| 摘要 |
A method for preparing Schizandra chinensis gruel of Korean traditional juk (Korean rice porridge), and the Schizandra chinensis gruel prepared by the method are provided to retard the aging of mung bean starch and to improve color. A method for preparing Schizandra chinensis gruel of Korean traditional juk comprises the steps of mixing mung bean starch and sodium alginate; pressurizing and heating the obtained mixture to prepare a paste; cooling the paste; and mixing the paste with 10-35 wt% of an extract of Schizandra chinensis. Preferably the ratio of mung bean starch and sodium alginate is 1 : 0.004-0.006; the heating is carried out at a temperature of 110-120 deg.C; and the cooling is carried out at a temperature of 70-90 deg.C. |
