http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : 강귀훈 (검색결과 5 건)
- 무료
- 기관 내 무료
- 유료
-
건조방법에 따른 고사리와 취나물의 이화학적 및 관능적 특성
강귀훈,나미옥,은종방 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.6
The changes in physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods sun-dried, hot-air-dried and freeze-dried were investigated. The freeze-dried Aster scaber showed the lowest moisture content than those of sun-dried and hot-air-dried. Freeze-dried bracken and Aster scaber showed higher rehydration rate than sun-dried and hot-air-dried. In the color values, the freeze-dried bracken and Aster scaber had the highest L* value of 29.48 and 32.73, respectively, while freeze-dried Aster scaber showed the lowest a* value of -6.78. Rehydrated bracken and Aster scaber after freeze-dried were the highest value in L* and b*, while the lowest in a* value. In sensory evaluation, freeze-dried bracken and Aster scaber showed the highest in color, appearance, flavor, texture and overall acceptability. There were no significant differences in texture between hot-air-dried bracken and freeze-dried bracken after rehydrating. However, freeze-dried bracken and Aster scaber were the highest in color, appearance, flavor and overall acceptability. In conclusion, freeze-dried bracken and Aster scaber showed the best rehydrated rate, color and sensory properties.
-
데치기 시간에 따른 참취의 이화학적 및 관능적 특성의 변화
범희주,강귀훈,은종방 한국식품저장유통학회 2015 한국식품저장유통학회지 Vol.22 No.1
This study inves51tigated the changes in the physicochemical characteristics and sensory evaluation of Aster scaber by blanching treatment time. Aster scaber was blanched with 100℃ hot water for 1~5 min. At 100℃ blanching, the total polyphenol contents of the sample blanched for 1~5 min ranged from 7.57 to 6.45% while the sample blanched for 5 min showed a severe loss of phenolic compounds. The sample blanched at 100℃ for 5 min had the lowest L* and b* values (24.96 and 16.14, respectively) and the highest a* value (-10.39) among all the samples. With regard to the texture profile, the sample blanched at 100℃ for 5 min was the highest in texture. Significant reductions in the texture, color, and total phenol content were observed after blanching. In the sensory evaluation, the Aster scaber sample blanched with hot water at 100℃ for 2 min showed the highest color, appearance, and flavor while the sample heated with boiling water for 3 min had the highest sensory score in terms of texture and overall acceptability. In conclusion, the 3 min blanching of Aster scaber yielded the best sensory quality.
-
바이오매스 열분해액이 '향수'배의 저장 중 품질특성에 미치는 영향
장선,강귀훈,이범수,은종방,Zhang, Xian,Jiang, Gui-Hun,Li, Fan-Zhu,Eun, Jong-Bang 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.3
바이오매스 열분해액이 '향수'배에 대한 신선도 유지 효과를 관찰하기 위하여 서로 다른 농도로 희석한 바이오매스 열분해액을 '향수'배에 분무처리하고 실온에 저장하면서 그 품질 변화를 조사하였다. 저장 기간 중 열분해액을 20배로 희석하여 처리한 '향수'배의 중량 감소와 부패 지수는 무처리구에 비해 낮은 값을 나타내었으며, 또한 호흡율을 효과적으로 억제하였다. 총산 함량 및 총당 함량은 저장 12일 후 열분해액 20배를 희석하여 처리한 '향수'배가 무처리구보다 현저하게 높았으며 그 함량이 0.19% 및 7.19%를 나타내었다. '향수'배의 비타민 C 함량에 있어서, 저장 12일째에 열분해액 20배를 희석하여 처리한 '향수'배의 비타민 C 함량이 2.21 mg/100 g으로 그 감소량이 가장 작았다. 결론적으로 바이오매스 열분해액 처리가 '향수'배의 선도유지에 일정한 효과가 있다는 것을 알 수 있었으며 20배로 희석한 열분해액의 처리가 '향수'배의 저장 중 품질 변화를 가장 적게 하여 그 효과가 가장 좋은 것으로 나타났다. 