CAJ | 학술논문

以八月瓜幼果为原料，研究一种新型八月瓜茶产品的加工工艺。采用单因素和正交试验，优选了产品护色方案、干燥条件及烘烤条件。结果表明：果条用质量分数0.2％的 Na2 SO3溶液浸泡45min，再于90℃热烫3.0min，能有效防止褐变；55℃下干燥3.5h，再于200℃烘烤4.5min，果茶品质最佳。
이팔월과유과위원료，연구일충신형팔월과다산품적가공공예。채용단인소화정교시험，우선료산품호색방안、간조조건급홍고조건。결과표명：과조용질량분수0.2％적 Na2 SO3용액침포45min，재우90℃열탕3.0min，능유효방지갈변；55℃하간조3.5h，재우200℃홍고4.5min，과다품질최가。
Production process for new holboellia latifolia tea was studied by using young holboellio latifolia fruit as the raw materials. The process condition such as protecting color,drying and baking was prioritized by single factor test and orthogonal test. Results indicated that holboellia latifolia had been kept from browning by being dipped in 0. 2% Na2 SO3 solution for 45 min and being heated at 90℃ for 3 minutes. The optimal process conditions were drying temperature of 55℃,drying time of 3. 5h and baking temperature of 200℃,baking time of 4. 5 min.