Food Science and Preservation (한국식품저장유통학회지)
- Volume 3 Issue 2
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- Pages.131-136
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- 1996
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Effects of Extraction Temperature of Plum(Japenese Apricote) Extract Juice by Osmosis of Yellow Sugar
추출온도가 황백당에 의한 매실액 추출에 미치는 영향
Abstract
Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35