대용차의 기능성 블렌딩을 통한 색·향·미 비교 Ⅱ

• 영문명: Comparative Studies of color, fragrance, and taste through functional blending of tisanes Ⅱ
• 발행기관: 국제차문화과학학회
• 저자명: 김순옥(Soon-Ok Kim)
• 간행물 정보: 『국제차문화과학』제4집, 74~92쪽, 전체 19쪽
• 주제분류: 사회과학 > 사회과학일반
• 파일형태: PDF
• 발행일자: 2023.12.30

영문 초록

This study investigated the taste and color of herbal tea blended along with the functional properties of herbal tea. Tisane that are effective for diet include mate, hibiscus, fennel, lemon balm, burdock, red bean, herbs that are effective for rejuvenation include rosemary, rose hip, peppermint, mate, licorice, lemon verbena, herbs that help strengthen blood vessels was investigated with buckwheat, beetroot, lotus leaf, burdock root, corn hydrangea, and dermis. In herbal blending tea, the taste of tea with diet function was good at 1.5g of mate + 1.0g of burdock + 0.5g of fennel, and the blending tea for recovery was good at 1.5g of lemon verbena + 1.0g of peppermint + 0.5g of mate. The blood vessel strengthening blending difference did not show a significant difference depending on the blending composition. Therefore, it is estimated that drinking blended herbal tea with flavor will help prevent diseases.

목차

Ⅰ. 서 론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결 론

인용문헌

키워드

tisane diet power blending herbal tea