Tung Hang Lu
National Chiayi University, Taiwan.
Title: The optimal pretreatment and baking conditions for red tea bag products
Biography
Biography: Tung Hang Lu
Abstract
In this research projects, we determine the optimal pretreatment and baking conditions for making red bean tea bag for a local tea bag processing company in Taiwan. The pretreatment conditions were put the red bean in water for 0, 12, and 24 hr, and the baking temperatures and times were 140, 160, and 180°C for 120 and 150 min, respectively. The color, flavor and antioxidant properties of the red bean tea were evaluated by put the baked red bean in boil water for 10 min. For red bean without immersing in water, the level of redness was very low and the flavor was poor regardless the subsequent baking temperatures and times. This result indicated that it was crucial to immerse the bean in water prior baking and 12 hr was the proper time for the immersion. Baking for 140°C for 120 min resulted in the best color and flavor properties, while containing 20% 160°C for 120 min baked red bean may be considered for consumers prefer a little bit burnt smell.