Method for producing makkolli treated under ultra high pressure and makkolli produced by using the same
A technology for makgeolli and a manufacturing method, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve problems such as poor functionality, low functionality such as taste, and increased number of microorganisms, To achieve the effect of extending the storage period
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[0040] Example 1.
[0041] 300g of koji was added to 1000g of hard rice made of rice and mixed, and then 1300g of raw water was added, and fermented at 25°C. At the 96th hour, the fermented product was filled into polypropylene bottles and sealed, and then heated at 25°C. At a temperature of 250 MPa, an ultra-high pressure machine (Quintus food processor, QFP 6, ABB Autoclave systems Inc., Columbus, Ohio, USA) was used for 5 minutes to perform the first ultra-high pressure treatment. After the first ultra-high pressure treatment, fermentation was further carried out for 48 hours, and the second ultra-high pressure treatment was carried out at a temperature of 25° C. and a pressure of 400 MPa for 5 minutes in an ultra-high pressure machine, thereby producing Makgeolli.
Example Embodiment
[0042] Example 2.
[0043] The same as the above-mentioned Example 1, but in the first ultra-high pressure treatment, the ultra-high pressure treatment is performed at a temperature of 25°C and a pressure of 150 MPa for 3 minutes, and then further performed at the same temperature and a pressure of 250 MPa 2 minutes of ultra-high pressure treatment to produce Makgeolli.
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[0054] Experimental example 1. Determination of pH, acidity, ethanol, and reducing sugar
[0055] The pH, acidity, ethanol and reducing sugar were measured using the Makgeolli produced in the Examples and Experimental Examples, and the results are shown in Table 1 below.
[0056] 1-1. pH: measured with a pH meter (Orion 2-star Benchtop, Thermo scientific, USA).
[0057] 1-2. Acidity (%): Add 1% (v / v) phenolphthalein as an indicator to the Makgeolli, and add 0.1N NaOH solution drop by drop until the color of the Makgeolli becomes bright red. This is then converted into the lactic acid content (%) for calculation.
[0058] 1-3. Ethanol (%): After 100ml of Makgeolli is distilled using a distillation device (Wise Therm WHM, DAIHAN, Korea), the alcohol content (%) is measured with an alcohol meter. According to Gay-Lussac (Gay -Lussac) alcohol conversion table for temperature correction.
[0059] 1-4. Reducing sugar (%): Add 0.5g of dinitrosalicylic acid, 8g of NaOH, and 150g of potassium ...
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