NGHIÊN CỨU BÀO CHẾ VIÊN NÉN SỦI RAU TẦN

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Tác giả: Thị Thanh Thủy Đỗ, Trọng Sơn Đỗ, Thị Phơ Lê, Thị Lệ Phương Nguyễn, Thị Nguyên Thảo Nguyễn

Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Khoa học Đại học Công Thương (Tên cũ: Tạp chí Khoa học Công nghệ và Thực phẩm), 2024

Mô tả vật lý: tr.74

Bộ sưu tập: Metadata

ID: 479858

Thêm vào giỏ

Lá tần chứa 0,05-0,12% tinh dầu với nhiều đặc tính dược lý bao gồm các hoạt động kháng khuẩn, chống viêm, giảm đau, chống tế bào ung thư, chữa lành vết thương, chống oxy hóa, nhưng có mùi vị khá khó uống đối với một số người đặc biệt là trẻ em. Khi viên sủi tan trong nước, NaHCO3 phản ứng với acid citric hình thành các bọt khí CO2 tạo cảm giác tê ở đầu lưỡi giúp giảm bớt mùi vị khó chịu của rau. Nghiên cứu này được thực hiện với mục tiêu xác định các thông số kỹ thuật tối ưu của quá trình cô đặc chân không và công thức phối trộn các phụ gia để tạo viên sủi rau tần từ dịch ép rau tần cô đặc chân không. Kết quả nghiên cứu cho thấy, các thông số kỹ thuật tối ưu để tạo viên sủi rau tần như sau: nhiệt độ cô đặc chân không dịch ép rau tần 60 ℃, thời gian cô đặc 2,5 giờ
các thành phần trong công thức phối trộn gồm axit citric 5%, NaHCO3 15%, saccharose 30%, maltodextrin 15% và dịch ép rau tần cô đặc 35%. Viên sủi có thời gian tan rã 2,7 phút, độ cứng viên 3 kg, hàm lượng tinh dầu mỗi viên 80 mg, có mùi vị dễ chịu và được người tiêu dùng chấp nhận.Plectranthus amboinicus leaves contain 0.05-0.12% essential oil with many pharmacological properties including antibacterial, anti-inflammatory, analgesic, anti-cancer, wound-healing, antioxidant. However, essential oil from P. amboinicus leaves has a rather unpleasant taste for some people, especially children. When effervescent tablets of P. amboinicus dissolve in water, NaHCO3 reacts organic acids to produce CO2 gas, that create a tingling sensation on the tongue, helping to reduce the unpleasant taste of the leaves. This study aimed to determine the optimal technical parameters of the vacuum concentration process and the composition of ingredients to create effervescent tablets from vacuum concentrated extract of P. amboinicus. The results of the study showed that the optimal technical parameters for creating effervescent tablets from P. amboinicus extract are as follows: the vacuum concentration temperature and time was 60 ℃ and 2.5 hours, respectively
The ingredients used to create effervescent tablets include: citric acid 5%, NaHCO3 15%, sucrose 30%, maltodextrin 15% and vacuum-concentrated extract of P. amboinicus 35%. The dissolution time of the tablet was 2.7 minutes. The hardness of the tablet was 3 kg. The essential oil content per tablet was 80 mg. The effervescent tablets had a pleasant taste and were accepted by consumers.

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