|
KMID : 0380619920240020183
|
|
Korean Journal of Food Science and Technology
1992 Volume.24 No. 2 p.183 ~ p.186
|
|
|
Studies on the Storage Stability of Jindo Hongju Pigment
|
|
|
|
|
Abstract
|
|
|
|
Jindo Hongju is a traditional liquor in Korea. The characteristic of Hongju are its unique flavour and red color which is extracted from the root of gromwell (Lilhosfiermurn erythrorhizon). It is due to these color and flavour that Hongju attracts visual charm. However, the commercial value of Hongju is reduced because of the discoloration of red pigment during storage. Therefore, factors which cause the discoloration of red pigment and methods to prevent discoloration were investigated. The results obtained from this study are summarized as follUws. $quot;the factors that cause the discoloration were visible light, temperature (beyond 40℃), pH (above 10) and inorganic ion (Cu^(2-)). Among all the additives added, Cystein (100 ppm) was the most effective inhibitor of pigment discoloration.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|