The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 9 Issue 1
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- Pages.45-51
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- 1996
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Some Problems of Sikhye Production and An Improvement Method of Sikhye Quality
식혜산업의 문제점과 품질 향상방안
Abstract
Korean traditional Sikhye is made from rice and malt, and It's main product Is maltose. However commercial Sikhye differs from traditional Sikhye because it's main component is sucrose. Sikhye industry faces many problems such as contamination of malt with microorganisms, low amylase activity of malt and technical difficulties. There is no commercial Sikhye which is only using rice and malt by these reasons. To produce the traditional Sikhye free from these problems, it is necessary to restrict the microorganisms of malt and to standardize the amylase activity of malt. In addition, the Introduction of effective control and sanitaric process is required. In Sikhye production. if