Table 2 Evaluation of internal quality in Makgeolli before and after optimal LHBP process
Pretreatment | Key reaction parameters a | |||
|---|---|---|---|---|
Alcohol (%) | Acidity | Sugar b (mg/ml) | Amyloglucosidase (U/ml) | |
Untreated | ~7.0 | ~3.4 | ~19.8 | ~9.0 |
~6.3 (after 7 days) | ~9.0 (after 7 days) | ~8.7 (after 7 days) | ||
Homogenized only (twice at 25.0 MPa) | ~7.0 | ~3.4 | ~19.9 | 8.9 |
~6.1 (after 7 days) | ~8.9 (after 7 days) | ~8.8 (after 7 days) | ||
Pasteurized only | ~7.0 | ~3.4 | ~20.6 | ~1.4 |
~7.0 (after 35 days) | ~3.8(after 35 days) | ~22.3 (after 35 days) | ~2.8 (after 35 days) | |
HBP-treated (twice at 25.0 MPa) | ~7.0 | ~3.3 | ~20.8 | ~1.3 |
~7.0 (after 35 days) | ~3.5 (after 35 days) | ~23.5 (after 35 days) | ~3.0 (after 35 days) | |