동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제4권2호
  • /
  • Pages.39-44
  • /
  • 1994
  • /
  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

복발효 감식초의 품질

Quality of Persimmon Vinegar Fermented by Complex Fermentation Method

  • 김미경 (효성여자대학교 식품가공학과) ;
  • 김미정 (효성여자대학교 식품가공학과) ;
  • 김소연 (경산대학교 식품과학과) ;
  • 정대성 (농촌진흥청 농산물 이용과) ;
  • 정용진 (동국전문대학 전통발효식품과) ;
  • 김순동 (효성여자대학교 식품가공학과)
  • 발행 : 1994.08.01

⟨ 이전 논문 다음 논문 ⟩

초록

To prepare the basic information for the fermentation of high quality persimmon vinegar in the farm. the quality of the complex fermented persimmon vinegar(CFPV) was compared to that of naturally fermented persimmon vinegar (NFPV). The titratable acidity of the CFPV was 3% which was the half concentration of the NFPV. The content of total free sugar by HPLC was 6% in CFPV and NFPV was 5%. Organic acid compositions in persimmon vinegar were oxalic acid, malic acid, lactic acid, citric acid, succinic acid and glutaric acid in addition to acetic acid. Total content of the organic acids in NFPV was higer than in CFPV. Especially, the content of latic acid in NFPV was very higher than that of CFPV. the flavour, color and taste of persimmon fruit itself in CFPV were stronger than those in NFPV.

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