KHẢO SÁT MỘT SỐ YẾU TỐ ẢNH HƯỞNG ĐẾN QUÁ TRÌNH CHẾ BIẾN NƯỚC UỐNG TÍA TÔ BỔ SUNG HOA CÚC VÀ CỎ NGỌT

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 95^oC -100^oC 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.