Xây dựng quy trình công nghệ sản xuất trà hòa tan tam giác mạch

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Tác giả: Quang Thuật Bùi, Bình Hoằng Lê, Đức Chiến Vũ

Ngôn ngữ: Vie

Ký hiệu phân loại:

Thông tin xuất bản: Nông nghiệp và Phát triển nông thôn , 2020

Mô tả vật lý: 68 - 74

Bộ sưu tập: Metadata

ID: 393861

Thêm vào giỏ Liên kết toàn văn

Xây dựng quy trình công nghệ sản xuất sản phẩm trà hòa tan tam giác mạch từ nửa thân trên của cây tam giác mạch (có nhiều lá và hoa - bộ phận chứa nhiều hoạt chất sinh học rutin), nâng cao giá trị sử dụng của cây tam giác mạch. Nguyên liệu được thu mua tại thị trấn Đồng Văn, tỉnh Hà Giang tháng 4/2019 đã được phân tích thành phần hóa học theo các tiêu chuẩn Việt Nam và hàm lượng rutin được xác định theo Dược điển Việt Nam V. Kết quả cho thấy hoạt chất sinh học rutin trong nguyên liệu cao (khoảng 6% theo khối lượng chất khô). Từ đó, nguyên liệu được lựa chọn, rửa sạch, sấy khô đến độ ẩm <
10% với nhiệt độ sấy: 600 C, thời gian sấy: 5 giờ nhằm bảo quản nguyên liệu, nâng cao năng suất và hiệu suất trích ly thu nhận hoạt chất rutin. Sau sấy, nguyên liệu được cắt nhỏ tới kích thước: 4 mm <
d ≤ 6 mm và trích ly động 2 lần bằng cồn etylic 70% ở 600 C, tỷ lệ nguyên liệu/cồn etylic 70% (kg/lít) : 1/14, thời gian trích ly: 4 giờ/lần. Sau trích ly, cô loại cồn etylic để thu dịch cô đặc (nồng độ chất khô 90 Bx), khuấy trộn maltose với dịch cô đặc và sấy phun tạo sản phẩm trà hòa tan tam giác mạch: nhiệt độ sấy phun: 1600 C, tốc độ vòng quay đĩa phun: 12.000 vòng/phút, tốc độ bơm cấp liệu: 18 ml/phút. Kết quả của nghiên cứu đã tạo ra được sản phẩm trà hòa tan tam giác mạch có chứa 2,1% rutin theo khối lượng chất khô và đảm bảo chất lượng an toàn thực phẩm., Tóm tắt tiếng anh, The purpose of this research is to develop a technological process for producing instant buckwheat tea from the upper half of the buckwheat tree (with lots of leaves and blossoms - parts containing many rutin bioactive substances), improve the use of the buckwheat tree. Materials purchased in Dong Van town, Ha Giang province in april 2019 were analyzed chemical composition according to Vietnamese standards and rutin content was determined according to the Vietnamese Pharmacopoeia V. The results show that rutin bioactive in raw materials is high (about 6% compared with the volume of dry matter). From there, raw materials are selected, washed, dried to moisture <
10% with drying temperature: 600 C, drying time: 5 giờ in order to preserve raw materials, improve productivity and rutin extraction efficiency. After drying, the material is chopped to size: 4 mm <
d ≤ 6 mm and extracted twice by ethyl alcohol 70% at 600 C, material/ethyl alcohol ratio 70% (kg/litre): 1/14, extraction time : 4 hours/time. After extraction, it chased ethyl alcohol to collect concentrated solution (dry matter concentration of 90 Bx), stirring maltose with concentrated concentrate and spray drying to create instant buckwheat tea products: spray drying temperature: 1600 C, speed nozzle rotation: 12,000 rpm, feeding speed: 18 ml/minute. The results of the study have created a instant buckwheat tea product containing 2.1% rutin and the product meets food safety quality.

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