公开(公告)号：KR1020100033158A

公开(公告)日：2010-03-29

申请号：KR1020080092183

申请日：2008-09-19

Applicant: 전남대학교산학협력단

Inventor： 박근형 ,  최윤정 ,  한선경 ,  문제학 ,  조정용 ,  마승진 ,  김선재 ,  김향선

IPC: A23F3/08 ,  A23F3/10 ,  A23F3/00

Abstract: PURPOSE: A method of determining a maximum fermented point of enzyme-fermented tea is provided to determine a location of the maximum fermented point in which a fermentation degree of the tea reaches 100% in a manufacturing process of Camellia sinensis leaves. CONSTITUTION: A method of determining a maximum fermented point of enzyme-fermented tea comprises a step for determining the highest point of a fermentation degree of fermented tea after checking redness, yellowness, optical extinction of wavelength 400-440 nm, and a theaflavin-forming highest point in a manufacturing process of enzyme fermentation tea.

Abstract translation: 目的：确定酶发酵茶的最大发酵点的方法，以确定中华茶叶生产过程中茶的发酵度达到100％的最大发酵点的位置。 构成：确定酶发酵茶的最大发酵点的方法包括确定发酵茶的发红度，黄度，波长400-440nm的光消光和形成茶黄素的发酵度的最高点的步骤 酶发酵茶制造过程中的最高点。