KHẢO SÁT ẢNH HƯỞNG CỦA TỶ LỆ NGUYÊN LIỆU MẦN RI, HOA CÚC VÀ DỊCH CHANH PHỐI CHẾ ĐẾN CHẤT LƯỢNG VÀ GIÁ TRỊ CẢM QUAN CỦA TRÀ MẦN RI VÀ HOA CÚC ĐÓNG CHAI

Abstract

Cleome rutidosperma is a species of flowering plant in the genus Cleome of the family Cleomaceae, native to Tropical Africa. Cleome rutidosperma has a light aroma, warmth, and the ability
to detoxify the liver. Chrysanthemum is very popular in the world. The chrysanthemum has a very
pleasant aroma, and the ability to protect your heart, boost your immune system, improve vision,
calm your nerves, and treat respiratory issues, among others. Cleome rutidosperma is very easy
to grow and cheap so the combination with chrysanthemum to increase the aroma and color harmony between the two ingredients will create a good quality beverage product that pleases everyone. This study was conducted to investigate a suitable ratio of Cleome rutidosperma and
Chrysanthemum for the beverage to reach high sensory value and investigate effects of Total Dry
Matters (Brix degree) and lemon juice to total axit content, pH degree and sensory value of beverage. Research results show that the optimal ratio of Cleome rutidosperma of 15%, chrysanthemum of 1.5%, Total Dry Matter of 120Bx and lemon juice of 4% will make beverage get the best
nutritional value and sensory value. The product is adapted all indices as: sensory, physico-chemical and food hygiene and safety values.