27-11-2017 дата публикации
Номер: KR1020170129345A
Принадлежит:
In order to identify a proper dilution ratio for diluted whole egg liquid for effectively fermenting whole egg liquid, fermenting and physical properties of the diluted whole egg liquid are analyzed and compared in accordance with a dilution ratio in the present invention. In every treatment section in which the liquid is diluted at 1:1, 1:2, 1:3, 1:4, pH is dropped to no more than 4.5 after a 8-hour fermentation but the highest one is at 1:1. The proper acidity of every treatment section indicates no less than 0.45 after the 8-hour fermentation. As to viscosity, 1:1 has the greatest one in the early fermentation and 1:3 and 1:4 have similar values. After a 4-hour fermentation, the viscosity of every treatment section is considerably increased more than the early fermentation, and after the 8-hour fermentation, the same is slightly increased. After the 8-hour fermentation, the volume of the viscosity is in order of 1:1, 1:2, 1:3, 1:4. The number of lactic acid bacterium indicates no less ...
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