CAJ | 학술논문

以秋葵干燥荚果、秸秆、根系等为不同原料，利用浸泡工艺，进行了秋葵酒的研制。结果表明，采用荚果、秸秆和根系浸提，对浸提影响较大的因素是酒精度和浸提时间，料液比和浸提温度的影响较小；在酒精度50 v/v、浸提时间90 d、浸提温度20℃、料液比1∶15时为最佳组合 A2B3C1D2；采用荚果、秸秆和根系浸提，产品综合评分分别为91分、88分和88分。
이추규간조협과、갈간、근계등위불동원료，이용침포공예，진행료추규주적연제。결과표명，채용협과、갈간화근계침제，대침제영향교대적인소시주정도화침제시간，료액비화침제온도적영향교소；재주정도50 v/v、침제시간90 d、침제온도20℃、료액비1∶15시위최가조합 A2B3C1D2；채용협과、갈간화근계침제，산품종합평분분별위91분、88분화88분。
A preliminary report on development of okra wine with dry pod, straw, root as different raw materials, using the soaking technology. The result showed that the factors influencing the soaking technology of the pod, straw and root were mainly alcohol and extraction time, while the material liquid ratio and extraction temperature influenced less. The best combination of alcohol(50%), 90 d(extraction time), 20 ℃(extraction temperature), 1 ∶15 (material liquid ratio) was A2B3C1D2. Comprehensive evaluation of wine product using the soaking technology of the pod, straw and root were 91, 88 and 88 respectively.