흑미 첨가 막걸리의 항산화 및 발효 특성
作者： Ok-Sun Kim , Seong-Soon Park , Jung-Min Sung
DOI: 10.3746/JKFN.2012.41.12.1693
关键词:
摘要: In this study we examined the antioxidant activity and fermentation characteristics of black rice wine. The wine was higher than control, DPPH radical scavenging showed a correlation with anthocyanin content pH remarkably decreased until 3 days fermentation, gradually decreased. reducing sugar free reached maximum at 1 day due to enzyme activity. amount organic acids, especially lactic acid, increased during period. Lactic acid bacteria yeast count time rice. L color value regardless treatments, ratio anthocyanin. For reason, given high score in But overall preference made less 20%
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