Research of the production technics of Pu'er tea roses jelly

The main raw material including Cooked Pu'er tea and rose was being dicussed and researched in this paper,through the single factor and experimentally tested formally the production technics of Cooked Pu'er tea and rose jelly.The experiment showed that the primary and secondary fator of the quality of Cooked Pu'er tea and rose jelly,the match of Pu'er tea and rose > high transparency of jelly powder > the concentration of Pu'er tea and rose juice > custer sugar > citric acid.By the formal experiment confirmed the optimal recipe of Pu'er tea and roses jelly was 1∶4 Pu'er tea roses jelly proportion,11 mg / m L Pu'er tea and rose juice concentration,0.3g citric acid,16 g custer sugar and 0.9% high transparency of jelly powder.Pu'er tea and rose jelly were made from processed by mixing,filtering,sterilization etc,and the sensory scores was 93,what's more,the color was bright,the surface was smooth,contained the unique fragrance of Pu'er tea and rose,which made delicate taste and was Full of elasticity and toughness as well as tasted sour and sweet.