Pu’er tea and rose flowers were used as the main raw material to develop a mellow taste, high aroma of tea drinks by the method of orthogonal experimental technique, enzymatic hydrolysis technology, conventional extraction. The results showed that the extraction optimum process parameters for: Rose Pu’er raw material blending ratio of rose flower 32.5%, stored a year ripe Pu’er tea 67.5%; Extraction time 40 min, tea quality ratio of 1∶25, extraction temperature of 90 ℃, extracting for twice; Soaking liquid adding 0.08% tannin enzyme and 0.04% flavor protease enzyme, rose tea extract 71.40 mL, white granulated sugar 41.60 g, Vc 0.20 g, citric acid sodium: 0.14 g, water 893.19 mL. The beverage tasting the soup color was bright red to clarify, and had obvious rose fragrance and tea fragrance, and tasted mellow and refreshing, moist slip of the tongue. There was no precipitation in rose Pu’er tea during one-year shelf life at room temperature.
LIN Qiu-Xiang
,
CHEN Bang-Fu
,
LIU Qian-Gang
. Development of Rose Pu’er Tea Beverage[J]. Subtropical Plant Science, 2016
, 45(03)
: 230
-234
.
DOI: 10.3969/j.issn.1009-7791.2016.03.007
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