Optimization on Pretreatment and Granule Tea Recipe of Polygonatum sibiricum Delar

둥굴레의 전처리 및 과립차 배합비 최적화

  • 이기동 (경북과학대학 발효건강식품과)
  • Published : 2004.06.01

Abstract

The organoleptic properties of granule tea was optimized for granulation of Polygonatum sibiricum Delar(Dunggulle) tea for exclusion of scorched smell and increase of consumption. The length of 2 mm was suitable to cutting size of Dunggulle for preparation of the roasted Dunggulle. The optimum sensory conditions for aroma of Dunggulle granule tea showing 7.85 organoleptic score were 80.61% in ratio of Dunggulle extracts to total extracts, 12.77% in content of total extracts and 37.33% in rate of glucose to total sugar. The highest score of overall palatability was 5.96 at 61.11% in rate of Dunggulle extracts to total extracts, 13.79% in content of total extracts, and 60.92% in rate of glucose to total sugar.

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