[논문]꼬마사과를 활용하여 다양한 발효 제조방법과 설탕량이 발효에 미치는 영향

정성원; 데스티아니 수페노; 판두 산디 프라타마; 최원식

doi:10.21289/ksic.2016.19.4.237

꼬마사과를 활용하여 다양한 발효 제조방법과 설탕량이 발효에 미치는 영향
The Study of Thinned Young Apples Fermentation by Manipulating Preparation Treatment and Sugar Content 원문보기

한국산업융합학회 논문집 = Journal of the Korean Society of Industry Convergence, v.19 no.4, 2016년, pp.237 - 244

정성원 (부산대학교 바이오산업기계공학과) , 데스티아니 수페노 (부산대학교 바이오산업기계공학과) , 판두 산디 프라타마 (부산대학교 바이오산업기계공학과) , 최원식 (부산대학교 바이오산업기계공학과)

Abstract ▼ AI-Helper

This paper investigates the possibility to increase the economic value of the thinned young apple trough fermentation process. It is studies the optimal fermentation condition of thinned young apple by manipulating preparation treatment and sugar content. To do this following steps are done. Firstly, different preparation treatment for thinned young apple such as whole apple, cutting apple, and blending apple were done. The different sugar content such as $24^{\circ}Brix$, $15^{\circ}Brix$ and $4^{\circ}Brix$ was added. Secondly, the sugar contents and pH level were measured during fermentation process. Finally, statistical analysis was used to examine the relation between the preparation treatment, sugar content and pH level during the fermentation process. The experimental result shows that the different preparation treatment influences to the fermentation process. The blending apple treatment gave lower pH level compared to other kind treatments. The sugar content of thinned young apple was decrease during the fermentation process. The statistical analysis shows that the manipulation preparation treatment and sugar content affect the final pH level and whole fermentation process. Experimental result shows that the thinned young apple fermentation could be proposed as new alternative product in the market. The best fermentation process was obtained from blending thinned young apple treatment with $24^{\circ}Brix$.

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문제 정의

This paper studies about the optimal fermentation condition of thinned young apple by manipulating preparation treatment and sugar content. To investigate the effect of pretreatment condition to fermentation process, three kind of pretreatment condition such as whole apple (A1), cutting apple (A2) and blending apple (A3) was prepared.

제안 방법

A refractometer is an instrument that measures the angle of refraction through a sample of liquid and commonly used to assess the amount of sugar. In this research, sugar content test was carried out using pocket refractometer ATAGO series JP/PAL-1, Tokyo, Japan. It can measure ° Brix form 0.
002. The samples were checked every 12 hours in a day until 180 hours together with sugar content measurement.
Two stage fermentation methods were proposed to produce high acetic acid apple vinegar (Sung et al, 2014). This research only analyzed the quality of ripen apple fruit fermentation by varying the initial alcohol content. An apple vinegar production from substandard and surplus fruit was proposed using Acetobacter aceti (Grewal et al, 1988).
To investigate the effect of initial sugar content in fermentation process, the sugar was added to apple crushed by a blender, resulting three sugar initial ° Brix 4% (B1), 15% (B2) and 24% (B3).
52. To investigate the effect of initial sugar content in fermentation process, the sugar was added to apple crushed by a blender, resulting three sugar initial brix 4% (B1), 15% (B2) and 24% (B3). The initial sugar level influences the final brix and pH.
This paper studies about the optimal fermentation condition of thinned young apple by manipulating preparation treatment and sugar content. To investigate the effect of pretreatment condition to fermentation process, three kind of pretreatment condition such as whole apple (A1), cutting apple (A2) and blending apple (A3) was prepared. The pretreatment affected the fermentation rate and final brix and pH.
However, this paper was not considered the optimal condition of fermentation. To solve this problem this paper proposed a study on optimal fermentation condition of thinned young apple by manipulating preparation treatment and sugar content.

대상 데이터

According to the Korean Statistical Information Service (KOSIS), South Korea produced 582,845 ton in 2015. The largest production area is in Mungyeong city, Gyeongsangbuk province. To obtain the high quality apple, some of young apples should be removed during the fruit thinning in early summer period.

참고문헌 (10)

Lobo A. P., Y. D. Garcia, J. M. Sanchez, R. R. Madreraand B. S. Valles. 2009. Phenolic and antioxidant composition of cider. Journal of Food Composition and Analysis 22: 644-648.

상세보기
Xu Z. R., J. Y. Li, X. Y. Dong, Z. J. Tan, W. Z. Wu, Q. M. Xie and Y. M. Yang. 2015. Apple polyphenols decrease atherosclerosis and hepatic steatosis in apoE'/' mice through the ROS/MAPK/NF- ${\kappa}B$ pathway. Nutrients 7: 7085-7105.

상세보기
Koutsos A., K. M. Tuohy and J. A. Lovegrove. 2015. Apples and cardiovascular health - is the gut microbiota a core consideration? Nutrients 7: 3959-3998.

상세보기
Budak N. H., D. K. Doguc, C. M. Savas, A. C. Seydim, T. K. Tas, M. I. Ciris and Z. B. Guzel-Seydim. 2011. Effects of apple cider vinegars produced with different techniques on blood lipids in high cholesterol fed rats. Journal of Agricultural and Food Chemistry 59: 6638-6644.

상세보기
Kang B. H., E. J. Shin, S. H. Lee, D. S. Lee, S. S. Hur, K. S. Shin, S. H. Kim, S. M. Son and J. M. Lee. 2011. Optimization of the acetic acid fermentation condition of apple juice. Korean Journal of Food Preservation 18(6): 980-98.

원문보기 상세보기
Sung N. Y., S. M. Woo, J. H. Kwon, S. H. Yeo and Y. J. Jeong. 2014. Quality characteristics of high acidity apple vinegar manufactured using two stage fermentation. Journal of the Korean Society of Food Science and Nutrition 43(6): 877-883.

원문보기 상세보기
Grewal H. S., H. K. Tewari and K. L. Kalra. 1988. Vinegar production from substandard fruits. Biological Wastes 26: 9-14.

상세보기
Sapers G. M., J. R. Gorny, A. E. Yousef. 2006. Microbiology of fruits and vegetables. Taylor and Francis Group,
Sun L. J, Y. R. Guo, C. C. Fu, J. J. Li and Z. Li. 2013. Simultaneous separation and purification of total polyphenols, chlorogenic acid and phlorizin from thinned young apples. Food Chemistry 136:1022-1029.

상세보기
Moon Y.H, K.B. Lee, Y.J. Kim, and Y.M. Koo. 2011. Current status of EM (Effective Microorganisms) utilization. Korean Society for Biotechnology and Bioengineering Journal 26: 365-373.

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꼬마사과를 활용하여 다양한 발효 제조방법과 설탕량이 발효에 미치는 영향
The Study of Thinned Young Apples Fermentation by Manipulating Preparation Treatment and Sugar Content 원문보기

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꼬마사과를 활용하여 다양한 발효 제조방법과 설탕량이 발효에 미치는 영향 The Study of Thinned Young Apples Fermentation by Manipulating Preparation Treatment and Sugar Content 원문보기

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정성원 (31) 데스티아니 수페노 (2) 최원식 (64)

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꼬마사과를 활용하여 다양한 발효 제조방법과 설탕량이 발효에 미치는 영향
The Study of Thinned Young Apples Fermentation by Manipulating Preparation Treatment and Sugar Content 원문보기

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