오디와 아로니아를 함유한 식혜 제조방법

Abstract

In this study, we produced sikhye that contains mulberry and aronia. The sugar level of the existing products and the sugar level of the raw materials were measured for the preparation of dietary benefits. According to the experiment, mulberry 1%, 2%, and 3%, aronia 5%, 6%, 8%, and 10%. During the manufacturing process of sikhye, the sugar level changes for each condition were divided into preliminary and this experiment. Preliminary tests showed that the values of the mulberry were identified as 13.6, 12.3 and 12.0, respectively, when they contained 1%, 2% and 3%. Data measured at 6%, 8%, and 10% showed results in 19.9, 25.0 and 15.2 respectively. The results from the preliminary experiment were used as comparative data with the sikhye on the market to determine the sugar level of the final product. This experiment was conducted as the most preferred content by comparing sugar and color with the addition of raw materials. The optimal concentration of odyssey and aronia was determined to be 1% and 5%, and the product containing 1% of the mulberry was 14.0 °Brix and the product containing 5% of the aronia was 13.3 °Brix. The equivalence of the final product was about 1 to 5 °Brix apart from the sikhye on the market. In particular, it is believed that through research on the quality characteristics of sikhye, which is added with oedi, or made with berries, it can be developed into functional drinks that can be competitive through continuous research, and through research on the method and hygienic parts of manufacturing by process.