Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 2
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- Pages.183-186
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- 1992
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- 0367-6293(pISSN)
Studies on the Storage Stability of Jindo Hongju Pigment
진도홍주색소의 저장안정성에 관한 연구
- Kim, Seon-Jae (Department of Food Science and Technology, College of Agriculture, Chonnam National University) ;
- Park, Keun-Hyung (Department of Food Science and Technology, College of Agriculture, Chonnam National University)
- Published : 1992.04.01
Abstract
Jindo Hongju is a traditional liquor in Korea. The characteristic of Hongju are its unique flavour and red color which is extracted from the root of gromwell (Lithospermum erythrorhizon). It is due to these color and flavour that Hongju attracts visual charm. However, the commercial value of Hongju is reduced because of the discoloration of red pigment during storage. Therefore, factors which cause the discoloration of red pigment and methods to prevent discoloration were investigated. The results obtained from this study are summarized as follows. The factors that cause the discoloration were visible light, temperature (beyond
진도 홍주는 전남 진도의 전통민속명주로서 자초에서 용출된 색이 아름다운 홍색을 띠어 시각적인 매력을 갖고있는데, 홍주의 특색인 홍주의 색소가 보존중 색소의 변색으로 인한 상품가치가 떨어진다. 이러한 문제점을 해결하고자 홍주저장중 변색요인의 검토와 아울러 변색 방지에 관하여 검토하였다. 홍주색소의 변색에 영향을 미치는 인자에 대해 조사한 결과, 광(가시영역),