한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제26권5호
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- Pages.573-578
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- 1994
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- 0367-6293(pISSN)
역삼투막 농축에 의한 동치미를 이용한 이온음료 개발에 관한 연구
Development of Ion Beverage from Dongchimi Product by Reverse Osmosis Concentration
- Ko, Eun-Jung (Department of Food Science & Technology, Kyungpook National University) ;
- Hur, Sang-Sun (Department of Food Science & Technology, Kyungpook National University) ;
- Choi, Yong-Hee (Department of Food Science & Technology, Kyungpook National University)
- 발행 : 1994.10.01
초록
동치미를 이용한 알카리성 이온음료 제조의 타당성 및 개선방안을 고찰하고자 염도 2.0%, 2.4%, 무와 소금물의 비율 1 : 1.5로 담구어
Dongchimi as a Korean traditional fermented food was studied for the possibility of developing into as an ion beverage. Reverse osmosis process was applied to the concentration of dongchimi juice in this study. Dongchimi was prepared at different concentrations of salt and fermentation temperatures. Mineral components of concentrated dongchimi juice were analyzed and compared with those of ion beverage products. The changes of sugar contents and mineral contents were studied depending on different fermentation temperatures, periods and salt concentration. The amounts of mineral components such as