Study on Process Technology of Mixing of Crocus sativus L. Tea Drinking

Abstract

Abstract: This experiment studied the prescription, extracted conditions and the best taste flavor of Crocus sativus, and worked out the processing technique of Crocus sativus tea drinking. The optimum prescription was done by Crocus sativus through 80 ℃, 15 min, 500 times water solves as follows: Crocus sativus’s extraction : sugar : citric acid: malic acid is 250ml : 15.5g : 0.3ml : 0.2ml. The best taste flavor prescription is sugar 6%, citric acid 0.075% and malic acid 0.008%. The product is nutritional health care drink and the flavor is special.

Key words: , Crocus sativus； tea drinking； process of mixing；

RU Xian-Gu-Li-·Mai-Mai-Ti-Yi-Ming, AI He-Mai-Ti-Jiang, A Bu-Du-La-·A-Ba-Si. Study on Process Technology of Mixing of Crocus sativus L. Tea Drinking[J]. FOOD SCIENCE, 2007, 28(12): 563-565.

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Study on Process Technology of Mixing of Crocus sativus L. Tea Drinking

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