식품첨가제용 뽕잎 농축액의 제조 및 특성평가

식품첨가제용 뽕잎 농축액의 제조 및 특성평가

Study on extraction and concentration of mulberry leaf were performed to increase utilization as new source of food additives. We analyzed extraction method in EtOH, sugar and hot water solution. The desirable method was 70% alcoholic extraction. Color of concentrate was comparatively stable in 70%...

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Veröffentlicht in:한국잠사곤충학회지 2013-10, Vol.51 (2), p.180-184
Hauptverfasser: 김현복, Hyun Bok Kim, 석영식, Young Seek Seok
Format: Artikel
Sprache:kor
Schlagworte:
Concentrate
Food additive
Mulberry Leaf
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Zusammenfassung:Study on extraction and concentration of mulberry leaf were performed to increase utilization as new source of food additives. We analyzed extraction method in EtOH, sugar and hot water solution. The desirable method was 70% alcoholic extraction. Color of concentrate was comparatively stable in 70% alcoholic extraction solution and sugar solution. But hot water extraction was showed color change with brown. By filtering of concentrate in 70% alcoholic extraction and sugar extraction, we removed a deposits. Also, we investigated characteristics of the concentrate from mulberry leaf.
ISSN:2234-8174