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자두를 활용한 리큐르의 품질 특성 및 기능성 분석 KCI 등재

Quality Characteristics and Functionality of Liqueurs Made from Different Plum Varieties with Various Maceration Treatments

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

This study aimed to evaluate quality characteristics and functionality of liqueurs made from different plum varieties (chu-hui and Blood Plum) with various maceration treatments. Liqueurs were prepared by adjusting plum extraction content and alcohol concentration from 10% to 50%. After 12 weeks of maceration, the pH ranged from 4.08 to 4.77. Both total acidity and soluble solidsincreased with higher alcohol content. Redness(a*), a key factor affecting consumer preference, was higher in blood plum liqueurs (17.15~52.69) than in Chu-hui liqueurs (-0.31~4.69). Antioxidant activity measured by DPPH and ABTS radical scavenging ability peaked at 8 weeks of maceration, showing variations among treatments. When the extraction ratio of plums was below 30%, the color appeared light. Liqueurs treated with 30% Blood Plum for 8 weeks showed the highest commercial potential. This study provides scientific information necessary for establishing a manufacturing process for plum-based liqueurs.

목차
Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 추희 리큐르 제조공정
    3. 피자두 리큐르 제조공정
    4. 일반 품질 특성 분석
    5. 기능성 분석
    6. 통계분석
결과 및 고찰
    1. 자두 리큐르의 일반 품질 특성
    2. 자두 리큐르의 색도 및 색상 지표
    3. 자두 리큐르의 기능성 성분
요약 및 결론
References
저자
  • 이윤정(충북농업기술원 와인연구소 농업연구사) | YunJeong Lee (Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea)
  • 신혜림(충북농업기술원 농업연구사) | Hyerim Shin (Researcher, Chungcheongbukdo Agricultural Research and Extension Services, Cheongju 28130, Korea)
  • 박의광(충북농업기술원 와인연구소 농업연구사) | Eui Kwang Park (Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea)
  • 윤향식(충북농업기술원 와인연구소 농업연구관) | Hyang-Sik Yoon (Senior Researcher, Wine Research Institute, Chungcheongbukdo Agricultural Research and Extension Services, Yeongdong 29151, Korea) Corresponding author