대추의 利用에 관한 硏究(第四報) : 대추茶의 嗜好度 Studies on the Acceptability of Jujube Tea = Utilization of Juiube Fruits.Part IV.

다국어 초록 (Multilingual Abstract)

Sensory evaluation method was used to develope a type of jujube tea which suits Korean's taste. The organoleptic evaluation was done with regard to the optimum sugar content, clarity, drinking temperature and fruit pulp content of the jujube tea. Clarified jujube tea extracted from 25% by weight of dry jujube fruits and 75% water was preferred to those from 15% ,20% and 30% jujube fruits although those from 20% and 30% were not significantly different at 5% level. In spite of the average acceptability score of cloudy jujube tea with 5% of added fruit pulp being not significantly different from that of clarified one, the more fruit pulp in the tea products the worse its acceptability. Cold jujube tea was preferred to warm and hot ones.