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[발효식품]탁주(막걸리)의 제조, 품질과 특성

등록일 2004.05.28 워드파일MS 워드 (doc) | 7페이지 | 가격 600원

소개글

원료, 무기염료, 식품첨가물에 따른
탁주의 품질과 특성

발효식품 실험레포트, 초록만 영문임. 논문형식.

목차

I. Introduction
II. Material and Methods
III. Result and Discussion
IV. Figures and Tables

본문내용

The Quality and Character of Takju(Korean turbid rice wine) with the use of different raw materials and the adding of trace elements and food addictives. Hye-Hyeun Han, Tak-soo Lee, Ju-hee Choi, Jee-un An, Sung-moo Park, Hyun-min Lee, Soo-hyun Park. Microbial Engineering, Engineering Department, Konkuk University, Seoul, Korea.- The quality of Takju was evaluated by using different raw materials (plain rice or glutinous rice), adding trace elements (NaCl 0.3g or MgCl2 0.3g) and food addictives (Jinseng powder, red jinseng powder, or green tea leaves powder). Steamed rice was cooled and mixed with Nuruk(a traditionally made yeast cake for Korean fermented foods and drinks).

참고 자료

1) 이한창 발효식품 신광출판사 2001 p.122
2) 정동효, 식품미생물학, 선진문화사, 1999, p321-325
3) 최신 발효식품(교제) p.122-139
4) 서울탁주제조협회.포천막걸리
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