한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제24권4호
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- Pages.387-392
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- 1992
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- 0367-6293(pISSN)
산, 염 및 당의 첨가가 미역 추출액의 품질 특성에 미치는 영향
Effects of HCl, Sugar, Salt, and Sequestrants on Some Quality Properties of Aqueous extracts of Sea Mustard
- Choi, Hee-Sook (Department of Food Science and Nutrition, Sook Myung Women's University) ;
- Kim, Jong-Goon (Department of Home Economics, King Sejong University) ;
- Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
- 발행 : 1992.08.01
초록
미역 추출액의 고형분과 단백질의 수율 및 농도를 증가시키기 위하여 HCl, 설탕, 소금, EDTA, SHMP를 첨가하여 추출액의 품질 특성에 미치는 영향을 조사하였다. 추출액은 분말 미역을 첨가하여 2시간 끓인 후 원심 분리하였다.
In order to improve the solids and protein concentration and their yields in sea mustard extracts, HCl, sucrose, NaCl, EDTA, and SHMP were added during aqueous extraction and studied their effects on quality characteristics of the extracts. The extracts were prepared by 2 hours of boiling of ground sea mustard and centrifugation. Addition of HCl at