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Quality Comparison after Manufacture of Aronia Sparkling Vinegar Tablet
Ji-Seon Park,Jin-Kwan Ham,Eun-Ha Chang,Leejae-Geel Lim,Kye Hyun Lim,Jeung Ae Yoon,Sun Young Kim,Han Ul Park,Kyung Ah Jang 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Aronia is one of the plants which have the most antioxidant ingredients, such as anthocyanins, a type of carotenoids, and flavonoids, and is bountiful of various vitamins and minerals. However, as its cultivation area rapidly increases in Korea, the demand for solutions to aronia prices and surplus agricultural products is increasing. This research was focused on the method of manufacturing foamed vinegar tablets to develop processed products made use of aronia. First, there was no significant difference in ethanol content in wine using aronia syrup and pulp, and sugar content was higher in aronia syrup than wine using fruit. In vinegar using aronia syrup, acidity was higher than vinegar using pulp on the 6th day. Finally, vinegar using aronia syrup was manufactured into a powder by spray drying (inlet temp:175-195℃, out temp:90-100℃, aspirator:100%, pump: 30-40%). The quality of the sparkling vinegar tablet was compared depending on the manufactured aronia powder content. As the content of manufactured aronia vinegar powder increased, the dissolution time decreased. However, hardness lowered while cohesiveness, springiness, gumminess, chewiness increased.