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生化를 이용한 香茶 開發 : Ⅱ. 생화비율이 향차의 향유지와 관능적 특성에 미치는 영향
조경숙,서정근,황인택 한국식물인간환경학회 2000 인간식물환경학회지 Vol.3 No.3
During the experiments of the green tea, which is mixed together with strong scent fresh flowers, to develop great tea products with a long fresh flower scent, we found that the fresh flower ratio has been affecting the change of the green tea's moisture contents. And we also found that the fresh flower ratio has been affecting the Organic Acid, the Fatty Acid, and the color gloss of the tea, after making aroma tea. In the process of making the aroma tea, if the fresh flower ratio increases, the moisture contents also increase during absorption. After making the aroma tea, if the fresh flower ratio increases, the tea's tannin and chlorophlly contents decrease. The most common acid found in the aroma tea is Oxalic acid, and Citric acid and Malic acid are next common acids. But one of the large differences between the two teas is that the content of the green tea's Citric acid was almost twice higher than the aroma tea, as 7.44. In Fatty acid, the aroma tea is mostly higher than the green tea. Unsaturated fatty acid seems to be high the Linolenic acid is the most common, and Palmitic acid, Oleic acid and Stearic acid are next common acids. If the fresh flower ratio increases, brightness, a value and a color tone are decrease and b value increases. So the aroma tea has a tendency of decreasing the color gloss.
生化를 이용한 香茶 開發 : Ⅰ. 생화비율이 향차의 유기산과 지방산 함량에 미치는 영향
조경숙,백순옥,서정근 한국식물인간환경학회 2000 인간식물환경학회지 Vol.3 No.2
To develop aroma tea with fragrance using natural flower, we mixed green tea 100%, Gardenia jasminoides flower, and chrysanthemum 50, 70, 90, 110%. We tested the aroma tea for its gragrance intensity, fragrance maintenance, flavor profile test, sensory test, and absorption utility. The aroma tea has great flavor and longer natural flower fragrance at 70℃s hot water. In hot water dilution the green tea has shortestfragrance maintenance. After making aroma team it keeps its scent longer like gardenia jasminoides flower when the fresh flower ratio increases. When the fresh flower ratio increases, the absorption gets stronger and the absorption utility of gardenia jasminoides flower is better that the chrysanthemum. In organic flavor profile test, when the fresh flower absorption ratio increases, the scent of aroma tea gets richer and softer due to the increase of the scent and the sweet taste and the decrease of the astringent. Specially, the after taste has richer scent and sweet taste for a long time, it gives the possibility of developing the aroma tea.