Manufacture of Dropwort Extract Using Brown Sugar, Fructose Syrup and Oligosaccharides

摘要

The dropwort was fermented by steeping with brown sugar, fructose syrup or oligosaccharide at room temperature for 2 month, and then stored at cold room for 6 months. The dropwort extracts prepared with three different sugars showed more than 50°Brix, below pH 4.0 and about 0.7% titratable acidity. The dropwort extract with brown sugar showed 1.6X10~6 viable cell counts and 21.2% reducing sugar. Formation of CO_2 gas was superior to the dropwort fermented with brown sugar or oligosaccharide. The dropwort extract with fructose syrup indicated 9.0X10~3 viable cell counts and 50.1% reducing sugar. Microorganism present in fermented dropwort extract was effectively pasteurized by the addition of 3% citric acid and heat-treatment at 85°C for 15 min, resulting in the less production of CO_2 gas. The dropwort extracts prepared with brown sugar, fructose syrup or oligosaccharide was suitable for the standardization that required for plant extract in Korea Food Codex.