비파엽(枇杷葉)차 블렌딩을 통한 차맛 변화 연구

• 영문명: A Study on the Change of Tea Flavor through Loquat Leaves Tea Blending
• 발행기관: 국제차문화과학학회
• 저자명: 이해순(Hae Soon Lee)
• 간행물 정보: 『국제차문화과학』제4집, 1~15쪽, 전체 15쪽
• 주제분류: 사회과학 > 사회과학일반
• 파일형태: PDF
• 발행일자: 2023.12.30

영문 초록

In this study, in order to increase the consumption of loquat leaves tea, which is a substitute car with excellent quality and functionality, the Loquat leaves were grown and added to evaluate the sensitivity. loquat leaves thickening tea was rated the highest in 'process 나' because of its low bitterness and bitter taste and strong sweetness. Recipe T6 was the best in the extraction condition of 90°C and the extraction time of 3 minutes as a result of sensory evaluation blended using Loquat thickening tea as the main ingredient, balloon flower as an auxiliary ingredient, and black tea as a catalyst ingredient. The overall preference was 3.90±0.10 to 4.35±0.10, which improved the taste compared to Loquat thickened tea. If Loquat blending tea, which fits the Loquat leaf steaming tea recipe (Loquat leaf steaming tea 60: bellflower tea 30: red tea 10), is commercialized, it will help increase the income of Loquat farmers and improve public health.

목차

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결 론

인용문헌

키워드

loquat leaves black tea bellflower blending recipe sweet