기계덖음 제다조건이 녹차 주요 품질에 미치는 영향

• 영문명: Effects of Mechanical Panning Conditions in Processing on Major Important Factors Related to Quality of Green Tea
• 발행기관: 한국차학회
• 저자명: 최정(Jeong Choi) 천종은(Jong Un Chun) 박종대(Jong Dae Park)
• 간행물 정보: 『한국차학회지』제16권 제1호, 105~112쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2010.04.30

영문 초록

This study was conducted to determine the optimum conditions of mechanical panning for the production of high quality green tea. Firstly, it was important to maintain the tea leaves at 80℃, followed by treatment at 250℃ for 10 minutes, in order to preserve the major components and taste. For rolling frequency, once every 10 minutes was sufficient to achieve total nitrogen, amino acids and degree of greenness (Hunter‘s-a value). The color of green tea was darker and lots of powder was produced after rolling. For drying (last step), the best taste, quality and degree of greenness was obtained in panning machine at 120℃ for 60 minutes.

목차

서 론

재료 및 방법

결과 및 고찰

적 요

키워드

green tea first panning tea leaves rolling drying sensory test