|
KMID : 0665220030160040365
|
|
Korean Journal of Food and Nutrition
2003 Volume.16 No. 4 p.365 ~ p.371
|
|
|
Changes on the Characteristics of Lindera obtusiloba BL. Leaf Teas by Manufacturing Process
|
|
Kim Kwang-Soo
Park Chan-Sung
Shin Seung-Ryeul
|
|
|
Abstract
|
|
|
|
This study was analyzed to the characteristics of the Lindera obtusiloba eaf teas by various manufacture methods. Moisture content was the highest in the tea processed by air dry method, and the lowest in the tea roasted after steaming. The contents of soluble solid was higher in the fermented tea than in the others, and the lowest in the roasted tea. The content of tannin was the higher in the roasted after steaming tea than in the others, and the lowest in the fermented tea. The content of vitamin C was the higher in the roasted tea than in the others, and the lower in the steamed tea. The mineral contents of leaf teas was orderly K, Na, Mn, Ca, Fe, Mg, and Zn. The roasted after steaming tea was estimated to the most excellent in the sensory evaluation of leaf teas.
|
|
|
KEYWORD
|
|
|
Lindera obtusiloba BL, tea, vitamin C, tannin
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|