시판 식혜에 관한 연구

• 영문명: A Study on the Commercial Sik-Hye
• 발행기관: 한국산업기술융합학회(구. 산업기술교육훈련학회)
• 저자명: 양명순(Myung-Soon Yang)
• 간행물 정보: 『산업기술연구논문지』산업기술교육훈련논문지 제17권 1호, 39~46쪽, 전체 8쪽
• 주제분류: 공학 > 공학일반
• 파일형태: PDF
• 발행일자: 2012.03.30

영문 초록

Sik-Hye is a korean traditional soft drink made of hard steamed rice, rice or glutinous rice, fermented with barley sprouts oil. It is produced by adding water and sugar during the process of fermentation. Because it is widely known to the public, many giant corporations sell it in the OEM system which is linked with small companies. This report will analyze the technical and hygienical problems and on improving its quality. Moreover, it will focus on increasing economical efficiency of an enzyme. It is expected that this report will give a basic idea on developing this boundless industry and will contribute to the growth of other related korean traditional soft drinks in the industry as well.

목차

Ⅰ. 서 론

Ⅱ. 본 론

Ⅲ. 결론

키워드

Sik-Hye(식혜) Amylase(아밀라제) Maltose(말토오스) Starch(전분) Glucose(포도당) Dextrin(덱스트린) Isoamylase(효소)