한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제10권2호
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- Pages.215-223
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- 1978
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- 0367-6293(pISSN)
수박 및 참외 쥬스 제조에 대하여
Studies on the Production of Watermelon and Cantaloupe Melonjuice
- 신동화 (농어촌개발공사 식품연구소) ;
- 구영조 (농어촌개발공사 식품연구소) ;
- 김정옥 (농어촌개발공사 식품연구소) ;
- 민병용 (농어촌개발공사 식품연구소) ;
- 서기봉 (농어촌개발공사 식품연구소)
- Shin, Dong-Hwa (Food Research Institute, Agriculture and Fishery Development Corporation) ;
- Koo, Young-Jo (Food Research Institute, Agriculture and Fishery Development Corporation) ;
- Kim, Choung-Ok (Food Research Institute, Agriculture and Fishery Development Corporation) ;
- Min, Byong-Yong (Food Research Institute, Agriculture and Fishery Development Corporation) ;
- Suh, Kee-Bong (Food Research Institute, Agriculture and Fishery Development Corporation)
- 발행 : 1978.04.30
초록
연간 생산량이
In Korea, the annual production of watermelon and cantaloupe melon is around 110,000 to 170,000 Metric Tons, and as the fruit does not keep well, studies were conducted to determine the feasibility of preservation in the form of natural juice or lactic fermented juice. The results obtained in these studies are summarized as follows: (1) The average yield of juice obtained from watermelon was 56.2%, and from cantaloupe melon 65.8%, of the fresh weight. (2) The colloidal components of watermelon juice separated from the juice by sedimentation within 24 hours. Cantaloupe melon juice gave a stable colloidal dispersion. (3) No change in the colour of the juices was detected by sensory evaluation or instrumental methods after they were treated at
키워드