaekju; dried persimmon; cordyceps sinensis; ethanol fermentation;
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