Effect of heat-treated Nuruk on the quality characteristics of aged Yakju

被引：4

作者：

Kang, Ji-Eun ^{[1
]}

Kim, Chan-Woo ^{[2
]}

Yeo, Soo-Hwan ^{[2
]}

Jeong, Seok-Tae ^{[2
]}

Kim, Yong-Suk ^{[3
]}

Choi, Han-Seok ^{[2
]}

机构：

[1] RDA, Natl Inst Agr Sci, Food & Nutr Div, 166 Nongsaengmyeong Ro, Iseo Myeon 55365, Jeollabuk Do, South Korea

[2] RDA, Natl Inst Agr Sci, Fermented & Proc Food Sci Div, 166 Nongsaengmyeong Ro, Iseo Myeon 55365, Jeollabuk Do, South Korea

[3] Chonbuk Natl Univ, Dept Food Sci & Technol, Jeonju 54896, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2018年 / 27卷 / 03期

关键词：

Yakju; Nuruk; Heat treatment; Flavor; Color; BACILLUS-THURINGIENSIS; WINES; TYROSINASE;

D O I：

10.1007/s10068-018-0306-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Long-term aging of Yakju, a traditional Korean liquor made of rice and Nuruk (a fermentation agent), causes browning and odor and flavor development. This study investigated the effects of heat-treated Nuruk (50-80 A degrees C, 30 min) on Yakju quality. The saccharogenic powers and glucoamylase, alpha-amylase, and carboxypeptidase activities were similar in non-heat-treated Nuruk and that treated at 50 A degrees C. However, acidic protease and alcohol dehydrogenase decreased above 50 A degrees C. The content of nitrogen-containing compounds was inversely proportional to the heat-treatment temperature. Compounds that cause off-flavors decreased at 50-60 A degrees C, but increased at 70-80 A degrees C, whereas compounds that provide fragrance increased at 50-60 A degrees C. Sensory evaluation indicated that bad taste attributes were higher in Yakju produced using non-heat-treated Nuruk. Therefore, heat treatment of Nuruk at 50 A degrees C can be adopted as a method for improving Yakju quality, as enzymatic activities that affect color, aroma, and taste are regulated.

引用

页码：715 / 724

页数：10

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