| 저자(한글) |
정용진,서권일,이기동,윤광섭,강미정,김광수,동국전문대학 전통발효식품과,동국전문대학 전통발효식품과,동국전문대학 전통발효식품 과,효성카톨릭대학교 식품공학과,영남대학교 식품영양학과,영남대학교 식품영양학과 |
| 초록 |
To utilize deteriorated sweet persimmon effectively, response surface methodology(RSM) was used to determine the optimal vinegar fermentation conditions and monitored by a divided two stage fermentation. The optimum conditions for maximum alcohol content were obtained when the first stage (alcohol fermentation) was carried out with an initial sugar concentration of 18.5$^{ circ}$Brix, agitation rate of 140.8 rpm, fermentation time of 127.6 hr. When sugar concentration was 14$^{ circ}$Brix maximum alcohol content(7.1%) was predicted at fermentation conditions of 160 rpm in agitation rate, 140hr in fermentation time. The optimum conditions for maximum acidity were obtaiend when second stage(vinegar fermentation)was carried out 249.5 rpm in agitation rate, 148.8 hr in fermentation time. Predicted values at the optimum conditions were similar to experimental values. |
