한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권2호
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- Pages.391-398
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- 1999
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- 0367-6293(pISSN)
효소적 가수분해에 의한 생강 추출액의 수율 및 품질특성
Yield and Quality of Ginger Extracts Produced by Enzymatic Hydrolysis
- Jeong, Moon-Cheol (Korea Food Research Institute) ;
- Lee, Se-Eun (Korea Food Research Institute) ;
- Lee, Young-Chun (Department of Food Science & Technology, Chung-Ang University)
- 발행 : 1999.04.30
초록
국내산 생강의 높은 원료비를 극복하면서 품질이 우수한 중간소재성 가공제품을 개발하기 위하여 효소적 추출기법을 적용하였을 때의 수율 및 품질변화를 조사하였다. 생강을 1차 착즙하고 남은 잔사를
Enzymatic hydrolysis of crushed ginger was carried out to increase the yield of ginger extract, and the quality of the extract was investigated. The first extract was obtained by pressing crushed ginger, and the second extract by pressing ginger pomace hydrolyzed with