Investigating of some factors affecting on production process of perilla drink supplemented stevia and chrysanthemum
Abstract
Perilla (Perilla fructescens L.) is a plant widely used for culinary and medicinal purposes in Asian countries. Perilla juice is a popular product in Japan that is used as a summer beverage to improve health. In Vietnam, there have not been many studies on beverage from perilla. In this paper, we have studied the method, extraction time and percentage of herbs added to develop a process to create drinking water from perilla with high biological activity and health support . The extraction by boiling method at 95oC -100oC for 8 minutes, the ratio of 1 perilla: 3 water (ratio of perilla was 1 stem: 1 leaf), 0.3% citric acid, 2% chrysanthemum flower and 3.2% stevia sugar was suitable for creating drinking water from perilla extract with a sensory score of 17.8. The content of total polyphenol compounds, reducing sugars, anthocyanins in perilla extract reached 2.75± 0.39, 3.06±1.09 mg/ml, 8.42±1.75 mg/L.
Tóm tắt
Tía tô (Perilla fructescens L. ) là loài cây sử dụng rộng rãi cho mục đich ẩm thực và dược liệu phổ biến ở các quốc gia Châu Á. Nước tía tô là sản phẩm đồ uống ưa thích ở Nhật Bản nước tía tô được dùng như loại nước uống giải khát vào mùa hè giúp cải thiện sức khoẻ. Ở Việt Nam, chưa có nhiều nghiên cứu nước uống từ tía tô. Trong bài báo này, chúng tôi đã nghiên cứu phương pháp, thời gian trích ly và tỷ lệ thảo mộc bổ sung vào để xây dựng được quy trình tạo nước uống từ cây tía tô nhằm tạo sản phẩm nước uống có hoạt tính sinh học cao, tốt cho sức khoẻ. Trích ly bằng phương pháp đun ở 95oC -100oC trong 8 phút, tỉ lệ phối hợp gồm 1 tía tô : 3 nước (tỉ lệ 1thân:1 lá ), 0,3% acid citric, 2% hoa cúc và 3.2% đường cỏ ngọt là phù hợp tạo nước uống từ dịch chiết tía tô có điểm cảm quan đạt 17.8. Hàm lượng các hợp chất polyphenol tổng số, đường khử, anthocyanin trong dịch chiết tía tô đạt lần lượt 2.75± 0.39, 3.06±1.09 mg/ml, 8.42±1.75 mg/L.
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