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KMID : 1034920090020020025
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Journal Of Oriental Pharmacy
2009 Volume.2 No. 2 p.25 ~ p.31
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Study on making tea for sensory test, quality characteristics of bitter melon
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Lee Sang-Chang
Kim Dong-Il
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Abstract
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Bitter melon Tea for this research and making tea is a sensual quality research on the Characteristics. Presented based on sensory evaluation. It’s not about tea culture in quantitative and systematic quantitative description of the phrase was established. The progress of the research industry, Kyungwoon University 20 of students and faculty members representing, eight of specialist personnel, total 28 people in a group was formed. Bitter melon to highlight the health and functional matter. Aspects as the development of easy-to-drink tea, processing of tea and a variant of the changes made throughout the taste and flavor. Through the study of the drinking bitter melon tea is the optimum temperature of 70-72 ℃ and not match concentration of standard evaluation and the concentration of drinking volume, to drink soften the opinion has been established. The bitter melon tea through the systematic study of the phrase describes the temperature and the concentration was established.
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KEYWORD
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bitter melon, Charantin, sensory test, making tea, optimum temperature 70-72℃
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