한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제27권4호
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- Pages.439-444
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- 1995
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- 0367-6293(pISSN)
혼합과채쥬스 특성에 미치는 여러 인자의 영향
Effect of Several Factors on the Characteristics of Six-Vegetable and Fruit Juice
- Lee, Kyu-Hee (Department of Food and Nutrition, Hanyang University) ;
- Choi, Hee-Sook (Department of Food Engineering, Ansan Technical College) ;
- Kim, Woo-Jung (Department of Food Science, Sejong University)
- 발행 : 1995.08.31
초록
Preparative conditions and characteristics of six-vegetable and fruit juice were studied for the effects of mixing ratio, heat treatment and addition of sugar, salt and organic acid. The vegetables and fruit used were carrot(Ct), cabbage(Cg), pear(Pr), cucumber(Cr), celery(Cy) and dongchimi(Di). From the sensory results of mixing ratio of three of binary mixtures of Cg-Pr(1:3):Ct-Di(1:4):Cr-Cy(3:1), two ratios of 5.0:2.5:2.5(V-6A) and 6.0:2.0:2.0(V-6B) were suggested optimal for six-vegetable and fruit juice. Addition of 2% sucrose and 0.3% NaCl improved the preference significantly. The pH 4.0 for V-6A and pH 3.5 for V-6B were more prefered when pH was adjusted by citric acid. Heating the juice at