Manufacture and physiological functionality of Korean traditional liquor by using dandelion (Tarax-acum platycarpum)

摘要

In order to develop a Korean traditional liquor using dandelion, alcohol fermentation condition was investigated. Ethanol was produced maximally when 10 percent dandelion and 5 percent nuruk were added in cooked rice and fermented by S. cerevisiae at 25 deg C for 10 days. The taste and nutraceutical properties of dandelion liquor with different concentrations (1 percent, 5 percent, 10 percent) of dandelion petal were compared. The dandelion-petal liquors which was brewed by addition of 1 percent dandelion petals into mash showed the best acceptability and its angiotensin-converting enzyme inhibitory activity was also high.