한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제23권5호
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- Pages.546-553
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- 1991
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- 0367-6293(pISSN)
전통 안동식혜의 저장 안정성에 관한 연구
Studies on the Storage Stability of Traditional Andong Sickhae
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Choi, Cheong
(Department of Food Science and Technology, Yeungnam University) ;
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Seog, Ho-Moon
(Korea Food Research Institute) ;
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Lim, Seong-Il
(Department of Food Science and Technology, Yeungnam University) ;
- Lee, Woo-Je (Department of Food Science and Technology, Yeungnam University) ;
- Cho, Young-Je (Department of Food Science and Technology, Yeungnam University)
- 발행 : 1991.10.01
초록
전통안동식혜를 발효 후 저장하는 동안에 안정제에 의한 침전억제 효과와 관능검사, 생균수와 산생성균수 및 점도의 변화를 조사하였고 식혜저장중 쌀표면과 내부를 전자현미경으로 관찰하였다. 각종 안정제중 0.3%의 carrageenan을 첨가시 안정성이 가장 좋았으며 산생성 균수는
The effect of stabilizers on the sedimentation, sensory evaluation and viscosity were investigated during the fermentation of traditional Andong sikhae and storage of the product at