Journal of the Korean Professional Engineers Association (기술사)
- Volume 33 Issue 1
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- Pages.106-115
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- 2000
Effects of Puffing treatments on the Sensory Qualities improving of Ginseng Extract
팽화처리가 인삼Extract의 품질에 미치는 영향
Abstract
The effect of puffing treatments on the sensory qualities improving of Ginseng Extract were investigated in the good products for rejecting soil flavor as Ginseng foreign bad taste, through chemical analysis and actual manufacturing practice, the following results were obtained. Puffing treated<15kg / ㎠psi> ginseng has produced a marked increase in soluble solid, crude saponin yield to the extent of 10% and without soil taste as compared with control Ginseng. Optimum Ginseng ethanol extraction condition were 90
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