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KMID : 1134819970260010092
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 1 p.92 ~ p.97
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Development of Beverages Drinks Using Mountain Edible Herbs
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Ham Seung-Shi
Lee Sang-Young
Oh Deog-Hwan
Kim Sang-Heon
Hong Jeong-Ki
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Abstract
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Beverages using mountain edible herbs(MEH) were formulated by determining optimum ratio of juices of MEH to several other ingredients. Fermented beverages were made by mixing juices(1 volume) fermented with Lactobacillus helverticus with syrup(3 volumes), followed by homogenization and flavoring. The general analysis and quality change of the beverages during storage were performed. The analysis of the beverages showed that the pH of Synurus deltoides and Cirsium sctidens were 3.8 and 3.7, titratable acidities were 0.50 and 0.49, optical densities were 1.201 and 1.119, respectively. The pH and color were not significantly changed when Synurus deltoides and Cirsium sctidens were stored at room temperature and 37℃ for 6 months. The pH of Synurus deltoides beverage ranged 3.95~3.96 and pH of Cirsium sctidens was 3.83~3.95 at room temperature and 3.87~3.98 at 37℃, respectively. The analysis of fermented beverages showed that pHs of Synurus deltoides and Cirsium sctidens were 3.65 and 3.70, titratable acidities were 0.57 and 0.60. Solids-non-fat were 3.2 and 3.1, and total counts of lactic acid bacteria were 2.5×10^8 and 4.0×10^8, respectively. The changes of pH and titratable acidities stored at 4℃ for 15 days were 3.39~3.56 and 0.61~0.81 for Synurus deltoides and 3.48~3.67 and 0.60~0.78 for Cirsium sctidens, respectively.
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KEYWORD
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Synurus deltoides, Cirsium sctidens, mountain edible herb, general beverage, fermented beverage
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