가루녹차의 저온저장(-5℃) 중 품질 변화
Change in Chemical Components of Green Powder Tea during Storage Period at -5℃ Storage Temperature
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초록
가루녹차를 알루미늄 포장에 보관하여 -5℃에서 저장시 품질관련 화학성분인 총질소, 총아미노산, 탄닌, 카페인, 엽록소, 비타민 C 및 지방산은 저장기간이 길어질 수록 함량이 감소되었다. 가루녹차의 표면색상은 -5℃ 저장시 a값은 저장전 -17.40에서 저장 30일 -16.69, 저장 60일 -16.20, 저장 120일 -13.69로 저장기간이 길어질수록 녹색이 감소됨을 알 수 있었다. 외관과 내질에 따른 관능평가는 저장전 93점에서 저장 60일 88점, 저장 120일 73점으로 저장기간 경과에 비례해 품질이 열악해졌다. 품질을 고려하면 -5℃에서 가루녹차를 저장하는 것이 우수한 저장방법이 되리라 생각된다.
Abstract
The effects of storage methods on green tea powder were investigated by examining quality changes of the tea during storage at -5℃. aluminium-packing without any treatment showed the green powder tea quality of unchanged for 120 days storage, after which significant decrease in the green powder tea constituents connected quality such as total nitrogen, total amino acid, tannin, caffeine, chlorophyll, vitamin C, and fatty acid were observed. The changes in the green color indexes(a value) of green powder tea at -5℃ were resulted in the of -16.69, -16.20, and 13.69 for 30, 60, and 120 days with the storage period, respectively. A sensuous examination for quality assay of the green powder tea demonstrated 93, 91, 88 and 73 points as a storage period 0, 30, 60 and 120 day, respectively. This study suggested that storage method at -5℃ was a successful method for storage of green powder tea .
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