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흑마늘 첨가 형태에 따른 식초의 품질특성
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논문-2016-11-흑마늘 첨가 형태에 따른 식초의 품질특성.pdf (263.6Kb) (37)
The aim of this study was to investigate the quality characteristics of the black garlic vinegar
prepared with different type of black garlic(whole; WB, crushed; CB, extracted; EB) during 25 days
fermentation. The pH of black garlic vinegar was not significantly different among the samples but
acidity was increased during fermentation. The contents of reducing sugar was 9.67%(WB),
10.27%(CB) and 10.11%(EB) after 25 days fermentation. The content of total polyphenol was the
highest in the CB(84.71~96.45mg/100mL). The contents of S-allyl-L-cysteine(SAC) was not changes
during fermentation and significantly higher in EB than other samples. Total 6 kinds of organic acids
were detected in black garlic vinegar, and the content of the highest in acetic acid (5341.17~
5857.60mg/100mL) at 25 days fermentation. Mineral contents were higher at 25 days fermentation
than before fermentation and main mineral was K(1686.67~1944.67mg/L) > P(483.80~648.03mg/L)
> Mg(98.47~112.57mg/L) at 25 days fermentation.
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지방세포의 분화에 미치는 Acacia catechu 추출물의 항비만 효과
반응표면 분석법에 의한 흑마늘 추출물이 첨가된 간장의 제조 조건 설정





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