딸기쥬스와 오렌지쥬스 농축액의 빙점을 ${-15}^{circ}C$로 강하시킬수 있는 복합cryoprotectants를 선정하고, 이를 쥬스에 첨가하여 액체상태로 $-15^{circ}C$에서 저장하면서 품질변화를 조사하였다. 딸기쥬스에 적합한 복합 cryprotectants의 조성은 설탕25.5%(w/w), 포도당 12.7%, glycerol 1%, propylene glycol 1% 및 ascorbic acid 0.1%였다. 그리고 48% 고형분을 함유하는 농축 오렌지쥬스에 적합한 것으로는 포도당 5%, 과당 5%, glycerol 4% 및 citricacid 1%였다. 저장중 과실쥬스의 종합적 품질은 복합 cryprotectants를 첨가한 것과 대조구사이에 차이가 없었고, 4개월 저장한 딸기쥬스로만들은쨈의 품질에 있어서도 대조구와 처리구간에 유의성 있는 품질차이가 없었다. 이들 결과로 보아 과실쥬스에 복합 cryoprotectants를 첨가하여 냉통온도에서 액체상태로 저장하면 보통 방법으로 냉동저장한것과 대등한 품질을 보존할수 있는 것으로 밝혀졌다.
Combined cryoprotectants (C.C.) were formulated to depress freezing points of strawberry pulp and orange juice concentrate to ${-15}^{circ}C$, and quality changes in fruit pulps during storage ai ${-15}^{circ}C$ in the liquid state were investigated. C.C. suitable for strawberry pulp consisted of sucrose (2.5%, w/w), glucose (12.7%), fructose (12.7%), glycerol (1%), propylene glycol (1%) and ascorbic acid (0.1%), and that for orange juice concentrate containing 48% solids glucose (5%), fructose (5%), glycerol (4%) and citric acid (1%). When quality of fruit pulps was compared among control and those with C.C., quality of fruit pulps stored with added C.C. was at least as good as control, except treatment B which had significantly lower overall preference. Strawberry jam prepared from pulp stored for 4 monthes did not show any significant quality differences among control and treated samples. The results of this study indicated that fruit pulps could be stored with added C.C. in the liquid state at the frozen storage temperature, while maintaining qualities at least as good as the conventionally frozen stored products.
