논문 상세보기
pp.217-223
천일건조, 열풍건조, 동결건조한 건오미자의 품질과 저장온도별 성분변화 및 생오미자의 저장수명을 검토한 결과 다음과 같다. 건오미자의 pH와 산도는 건조방법에 따라 큰 차이가 없었으나 환원당은 열풍건조(11.02%)와 동결건조(10.12%)에 비해 천일건조(3.77%)에서 월등히 낮았고 조단백질함량은 동결건조ㆍ열풍건조ㆍ천일건조 순으로 나타났으며 흡광도(520nm)와 a값은 천일건조와 열풍건조에 비해 동결건조시(3.889) 2.4-2.7배와 3배가
Quality and component of dry Omija during storage and shelf-life of fresh Omija were investigated. Acidity and pH of dry Omija were not significantly different among drying methods, but reducing sugar(3.77%) of field (drying was much lower than that of hot air drying(11.02%) and freeze drying(10.12%). Crude protein was higher in order of freeze drying> hot air drying> field drying, and the optical density of freeze drying at 520nm were higher up to about 3 times than field drying and hot air drying, respectively. Moisture content of dry Omija during the storage was increased, whereas acidity decreased at 25. However changed little at 4, -5, -20 Reducing sugar increased until 8 mouth, and thereafter decreased continuously. Optical density and color(L,a,b) decreased at 25 but increased at 4, -5, -20. Shelf-life of flesh Omija at 4 was limited to 9 days because staring decay. Acidity and reducing sugar of flesh Omija continuously decreased during storage at -5, -60. Optical density increased until 8 month and then decreased, and especially the optical density of 8 month storage at -60 was higher than initial's.
