표제지
목차
국문초록 8
I. 서론 10
II. 재료 및 방법 12
1. 재료 및 시약 12
2. 종균배양 12
3. 오디식초 제조 14
3.1. 오디주스 제조 14
3.2. 오디당추출액 제조 14
3.3. 알코올발효 14
3.4. 초산발효 14
4. 오디식초 제조 중 이화학적 특성 15
4.1. 유리당 15
4.2. pH 15
4.3. 산도 15
4.4. 가용성 고형분(Brix°) 15
4.5. 알코올 16
4.6. 유기산 16
4.7. 유리아미노산 16
4.8. 유리 phenolics 17
4.9. 항산화 활성 17
III. 결과 및 고찰 21
1. 오디식초 제조 21
1.1. 오디주스 제조 21
1.2. 오디와인 제조 25
1.3. 오디와인의 초산발효 25
1.4. 오디당추출액을 이용한 식초제조 35
2. 이화학적 특성 38
2.1. 유리당 38
2.2. 유기산 38
2.3. 유리아미노산 39
2.4. 수용성 phenolics 및 항산화 활성 39
IV. 결론 46
V. 참고문헌 48
ABSTRACT 53
Table 1. HPLC analytical condition for free sugars 18
Table 2. HPLC analytical condition for free organic acids 19
Table 3. Operating condition for free amino acid analyzer 20
Table 4. Effect of sugar concentration on alcohol fermentation of... 29
Table 5. Effect of sugar concentration of mulberry extract on alcohol... 36
Table 6. Free sugar contents of mulberry juice (MJ), mulberry extract... 41
Table 7. Free orgenic acid contents of mulberry juice (MJ), mulberry... 42
Table 8. Free amino acids in mulberr juice (MJ), mulberry extract with... 43
Fig. 1. Photograph of mulberry used in this study. 13
Fig. 2. Photographs showing the effect of pectinase treatment on... 22
Fig. 3. Effect of pectinase concentration on juice yield from mulberry pulp. 23
Fig. 4. Effect of pectinase treatment time on juoce yield. 24
Fig. 5. Effect of intial alcohol concentrations on acetic acid fermentation. 30
Fig. 6. Effect of temperature on acetic acid fermentation. 31
Fig. 7. Effect of amount of seed inoculation rate on acetic aicd... 32
Fig. 8. Photographs during acetic fermentation of mulberry wine by... 33
Fig. 9. Time curse of changes of pH and acetic acid production at... 34
Fig. 10. Time course of acetic fermentation of mulberry sugar extract wine. 37
Fig. 11. Comparison of total soluble phenolics of mulberr juice (MJ),... 44
Fig. 12. Comparison of DPPH radical scavenging activity of mulberr juice... 45