|Issue Date:||Aug-1997||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第74號||Start page/Pages:||265-266||Source:||1997特用作物試驗成果研討會專刊||Conference:||1997特用作物試驗成果研討會
Proceedings of A Symposium on the Experimental Results of Special Crops 1997
Ice products are very popular to consumers in Taiwan during the long period of hot summer. However, many ice products in the market are full of artifical flavors and color additives. Therefore, in this experiment, different kinds of made- teas with various nature brothy and flavor were used to make pure ice products. By using tea powder or tea infusion, the end products were pure, nature and wholesome, producing tea ice products without any additives. The experiment revealed that by use of tea infusion, the best proportion of paochung tea liquor to make tea ice product was 2.5-2.8 % (v/v),or 2.0-2.5 % for black tea. In terms of sweetness, it was acceptable at between 13-14 Brix and 16-17 Brix(about 14-18 % of sugar). Addition of vanillin (0.1 % ) apparently improved the smoothness and reduced the bitterness and astringency of tea ice products. However too much vanillin would make the products taste bitter and lose tea flavor. Stabilizer was able to improve the quality of ice tea products, It is suggested when tea powder is used to manufacture ice products, the size of tea powder must be controlled carefully.Tiny tea powder will increase product cost, whereas coarse powder will make sandy taste. The best dose for tea powder was found to be 1.5 %.
|Appears in Collections:||作物組|
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