Optimization of Tea Making Process with Bagasse

PENG Xiaoyan; WANG Zegang; CHEN Jiafeng; LIU Shuyan

doi:10.13386/j.issn1002-0306.2020080251

Volume 42 Issue 12

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(12): 198-202. > DOI: 10.13386/j.issn1002-0306.2020080251

PENG Xiaoyan, WANG Zegang, CHEN Jiafeng, et al. Optimization of Tea Making Process with Bagasse[J]. Science and Technology of Food Industry, 2021, 42(12): 198−202. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080251.

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Optimization of Tea Making Process with Bagasse

1.
Zhangzhou Institute of Technology, Zhangzhou 363200, China
2.
Zhangzhou College of Science & Technology, Zhangzhou 363202, China
3.
Zhangzhou Tiankang Testing Technology Co., Ltd., Zhangzhou 363202, China

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Received Date: August 25, 2020
Available Online: March 31, 2021

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Abstract

Abstract

In this study, sugar cane tea was prepared with bagasse. The effects of cooking temperature, cooking time and rotating speed on sensory scores of sugar cane tea were investigated by quadratic regression orthogonal rotation combination design experiment. The optimal processing conditions were determined, and the nutritional components of sugarcane tea were determined. Results showed that: Cooking temperature 127 ℃, cooking time 33 min and rotating speed 60 r/min. Under these conditions, the sensory score of sugarcane tea prepared was 92.47 with a good sensory evaluation. The contents of nutritional components of sugarcane tea prepared under optimal conditions were determined as fat 0.25%±0.06%, protein 1.99%±0.39%, reducing sugar 7.26%±0.38%, water 6.48%±0.27% and mineral 1.89%±0.20%. The research could provide the reference for the utilization of bagasse.
- bagasse,
- sugarcane tea,
- cooking process,
- sensory scores

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