NGHIÊN CỨU QUY TRÌNH TẠO ĐỒ UỐNG TỪ DỊCH CHIẾT CÂY TÍA TÔ (Perilla frutescens L. Britton)

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Tác giả: Thị Thu Hà Nguyễn, Duệ Thanh Phan, Thị Mơ Tống, Thị Thúy Trần

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học - Trường Đại học Sư phạm Hà Nội: Khoa học Tự nhiên, 2020

Mô tả vật lý: tr.205

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ID: 326716

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Perilla frutescens (L.) Britton is well known as a herb and medicinal plant in ietnam and some East Asian countries. Perilla drinks is a favorite product in Japan. In Vietnam, researches on processing perilla into beverage and juce are quite limited. In this study, we built a process to prepare a quality perilla drinks to meet the requirements of food safety and hygiene. A suitable ratio of perilla and water for preparing perilla extract was 1 : 3 (kg\L). The perilla juice prepared from this extract by supplementation of 15% sucrose and 0.3% citric acid had good sensory score of 18.5 ± 0.05. The content of some active substances such as total phenolic compounds, flavonoid, reducing sugar of the perilla extract reached 5.817 ± 0.172
5.443 ± 0.016
1.994 ± 0.003 (mg\mL) respectively and had almost no significantly difference than that of the perilla drinks prepare from this extract (4.737 ± 0.0135
4.750 ± 0.0235
1.963 ± 0.014 (mg\mL). The content of anthocyanin in dry mass of Perilla frustescens (L.) Britton was 0.6011 ± 0.002 (mg\g) but it was not detected in the perilla extract and drinks. Antioxidant activity of perilla extract and drinks determined by IC50 on DPPH were 105,46 and 103,92 mg\mL respectively. Results of counting total aerobic microbes and coliform showed that a sterilized\pasteurilized perilla drinks met the requirements of food safety and hygiene in 25 days stored at 4 - 30 ᴼC.Tía tô (Perilla frutescens L. Britton) được biết đến là loại rau gia vị và cũng là loại thảo dược chứa tinh dầu phổ biến ở Việt Nam và một số nước Đông Á. Nước tía tô là sản phẩm đồ uống ưa thích ở Nhật Bản và một số nước châu Á. Ở Việt Nam, chưa có sản phẩm nước uống từ tía tô sản xuất trong nước. Trong bài báo này, chúng tôi đã nghiên cứu một số thông số kĩ thuật, an toàn thực phẩm để xây dựng được quy trình tạo đồ uống từ dịch chiết cây tía tô nhằm tạo sản phẩm đồ uống đáp ứng yêu cầu chất lượng và an toàn thực phẩm: Tỉ lệ phối hợp gồm 1 tía tô : 3 nước (kg\L), bổ sung 15% đường kính trắng và 0,3% acid citric là phù hợp tạo nước uống từ dịch chiết tía tô có điểm cảm quan đạt 18,5 ± 0,05. Hàm lượng các hợp chất phenol tổng số, flavonoid, đường khử trong dịch chiết tía tô đạt lần lượt 5,817 ± 0,172
5,443 ± 0,016
1,994 ± 0,003 (mg\mL)
cao hơn không đáng kể so với nước uống chế biến từ dịch chiết tía tô (4,737 ± 0,0135
4,750 ± 0,0235
1,963 ± 0,014 (mg\mL). Hàm lượng anthocyanin trong cây tía tô là 0,6011 ± 0,002 (mg\g) và không xác định được trong dịch chiết và nước uống từ dịch chiết tía tô. Hoạt tính chống oxy hóa của dịch chiết và nước uống tía tô (theo phương pháp quét gốc DPPH) lần lượt đạt giá trị IC50 ở 105,46 và 103,92 mg\mL. Kết quả đánh giá tổng số vi sinh vật hiếu khí và coliform cho thấy sản phẩm nước uống từ dịch chiết tía tô thanh\khử trùng đáp ứng yêu cầu an toàn thực phẩm sau 25 ngày bảo quản ở 4 - 30ᴼC.

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