마요네즈에 사용되는 식초의 대체이용에 관한 연구 : 영귤, 미숙과, 레몬 즙액 첨가시 마요네즈의 유동특성과 기호도에 미치는 영향 Effects of citrus sudachi juice, prematurity citrus fruit juice, lemon juice addition on the preference and rheology of Mayonnaise = A study on the alternatives of vinegar addition to mayonnaise

다국어 초록 (Multilingual Abstract)

As one of the acids which is added to the production of Mayonnaise, each 15ml, 22ml, 30ml of vinegar, citrus Sudachi juice, lemon juice and prematurity citrus fruite juice is respectively added to the production process of the Mayonnaise. The noticeable difference between the Mayonnaise manufactured by the addition of the additives in the juice and the Mayonnaise in market can be briefly summarized to be more tasty in flavor and mouthcoating(velvety) and lesser greasy in flavor and oily smell at the use of prematurity citrus fruit juice respectively than other additives.
As a results of the test, the Mayonnaise with the addition of 15ml, prematurity citrus fruit juice is tested to be better than others.

목차 (Table of Contents)

• Ⅰ. 서론
• Ⅱ. 실험재료 및 방법
• Ⅲ. 결과 및 고찰
• Ⅳ. 요약
• 참고문헌
• Abstract