Abstract
In this study, we wanted to see the quality characteristics and manufacture of Hongshi sweet pumpkin granules in order to improve the utilization of the iris. The Hongshi was studied by adding the Hongshi to the sweet pumpkin granules with 0%, 3%, 5%, 7%, 9%, 12%, total soluble solids added increased, pH measurements decreased with the increase in the amount of additives, and the degree (L) decreased with the increase in the amount of additives, and redness (a). The yellowness (b) increased as the number of redness increased. Mechanical properties were reduced with the higher the additive group in hardness chewability, elasticity, cohesion, and adhesion as the ratio of the addition of the red cypressure increased. The sensuality of the Hongshi spirits was 9% superior in color, aroma, taste and overall preference, while the texture was 7% higher in Hongshi pure and 7% in Hongshi pure As a result of these results, the sensuality preference was highly evaluated compared to the Hongsifure added grainless furniture. It is believed that sensuality symbols also have an upward effect when making Yanggaeng. It is deemed that the possibility of productization is bright during manufacturing of Hongsi sweet pumpkin granules, and that the addition of 9% of Hongsifure in optimal preparation is most suitable.
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