RESEARCH ON PRODUCTION OF INSTANT ROSELLE TEA

Abstract

Roselle is one of the plants that have biologically good active substances,
especially, anthocyanin composition. Dried roselle calyx was ground into the size 0,42 mm, the extraction process is performed at 40 ºC for 3 hours, the rate of roselle calyx:water is 1:10 g/mL. Conduct the surveys of the influence of temperature and time on the concentrated extract of dried roselle, theproportion of mixing maltodextrin, temperature of spray drying, the rate of mixing roselle powder, sugar, powdered strawberry flavor in order to increase the efficiency of criticized separating and form instant roselle tea product. Concentrate extracts liquid at 90 ºC for 60 minutes, mix maltodextrin at the ratio of 15% (by weight), spray dry at the temperature of 90 ºC with the pumping speed of input at 5 rpm and the pressure of 3 bar. The instant roselle tea product has the best quality when mixing roselle powder:ground sugar:strawberry flavor powder with the ratio of 1:22:6 by weight.

Keywords: Roselle, extract, concentrate, spray, mixing.