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이은숙,지윤정,이승은,김형돈,최재훈,강민혜,김금숙,최수지,장귀영,Lee, Eun Suk,Jee, Yun-jeong,Lee, Seung Eun,Kim, Hyung Don,Choi, Jehun,Kang, Min Hye,Kim, Geum Soog,Choi, Su Ji,Jang, Gwi Yeong 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.3
Fresh Omija (Schisandra chinensis) has good marketability, but its quality is difficult to maintain during storage and distribution. Freezing and freeze-thawing treatments can be utilized for the quality maintenance and processing of cold press juice. In this study, the color, antioxidant properties, and the major components of soaked liquor from Omija with freeze-thawing treatment were analyzed during the extraction periods. Each of the frozen and freeze-thawed Omija samples was soaked in 35% ethanol, extracted for 15 days, and used for analysis. The frozen and freeze-thawed samples showed a tendency toward better color and higher antioxidant activity and major component levels than the controls, and freeze-thawing was the best. The results of this study showed that freeze-thawing treatment improved the color, antioxidant properties, and level of the major components of Omija soaked liquor, and freeze storage is suitable for making soaked liquor.
장귀영,최재훈,김형돈,서경혜,이승은,지윤정,강민혜,김동휘,최수지,Jang, Gwi Yeong,Choi, Je Hun,Kim, Hyung Don,Seo, Kyung Hye,Lee, Seung Eun,Jee, Yun Jeong,Kang, Min Hye,Kim, Dong Hwi,Choi, Su Ji 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.3
The aging treatment was applied to Rehmannia glutinosa rhizome (RGR) to improve the digestibility by the enzymatic hydrolysis of undigestible sugars. However, RGR spoils easily during the aging treatment. Thus, the purpose of this study was to investigate the influence of ethanol addition as preservatives on sugars and microbial growth of aged RGR. The RGR was treated with the addition of ethanol (0~10%) at 55℃ for eight days. Reducing, free sugars, and total bacterial counts of RGR with ethanol concentrations were analyzed during the aging periods. The aged RGR with 0-2% ethanol appeared spoiled in appearance, and total bacterial counts of these samples increased from 1.1×10<sup>5</sup> to 2.2×10<sup>7</sup> CFU and then decreased again. When treated with 4~10% ethanol, the total bacterial counts of aged RGR decreased by more than 99.9% at eight days. In all samples, reducing and digestible sugars increased, and stachyose decreased by the aging treatment. Sucrose content was highest in the 6% ethanol sample (18.2% at six days). These results indicate that the ethanol addition can be applied to the aging treatment of the RGR for improving qualities (sweetness, digestibility, and microbial growth), and can be considered for the stable production of high quality aged RGR.