Studies on the Storage Stability of Jindo Hongju Pigment

진도홍주색소의 저장안정성에 관한 연구

  • Kim, Seon-Jae (Department of Food Science and Technology, College of Agriculture, Chonnam National University) ;
  • Park, Keun-Hyung (Department of Food Science and Technology, College of Agriculture, Chonnam National University)
  • 김선재 (전남대학교 농과대학 식품공학과) ;
  • 박근형 (전남대학교 농과대학 식품공학과)
  • Published : 1992.04.01

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 (Lithospermum 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 follows. The factors that cause the discoloration were visible light, temperature (beyond $40^{\circ}C$), pH (above 10) and inorganic ion ($Cu^{2-}$). Among all the additives added, Cystein (100 ppm) was the most effective inhibitor of pigment discoloration.

Keywords

Jindo hongju;Lithospermum erythrorhizon pigment;storage stability