CAJ | 학술논문

大米粉中分别添加10%,20%,30%,40%的人参粉,利用双螺杆挤压技术制造大米-人参混合膨化物,以此为原料通过酵母发酵制作人参米酒,并进行理化和感官特性的研究。结果表明,pH值和乙醇含量随人参添加量的增加而上升,总糖含量却下降。色度中L^＊值随人参添加量的增加而减少,a^＊值无明显变化,b^＊值却随人参添加量的增加而增加。感官评价结果表明,人参米酒的颜色得分随人参添加量的增加而逐渐增加,而香气和味道却以添加30%人参的大米-人参混合膨化物最好,综合评价结果也表明,添加30%人参粉的大米-人参混合膨化物最高。因此,从理化和感官特性的角度来看,添加30%人参粉的大米-人参混合膨化物最适合制作人参米酒。
대미분중분별첨가10%,20%,30%,40%적인삼분,이용쌍라간제압기술제조대미-인삼혼합팽화물,이차위원료통과효모발효제작인삼미주,병진행이화화감관특성적연구。결과표명,pH치화을순함량수인삼첨가량적증가이상승,총당함량각하강。색도중L^＊치수인삼첨가량적증가이감소,a^＊치무명현변화,b^＊치각수인삼첨가량적증가이증가。감관평개결과표명,인삼미주적안색득분수인삼첨가량적증가이축점증가,이향기화미도각이첨가30%인삼적대미-인삼혼합팽화물최호,종합평개결과야표명,첨가30%인삼분적대미-인삼혼합팽화물최고。인차,종이화화감관특성적각도래간,첨가30%인삼분적대미-인삼혼합팽화물최괄합제작인삼미주。
Add rice powder 10%,20%,30%,40% of the ginseng powder,respectively.Produced extruded rice-ginseng mixture by twin-screw extrusion method.Using the rice-ginseng blend to produce the extruded ginseng rice wine by yeast fermentation.The physical and chemical properties,sensory characteristics of extruded ginseng rice wine were studied.The final pH value and alcohol content increased with the amount of ginseng increases,but the total sugar content decreased.Color of L^＊ value decreased with the amount of ginseng increases,a^＊ value with the addition of ginseng not changed,but b^＊ value increased.Sensory evaluation results showed that adding 30% of the ginseng to create extruded ginseng rice wine is best.From physicochemical properties and sensory point of view,adding 30% of ginseng is the most suitable.