CAJ | 학술논문

以冲泡水量、加工方式、冲泡水温以及冲泡时间为因素,通过感官评价试验表明,在观察的区域中冲泡水量是最为关键因素,在冲泡水量(ml):鲜品金线莲或转化成鲜品量(g)=3~6最好;而加工方式(鲜品、烘干、冻干)是第二影响因素;冲泡水温在90~100℃的范围内要明显好于80~90℃,在冲泡时间上则可以选择6~10min.本试验可以为企业开发金线莲茶产品提供一定的开发思路以及制定金线莲茶饮用标准提供适当的技术参考依据.
이충포수량、가공방식、충포수온이급충포시간위인소,통과감관평개시험표명,재관찰적구역중충포수량시최위관건인소,재충포수량(ml):선품금선련혹전화성선품량(g)=3~6최호;이가공방식(선품、홍간、동간)시제이영향인소;충포수온재90~100℃적범위내요명현호우80~90℃,재충포시간상칙가이선택6~10min.본시험가이위기업개발금선련다산품제공일정적개발사로이급제정금선련다음용표준제공괄당적기술삼고의거.
@@@@This experiment through sensory evaluation test showed that in the four effects of parameters the brewing water, the processing form of Anoectochilus, brewing temperature and brewing time, brewing water is the most critical factor.The brewing water ( ml ): the weight of fresh Anoectochilus or transformed into fresh ( g ) =3~ 6 was best; processing methods (fresh, dried, frozen dry ) is the second influence factors; brewing temperature at 90~ 100℃ is better than 80 ~ 90℃;and the brewing time should be chose 6 ~ 9 minutes. This experiment can provide some ideas for enterprise developing Anoectochilus tea products and establishing Anoectochilus tea drinking standard.