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KMID : 0380619920240010074
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 1 p.74 ~ p.81
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Optimization of Beverage Preparation from Schizandra chinensis Baillon by Response Surface Methodlogy
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진홍승/Jhin, Hong Seung
강규찬/백상봉/이규순/박재한/Kang, Kyoo Chan/Baek, Sang Bong/Rhee, Kyu Soon/Park, Jae Han
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Abstract
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To develop the beverage from Schizandra chinensis Baillon, extraction condition was optimized, using the fractional factorial design with 3 variables and 3 levels, by a RSM computer program. The optimum extraction time, extraction temperature and alcohol concentration levels were 3 hrs, 80∼85℃ and 0%(water) for a desired yield, color and non-volatile organic acid. And to obtain the optimum recipe, amounts of extract, sugar and citric acid were optimized, using the fractional factorial design with 3 variables and 3 levels, by a RSM program. The optimum extract, sugar and citric acid levels were 4%, 9.6%n and 0.06%, respectively, for a disired flavor and overall acceptance.
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