한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제27권5호
  • /
  • Pages.914-919
  • /
  • 1998
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

두충차의 관능적 품질에 대한 최적 추출조건의 예측

Prediction of Extration Conditions for the Optimized Organoleptic Quality of Eucommia ulmoides Leaf-tea

  • 권중호 (경북대학교 식품공학과) ;
  • 김만배 (경남농촌진흥원 함양약초시험장) ;
  • 이기동 (경북과학대학 전통발효식품과) ;
  • 정용진 (경북과학대학 전통발효식품과) ;
  • 이명희 (경북과학대학 전통발효식품과) ;
  • 이성태 (경남농촌진흥원 함양약초시험장)
  • 발행 : 1998.10.01
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초록

This work was designed to determine the optimum extraction conditions for imporving the quality of Eucommia ulmoidesl leaf-tea. Soluble solid content was 27.7% in the tea extracted at 99.3$^{\circ}C$(extraction temperature) and 67.8 min(extraction time) which were maximum points by the ridge analysis. The extraction conditions for the maximum organoleptic scores were 72.9$^{\circ}C$ and 59.6 min in color, 80.$0^{\circ}C$ and 90.0 min in aroma, 77.8$^{\circ}C$ and 55.5 min in aftertaste, and 77.9$^{\circ}C$ and 53.1 min in overall palatability. The extraction conditions for the minimum organoleptic scores were 77.8$^{\circ}C$ and 52.7 min in astringent taste, and 75.1$^{\circ}C$ and 49.4 min in Chinese medicine taste. The optimum ranges of the conditions based on soluble solid content and overall palatability of the tea wre 75~83$^{\circ}C$ and 55~65 min. The soluble solid content and overall palatability predicted at ooptimum condition(78$^{\circ}C$ and 60 min) werw similar to experimental values.

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참고문헌

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