자동판매기용 녹차 개발을 위한 차 함유 성분의 안정화

• 영문명: Stabilization of Tea Constituents in Development of Green Tea for Vending Machine
• 발행기관: 한국차학회
• 저자명: 박성화(Seong Hwa Park) 이기훈(Ki Hoon Lee) 이형재(Hyoung Jae Lee) 김기안(Ki An Kim) 조정용(Jeong-Yong Cho) 김선재(Seon-Jae Kim) 마승진(Seung-Jin Ma) 은종방(Jong-Bang Eun) 박근형(Keun-Hyung Park) 문제학(Jae-Hak Moon)
• 간행물 정보: 『한국차학회지』제17권 제2호, 83~91쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.06.30

영문 초록

The present study attempted to develop green tea for vending machine. Lyophilization and spray dry were respectively carried out to prepare powder of tea extract. However, powder was not prepared because of the high hygroscopicity of the products. Therefore, dextrin (1%, wt./wt.) was added into tea extract solution and than the mixture was subjected to spray dry. It gave a favourable powder with a high yield (97% of tea extract, wt./wt.). However, the functional compounds of the powder were abruptly decreased with the elapse of storage period. Therefore, ascorbic acid (0.1%, wt./wt.) was added into the tea extract contained dextrin and than spray dried. Stability of the functional compounds in the powder during storage at vending machine was dramatically maintained for about 1 month. These results will be useful in studies for practicality to drink tea by vending machine.

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키워드

vending machine green tea constituents stabilization catechins antioxidant activity