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KMID : 0380619810130030202
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Korean Journal of Food Science and Technology
1981 Volume.13 No. 3 p.202 ~ p.208
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The Effect of Drying Temperature and Time on Ginseng Tea Quality
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최진호/Choi, Jin Ho
박택규/김옥찬/박길동/Park, Taek Kyu/Kim, Ok Chan/Park, Kil Dong
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Abstract
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Contents of moisture, sugar and saponin, and color intensity of red ginseng tea (RGT) prepared at various drying conditions were investigated for quality evaluation.
1. The sorption isotherm of RGT showed step-wise isotherm.
2. The moisture content of RGT dried at 80, 90 and 105℃ reached at nearly constant values below 1.5% after 3 hours.
3. The HPLC patterns of sugar and saponin at various drying temperatures were quality same but different in quantity.
4. The color intensity of RGT was changed little below 80℃, but significantly above 90℃.
5. A significant relationship was found between decrease of sugar content and increase of color intensity above 80℃.
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