첫덖음온도가 덖음뽕잎차 품질에 미치는 영향

• 영문명: Qualities Characteristics of Roasted Mulberry Leaf Teas on First Roasted Temperature
• 발행기관: 한국차학회
• 저자명: 박장현(Jang Hyun Park) 남승희(Seung Hee Nam) 임순희(Sun Hee Yim) 구희연(Hui Yeon Koo) 김현진(Hyun Jin Kim) 최향철(Hyang Choul Choi)
• 간행물 정보: 『한국차학회지』제20권 제3호, 42~48쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2014.09.30

영문 초록

A higher primary roasting temperature of mulberry leaf teas resulted in a lower moisture content of 3.48% at 270℃. The yield of mulberry leaf teas by roasting was 22.1% at 250℃ and 20.2% at 270℃. Mulberry leaf teas contained high contents of flavor compounds such as total nitrogen, and total amino acid after roasting at 250℃ but contained high tannin content after roasting at 270℃ roasting and high caffeine content after roasting at 230℃. Free sugars including fructose, glucose, and sucrose were enriched in mulberry leaf teas after roasting at 250℃. The green color value was higher at lower primary roasting temperatures. Among the flavonoids, anthocyanin and anthoxanthine are well known for their anti-lipid peroxidation function. The anthocyanin and anthoxanthine content of mulberry leaf teas were high at 426 mg/100 g after roasting at 250℃. The total phenolics of mulberry leave tea was highest at 843- 907 mg/100 g but the antioxidant activity of teas was lowest with 18.0% after roasting at 270℃. Compared to the anti-diabetic effect of acarbose with 81% inhibition, α-glucosidase was inhibited by 65.1% in the 270℃ roasted mulberry leaf tea extracts. As a result of a sensory evaluation, the mulberry leaf teas roasted at 270℃ received the highest scores with 92.0 points, whereas those roasted at 230℃ and 270℃ received 89.1 points and 87 points, respectively.

목차

Abstract

서론

재료 및 방법

결과 및 고찰

적요

참고문헌

키워드

mulberry leaf tea first roasted temperature qualities functional sensory evaluation