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한국생물환경조절학회 / v.15, no.1, 2006년, pp.107-113 
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덖음차 제조공정 중 덖음 횟수가 녹차의 품질에 미치는 영향
( Effect on Quality of Pan-Fired Green Tea at Different Pan-Firing Conditions ) |
| 박장현;김영옥;정종모;서종분; 전남농업기술원 원예연구과;전남농업기술원 원예연구과;전남농업기술원 원예연구과;전남농업기술원 원예연구과;
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| 초 록 |
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| These studies were carried out to investigate the quality of green tea processed by different pan-firing hand rolling and to select the best conditions during the procedure of green tea processing the results were as follows. At harvestion tea plant leaf, tea plants had 4 leaves. each leaf size was 7.5 cm'$square$2.6 cm, and weight of 100 buds 46.6 g. The increase of pan-fired time decreased in the moisture content and yield of green tea. After processing green tea, 5 times pan-fired one had much more contents of total nitrogen (T-N:5.31%), caffeine (2.00%) and total amino acid (T.A.A. : 3,046 mg%) and less content of tannin (13.41%) than the other treatments. but 3 times pan-fired one had the highest contents of vitamin C (204.3 mg%) and chlorophyll (365.0 mg%) among three kinds pan-firing method. Sixteen kinds of free amino acid including theanine as a good taste component of pan-fired green tea were isolated and measured by HPLC. Free amino acid (FAA) contents were in the range of $2,683{sim}2,925$ mg% and among various pan-firing methods, 5 tims pan-fired one had the highest content of F.A.A. Among these free amino acids, theanine occupied as much as $56.4{sim}61.3%$ of F.A.A. Lightness, yellowness and redness of 5 times pan-fired green tea were middle value among three different treatments. Besides, it gained the highest score of sensory evaluation among them. These above results suggested that 5 times pan-fired green tea was considered to be the best level as pan-firing times of green tea processing. |
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| 키워드 |
| 관능평가;녹차;덖음조건;품질;green tea;pan-fired condition;quality;sensory evaluation; |
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생물환경조절학회지 / v.15, no.1, 2006년, pp.107-113
한국생물환경조절학회
ISSN : 1229-4675
UCI : G100:I100-KOI(KISTI1.1003/JNL.JAKO200617033442740)
언어 : 한국어 |
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| 논문 제공 : KISTI 한국과학기술정보연구원 |
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