| dc.description.abstract | Tea is the most popular beverage next to water. Preparation of tea from dried tea leaves require many steps and is time-consuming. The goal of this research is to make a convenient way to prepare tea syrup with vacuum evaporation process. In the present study the effect of vacuum evaporating condition on the properties of tea syrup and the most suitable condition for making tea syrup were investigated with rating hedonic approach. Dried red tea leaves (Camellia sinenesis var. assamica) were supplied from Boon Rawd Farm Co., Ltd in Chiang Rai. The samples were ground using hammer mill. Samples (1720 grams) were extracted with 43 L boiled water, infused for 5 minutes with stirring. Solids were filtered. Sucrose was added to tea extract until TSS of 26 oBrix was reached. These initial concentration was evaporated until 68 oBrix under vacuum with various pressures (-500 mmHg and -400 mmHg) and temperatures (70 oC and 60 oC). Sensory characteristics were evaluated for tea syrup and tea drink. There was difference in value of sensory characteristics of tea syrup and tea drink of different treatment. Based on panelists, the highest score of both tea syrup and tea drink were at treatment of 70 oC/-400 mmHg/28 h 30’. The shortest time of processing was at treatment of 70 oC/-500 mmHg/8 h 35’. Meanwhile, the treatment resulted in the highest total polyphenol was at treatment of 60 oC/-500 mmHg/35 h 8’. Keeping tea syrup in room temperature for around 3 weeks that had once been opened, the growth of molds was observed. Hence, the addition of preservative is suggested. | en |
