Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 4
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- Pages.439-444
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- 1995
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- 0367-6293(pISSN)
Effect of Several Factors on the Characteristics of Six-Vegetable and Fruit Juice
혼합과채쥬스 특성에 미치는 여러 인자의 영향
- Lee, Kyu-Hee (Department of Food and Nutrition, Hanyang University) ;
- Choi, Hee-Sook (Department of Food Engineering, Ansan Technical College) ;
- Kim, Woo-Jung (Department of Food Science, Sejong University)
- Published : 1995.08.31
Abstract
Preparative conditions and characteristics of six-vegetable and fruit juice were studied for the effects of mixing ratio, heat treatment and addition of sugar, salt and organic acid. The vegetables and fruit used were carrot(Ct), cabbage(Cg), pear(Pr), cucumber(Cr), celery(Cy) and dongchimi(Di). From the sensory results of mixing ratio of three of binary mixtures of Cg-Pr(1:3):Ct-Di(1:4):Cr-Cy(3:1), two ratios of 5.0:2.5:2.5(V-6A) and 6.0:2.0:2.0(V-6B) were suggested optimal for six-vegetable and fruit juice. Addition of 2% sucrose and 0.3% NaCl improved the preference significantly. The pH 4.0 for V-6A and pH 3.5 for V-6B were more prefered when pH was adjusted by citric acid. Heating the juice at