한국식품저장유통학회지 (Food Science and Preservation)
- 제3권1호
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- Pages.7-13
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- 1996
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
제주산 감귤류차의 제조와 그 특성
Proccessing of citrus-tea and its characteristics
- 발행 : 1996.04.01
초록
Total carbohydrates of Kumquats was 14.69% Kumquats, Citrus natsudaidai, and C. platgmama contained 18.3, 11.1 and 13.0%, of soluble solids, and 42.39, 32.09 and 20.13mg/100g, of vitamin C, respectively. Acid contents of C. natsudaidai and C. plafmama harvested on March 1995 in south Cheju were 2.52% and 0.89% . In preparing of Kumquats-tea, combination of 50% honey and sugar, 5% oligo-sugar, 32% Kumquats slice, 13% juice of C. natsudaidai were the best recipe for sensory evaluation. In C. natsudaidai-tea, combination of 5∼10% peel slice treated at 90