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KMID : 1007519940030040212
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Food Science and Biotechnology
1994 Volume.3 No. 4 p.212 ~ p.218
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Properties of Kiwi-Ginseng Beverage
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Park, E.Y.
Luh, B.S./Ryu, B.H.
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Abstract
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Various kiwi-ginseng beverages were prepared with kiwifruit (Actinidia chinensis), red ginseng (Panax ginseng), licorice (Glycyrrhiza glabra) and fructose. Pectic enzyme was used to clarify some of the beverages.
The solid content of the beverage was adjusted to 9-11%. The products were heated at 77℃ for 20 min after carbonation in brown bottles or at 80℃ for 10 min for non-carbonated beverage in # 2-1/2 enameled cans. Carbonation with three volumes of CO₂ improved the storage stability of the beverage. From the proximate analysis, the moisture contents of the beverage was 90.16%, crude protein 0.12%, crude fat 0.04%, carbohydrate 9.40% and ash 0.28%. Chemical, physical, and sensory data show that a palatable and healthful product can be processed successfully from kiwifruit, ginseng, licorice and fructose.
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