|Title:||文旦柚果茶之研製||Other Titles:||Researches in Fruit Tea Processed Method Development of Wentan Pomelos||Authors:||吳聲舜
|Issue Date:||Nov-2000||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第94號||Start page/Pages:||251-252||Source:||2000年豆類、茶及新興作物育種及生產技術改進研討會論文集||Conference:||2000年豆類、茶及新興作物育種及生產技術改進研討會
Proceeding of the Symposium on the Improvement of Breeding and Production Techniques of Legumes, Tea and New Special Crops 2000
According to experimental results, it showed fruit tea was factored by using sour pomelo and pai pomelo as material would possess better flavor than using wentan pomelo. The characteristics of wentan pomelo like its thicker pericarp, low water content of sarcocarp, and higher sugar content would result in the worse flavor and quality. Generally, harvested wentan pomelo should be stored least about 7-10 days to complete ripening procedure, then became the better material of fruit tea. In view of fruit tea manufacture method, it would waste more manpower and time by traditional method. In the experiment, disintegrated method was used to replace traditional method would increase producing efficiency about 5 times. In another experiment, it found when using different mature level wentan pomelo as material to manufacture fruit tea, the product of more mature fruit would possess better flavor, meanwhile it also revealed the quality of epiderm didn’t affect integer Flavor expression. In consider of the tea sorts mixed with manufactured wentan pomelo, we found the semifermentated tea possessed better flavor. Bypassing the shape of mixed material, tea, costing must be the most important factor of producing fruit tea. In order to lower producing costing, worse strip pachung tea could be used as mixed material; The mixed ratio between fruit and tea about 1:0.3-0.4, meantime accrete some critrate and salt would increase the flavor of fruit tea end product.
|Appears in Collections:||作物組|
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