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KMID : 1123920130270020233
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Korean Journal of Oriental Physiology and Pathology
2013 Volume.27 No. 2 p.233 ~ p.238
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Preparation of Kyungohkgo Suspension Beverage Containing Cultivated Wild Ginseng
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Kwon Se-Uk
Lee Hoon-Yeon
Xin Mingjie
Im Ji-Young
Cha Ji-Yun
Kim Hyo-Jin
Kwak Woo-Ri
Go Chun-Kyu
Kim Dae-Ki
Lee Young-Mi
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Abstract
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The development of healthy beverages are increasing by big concerns for well-being. The aim of this study is to develop cultivated wild ginseng-Kyungohkgo (CKOG) beverage using cultivated wild ginseng instead of natural wild ginseng for Kyungohkgo. To examine physiochemical properties of CKOG beverage, pH, degree Brix, acidity, Huntor color, particle size and sedimentation volume were measured. When compared with commercial KOG beverage, CKOG beverage was lower in pH, acidity, particle size and higher in sedimentation volume. In the sensory evaluation of CKOG beverage, the best recipe of healthy CKOG beverage was 20% CKOG, 5.7% honey, 0.2% citric acid and 74.1% of water. In stability testing, pH, degree Brix, acidity, Huntor color of CKOG beverage was not changed, microbes in CKOG beverage was not detected for 60 days. These results suggest that CKOG may have a possibility of development as healthy beverage
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KEYWORD
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cultivated wild ginseng, Kyungohkgo, suspension beverage, particle size, sedimentation volume
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