Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Storage-life Extension of Maengjong-Juk (Phyllostachys pubescens) Sap Using Heat Treatments

열처리에 의한 맹종죽 수액의 저장성 향상

  • Cho, Eunhye (Department of Food and Biotechnology, Hoseo University, Natural Choice Co., Ltd.) ;
  • Kim, Soyoung (Department of Food and Biotechnology, Hoseo University, Natural Choice Co., Ltd.) ;
  • Chae, Hee Jeong (Department of Food and Biotechnology, Hoseo University, Natural Choice Co., Ltd.) ;
  • Kim, Dong Chung (Department of Human Nutrition and Food Science, and International Institute of Bio and Health Science, Chungwoon University) ;
  • In, Man-Jin (Department of Human Nutrition and Food Science, and International Institute of Bio and Health Science, Chungwoon University)
  • Received : 2012.11.13
  • Accepted : 2012.12.23
  • Published : 2013.06.30
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Abstract

In order to increase the shelf-life of Phyllostachys pubescens sap heating conditions were investigated. To evaluate the quality changes of Phyllostachys pubescens sap before and after heating at $70^{\circ}C$ for 30 min, pH, total microbial number and sensory characteristics were measured during storage periods at $2^{\circ}C$. During 10 days, the quality and sensory characteristics of Phyllostachys pubescens sap were maintained.

맹종죽(Phyllostachys pubescens) 수액의 저장성을 향상시키기 위하여 열처리 조건을 조사하였다. 수액을 $70^{\circ}C$에서 30분간 열처리한 후 $2^{\circ}C$에서 보관하면서 수액의 pH, 총 세균수, 관능특성을 경시적으로 분석하여 품질변화를 조사하였다. 그 결과, 맹종죽 수액의 품질 및 관능특성이 10일 동안 유지되었다.

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References

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