따라서 열분해액이 이화학적 특성에서 목초액과 비슷하나 구체적으로 어떤 화합물들을 함유하고 있고 또 이들이 어떤 기작을 통하여 과일의 선도유지 효과를 나타내는지에 대해서는 추후 연구가 필요하다고 생각된다. The quality characteristics of 'Xiangshui' pears (Pyrus ussuriensis) treated with different concentrations of biomass pyrolysis liquid (BPL) during storage at $25^{\circ}C$ were investigated. The weight of 'Xiangshui' pears treated with BPL declined at a slower rate than that of the control. The rot index of BPL-treated 'Xiangshui' pears decreased with increasing storage times, and treatment with 20-fold-diluted BPL resulted in the lowest rot index after storage for 12 days. The total acid content of 'Xiangshui' pears treated with 20-fold-diluted BPL was 0.19%, and was the highest after storage for 12 days. After storage for 12 days, the total sugar content of 'Xiangshui' pears treated with 20-fold-diluted BPL was 7.19%; this was significantly higher than that of the control, but not significantly different from that of pears treated with other BPL dilutions. The vitamin C content of 'Xiangshui' pears showed a decreased trend, and pears treated with 20-fold-diluted BPL had a vitamin C content of 2.21 mg/100 g after storage for 12 days and showed the least decline compared to other treatments. In addition, respiration in 'Xiangshui' pears was effectively inhibited by treatment with BPL. In conclusion, BPL treatment exerts a protective effect on the quality of 'Xiangshui' pears during storage, with 20-fold-diluted BPL being the most effective.
-
황수정,김예슬,강귀훈,은종방 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.4
Seok-jang is one of traditional seasonings prepared by solidification of the mixture of say sauce and salt for long period of aging time. In this study, the physiochemical properties of Seok-jang were investigated for the substitution of solar salt. Seok-jang exhibited highest mineral (P, Na, Fe, Mn, and Al) contents than those of solar salt and soy sauce, while showed lower soluble solids content than that of soy sauce. Seok-jang also exerted the highest pH value 7.70 compared to solar salt and soy sauce. Whereas magnesium and calcium contents of solar salts were 2.90 and 0.26 ppm, which were significantly higher than those of Seok-jang. In color values, L* value was highest in solar salt and lowest in say sauce, While the highest a* and b* value were 6.19 and 18.2 observed in Seok-jang followed by a solar salt and soy sauce. On the other hand, less amount of insoluble solid and sand powder content were 0.03 and 0.07% found in Seok-jang, respectively. In conclusion, Seok-jang was suitable for the potentional substitution of natural salt ingredient.
-
원황, 신고 및 추황배를 이용한 배 식초의 이화학적 특성 및 항산화활성
임순희,조광식,최진호,이주현,이별하나,김명수,강귀훈,은종방 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.2
This study was to prepared vinegars using three kinds of pear cultivar with different maturities, ‘Wonhwang’, ‘Niitaka’, and ‘Chuhwangbae’, and investigate their physicochemical characteristics and antioxidant activities. Result showed that the firmness of ’Wonhwang’ was much lower than other pear cultivars. No significant difference in soluble solid content was found among three pear cultivars. The total acidity of ‘Chuhwangbae’ pear vinegar was 4.89~7.98%, which was higher than that those of ‘Wonhwang’ and ‘Niitaka’ vinegars. The color of ‘Niitaka’ vinegar had a lower lightness and redness values, but a higher yellowness value, compared with the other two vinegars. The free sugar contents were mainly composed of fructose, glucose, and sorbitol, with the greatest content of sorbitol in all three peer vinegars. The total phenolics and flavonoids contents were 35.2~55.3 and 8.4~14.4 mg/100 mL, respectively. Antioxidant activity had a positive correlation with total phenolic contents. The DPPH free radical scavenging and ABTS+ radical scavenging activity were 45.0~62.1% and 73.8~78.2%, respectively. From these results, we confirmed that immature pear cultivars such as ’Wonhwang’, ‘Niitaka’ and ‘Chuhwangbae’ could be used as a raw materials to prepare vinegar regardless of maturity.
ScienceON
DBpia연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
