Food Science and Preservation (한국식품저장유통학회지)
- Volume 8 Issue 3
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- Pages.313-319
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- 2001
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Effects of Salt Concentration on the Rehydration Characteristics of Freeze Dried Mook
재수화용액의 염농도에 따른 동결건초 도토리 묵의 재수화 특성
Abstract
In order to produce the high quality rehydrated acorn Mook(Korean tradition gel flood) that enhance acceptability, the optimum condition was investigated for the rehydration process of dried Monk as salt concentration(0, 1, 2%), temperature(20, 70, 80, 90
도토리 묵을 인스턴트화 하기 위하여 생묵을 동결건조하여 재수화 시간, 재수화 용액의 염농도(0, 1, 2%) 및 온도(20, 70, 80, 9