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KMID : 0380619810130040267
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Korean Journal of Food Science and Technology
1981 Volume.13 No. 4 p.267 ~ p.272
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Effects of Processing Methods on the Quality of Ginseng Leaf Tea
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김상달/Kim, Sang Dal
오훈일/도재호/이송재/Oh, Hoon Il/Do, Jae Ho/Lee, Song Jae
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Abstract
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The qualities of ginseng leaf teas prepared by six different processing methods were evaluated to develop the leaf tea.
The leaf tea prepared by fermentation at 30℃ showed the highest in the ratio of 30 min water extracts to the total extractable matters. This ratio was followed in decreasing order by the heat dried tea and the one fermented at 25℃. The yellow, orange and red color intensities of water extracts were the highest in the tea prepared by toasting method followed by teas fermented at 30℃ and 25℃. The amount of saponins extracted with boiling water was the highest in the tea fermented at 30℃ among teas investigated. This tea was also most acceptable in sensory evaluation by the flavour profile method.
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