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Optimization of Roasting Conditions of Polygonatum sibiricum Roots by a Pressure Roaster
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가압볶음장치에서 둥굴레(황정) 근경의 볶음조건 최적화

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Type
Academic journal
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Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.27 No.1 KCI Accredited Journals SCOPUS
Published
1998.1
Pages
80 - 86 (7page)

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Optimization of Roasting Conditions of Polygonatum sibiricum Roots by a Pressure Roaster
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This work was designed to determine the optimum roasting conditions with application of a pressure roaster for improving the roasting process of the Polygonatum sibiricum tea which has been roasting with a traditional method. Soluble solid content of the Polygonatum cibiricum tea was 63.16% in the tea roasted at 0.85㎏_f/㎠(roasting pressure) and 13.9min(roasting time) which were maximum point by the ridge analysis. The optimum conditions predicted for each corresponding sensory properties of the Polygonatum cibiricum tea were 0.87㎏_f/㎠ and 9.2min in color, 0.89㎏_f/㎠ and 9.7min in sweet, 0.72㎏_f/㎠ and 5.4min in burnt flavor, 0.89㎏_f/㎠ and 9.9min in appetizing flavor, 0.87㎏_f/㎠ and 9.3min in aftertaste, 0.89㎏_f/㎠ and 10.0min in aroma, and 0.88㎏_f/㎠ and 9.6min in overall acceptability of the tea. The optimum conditions based on the soluble solid content and all sensory properties of the Polygonatum cibiricum tea, were 0.83~0.88㎏_f/㎠ and 9.7~10.4min.

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