Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 4
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- Pages.827-831
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- 1998
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- 0367-6293(pISSN)
Effects of Pre-pressing Condition on Quality of Pear Juice
착즙전처리가 배 과즙의 품질에 미치는 영향
- Choi, Jin-Ho (National Naju Pear Research Institute) ;
- Kim, Ki-Yeol (National Naju Pear Research Institute) ;
- Lee, Jin-Cheol (National Naju Pear Research Institute)
- Published : 1998.08.01
Abstract
Effects of pre-pressing condition on quality of pear juice were investigated. Three different types of pressed pear juices such as heated-and-pressed pear juice (HPP), blanched-and-pressed pear juice (BPP), and thawed-and-pressed pear juice (TPP) were prepared. The yield and content of soluble solids in HPP were 78% and
착즙전처리가 배즙의 품질에 미치는 영향을 알아보기 위하여 가열배즙(HPP), 데치기한 후 착즙된 배즙(BPP), 냉동 후 해동하여 착즙한 배즙(TPP)의 품질을 생배즙(Control)과 비교하였다. HPP는 수율과 당도에서 각각 78%,