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Optimization on Pretreatment and Granule Tea Recipe of Polygonatum sibiricum Delar  

이기동 (경북과학대학 발효건강식품과)
Publication Information
Food Science and Preservation / v.11, no.2, 2004 , pp. 148-153 More about this Journal
Abstract
The organoleptic properties of granule tea was optimized for granulation of Polygonatum sibiricum Delar(Dunggulle) tea for exclusion of scorched smell and increase of consumption. The length of 2 mm was suitable to cutting size of Dunggulle for preparation of the roasted Dunggulle. The optimum sensory conditions for aroma of Dunggulle granule tea showing 7.85 organoleptic score were 80.61% in ratio of Dunggulle extracts to total extracts, 12.77% in content of total extracts and 37.33% in rate of glucose to total sugar. The highest score of overall palatability was 5.96 at 61.11% in rate of Dunggulle extracts to total extracts, 13.79% in content of total extracts, and 60.92% in rate of glucose to total sugar.
Keywords
Polygonatum sibiricum Delar; Dunggulle tea; granulate; sensory property; roasting;
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