정유조건이 옥로차 품질에 미치는 영향

국문 초록 (Abstract)

옥로차 제조에 쓰인 차나무 잎은 백아중이 29.4 g, 출개도 77.8%, 엽수분이 79.5%였다. 75℃, 30분 처리가 다른 처리 조건에 비해 완제품의 수율이 높았으며, 총질소, theanine, glutamic acid, arginine 엽록소 함량이 많았고, 탄닌함량이 낮았다. 또한 75℃, 30분 정유처리가 관능평가에서 타처리보다 6～12점 더 높아 양호하였다. 결론적으로 75℃, 30분 정유처리가 제다품질 및 관능평가에서 우수하여 가장 양호한 정유조건이었다.

다국어 초록 (Multilingual Abstract)

Moisture content was 79.5%, banjhi shoot was 77.8% of the total and the weight was 29.4 g/100 buds in the harvested plant leaves used for manufacturing Okro tea. Okro tea heated at 75℃ for 30 min showed the best quality among all the treatmants. Chemical components such as total nitrogen, theanine, arginine and chlorophyll were high in the tea treated at 75℃ for 30 min compare with those of other treatments. The sensory evalution test in terms of appearance, shape, color, and taste showed greater preferences in Okro tea treated at 75℃ for 30 min than those of other treatments. The results suggested that heat treatment at 75℃ for 30 min was the best condition for the final rolling process in manutacturing of Okro tea.

목차 (Table of Contents)

• Abstract
  
• 서론
  
• 재료 및 방법
  
• 결과 및 고찰
  
• 요약
  
• 문헌