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[학술저널]

블루베리 착즙액 제조조건의 최적화

  • 학술저널

블루베리 착즙액 제조조건의 최적화

Optimization of Production Conditions of Blueberry Juice

김옥선(장안대학교) 박종대(한국식품연구원) 최현욱(한국식품연구원) 성정민(한국식품연구원)

DOI : 10.9724/kfcs.2019.35.1.9

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초록

Purpose: This study examined the physicochemical properties and the optimal conditions for the extraction of antioxidants according to the treatment time, treatment temperature and enzyme content of blueberries cultivated on farms. Methods: Response surface methodology was used to find optimal conditions for blueberry juice. Results: The fitness of the model in terms of the yield, acidity and soluble solids of the blueberry juice was recognized within the significance level (R²) of the regression curve. The treatment time, treatment temperature and enzyme amount had the largest effect on the yield of blueberry juice. The acidity of blueberry tended to increase with increasing treatment temperature. Soluble solids was most affected by the treatment time: 50 minutes treatment time, 70°C treatment temperature and 95 ppm enzyme. The L value, a value and Hue value determined by a linear model showed R² values from the response surface regression equation of 0.6594, 0.848 and 0.7958, respectively. The L value and a value decreased with increasing treatment temperature and treatment time. The Hue value tended to decrease with increasing treatment temperature, enzyme content and treatment time. The DPPH radical scavenging activity and anthocyanin content were determined by a quadratic model with an interaction between samples. The anthocyanin content was highest (3.34 mg/g) at a treatment time, treatment temperature and enzyme amount of 30 min, 50°C, and 50 ppm, respectively. Conclusion: The optimal conditions for the production of blueberry juice were a treatment temperature, treatment time, and enzyme amount of 63.93°C, 40.09 min, and 83.25 ppm, respectively. The yield of juice, DPPH radical scavenging activity and anthocyanin content was 83.59%, 87.59%, 3.41 mg/g, respectively.

목차

Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
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