표제지
목차
국문초록 9
I. 서론 11
II. 재료 및 방법 15
1. 재료 및 시약 15
2. 미생물 및 종균배양 15
3. 흑마늘대 식초 제조 16
3.1. 흑마늘대 제조 16
3.2. 우리밀 엿기름 제조 18
3.3. 당화 18
3.4. 알코올 발효 20
3.5. 초산발효 20
4. 발효액의 이화학적 특성 20
4.1. pH 20
4.2. 총산 21
4.3. 가용성고형분 21
4.4. 환원당 21
4.5. 알코올 22
4.6. 유리당 22
4.7. 유기산 23
5. 항산화 활성 24
6. 총 페놀 25
III. 결과 및 고찰 26
1. 흑마늘대 제조 26
1.1. 흑마늘대의 이화학적 특성 26
2. 우리밀 당화 29
2.1. 흑마늘대 첨가가 우리밀 당화에 미치는 영향 29
2.2. 당화액의 항산화 활성 및 총 페놀함량 31
3. 우리밀 당화액의 알코올 발효 33
3.1. 흑마늘대 첨가가 우리밀 당화액의 알코올 발효에 미치는 영향 33
3.2. 알코올 발효액의 항산화 활성 및 총 페놀함량 35
4. 우리밀 알코올 발효액의 초산발효 36
4.1. 흑마늘대 첨가가 초산발효에 미치는 영향 36
4.2. 초산발효액의 항산화 활성 및 총 페놀함량 39
5. 발효온도가 초산발효에 미치는 영향 40
6. 종균 접종량이 초산발효에 미치는 영향 42
7. 최적 조건에서 우리밀 식초발효 44
8. 흑마늘대 식초의 이화학적 특성 44
IV. 참고문헌 49
ABSTRACT 54
Table 1. Physico-chemical properties of high temperature aged black garlic flower stalk compared with raw garlic flower stalk 28
Table 2. Comparition of total phenolics and brownings 29
Table 3. Changes of Brixo and reducing sugar during saccharification of domestic wheat powder suspension 31
Table 4. Changes of pH, Brix˚, alcohol, reducing sugar during alcohol fermentation of saccharized domestic wheat powder suspension 34
Table 5. Composition of free organic acids of domestic wheat vinegar without and with black garlic flower stalk after 20 days of fermentation at 30℃ 47
Fig. 1. Procedure for the production of black garlic flower stalk 17
Fig. 2. Photograph of domestic wheat (Keumkangmil) germination (A) and domestic wheat malt powder (B) 19
Fig. 3. Black garlic flower stalk used in this study 27
Fig. 4. Free radical scavenging activities of raw garlic flower stalk (■) and black garlic flower stalk (■)(이미지참조) 30
Fig. 5. Effect of addition condition of black garlic flower stalk to saccharification liquid on DPPH radical scavenging activity (■) and total phenolic content (■)(이미지참조) 32
Fig. 6. Effect of addition condition of black garlic flower stalk to saccharized domestic wheat substrate on DPPH radical scavenging activity (■) and total...(이미지참조) 36
Fig. 7. Changes of pH and acetic acid content during the acetic fermentation 38
Fig. 8. Effect of addition condition of black garlic flower stalk to alcoholic substrate on DPPH radical scavenging activity () and total phenolic content (■)...(이미지참조) 39
Fig. 9. Changes of pH and acetic acid content during acetic fermentation of domestic wheat substrate at different temperature 41
Fig. 10. Changes of acetic acid content during acetic fermentation of domestic wheat substrate at different seeding rate 43
Fig. 11. Changes of acetic acid content during acetic fermentation of domestic wheat without and with black garlic flower stalk at 35℃ 45
Fig. 12. Profiles of organic acids in acetic fermentation of domestic wheat 46