열풍, 진공 및 동결건조 양파분말의 품질특성
Modification of Quality Characteristics of Onion Powder By Hot-air, Vacuum and Freeze Drying Methods
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참고문헌
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초록
일시에 대량 수확되는 양파의 소비를 촉진시키고 식품의 원부재료로서의 이용성을 제고하기 위하여 50℃ 열풍건조, 40℃ 진공건조, -70℃ 동결건조 중의 품질특성 변화를 조사하였다. 수분함량은 진공건조가 건조 5일째에 수분함량 5.23%를 유지하여 가장 빨리 분말화가 가능하였다. 또한 중량감소율은 동결건조가 건조 7일째 중량감소율이 90.0%를 나타내었다. 갈색도는 동결건조가 건조 7일째에 흡광도 1.173으로 가장 낮은 갈색도 변화를 보였다. 색도 중 백색도(L값)는 열풍건조가 큰 변화를 보였고, 적색도(a값)과 황색도(b값)의 경우도 마찬가지로 열풍건조가 변화가 크게 일어나는 경향을 나타내었다. Vitamin C의 함량은 건조가 진행됨에 따라 상대적으로 증가하였다. 유리당은 fructose, glucose, sucrose가 주된 유리당이었다. Citric acid가 주된 유기산으로 동결건조가 1,965 mg%로 가장 높게 나타났다. 유리아미노산은 L-arginine, β-alanine, alanine, L-threonine 등이 주된 유리아미노산으로 확인 되었다. 본 연구의 결과로 양파건조분말제조는 -70℃ 동결건조가 가장 바람직한 방법으로 판단된다.
Abstract
This study investigated changes in physicochemical properties of onion powders during various drying conditions. The moisture content during vacuum drying at 40℃ remained at 5.23% for 5 days of drying, and it was possible to quickly obtain dry powder. Weight reduction upon -70℃ vacuum drying was 90% after 7 days. The large change in browning caused by vacuum freeze drying was lowest (OD420 of 1.173) after 7 days of drying. The content of vitamin C increased with vacuum freeze drying. The major free sugars were fructose, glucose and sucrose. Of organic acids, citric acid was prominent and, after vacuum freeze drying, showed a high value of 1,965 mg/100 g. Free amino acids noted were L-arginine, β-alanine, L-alanine and L-threonine. In summary, vacuum freeze drying at -70℃ is optimal.
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