Product Development of Thai Copper Pod Flower with Chrysanthemum Flower Tea

Abstract

This  research  aimed  to  1)  study  on  the  duration  of  blanched  Thai  Copper  Pod  flower  in  different  concentration  of  brine  2)  study  the  optimum  temperature  for  Thai  Copper  Pod  flower  3)  study  the  appropriate  ratio  between  Thai  Copper  Pod  flower  and  Chrysanthemum  flower  4)  study  optimal  ratio  between  stevia  leaves  and  Thai  Copper  Pod  flower  mixed  Chrysanthemum  flower  and  5)  study  consumers’  satisfaction  of  Thai  Copper  Pod  flower  with  Chrysanthemum  flower  tea.  Firstly, Thai  Copper  Pod  flower  was  blanched  into  brine.  Then, brought  to  dry  by  a  cenvection  oven  in  order  to  make  dried  Chrysanthemum  flower  to  improved  the  smell  of  tea  and  dried  stevia  leaves . Next, it  made  tea  taste  better  and  quality  of  tea  was  verified.  Finally, it  was  consisted  of  color, smell, taste, turbidity  and  bitterness  of  tea.

The  results  of  this  research  were  as  follow:  the  optimum  time  of  blanched  Thai  Copper  Pod  flower  was  5  minutes  and  concentration  of  brine  was  1%.  The  properly  temperature  for  dried  Thai  Copper  Pod  flower  was  60  degrees  Celsius  and  took  8  hours.  The  properly  ratio  of  Thai  Copper  Pod  flower  with  Chrysanthemum  flower  were  7:3 . The  properly  ratio  of  stevia  leaves  with  Thai  Copper  Pod  flower  and  Chrysanthemum  flower  were  8:2.  The  consumer’s  satisfaction  in  Thai  Copper  Pod  flower  and  Chrysanthemum  flower  tea  were  at  high  level.