녹차생엽의 자숙 및 튀김에 의한 화학성분 변화 Changes in Chemical Components of Green Tea Leaves during Blanching and Frying
김성수, 이미경, 한억, 오상룡, 이성우
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/252895
韓國食生活文化學會誌
(한국식생활문화학회지)
제5권 제2호
(1990.06)
pp.229-233
pp.229-233
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
Changes in chemical components of green tea leaves at different cooking conditions-blanching and frying-were surveyed as a method of utilizing low graded green tea leaves which missed appropriate plucking times. There was no significant difference in protein content during cooking. But contents of chlorophyll, tannin, vitamin C and caffeine were decreased during cooking, contents of chlorophyll and caffeine showed a greater decrease in frying than blanching. Content of total amino acid of green tea leaf was 15.8% and blanching showed bigger diminution of its content in comparision with frying during cooking.
키워드
저자