한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제26권2호
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- Pages.141-146
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- 1994
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- 0367-6293(pISSN)
감잎차 제조를 위한 감잎의 성장시기별 함유 성분의 변화
Changes of Chemical Components in Persimmon Leaves during Growth for Processing Persimmon Leaves Tea
- Chung, Sun-Hwa (Department of Food Science and Technology, Kyungpook National University) ;
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Moon, Kwang-Deok
(Department of Food Science and Technology, Kyungpook National University) ;
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Kim, Jong-Kuk
(Department of Food Science and Technology, Kyungpook National University) ;
- Seong, Jong-Hwan (Department of Food Science, Miryang National University) ;
- Sohn, Tae-Hwa (Department of Food Science and Technology, Kyungpook National University)
- 발행 : 1994.04.01
초록
감잎차 제조를 위한 연구의 일환으로 청도반시, 사곡시, 경산반시, 평핵무의 감잎을 성장기간중 경시적으로 채취하여 그 이화학적 품질 특성을 조사하였다. 감잎의 성장에 따른 중량은 개화기인 5월 중순까지 빠른 증가를 보인 후 점진적으로 증가하였으며 수분함량은 5월초에
As a foundational study for processing persimmon leaves tea, the physico-chemical characters were investigated in persimmon leaves from Chungdo Bansi, Sagoksi, Kyungsan Bansi and Hiratanenasi during growth. Flesh weights increased rapidly until the middle of May and then decreased slightly. Moisture contents decreased continuously from