초록 ▼

Ⅳ. 연구개발결과

○ 1세부과제명 : 풋복숭아를 이용한 음료개발
- 풋복숭아의 채취시기는 농약살포 시기를 고려하여 만개 40~50일 사이로 결정
- 품종을 구분하려는 노력없이 발효액을 담그고, 90일 거름이 가장 적합함
- 발효액의 최종 당도와 제조비용을 고려하여 5:4처리구 결정

○ 1협동과제명 : 동결건조 복숭아 스낵제품의 개발 및 상품화
- 복숭아 전처리는 박피기를 사용하여 껍질을 제거하고 슬라이스 형태로 절단
- 1% 비타민 C와 0.5% NaCl 혼합용액에 침지하여 갈변억

Ⅳ. 연구개발결과

○ 1세부과제명 : 풋복숭아를 이용한 음료개발
- 풋복숭아의 채취시기는 농약살포 시기를 고려하여 만개 40~50일 사이로 결정
- 품종을 구분하려는 노력없이 발효액을 담그고, 90일 거름이 가장 적합함
- 발효액의 최종 당도와 제조비용을 고려하여 5:4처리구 결정

○ 1협동과제명 : 동결건조 복숭아 스낵제품의 개발 및 상품화
- 복숭아 전처리는 박피기를 사용하여 껍질을 제거하고 슬라이스 형태로 절단
- 1% 비타민 C와 0.5% NaCl 혼합용액에 침지하여 갈변억제
- 냉동온도 -20℃에서 최소 2시간 이상의 동결시간 필요
- 관능평가 결과 껍질이 없고, 5mm 슬라이스 처리구를 선호
- 포장재는 3중층 지퍼백형태로 결정하였고, 방습이 강화된 포장재로 결정

Abstract ▼

The research consisted of two detailed tasks for development of New Commercial Value in Peach for Activation of Sixthly industry
First, The purpose of this study is the naturally fermented beverage manufacturing technology using the unripe peach to be disposed of each year. The following experime

The research consisted of two detailed tasks for development of New Commercial Value in Peach for Activation of Sixthly industry
First, The purpose of this study is the naturally fermented beverage manufacturing technology using the unripe peach to be disposed of each year. The following experiment was carried out Comparison of ingredients unripe peach cultivars and fermented beverage manufacturing method. Unripe Peach harvesting period was determined by full bloom 40~50days. Fermented beverages properties were different by filtered period or method than the difference between the unripe peach varieties. Sweetened rate for fermented beverages was concluded the ratio of unripe peach(5) : sugar(4)
Secondly, The aim of this study was to develop freeze-dried peach snacks and their package design to commercialize them. The processes of freeze-dried peach snacks were selection, washing, pretreatments(peeling, cutting, and so on), freezing, freeze-drying, This research was performed to investigate and determine the conditions of the important processs of these procedures. Peeled peach was much preferred to unpeeled peach and the type of slice was also preferred to fan-shape when both of them were respectively made at the same pretreatments, freezing and freeze-drying conditions. The efficiency of slice was much more higher than the fan-shape due to shorter freeze-drying time. And 5mm thickness of the slice was preferred to 8mm thickness. The immersion of the peach in the antibrowning solution including 1%(w/v) ascorbic acid and 0.5%(w/v) sodium chloride was the most effective method to inhibit browning of peach during the processes. The freezing curves at the three temperatures indicated that peach needed to be freezed at least 2 hours at –24℃. There was no significant difference between the freeze-dried peaches which were freezed at the different temperatures. The lower freezing temperature showed the higher redness and the rougher surface of the freeze-dried peach. There was no significant difference between the hardnesses of freeze-dried yellow and white peaches. The lower freeze-drying temperature made the product have lower moisture content and highe hardness. The sensory evaluation showed the freeze-dried yellow peach was preferred to the white one. Total aerobic bacteria, coliforms, yeast and mold were tested. The standard manufacturing process was set on the basis of these results. The contents of moiture, crude fat, crude protein, carbohydrate, ash were determined. And also the contents of total phenol, total flavonoid and Antioxidant capacity were examined. Pilot plant tests were performed for the scale-up of this process. The freeze-dried yellow peach snack was preferred to the current freezed-dried fruits snacks on sale. The package and package designs were also developed for the commercialization. These products were expected to contribute to the improvement of the incomes of the peach farmers in Icheon city.

목차 Contents

• 표지 ... 1
• 제 출 문 ... 2
• 요 약 문 ... 3
• S U M M A R Y ... 4
• 목차 ... 5
• 제 1 장 서 론 ... 6
• 제 2 장 국내외 기술개발 현황 ... 7
• 제 3 장 연구개발수행 내용 및 결과 ... 7
• <1세부과제> 풋복숭아를 이용한 음료개발 ... 7
• 제1절 연구방법 ... 7
• 제2절 시험결과 ... 10
• <1협동과제> 동결건조 복숭아 스낵 제품의 개발 및 상품화 ... 16
• 1절. 이론적, 실험적 접근방법 ... 16
• 2절. 연구내용 ... 16
• 3절. 연구결과 ... 20
• 4절. 요약 ... 41
• 제 4 장 연구개발목표 달성도 및 대외기여도 ... 42
• 1절 : 목표대비 대외달성도 ... 42
• 2절 : 정량적 성과(논문게재, 특허출원, 기타)를 기술 ... 42
• 제 5 장 연구개발결과의 활용계획 ... 47
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 47
• 1절. 복숭아 가공 관련 해외 과학 기술 정보 ... 47
• 2절. 동결 건조 관련 해외 과학 기술 정보 ... 47
• 3절 총 페놀, 총 플라보노이드 함량 및 항산화능 측정 관련 해외 과학 기술 정보 ... 47
• 제 7 장 기타 중요 변동사항 ... 48
• 제 8 장 국가과학기술종합정보시스템에 등록한 연구장비 현황 ... 48
• 제 9 장 참고문헌 ... 49
• 끝페이지 ... 52