유자 분말을 첨가한 약주의 양조 특성 및 항산화 활성
The Brewing Characteristics and Antioxidant Activities of Yakju with Citron (Citrus junos SIEB ex TANAKA) Powder
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In this study, the brewing characteristics and product manufacturability of yakju were prepared by preparing yakju with 1% and 3% citron powder and analyzing the changes in physicochemical composition and antioxidant activity of the product during 8 day fermentation of nuruk and ipguk extract. During fermentation on the 8th day, the pH/total acidity of the nuruk prepared in the 1% and 3% addition groups were 4.30/0.34% and 4.13/0.44%, respectively. The pH/total acidity of the ipguk prepared in the 1% and 3% addition groups were 3.91/0.53% and 3.83/0.59%, respectively. The pH and total acidity increased continuously during the fermentation process. The alcohol content was around 18% in all samples the 6th day of fermentation. And, there was a difference in the content of reducing sugar in the order of nuruk production>ipguk production, no-addition group>addition group. Total phenol content, ferrous ion chelating effect, and nitrite scavenging activity (pH 1.2) in the analysis of antioxidant activity of yakju were higher in nuruk prepared and 3% citron powder added yakju. However, it was confirmed that the electron donating ability was higher in the ipguk prepared and yakju with 3% citron powder added. The quality characteristics of yakju with 3% citron powder added with nuruk were judged to be the best, and the antioxidant activity by adding citron was also confirmed.
Abstract
In this study, the brewing characteristics and product manufacturability of yakju were prepared by preparing yakju with 1% and 3% citron powder and analyzing the changes in physicochemical composition and antioxidant activity of the product during 8 day fermentation of nuruk and ipguk extract. During fermentation on the 8th day, the pH/total acidity of the nuruk prepared in the 1% and 3% addition groups were 4.30/0.34% and 4.13/0.44%, respectively. The pH/total acidity of the ipguk prepared in the 1% and 3% addition groups were 3.91/0.53% and 3.83/0.59%, respectively. The pH and total acidity increased continuously during the fermentation process. The alcohol content was around 18% in all samples the 6th day of fermentation. And, there was a difference in the content of reducing sugar in the order of nuruk production>ipguk production, no-addition group>addition group. Total phenol content, ferrous ion chelating effect, and nitrite scavenging activity (pH 1.2) in the analysis of antioxidant activity of yakju were higher in nuruk prepared and 3% citron powder added yakju. However, it was confirmed that the electron donating ability was higher in the ipguk prepared and yakju with 3% citron powder added. The quality characteristics of yakju with 3% citron powder added with nuruk were judged to be the best, and the antioxidant activity by adding citron was also confirmed.
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