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This study was conducted to clarify the effects of drying temperatures and pretreatments on the chromaticity and the changes in leaf shapes of Morus bombycis when dried with the different pretreatments and then immersed into the heated water of 80℃ for 3 minutes. And also organoleptic test subsequently was also carried out. Little changes in the color of leaves for the wild vegetables of Morus bombycis were observed by the treatment. Wild vegetables made of roasting Morus bombycis, when immersed in the water with 80℃ for 3 minutes showed a higher rate of restoring force. However, no change in the color of leaves was exhibited. Linking degrees for the leaves of Morus bombycis when immersed into the heated water with 100℃ and then transferred into the heated water with 80℃ after the immersion in 0.5% heated saline water were higher. In the organoleptic test, treatment with steam showed high values compared with normal method. And wild vegetables with the roasted leaves of Morus bombycis had also better value.