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홍진숙 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6
This study was aimed to find an optimum amount of jujube paste to rice flour for the preparation of Daechupyun(jujube rice cake). The moisture content of Daechupyun added with jujube paste was 40∼42%. The more jujube paste was added, the L-value and b-value were decreased, and a-value of Daechupyun was increased. In the mechanical evaluation of Dachupyun, the hardness was the lowest in the samples with 12% jujube paste after 12-hour storage. The adhesiveness and springiness were not significantly different by adding jujube paste after 24-hour storage. The cohesiveness was increased with the increase of added jujube paste at 12, 36 and 48 hours of storage. The gumminess was the lowest in the samples with 12% jujube paste during storage. In the sensory evaluation of Daechupyun, the acceptance for the softness and chewiness was the best in the samples with 12% jujube paste. Daechupyun with 12-16% of jujube paste to rice flour was found to be the best recipe based on the sensory qualities of softness, chewiness and overall acceptability.
1P-373 알루미늄 합금 절삭가공용 변성 PAG 합성유 개발에 관한 연구
홍진숙,정근우,김영운,공호열 한국공업화학회 2017 한국공업화학회 연구논문 초록집 Vol.2017 No.1
평균 분자량이 500~2000 인 공업용 폴리 알켄글리콜(PAG)을 원료로 하여 말단에 세바식산을 축합 반응하여 PAG-ester를 합성하거나 carbonate, methoxy, phosphorus 등 다양한 관능기를 도입하여 변성 PAG를 합성하였다. 합성된 변성 PAG에스테르는 NMR 및 GPC로 구조와 분자량을 확인하였고 유제로서의 금속과의 표면특성을 관찰하기 위해 표면장력과 접촉각을 측정하였다. 또한 torque 시험기를 이용하여 변성 PAG의 절삭 성능을 평가하였다.
홍진숙 한국조리과학회 1998 한국식품조리과학회지 Vol.14 No.3
The purpose of this study was to develop a recipe for high quality Yackwa (fried cake made of wheat flour) by adjusting the mixing ratio of flours, frying temperature and time. Yackwas were prepared by using 3 kinds of flour mix (3:7, 4:6, and 2:8 of weak to medium ratio), fried at various temperatures and times, and evaluated by mechanical characteristics and sensory evaluation. It was found that Yackwa prepared with 3:7 mixing ratio of flour and fried at 160℃ for 9 min was most preferred. Yackwas with the same flour mixing ratio and fried at 150∼155℃ for 12∼16 min were also within the range of acceptance. The characteristics of desirable Yackwa were suggested to be soft, crispy, and to have little taste of oil.