Nghiên cứu ảnh hưởng của một số yếu tố công nghệ đến chất lượng trà túi lọc từ vỏ trắng bưởi da xanh (Citrus maxima Burm. Merr.) non=A study on the impacts of some technical factors on the quality of herbal tea bags made from the albedo of young green pomelo (Citrus maxima Burm. Merr.)

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Tác giả: Huỳnh Cang Mai, Phú Thương Nhân Nguyễn, Thị Phước Thuỷ Nguyễn, Thị Mỹ Hạnh Võ

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Công thương, 2024

Mô tả vật lý: tr.360-369

Bộ sưu tập: Metadata

ID: 244149

Thêm vào giỏ

Bài nghiên cứu khảo sát các yếu tố trong quy trình công nghệ chế biến trà túi lọc thảo mộc từ vỏ trắng bưởi da xanh non. Kết quả nghiên cứu cho thấy vỏ trắng bưởi da xanh non ngâm trong NaCl nồng độ 10%, thời gian 55 phút, tỷ lệ nguyên liệu/dung môi trong quá trình ngâm là 1/4 để giảm vị đắng của vỏ bưởi non. sấy sơ bộ bằng không khí nóng ở 60°C trước khi sao rang 140°C, 3 phút để mẫu thu được có độ ẩm 7%. Kết quả mỗi thí nghiệm được đánh giá thông qua các hàm mục tiêu: hàm lượng polyphenol tổng (TPC), hàm lượng flavonoid tổng (TFC), hoạt tính kháng oxi hóa qua khả năng trung hòa gốc tự do (DPPH) và hàm lượng naringin của dịch chiết thu được. Kết quả trà túi lọc có hàm lượng polyphenol tổng là 5.651 (mg GAE/g), hàm lượng flavonoid tổng là 2.143 (mg QE/g), khả năng chống oxy hóa 0.613 (mg AA/g), hàm lượng naringin là 0.414 (mg NE/g). Trà có màu vàng ánh cam, vị chát nhẹ, thơm mùi bưởi đặc trưng.This study investigated the technical factors affecting the process of making herbal tea bags from the albedo of young green pomelo (Citrus maxima Burm. Merr.). The study found that pomelo peel should be soaked in NaCl 10% for 55 minutes with a solid-to-solvent ratio of 1:4 to reduce bitterness. Then the processed product should be pre-dried with hot aừ at 60oC before roasting at 140°C for 3 minutes to reduce its moisture to 7% in order to maintain product color and quality. The result of each experiment was evaluated through the total polyphenol content (TPC), total flavonoid content (TPC), antioxidant activity (DPPH), and naringin content of extracts from albedo of young green pomelo. The study’s results showed that the final tea bag has a polyphenol content of 5.651 mg GAE/g, a flavonoid content of 2.143 mg QE/g, an antioxidant capacity of 0.613 mg AA/g, and a naringin content of 0.414 mg NE/g. The tea bag has an orange-yellow color, a mild astringent taste, and a characteristic pomelo scent.

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