수종의 꽃을 이용한 화차 개발

• 영문명: Development of Flower Tea Using a Variety of Flowers:Ⅰ. Physiochemical Properties of Flower Tea According to the Mixture Ratio by Flower Material
• 발행기관: 한국차학회
• 저자명: 조경숙(Kyung-Sook Cho) 최형국(Hung-Kook Choi) 신길호(Kil-Ho Shin) 서정근(Jeung-Keun Suh)
• 간행물 정보: 『한국차학회지』제6권 제1호, 85~93쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2000.03.30

영문 초록

This is experiment was carried out to the effect of mixed ration manufacture on the quality characteristics of functional flower tea. Green tea was the high content in the component of the crude fiber. total chlorophyll etc. On the other hand, the whole of flower was showed crude fat high tendency than green tea. Specially, Acacia flower was showed the highest content at total nitrogen, total free amino acid and food energy etc., Kudzu flower was at the mineral components, such as K. Ca. Ma. Consequently, the flowers did suggestion that would be excellent nutrition and a source of mineral supply, as components of fat acid, food energy and mineral showed flowers higher tendency than green tea. In case of blending flower tea. as the quantity of flower went on increasing gradually. The content of the caffeine and tannin was gradually decreased. And consequently the flower tea that mixed green tea and flower was abundant in nutrition and mineral, and showed to be a healthy tea of the low caffeine as well.