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백합가루 첨가량에 따른 백합병(百合餠)의 관능적·텍스쳐 측정
이효지,정낙원,신수진 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.5
The purpose of this study was to determine gain the most desirable mixture ratio for the ingredients of Backhapbyung. Sensory examination and mechanical test were conducted on the texture, water contents and color degree of Backhapbyung with various ratios of liliibulbs powder and sugar added to nonglutinous rice flour. The results of sensory evaluation showed that Backhapbyung composed of put 8% (24g) liliibulbs powder, 40g sugar, 40ml water and 276g nonglutinous rice flour had the highest overall score in terns of acceptability, after-swallowing and taste of flavor, and overall quality preference. Overall among the recipes tested, that with 6% (24g) liliibulbs powder, 40g sugar, 40m1 water and 282g nonglutinous rice flour showed the highest marks in springiness, cohesiveness, gumminess and chewiness. The moisture content was 33.54% nonglutinous rice flour, and 11.8% liliibulbs powder. The overall quality of sensory examination for bitterness was positively correlated with the hardness of sensory examination and the mechanical examination for adhesiveness. The overall quality of sensory examination for chewiness was positively correlated with the moistness of sensory examination and the mechanical examination for cohesiveness. From the above results, the best mixture ratio of Backhapbyung, with a moisture content of 37.18%, is 8% (24g) of liliibulbs powder, -10g sugar, 40ml water, and 3g salt and 276g nonglutinous rice flour.
칡즙을 첨가한 칡설기의 재료배합비에 따른 관능적, 텍스쳐 특성
이효지,정낙원 漢陽大學校 韓國生活科學硏究所 2003 韓國 生活 科學 硏究 Vol.- No.21
The objectives of this study was to investigate sensory and quality characteristics of Chicksulgi which containing 40, 50, 60ml of arrowroot juice. The results of sensory evaluation showed that the Chicksulgi containing 50ml arrowroot juice had the high overall acceptability color and flavor preference. As a results of textural analysis of Chicksulgi' by adding arrowroot juice contents. The springness, chewiness were increased, cohesiveness, gumminess, adhesiveness and hardness were with the decreased by adding arrowroot juice contents. Hunter color L-value of Chicksulgi decreased. The more arrowroot juice was added, the rednrss and yellowness of Chicksulgi were increased. The moisture content was 41.7%.
찹쌀가루를 첨가한 솔설기의 재료배합비에 따른 관능적,텍스쳐 특성
이효지,정낙원,차경희 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6
The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulgi were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.