Manufacture and physiological functionality of Korean traditional alcoholic beverage by using lily (Lilium lancifolium) scales.

摘要

This study was carried out to develop a new Korean style traditional alcoholic rice wine beverage using lily scale. Alcoholic fermentation was investigated with the addition of 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0% dried lily scale and 10, 20, 30, 40 and 50% raw lily scale in the mash. Max. amount of ethanol was produced when 15% dried lily scale and 20% raw lily scale were added to cooked rice at 25 degrees C for 10 days. Sensory evaluation showed that the alcoholic beverage with 5% dried lily scale added to the mash (LSD-5) and with 20% raw lily scale added to the mash (LSR-20) showed the best acceptability. The physiological functionality of LSD-5 and LSR-20 alcoholic beverages were investigated. Electron donating ability by DPPH solution (16.5-23.2%), SOD-like activity (20.4-24.7%), ACE inhibitory activity (66.5-78.2%) and tyrosinase inhibitory activity (57.4-62.6%) of LSD-5 and LSR-20 alcoholic beverages were better than the control beverage produced with no added lilly scale. Acceptability and physiological functionality of LSD-5 alcoholic beverage was better than LSR-20.