논문 상세보기
pp.77-84
This study explored the suitability of nurungji as a substitute for malt. Rice beers (R20, R40, R60) and nurungji beers (N20, N40, N60) were prepared by substituting 20%, 40%, and 60% malt with the rice and nurungji, respectively. All samples were fermented at 25oC for 5 days and stored at 2oC for 15 days to study quality characteristics. The pH value of wort solution was the highest at R60. The viable cell counts of all samples were not significantly different during fermentation and storage. As the amount of rice and nurungji increased, the L value in chromaticity increased, whereas the a and b values tended to decrease during fermentation and storage. The reducing sugar, soluble solid contents, and specific gravity of the wort solution were higher in nurungji beer than in rice beer. After fermentation and storage, the alcohol content of N40 was 5.83%, the highest among the prepared rice and nurungji beers. The total polyphenol, flavonoid contents, DPPH, and ABTS scavenging activity of beer decreased with increased rice and nurungji substitution ratios during fermentation and storage. Notably, nurungji beer showed higher antioxidant activity than rice beer during fermentation and storage.
재료 및 방법
재료
쌀가루, 누룽지 제조
맥주의 제조
환원당 측정
가용성 고형분 및 알코올 함량 측정
색도 측정
비중 및 pH 측정
효모균수 측정
총 폴리페놀 및 플라보노이드 측정
DPPH 및 ABTS 라디칼 소거 활성 측정
통계처리
결과 및 고찰
pH 변화
환원당, 가용성 고형분, 비중 변화
색도 변화
효모수와 알코올 함량 변화
총 폴리페놀 및 플라보노이드 함량 변화
DPPH 및 ABTS 라디칼 소거 활성 변화
요 약
References
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