논문 상세보기
pp.269-275
뜰보리수를 이용한 가공식품을 개발하기 위한 연구의 일환으로 뜰보리수 추출물과 현미식초를 혼합한 음료를 개발하기 위하여 혼합비에 따른 이화학적 품질 특성을 분석하여 혼합조건을 최적화 하고자 하였다. 중심합성계획법에 의하여 설계된 실험조건에 따라 제조된 혼합음료의 당도는 9.77-11.5 , pH 는 3.0정도 이었다. 음료의 색도는 뜰보리수의 추출물의 함량에 따라 약간 증가하였으며, 총산의 함량은 현미식초의 혼합정도에 따라 증가하였다. 총페놀성 물
This paper was study to develop an extract of Elaeagnus multiflora as a beverage component, and was part of a broader research project for at the development of processed foods using extract of Elaeagnus multiflora. Acceptable mixing properties of the beverage were significantly related to brix values, pH, total acidity, and total phenol contents. When brown rice vinegar was used as a supplement, the vinegar contributed only 1% of total acidity content, and the brix was below 5% of acceptable level. Maximal total acidity of the mixed beverage was attained which added 19.2%(v/v) of Elaeagnus multiflora extract and 7.6%(v/v) of brown rice vinegar. The mixed beverage contributed 0.88% of the total acidity content. The maximum condition of brix(11.5) of the mixed beverage was arrived to 24.7%(v/v) of Elaeagnus multiflora extract and 4.9%(v/v) of brown rice vinegar. The maximum polyphenol contents of beverage(14.47 mg%) was achieved which added 25.0%(v/v) of Elaeagnus multiflora extract and 4.3%(v/v) of brown rice vinegar.
