• Title/Summary/Keyword: 배합특성

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Monitoring for Rheological Properties of Black Jam Produced by Black Ginseng and Black Garlic (흑삼 및 흑마늘을 이용한 블랙잼 유동특성 모니터링)

  • Lee, Gee-Dong
    • Journal of the Korean Applied Science and Technology
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    • v.37 no.2
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    • pp.183-191
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    • 2020

  • This study monitored the rheological properties of jams manufactured using the black ginseng and black garlic. The conditions for mixing black jam were black ginseng (X1, 30-54 g), black garlic (X2, 75-135 g), pectin 4.5 g, apple paste 270 g, and fructo-oligosaccharide 360 g. The response surface analysis was performed with springiness, cohesiveness, chewiness, brittleness and gumminess. The R2s of the regression equation for springiness, cohesiveness, chewiness, brittleness and gumminess were recognized at a significant level of 5 to 10 %, with 0.8948, 0.9103, 0.9032, 0.9097, and 0.8561, respectively. The combination conditions of black ginseng and black garlic with the highest springiness of black jam were found to be 194.39% (springiness) with black ginseng 54.00 g and black garlic 105.83 g, while the conditions of black ginseng and black garlic mixing with the lowest springiness were found to be 164.11% with black ginseng 31.48 g and black garlic 119.43 g. The mixing conditions of black ginseng and black garlic with the highest cohesiveness of black jam and its consistency were 40.96% (cohesiveness) with black ginseng 48.85 g and black garlic 129.62 g, while black ginseng and black garlic combination conditions with the lowest cohesiveness were found to be 32.96% with black ginseng 50.06 g and black garlic 82.77 g. Black ginseng and black garlic mixing conditions, which have the highest chewiness of black jam, was 43.19 g (chewiness) from black ginseng 42.95 g and black garlic 106.83 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be the highest in black ginseng 32.10 g and black garlic 88.04 g to 16,874 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be 678 g from black ginseng 50.53 g and black garlic 83.91 g. Black ginseng and black garlic mixing conditions and their gumminess were 14.06 g with black ginseng content of 32.91 g and black garlic content of 124.60 g. By examining the relationship between black ginseng/black garlic ratio and the rheological property of black jam from above results, it is believed that black jam can be produced for anyone to enjoy using health function material.

  • https://doi.org/10.12925/jkocs.2020.37.2.183 인용 PDF KSCI

건조과일 더욱 맛나게 쓰려면

  • Korean Bakers Association
    • 베이커리
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    • no.8 s.457
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    • pp.80-81
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    • 2006

  • 단단하게 마른 상태의 건조과일을 반죽에 넣으면 반죽의 수분을 흡수해 빵이 딱딱해질 수 있다. 뿐만 아니라 전처리 과정에서 설탕이 지나치게 많이 들어가면 고객은 과일의 맛과 향보다 단맛을 먼저 느끼게 된다. 이처럼 건조과일의 특성에 맞게 전처리를 하고 궁합이 맞는 리큐르를 배합해 과일 본래의 맛을 끌어올리는 것이 전처리의 관건이다.

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특집 - 양계업자가 바라는 배합사료

  • 윤석구
    • KOREAN POULTRY JOURNAL
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    • s.9
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    • pp.30-33
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    • 1970

  • 사료업자와 양계업자가 서로 믿고 공생(共生)하는 길은 무엇인가? 그것은 될 수 있으면 사료업자가 양계업자의 입장에서 자기의 닭을 가지고 실험한 사료를 양계가에게 공급하여 주는 일과 양계가는 각 양계장의 특성에 따라 알맞은 사료를 충분히 사용하는 길이다. 즉 고열량 고단백의 사료가 반드시 좋은 것은 아니다.

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