한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제13권1호
- /
- Pages.57-63
- /
- 1984
- /
- 1226-3311(pISSN)
- /
- 2288-5978(eISSN)
인삼제품(人蔘製品)의 품질안정성(品質安定性)에 관한 연구(硏究) - 1. 동결(凍結) 및 분무정분(噴霧精粉)의 품질특성(品質特性) -
Studies on Stability for the Quality of Ginseng Products - 1. Quality Characteristics of Freeze and Spray Dried Red Ginseng Extract Powders -
- Choi, Jin-Ho (Dept. of Nutrition and Food Science, National Fisheries University of Pusan) ;
- Byun, Dae-Seok (Dept. of Nutrition and Food Science, National Fisheries University of Pusan) ;
- Park, Kil-Dong (Korean Ginseng & Tobacco Research Institute)
- 발행 : 1984.03.31
초록
홍삼제품(紅蓼製品)중에서 품질안정성(品質安定性) 유지(維持)가 가장 문제시되고 있는 동결(凍結) 및 분무건조정분(噴霧乾燥精粉)의 품질특성(品質特性)을 비교실험(比較實驗)한 결과(結果)는 다음과 같다. 1. 동결(凍結) 및 분무건조정분(噴霧乾燥精粉)의 조지방(粗脂肪), 조단백(粗蛋白), 회분(灰分), 섬유질(纖維質) 및 총(總)사포닌함량(含量) 사이에는 유의성(有意性)있는 차이(差異)를 인정할 수 없었다. 2. 학대조건(虐待條件)(
This study was designed to compare the quality characteristics of freeze and spray dried red ginseng extract powders(RGEPs) by drying methods, which have been required to maintain the stability for the quality. Chemical compositions, major ginsenoside contents and color intensities of these Products were compared by drying conditions. The moisture absorption rates and optical densities also were compared during storage under maltreatment conditions of a various relative humidities (75, 86and 92 RH) and two different temperatures (37 and
키워드