Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 4
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- Pages.776-783
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- 1997
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- 0367-6293(pISSN)
Optimization of Roasting Conditions for High-Quality Polygonatum odoratum Tea
둥굴레차의 고품질화를 위한 볶음조건의 최적화
- Ryu, Ki-Cheoul (Department of Food Science and Technology, Kyungpook National University) ;
- Chung, Hyung-Wook (Department of Food Science and Technology, Kyungpook National University) ;
- Kim, Kyung-Tae (Department of Food Science and Technology, Kyungpook National University) ;
- Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
- Published : 1997.08.01
Abstract
Response surface methodology was applied to determine the optimum roasting conditions (roasting temperature and time) for the high-quality Polygonatum odoratum tea which has been roasting with a traditional means. As quality criteria of Polygonatum odoratum tea, water-soluble solids, browning color, total phenolic compounds and electron-donating ability were proportionally increased with increased temperature and time of roasting conditions up to around
전통적인 볶음방법으로 제조되고 있는 둥굴레차의 고품질화를 위하여 반응표면분석법에 의한 볶음조건을 최적화하였다. 둥굴레차의 품질지표로서 수용성 고형분, 갈색도, 페놀성 성분 및 전자공여 작용은