지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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Omija (Schizandra chinensis Baillon) with or without roasting were extracted in hot water, and the extracts were mixed with grape juice and spray-dried for the preparation of Omija tea powder. Grape juice addition contributed to the lowering of acidity, the boosting of kinematic viscosity and surface tension and the strengthening the redness in color of reconstituted instant Omija tea. The effects of the roasting Omija on its physico-chemical properties were less remarkable than those of the adding grape juice. The sensory properties such as color, flavor, taste and overall acceptability were greatly improved by the grape juice addition, and the degrees of improvement were proportional to the levels of addition. The best overall acceptability of the instant Omija tea was acquired with the tea powder prepared from the mixture of 40 parts of the roasted Omija extract and 60 parts of the grape juice. The roasting of Omija also improved the sensory quality of the instant tea.
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