Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 13 Issue 3
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- Pages.202-208
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- 1981
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- 0367-6293(pISSN)
The Effect of Drying Temperature and Time on Ginseng Tea Quality
건조온도(乾燥溫度) 및 시간(時間)이 인삼차(人蔘茶)의 품질(品質)에 미치는 영향(影響)
- Park, Kil-Dong (Korea Ginseng & Tobacco Research Institute) ;
- Choi, Jin-Ho (Korea Ginseng & Tobacco Research Institute) ;
- Kim, Ok-Chan (Korea Ginseng & Tobacco Research Institute) ;
- Park, Taek-Kyu (Kun Kuk University)
- Published : 1981.09.30
Abstract
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
건조(乾燥) 방법(方法)을 달리해서 제조한 인삼차(人蔘茶)의 수분함량(水分含量), 당함량(糖含量), Saponin및 색도(色度)의 변화(變化)와 그 특성을 조사한 바 다음과 같은 결과를 얻었다. 1. 등온흡습곡선(等溫吸褶曲線)은 step wise isotherm 을 나타내었다. 2. 인삼차(人蔘茶)를
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