Open AccessOptimization of stir-baked technology for Flos Sophorae Immaturus tea according to quadratic regression rotation-orthogonal design method and quality evaluation
Author(s) -
Fang-Hong Shang,
Longyun Li,
Song Xuhong,
Jun Tan,
Jirui Wang,
Gang Chen
Publication year - 2021
Publication title -
italian journal of food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.281
H-Index - 33
eISSN - 2239-5687
pISSN - 1120-1770
DOI - 10.15586/ijfs.v33i1.1977
Subject(s) - stevioside , flos , taste , mathematics , flavor , food science , chemistry , chromatography , rutin , biochemistry , medicine , alternative medicine , pathology , antioxidant
This study aimed to optimize the stir-baked technology for Flos Sophorae Immaturus tea (FSIT) and evaluate the quality of FSIT. The optimum stir-baked conditions were found to be as follows: amount, 3.9 kg; rotation speed, 400 r/min; and time required to reach the temperature of 120°C, 5 min and maintained for 3.9 min after adding 15 mL of 1% stevioside. The machine-made FSIT soup was clear and golden in color, with charred taste, no bitterness, no peculiar smell, and improved sensory quality under the above-mentioned conditions. Heavy metal contents and microorganisms did not exceed the national standards.