참외 식초 및 농축액 함유 음료의 저장 중 품질 변화
Quality Change of Beverage Containing Muskmelon Vinegar and Concentrated Muskmelon Juice during Storage
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참고문헌
초록
참외의 부가가치 향상을 위한 일환으로 가공제품인 참외음료를 제조하였으며, 참외음료는 액상과당 11%, 참외식초 3%, 참외농축액 1% 및 정제수 84%를 첨가하여 제조하였다. 참외 식초/농축액을 함유한 음료에 대한 저장온도 및 저장시간에 따른 관능적 품질 변화 및 이화학적 품질 변화를 모니터링한 결과 관능적인 품질과 이화학적 품질 모두 저장시간보다는 저장온도에 더 많은 영향을 받는 것으로 나타났다. 관능적인 품질은 낮은 온도에서 더 좋은 경향을 나타내었으며, 이화학적 품질에 있어 저장온도가 증가할수록 이화학적 품질의 변화가 크게 나타났다. 참외 음료의 관능적인 특성 및 이화학적 특성을 보존하면서 저장하기 위해서는 저장온도를 60℃이하로 설정하는 것이 필요함을 알 수 있었다.
Abstract
Response surface methodology(RSM) was used for monitoring the quality change of muskmelon beverage with storage temperature and time. Muskmelon beverage was prepared with the ratio of liquid fructose(11%), muskmelon vinegar(3%), concentrated muskmelon juice(1%) and refined water(84%). To examine physicochemical properties of muskmelon beverage, various factors such as color, brown color intensity and sugar content were determined using physicochemical methods. Physicochemical properties of muskmelon beverage were more affordable with the increased storage temperature. While, organoleptic properties decreased with the increased storage time and temperature. The result of this study indicated that the quality of muskmelon beverage was mostly influenced by the storage temperature. Muskmelon beverage showed the good score under 60℃ as a storage temperature.
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