CHẾ BIẾN NƯỚC GIẢI KHÁT GIÀU HỢP CHẤT SINH HỌC TỪ CÂY THUỐC DÒI (Pouzolzia Zeylanica L. Benn)

Abstract

The research was conducted to investigate the effect of drying temperature (500C,
600C, 700C, 800C and 900C); the influence of extraction temperature (650C, 750C, 850C
and 950C) and extraction time (15 minutes, 30 minutes, 45 minutes and 60 minutes)
on sensory values, absorbance (A), the concentration of total solutes and bioactive
compounds (total phenolics, anthocyanins and tannins) in extracted solution, effect of
blending 0Brix (8, 10, 12 and 14) and pH (3,4, 3,6, 3,8 and 4,0) on absorbance (A),
sensory values and preferred level of product; the influence of pasteurization temperature (650C, 750C, 850C and 950C) and pasteurization time (10 minutes, 20 minutes,
30 minutes and 40 minutes) on the content of bioactive compounds in product. The
results showed that Pouzolzia zeylanica was dried at 60°C to reduce initial moisture
content from 89.65% to final moisture content of 5% and extracted at 850C during 45
minutes at the ratio of material/water was 1/45 (w/v), the obtained solution had a high
sensory values, the concentration of total solutes as well as bioactive compounds was
at the highest level. The extracted solution was blended with rock sugar and acid (citric/ascorbic =1/1) to 0Brix = 12 and pH = 3.8 provided the obtained product with high
sensory values and preferred level. The product pasteurized at 850C for 20 minutes met
the standards for microbiological safety and had bioactive compounds at high level.