Food Science and Preservation (한국식품저장유통학회지)
- Volume 8 Issue 1
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- Pages.74-78
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- 2001
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Preparation and Quality of Instant Gruel Using Pumpkin
밤호박을 이용한 즉석죽 제조 및 품질특성
Abstract
Instant gruel using pumpkin(Cucurbita maxima Duch var. Evis) was prepared and the optimum mixing ratio of ingredients and cooking method were examined by physicochemical characteristics and sensory tests. The optimum mixing ratio of materials were steamed pumpkin 78.4%, heated com 9.2%, roasted onion 4.6%, boiled redbean 6.9%, sugar 0.6%, salt 0.3% in overall acceptance of instant pumpkin gruel. In order to Felons the shelf-life, instant pumpkin gruel was packed using pouch pack(PE-CPP) and heated under the different conditions. After heat treatment, products were decreased colors value and increased acidity and viscosity The sensory evacuation of heated product after 5 days at 37
밤호박를 이용한 가공식품을 개발하여 안정적인 내수기반을 마련하고자 밤호박과 몇가지 부재료를 이용하여 즉석죽을 제조한 결과는 다음과 같다. 밤호박 즉석죽은 증숙 밤호박 78.4%, 가열 옥수수 9.2%, 볶은 양파 4,6%, 삶은 통팥 6.9%, 설탕 0.6%, 소금 0.3% 비율로 배합했을 때 제품의 관능적 품질이 양호하였다. 즉석식품으로서 저장성을 확보하기 위해 12