한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제29권4호
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- Pages.776-783
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- 1997
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- 0367-6293(pISSN)
둥굴레차의 고품질화를 위한 볶음조건의 최적화
Optimization of Roasting Conditions for High-Quality Polygonatum odoratum Tea
- 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)
- 발행 : 1997.08.01
초록
전통적인 볶음방법으로 제조되고 있는 둥굴레차의 고품질화를 위하여 반응표면분석법에 의한 볶음조건을 최적화하였다. 둥굴레차의 품질지표로서 수용성 고형분, 갈색도, 페놀성 성분 및 전자공여 작용은
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