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한국약용작물학회지
(Korean Journal of Medical Crop Science)
Vol.17 No.2 (2009.04)
pp.121-124
pp.121-124
한국약용작물학회
(The Korean Society of Medicinal Crop Science)
초록
This study was performed to compare alcohol fermentation ability and saccharification of potatoes and sweet potatoes. Cooperated with ultrasonification process is not contain pass through cook process, but contain process using ulrasonification instead cook process. In result of sugar contents measurements sweet potato and potato was highest of a family at 6 hours fermentation, and it showed the highest sugar contents as each 11.5 brix, 10.4 brix. In result of alcohol contents measurements of sweet potato and potato, highest of a family in 4 days, and it showed th highest alcohol contents as each 8.2, 6.0%. Finally complex enzymes II process revealed similar activities like cook process.
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