Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 6
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- Pages.704-708
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- 1994
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- 0367-6293(pISSN)
Influence of the Extraction Method on Quality of Citron Juice
착즙방법에 따른 유자과즙의 품질 비교
- Jeong, Jin-Woong (Korea Food Research Institute) ;
- Kwon, Dong-Jin (Korea Food Research Institute) ;
- Hwang, Jin-Bong (Korea Food Research Institute) ;
- Jo, Yong-Jin (Korea Food Research Institute)
- Published : 1994.12.01
Abstract
This study was performed to compare quality of citron juice as affected by the extraction method. The yield of citron juice was 24.49% by method I (rotary-crushing and screening), 18.09% by method II (pressing) and 12.60% by method III (belt-pressing), respectively. Juices by methods I and II had more soluble solid contents and essential oil and pulp volume than that by method III. Method III was higher in titratable acidity than methods I and II. The contents of fructose, glucose and sucrose in method III were 0.54%, 0.37% and 1.11%, respectively, which were lower values than those in other methods. But there was no siginificant difference in the contents of total sugar by the extraction method. For fatty acids composition, the contents of oleic acid in method I, palmitic acid, linoleic acid and linolenic acid in method II, and stearic acid in method III, respectively, were highest when compared with other methods. The contents of free amino acids detected in method III were smaller than those in methods I and II. Threonin was detected only in method I, methionine and cystine were not detected in methods I. II and III. But the contents of the total amino acids in method III were
유자 과즙의 착즙방식에 따른 유자 과즙의 품질을 비교 분석하기 위하여 회전식 마폐착즙, 압착식 및 벨트식 착즙법을 이용하였다. 그 결과, 회전식 마쇄착즙방식에 의한 과즙수율은 24.49% 수준으로 가장 높게 나타났으며, 압착식은 18.09%, 벨트식은 12.60%로 각각 나타났다. 압착식 및 희전식 마폐 착즙방식에 의한 과즙의 가용성 고형물은
Keywords
- citron juice;
- yield and physico-chemical properties;
- rotary-crushing and screening;
- pressing type and belt-press type