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관능 평가 및 반응 표면 분석에 의한 삼백초와 둥굴레 가미 어성초 음료의 제조 조건 최적화
성숙경(Suk-Kyung Seung),장경호(Kyung-Ho Chang),정경희(Kyung-Hee Joung),김애정(Ae-Jung Kim) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.6
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 (1.75~1.89%), Saururus chinensis (1.03~1.04%), and Polygonatum odoratum var. pluriflorum (2.17~2.31%) 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 °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%.