한국식품영양학회지 Vol. 32 No. 3 (p.161-166)

당침 당이 매실 청 품질에 미치는 영향

Effect of Sugared Sweeteners on Quality Characteristics of Prunus mume Fruit Syrup
키워드 :
Prunus mume fruit syrup,sucrose,fructose,oligosaccharide,quality characteristics

목차

Abstract
서 론
재료 및 방법
  1. 실험재료
  2. 매실 청 제조
  3. pH 및 당도
  4. 유기산 및 유리당 함량
  5. 외관 및 기호도 평가
  6. 통계처리
결과 및 고찰
  1. 매실 청의 pH 및 당도
  2. 매실 청의 유기산 및 유리당 함량
  3. 매실 청의 외관 및 기호도 평가
요약 및 결론
References

초록

The objective of this study was to evaluate the quality-based characteristics of Prunus mume fruit syrup, which is manufactured with various sugared sweeteners for suggestion of suitable alternative sweetener. Sweetener such as sucrose (MHP1), crystalline fructose (MHP2) and liquid fructo-oligosaccharide (MHP3) are used to manufacture Prunus mume fruit syrup. The sugar content of MHP1, MHP2 and MHP3 showed 53, 54 and 36° Brix, respectively. The total organic acid content of MHP1, MHP2 and MHP3 was 2.22, 3.07 and 3.71%. The total free sugar content of MHP1, MHP2 and MHP3 was 54.39, 47.52% and 31.62%, respectively. The appearance of MHP1 and MHP2 remained unchanged for the entire period but MHP3 had molded since the first week. This was as a result of the low total free sugar content in MHP3 sugared with liquid fructo-oligosaccharide compared to MHP1 and MHP2 sugared with solid sucrose and fructose. The sensory characteristics of MHP2 manufactured with crystalline fructose indicated an above average quality, indicating that it is difficult to manufacture Prunus mume fruit syrup using liquid sugar. It is suggested that crystalline fructose characterized solid form and lower glycemic index than sucrose be useful to manufacture Prunus mume fruit syrup as alternative sweetener.