대추 정과 제조를 위한 제조조건의 최적화
Optimization of Process Condition for Processing of Jujube Fruit Jungkwa.
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초록
The purpose of this studies was analyzed moisture content, rheology and sensual test of jujube jungkwa by addition of water, sugar, fructose at processing of jujube jungkwa for development the optimization for processing of jujube jungkwa. The changes of moisture contents at process condition of jujube jungkwa were increased by increasing of sugar and water quantity. And moisture contents of jujube jungkwa were increased by high fructose quantity and low sugar quantity, but were decreased by high sugar and fructose quantity. The 'b' values of jujube jungkwa at low sugar quantity were decreased by the increasing of water quantity, but increased at high sugar quantity. The cohesiveness of jujube jungkwa at 0.03 kg of fructose were high by the increasing of sugar quantity, but those at 0.065 kg of fructose were high by the decreasing of sugar quantity. And those at 0.050 kg of fructose were similar without the quantity of sugar. The sweet taste of jujube jungkwa were increased by the increasing of water and fructose quantity. The characteristics of jungkwa at conditions of processing for the best quality of jujube jungkwa were 18-20% of moisture content, 2.0-3.0 of 'b' values, 3.0-3.2 of color scores, and 3.3-3.4 of sweet taste scores. The conditions of processing for the best quality of jujube jungkwa were determined to 0.95-1.04 L of water, 0.052-0.060 kg of fructose at 0.95 kg of sugar.
Abstract
The purpose of this studies was analyzed moisture content, rheology and sensual test of jujube jungkwa by addition of water, sugar, fructose at processing of jujube jungkwa for development the optimization for processing of jujube jungkwa. The changes of moisture contents at process condition of jujube jungkwa were increased by increasing of sugar and water quantity. And moisture contents of jujube jungkwa were increased by high fructose quantity and low sugar quantity, but were decreased by high sugar and fructose quantity. The 'b' values of jujube jungkwa at low sugar quantity were decreased by the increasing of water quantity, but increased at high sugar quantity. The cohesiveness of jujube jungkwa at 0.03 kg of fructose were high by the increasing of sugar quantity, but those at 0.065 kg of fructose were high by the decreasing of sugar quantity. And those at 0.050 kg of fructose were similar without the quantity of sugar. The sweet taste of jujube jungkwa were increased by the increasing of water and fructose quantity. The characteristics of jungkwa at conditions of processing for the best quality of jujube jungkwa were 18-20% of moisture content, 2.0-3.0 of 'b' values, 3.0-3.2 of color scores, and 3.3-3.4 of sweet taste scores. The conditions of processing for the best quality of jujube jungkwa were determined to 0.95-1.04 L of water, 0.052-0.060 kg of fructose at 0.95 kg of sugar.
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