|
KMID : 1011620190350030236
|
|
Korean Journal of Food and Cookey Science
2019 Volume.35 No. 3 p.236 ~ p.243
|
|
|
Changes in the Quality Characteristics of Sansuyu (Corni Fructus) Fruit with Blanching Temperature and Time
|
|
Jeung Ji-Suk
|
|
|
Abstract
|
|
|
Purpose: Sansuyu (Corni Fructus, CF) which generall refers to dried fruit without seeds is used to make of food. This study has been conducted to establish conditions for processing dried fruit.
Methods: CF was hot ?air dried at 60°C for 5 hours and then boiled for 1 or 3 minutes at 45°C, 65°C, and 95°C, in the constant temperature water bath before the eliminating seeds.
Results: Color value is influenced more by boiling time than by boiling temperature; and as boiling time increases, L-value increased, while a-value and b-value decrease. The pH was 3.09~3.11; total acidity was 0.35~0.39%; and sugar content was 0.88~0.90°Brix. Regarding the main functional materials of CF, morroniside was measured to be 1823.93 to 2043.23, loganin was 1056.93 to 1181.49, and cornin was 453.31 to 492.71 mg/100 g. According to the results, when seeds are separated from CF, boiling time has a greater influence than boiling temperature.
Conclusion: Therefore, it may be appropriate for CF to be dried at 60°C for 5 hours, and then, boiled at 45 to 95°C for 1 to 3 minutes. Based on the results, it can be used as quality standards of Sansuyu about functional materials afterwards.
|
|
|
KEYWORD
|
|
|
Sansuyu, Corni Fructus, morroniside, loganin, cornin
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|