미숙 청방울 토마토 피클 제조 조건에 관한 연구
(주)코리아스칼라
- 최초 등록일
- 2016.04.01
- 최종 저작일
- 2012.03
- 6페이지/ 어도비 PDF
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서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 25권 / 1호
ㆍ저자명 : 고종호, 신해헌, 김영식, 국무창
영어 초록
This study was carried out to optimize the production of immature green cherry tomato pickles and to produce green cherry tomato pickles of good sensory quality. The composition of immature green cherry tomato pickles was optimized using a central composition design with 3 variables and 3 levels. The overall acceptability score, based on sensory evaluation, was best, when the immature green cherry tomato pickles contained 231 g of vinegar, 52.6 g of salt, 168.3 g of sugar, 204 g of tomatoes, and 231 ㎖ of water. The statically predicted optimal formulation of immature green cherry tomato pickles on overall acceptability value was 33.54%(w/w) of vinegar, 7.64%(w/w) of salt, 25.28%(w/w) of sucrose, 33.54%(w/w) of water. The optimal conditions for producing immature green cherry tomato pickles should consider the factors of time and temperature of storage.
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