관능 평가 및 반응 표면 분석에 의한 삼백초와 둥굴레 가미 어성초 음료의 제조 조건 최적화

Optimization of Preparation Conditions of Houttuynia cordata Beverage Containing Saururus chinensis and Polygonatum odoratum by Sensory Evaluation and Response Surface Methodology

  • 성숙경 (경기대학교 관광전문대학원 식공간연출학과) ;
  • 장경호 (중부대학교 호텔외식산업학과) ;
  • 정경희 (공주대학교 식품공학과) ;
  • 김애정 (혜전대학 식품영양과)
  • Seung, Suk-Kyung (Dept. of Dining Environment Display, The Graduate School of Tourism & Hospitality, Kyonggi University) ;
  • Chang, Kyung-Ho (Dept. of Hotel & Food Service Industry, Joongbu University) ;
  • Joung, Kyung-Hee (Dept. of Food Science and Technology, Kongju National University) ;
  • Kim, Ae-Jung (Dept. of Food and Nutrition, Hyejeon College)
  • 발행 : 2008.12.31

초록

The optimization of the addition ratios of Houttuynia cordata, Saururus chinensis, and Polygonatum odoratum var. pluriflorum hot water extract to Houttuynia cordata beverage was evaluated by applying response surface methodology. The quality characteristics of a selected best product were investigated. Sweet, savory, and fishy taste, and overall acceptability were optimized by response surface methodology using a central composite design. The concentration of effect of Houttuynia cordata, Saururus chinensis, and Polygonatum odoratum var. pluriflorum hot water extract was modeled using an equation. Hot water extracts of Houttuynia cordata ($1.75{\sim}1.89%$), Saururus chinensis ($1.03{\sim}1.04%$), and Polygonatum odoratum var. pluriflorum ($2.17{\sim}2.31%$) represented the optimal concentration conditions to obtain the best taste. The physical and chemical characteristics of the beverage manufactured at optimized conditions were pH 4.18, soluble solids 0.41 $^{\circ}Brix$, total acidity 0.21%, color value ($L^*$ value 40.08, $a^*$ value 4.53, and $b^*$ value 10.69), total polyphenol 54.63 mg/L, and electron donating ability 26.98%.

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