NGHIÊN CỨU QUY TRÌNH CHẾ BIẾN TRÀ TÚI LỌC TỪ LÁ GAI CAO BẰNG

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Tác giả:

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Thái Nguyên, 2020

Mô tả vật lý: tr.160-165

Bộ sưu tập: Báo, Tạp chí

ID: 307715

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Boehmeria nivea (L.) Gaud is an interesting herb. The leaves have been using as a type of traditional medicine which showed benefit effects such as: Diuretics, fever reducer, antioxidant, anti inflammatory, liver protection. However, researches about Boehmeria nivea (L.) Gaud and applications still be limited. Therefore, tea bags production from this type of herb is necessary activity. The study showed that the moisture in leaves of Boehmeria nivea is 80.69%, ash is 3.3%, the total dry mass is 19.3ºBx, polyphenol is around 13.35%. In experiments with E. coli, S. aureus, B. subtilis, tea solution created antimicrobial clear zones as 4, 7, 9 mm. Production includes many phases with specific parameters, such as: Drying temperature of leaves is 60ºC, drying time of 210 minutes, the size of material after grinding is about 0.5 <
d ≤ 1 mm. Stevia and licorice are added with ratio 12% and 8% to create good sensory quality for products. The result is the beginning for tea bag production in Cao Bang province which is useful for customers.Cây gai xanh (Boehmeria nivea (L.) Gaud) là loại thuốc – dược liệu quý. Lá cây gai được sử dụng trong các biện pháp dân gian như một thuốc lợi tiểu và chống sốt, bảo vệ gan, chống oxy hóa, và chống viêm, tuy nhiên việc nghiên cứu ứng dụng lá gai chưa phổ biến. Vì vậy việc nghiên cứu trà túi lọc từ lá gai là hướng đi đầy tiềm năng cần được nghiên cứu. Nghiên cứu cho thấy lá gai có độ ẩm 80,69%, tro 3,3%, chất khô tổng số 19,3 ºBx, polyphe0nol tổng 13,35%, cho khả năng kháng E. coli, S. aureus, B. subtilis với vòng kháng khuẩn lần lượt 4, 7, 9 mm. Quy trình chế biến trà túi lọc từ lá gai Cao Bằng với các thông số kỹ thuật của các công đoạn chính như sau: Nhiệt độ sấy lá gai là 60ºC, thời gian sấy 210 phút, nghiền nguyên liệu với kích thước 0,5 <
d ≤ 1 mm. Để tạo ra sản phẩm có chất lượng cảm quan tốt, cỏ ngọt và cam thảo được bổ sung với tỷ lệ tương ứng 12% và 8%. Kết quả nghiên cứu mở ra tiềm năng cho việc sản xuất trà túi lọc từ lá gai Cao Bằng thuận tiện cho người tiêu dùng.

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