다시마추출액을 이용한 발효음료개발 및 품질특성
Development of a Fermented Beverage Using the Sea Tangle Extract, and Quality Characteristics Thereof
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초록
This study investigated the fermentation and quality characteristics of a fermented beverage, prepared by semi-anaerobic culture, using sea tangle extract. A central composit design using alcohol(0, 0.5, 1.0, 1.5, 2.0 %〔all v/v〕), sugar(0, 5, 10, 15, 20 %〔all w/v〕) and 65 °Brix citrus juice(0, 1.0, 2.0, 3.0, 4.0 %〔all v/v〕) was used to find the optimal mix for fermentation. Sensory characteristics, such as color, flavor, taste, sweetness, saltiness, sourness and overall quality, were measured using a response surface methodology computer program. The optimal conditions that produced the highest acidity of 0.94 were 2.0 % ethanol, 10.17 % sucrose and 1.99 % citrus juice. The optimal conditions that produced gel 20.13 mm in thickness were 1.98 % alcohol, 10.94 % sucrose and 1.62 % citrus juice. The overall optimal conditions that satisfied all the sensory requirements for a sea tangle beverage were 1.0 % alcohol, 10.0 % sucrose and 4.05 % citrus juice.
Abstract
This study investigated the fermentation and quality characteristics of a fermented beverage, prepared by semi-anaerobic culture, using sea tangle extract. A central composit design using alcohol(0, 0.5, 1.0, 1.5, 2.0 %〔all v/v〕), sugar(0, 5, 10, 15, 20 %〔all w/v〕) and 65 °Brix citrus juice(0, 1.0, 2.0, 3.0, 4.0 %〔all v/v〕) was used to find the optimal mix for fermentation. Sensory characteristics, such as color, flavor, taste, sweetness, saltiness, sourness and overall quality, were measured using a response surface methodology computer program. The optimal conditions that produced the highest acidity of 0.94 were 2.0 % ethanol, 10.17 % sucrose and 1.99 % citrus juice. The optimal conditions that produced gel 20.13 mm in thickness were 1.98 % alcohol, 10.94 % sucrose and 1.62 % citrus juice. The overall optimal conditions that satisfied all the sensory requirements for a sea tangle beverage were 1.0 % alcohol, 10.0 % sucrose and 4.05 % citrus juice.
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