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이유진 ( Y. J. Lee ),최상원 ( S. W. Choi ) 대구가톨릭대학교 자연과학연구소 2011 자연과학연구논문집 Vol.9 No.1
High quality mulberry-processed products, such as mulberry drink, tea and pill, were prepared using mulberry extract and powder mixed with several auxiliary materials through organleptic test about taste, flavour and color. At first, a high quality mulberry drink was made from mulberry extract(20 °Brix) 15%, mulberry cake extract(5 °Brix) 5%, mixed with liquefied fructose 7.0%, sugar 3.0%, oligosaccharide 3.0%, citric acid 0.15%, sodium citrate 0.05%, pectin 0.023%, mulberry perfume(KMC-1087) 0.12%, ionic water 66.0%. Mulberry tea was made from granulated mulberry powder 83%, mixed with sugar 3.39%, oligosaccharide 1.0%, lactose 5%, L-ascorbic acid 6.3%, citric acid 0.2%, mulberry perfume 0.01% and sodiumsilicoaluminate 1.0%. Mulberry pill with hypoglycemic activity was made from mulberry powder mixed with mulberry leaf and silkworm powders in the ratio of 1:1:1:(%). Finally, Mulberry capsule with hypoglycemic activity was made from mulberry fruit, leaf and silkworm powders mixed with crystal cellulose and mannitol in the ratio of 10:10:10:45:25(%). Thus, four different high quality mulberry-processed products may be useful as potential functional foods with anti-diabetic, anti-hyperlipidemic and anti-aging actions.