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제다 방법이 감국 꽃차의 이화학적 성분 함량에 미치는 영향
박윤점(Yun Jum Park),박수민(Su Min Park),김현주(Hyun Ju Kim),허북구(Buk Gu Heo),조자용(Ja Yong Cho) 한국농어촌관광학회 2023 농어촌관광연구 Vol.26 No.2
This study was conducted to investigate the contents of physicochemical components and sensory characteristics of Chinese chrysanthemum (Chrysanthemum indicum L.) flowers according to the tea making methods for the purpose of utilizing flower tea in rural tourism and increasing farmers’ income. The diameter of the fresh flowers was 26.98mm, but it decreased to 5.64-9.99mm depending on the drying method. In particular, the diameter was the smallest at 5.64mm in the hot water treatment group. The crude ash content ranged from 6.7 to 15.1%, with the highest value of 15.1% observed in the roasted drying treatment group and the lowest value of 6.7% observed in the natural drying group. The crude fat content ranged from 4.9 to 6.1%, with differences observed depending on the drying method. Potassium was the most abundant mineral, with the lowest content of 1,494.35mg/L observed in the microwave drying treatment group and the highest content of 5,421.24mg/L observed in the steam drying treatment group. Among the amino acids, glutamic acid had the highest content, with 11.18mg/g in the roasted drying treatment group and 18.61mg/g in the microwave drying treatment group. The content of free sugars was generally higher in the following order: fructose > sucrose > glucose. The results of the sensory evaluation of flowers according to the drying method showed that the roasted drying treatment group (90 points) had the highest total score, followed by the hot water treatment group (84 points) and the steam treatment group (84 points). Considering these points, it appears that the drying method affected the physicochemical composition and sensory evaluation of Chinese chrysanthemum flowers.