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Changes on the Characteristics of Lindera obtusiloba BL. Leaf Teas by Manufacturing Process  

황경아 (영남대학교 식품영양학과)
김광수 (영남대학교 식품영양학과)
박찬성 (대구한의대학교 한방식품과학부)
신승렬 (대구한의대학교 한방식품과학부)
Publication Information
The Korean Journal of Food And Nutrition / v.16, no.4, 2003 , pp. 365-371 More about this Journal
Abstract
This study was analyzed to the characteristics of the Lindera obtusiloba eaf teas by various manufacture methods. Moisture content was the highest in the tea processed by air dry method, and the lowest in the tea roasted after steaming. The contents of soluble solid was higher in the fermented tea than in the others, and the lowest in the roasted tea. The content of tannin was the higher in the roasted after steaming tea than in the others, and the lowest in the fermented tea. The content of vitamin C was the higher in the roasted tea than in the others, and the lower in the steamed tea. The mineral contents of leaf teas was orderly K, Na, Mn, Ca, Fe, Mg, and Zn. The roasted after steaming tea was estimated to the most excellent in the sensory evaluation of leaf teas.
Keywords
Lindera obtusiloba BL; tea; vitamin C; tannin;
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