Improvement of the Rose Tea Making
Date Issued
2007
Date
2007
Author(s)
Yen, Ming-Chen
DOI
zh-TW
Abstract
Both Grand Gala and Double Delight roses were used as the materials in this study. The aim of this study were (1) to mimic the traditional processing of partial fermented tea to establish the optimum process for partial fermented dried Grand Gala roses tea. The sensory evaluation was performed to compare the quality between partial fermented and hot-air dried Grand Gala roses to establish the optimum process of dried Grand Gala rose tea; (2) to mix together with dried Grand Gala and Double Delight roses at various ratio, dried individually, and then evaluated the blend ratio of dried roses to find out the optimum process of mixed rose tea; (3) to investigate the change of total anthocyanins content in dried Grand Gala rose petals during storage priors processed by various immersion solutions and pressures.
Results show that the optimum processing of partial fermented Grand Gala rose tea is: rose pellets undergo hot-air withering at 48 ℃ for 30 minutes follows indoor withering at 27 ℃ for 12 hours, then panning at 250 ℃ for 5 minutes, finally, hot-air drying at 70 ℃ for 6 hours. However, the results of sensory evaluation showed there have no significant difference between rose infusions make from partial fermented and hot-air dried Grand Gala roses tea. In the making of mixed rose tea, sensory results show that dried Grand Gala rose and Double Delight rose petals mixed at 5:1 w/w ratio were obtain rose tea with good color and aroma.
The results of storage test show that the stability of anthocyanins in rose petals is influenced by pH of solution, storage temperature, light and oxygen. The anthocyanin content of dried Grand Gala rose petals priors vacuum immersed with 1 M citric acid solution is significantly higher then other products over three months, indicate that this treatment is useful to maintain the content of anthocyanins and the appearance of dried rose tea.
Subjects
玫瑰花
部分發酵
真空浸漬
花青素
rose
partially fermenting
vacuum immersion
anthocyanins
Type
thesis
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