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茶葉 收穫後 製茶前 經過時間 및 溫度가 製品의 品質에 미치는 影響
김주희(J.H.Kim),박장현(J.H.Park),김정운(J.W.Kim),신길호(G.H.Sin),최형국(H.K.Choi),김선우(S.W.Kim) 한국차학회 1997 한국차학회지 Vol.3 No.1
The effects of storage time and temperature of fresh leaves were investigated on the quality of made tea. The contents of total nitrogen tannin, chlorophylls, total amino acid and caffeine were decreased with increasing storage time and stroage temperature. Shape of green tea was better at high temperature in storage and long stroage time. Color of green tea extracts was better in short storage time from plucking to precessing of fresh tea leaves. When fresh tea leaves were stored for 9hr at 5˚C and for 3hr at 25˚C(room temperature), color of green tea extract, flavor and aroma were good. Optimum storage conditions of fresh tea leaves before processing were storage for 9hr at 5˚C or for 3hr at 25˚C.