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Silver 처리한 Ceramic을 첨가한 PE film으로 포장된 김치의 저장성
박찬영,은종방,김종대 全南大學校 農業科學技術硏究所 1996 農業科學技術硏究 Vol.31 No.-
The quality changes of Kimchi packaged with LDPE(low density polyethlene, thickness 30㎛), AC30(added 3% ceramic and treated with silver in LDPE, thickness 30pm), AC60(added 3% ceramic and treated with silver in LDPE, thickness 60㎛) were studied during 10 days storage at 20℃. The concentration of carbon dioxide increased rapidly until 4 days of storage and decreased thereafter. Concentration of carbon dioxide was not different among packaging materials at the end of storage. Swelling in film bag of packaged Kimchi was not developed, not like being observed other packaging materials. Changes of pH, acidity and soluble solid contents in packaged kimchi were little differences among packaging materals during storage at 20℃. Number of lactic acid bacteria, content of vitamin C and sensory evaluation in packaged Kimchi were not significantly different among packaging materials. Unlike being expected, quality of Kimchi packaged with AC30, AC60 were not different from LDPE and shelf life of Kimchi was not extened. However, taste of Kimchi packaged in AC30 was better than LDPE by sensory evaluation after 4 days storage and swelling of its package was not shown. To extend shelf life of Kimchi using packaging materials we need to study for improvement of physical characteristics of the packaging materials and development of materials for active packaging
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遮光度가 茶葉의 Chlorophyll 色素에 미치는 영향
정영민,김동연,은종방,박근형 全南大學校 農漁村開發硏究所 1991 農業科學技術硏究 Vol.26 No.-
차광도가 다른 재배환경이 다엽의 Chlorophyll 색소함량에 미치는 영향을 조사하고자, 재배차의 무차광 및 차광다엽, 그리고 야생차의 연중 반차광다엽과 연중 차광다엽을 대상으로 검토한 결과, Chlorophyll의 함량은 차광 정도에 따라 차이를 보였는데 무차광다엽보다 차광다엽이 높은 경향을 나타냈다. Chlorophyll a와 b의 조성은 무차광다엽은 3:1, 그리고 차광다엽은 2.8:1로 그늘에서 자란 것이 Chlorophyll b의 비율이 증가하는 경향을 나타냈다. The effect of shading on the Chlorophyll content of tea shoot was examined under the different shading conditions shaded and unshaded tea shoots obtained from cultivating tea were analyzed while partial shaded and through-shaded tea shoots were used for wild tea. Analysis of the Cholorophyll contents of tea shoots revealed that different shading conditions resulted in different Chlorophyll contents and higher content of Chlorophyll was found in the shaded case. The composition of Chlorophyll a and b was 3:1 and 2.8:1 under unshaded and shaded conditions respectively, which indicated that the ratio of Chlorophyll b to Chlorophyll a increased under the shading condition.
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노인 건강식 한방 삼계탕의 제조 및 품질 특성 : Manufacturing and Quality Characteristics of Herb
정대윤,강정화,은종방 全南大學校 農業科學技術硏究所 2011 農業科學技術硏究 Vol.46 No.-
The physiochemical characteristics and sensory properties of herb Samgyetang added with different dried medicinal herbs were investigated to find the best formulation for elderly healthful dietary. For the herb Samgyetang product, a fixed ratio of Achyranthis radix, Rehmanniae radix, Schizandra chinensis, Atractylodes lancea, Glycyrrhiza glaba L, and Zizyphus jujube were mixed with different concentrations of Paeonia lactiflora (PL) or Platycodon grandiflorum (PG), respectively for the development of new formulation. The pH of herb Samgyetang decreased as PL amount increased and the soluble solid content increased as PG amount increased. S6 showed the highest a* value and b* value, which had the highest addition level of PL. In contrast, S5 was the lowest a* value and b* value. In sensory evaluation, the highest score in flavor, taste and overall acceptability was found in the sample with the highest amounts of PG (S7). In conclusion, the following is suggested as the best formulation of herb Samgyetang : 10% PL, 40% PG, 5% Achyranthis Radix, 5% Rehmanniae Radix, 15% Schizandra chinensis, 10% Atractylodes lancea, 5% Glycyrrhiza glaba L, and 10% Zizyphus jujube.
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