袋泡草果茶之研製
Other Title
Research and Development of Bagged Herb and Fruit Tea
Journal
農特產品加工研討會專刊
Part Of
農業試驗所特刊第56號
Pages
73-85
ISBN
957-00-6655-5
Date Issued
1995-12
Date
1995-12
Author(s)
張清寬
阮逸明
徐英祥
郭寬福
I-ming Juan
Chen-kuan Chang
Ying-siang Shyu
Kuan-fu Kuo
Abstract
茶之代用品-非茶之茶，目前深受國內外重視與喜愛，研究者甚多，我國盛產茶葉與保健植物，故此類之茶頗有日漸流行之勢：展望未來，對「茶葉之茶」必定會有所影響，尤其在國人「保健觀念」日益提昇之際，對本省中次級茶葉消費市場衝擊影響更為明顯。惟事實上茶葉親和性甚大，它不但適合「獨飲」也適合添加保健材料，以增加其香味及保健效果，最有名者如：香片、果茶等。為此本試驗乃進行袋泡草果茶之研製工作，期能提昇本省中次級茶附加經濟價值，並促進茶葉口味多樣化，以吸引消費者喜愛，達到促銷之目的。茲將試驗結果摘述如下：
一、保健植物蒐集：針對本省民間流傳之本土性保健植物進行蒐集，目前計蒐集雷公根、芭樂等四十餘種；分別加以建檔歸類。
二、茶葉材料選取，分別依茶葉種類訂出紅茶、綠茶、包種茶、烏龍茶最適製作之茶樣條件。
三、草果茶最佳組合及配方比例，從蒐集之材料中加以配對、評鑑。就香味、水色、效用選擇最佳之配方及比例共26種，供參考應用。
四、包裝方法以棉紙袋泡包裝，及磨粉造粒鋁箔包裝為主，包裝量以2.5g為宜，另加中大型棉紙包裝以適應市場需要。
五、為進行嗜好性及消費者接受性調查，從不同配方中選用五種碎型袋泡草果茶及二種磨粉造粒草果茶，分別進行接受性調查分析，結果接受性甚高，均達80％以上；顯示草果茶之開發可讓消費者喜愛。
六、袋泡草果茶從成分、效用資料顯示均具有保健效果，但因未經科學之認證，故在推廣應用時宜定位於飲料，不宜強調療效。
Nowdays, non-tea drinks, substitutes for tea, are gaining the popularity sharply both domestically and overseas, and have caught rapt attention of more and more researchers concerned. Now, drinking the tea-substituting drinks is developing into a noticeable trend in Taiwan for Taiwan being rich of various tea plants and other herbs/plants as sources of health foods. Taking a perspective on tea-substituting drinks, in the foreseeable future, they will definitely affect very severely the sales in middle and low end tea products consumer markets in Taiwan during the current trend of steadily increased “sense of health” among the people in Taiwan. In fact, tea-leaf tea has a noticeable “compatibility/affinity” with other health herbs or foods, thus tea is not only good for “drinking without any additives” but also excellent for drinking as a mixture with a health promotion ingredient in it for an increased flavor or health maintenance effect, for instance, flower tea and fruit tea are typically famous. Basing on these facts, the experiments on the Research and Development of Herbal and Fruit Tea is launched aiming at promoting the added value of the middle and low end tea products in Taiwan and actively diversifying the tastes and flavor of tea drinks which will in turn attract consumers and promote the sales of tea drinks.
The results of the experiments on the Research and Development of Herbal and Fruit Tea are summarized as follows:
1. Collecting Health Promoting Plants/Herbs
The collection work has been launched aiming at the popular local herbs and plants noticed for their health promotion efficacy; as so far the specimens of more than 40 species of the herbs and plants, including Leikung ken and guava tree have been collected, classified and filed.
2. Selecting Optimum Tea Products to Serve as Main Ingredients:
The requirements of the tea specimens optimum for serving as main ingredients have been established according to the catagory and grade of each kind of tea, including Black Tea, Green Tea, Pouchong Tea, Oolong Tea.
3. The Optimum Composition and Formula Ingredients Ratio of each Herb Fruit:
26 kinds of samples showing the optimum formula and ingredient ratio of each have been selected, however, they are just for reference only.
4. Packing:
All these tea bags are packed mainly either in cotton paper bags or in aluminum foil, and an approprite content of 2.5g is recommended. Besides, a large size cotton paper bag packing is also presented to meet the possible need in the market.
5. Investgating Hobby Potential and Acceptability among the Consumers:
Among all formula preparations 5 kinds of fragment type herb tea bags and 2 kinds of fine powder type herb tea bags were selected for serving as specimens for the investigation. The results showed that in both Hobby Potential and Acceptability, the herb tea bag won 80% of positive response.
6. Benefitable Effect in Health Promotion:
The benefitable effect is revealed from the ingredients information and the efficacy information, however, since they have not been empirically verified, it is advisable to promote them as drinks than to emphasize their therapeutic effect.
Event(s)
農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
Publisher
農業試驗所
Type
conference paper
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