Introduction
Research rationale
Modern society leads to the increasing demand of people for quality of life, so many products are created to meet the needs of buyers
Tea, a significant cultural element of Asia with deep historical roots, is believed to have originated in Southwest China It embodies the essence of Vietnam and reflects the diverse cultures of the region As the second most popular beverage globally, following water, tea is increasingly embraced for its health benefits In Vietnam and worldwide, there is a growing trend towards using natural medicinal plants, with tea being a key component Consuming tea correctly can quench thirst, aid digestion, enhance kidney function, improve eyesight, and promote mental clarity while reducing fatigue.
The variety of tea products has expanded significantly, offering diverse options in both quality and design In addition to traditional dried leaf teas, consumers can now choose from convenient tea bags and instant tea, catering to the fast-paced lifestyle of modern society Instant tea, in particular, is essential for those seeking quick and easy beverage solutions With numerous health benefits, soluble tea is appealing to a wide range of customers and presents significant potential for future growth in the market.
Ginseng has been revered as a miraculous herb since ancient times, recognized for its remarkable health benefits Research highlights its valuable pharmacological properties, including enhancing vitality, promoting health, preventing diseases, and extending lifespan Among the various types of ginseng worldwide, Myxopyrum smilacifolium Blume is predominantly found in the Northwest region of Vietnam The leaves of this plant are rich in beneficial compounds such as alkaloids, carbohydrates, steroids, saponins, terpenoids, flavonoids, tannins, and polyphenols, contributing to its medicinal value.
Combining herbal extracts with Myxopyrum smilacifolium Blume extract creates a soluble tea that offers numerous health benefits This innovative product not only promotes economic development by generating job opportunities but also diversifies the tea market, catering to the growing demand for health-focused and natural products.
Myxopyrum smilacifolium Blume is widely recognized for its various uses and health benefits In light of this, I initiated a project titled "Research on the Process of Producing Instant Tea from the Myxopyrum smilacifolium Blume Plant."
Research objective
The research aims to establish a process for producing instant tea from the Myxopyrum smilacifolium Blume plant, focusing on laboratory-scale production This initiative seeks to introduce high-quality tea products to the market, enhance economic efficiency, diversify tea offerings, and promote the utilization of the Myxopyrum smilacifolium Blume plant.
- Determining the influence of the suitable conditions for the following factors: time, temperature, solvent extracted, material/solvent ratio and concentration solvent on the amount of total polysaccharides of extraction;
- Identifying the mixing ratio of Myxopyrum smilacifolium Blume and addtive ingredients to create instant tea;
- Completing the process of producing soluble tea from Myxopyrum smilacifolium Blume extract.
Scientific and practical significance
1.3.1 The scientific meaning of the topic
- To provide more scientific information about the tree Myxopyrum smilacifolium Blume
- To find out suitable parameters for the production process of instant tea from
Myxopyrum smilacifolium Blume plant at laboratory scale
1.3.2 The practical meaning of the topic
- To diversify products from Myxopyrum smilacifolium Blume to increase the value of this kind of herbs s;
- To create new products with good quality, good for the health of consumers and reasonable price;
- To create a new research direction on Myxopyrum smilacifolium Blume, and improve the output for this herbs.
Literature review
Overview about Myxopyrum smilacifolium (Wall.) Blume
2.1.1 Characteristics of Myxopyrum smilacifolium (Wall.) Blume
Myxopyrum smilacifolium Blume is a large woody twining shrub which is a plant of the genus Myxopyrum, the Jasmine family (Oleaceae) In addition,
Myxopyrum smilacifolium Blume, commonly known as Nhuong Le Kim Cang, is a unique plant found exclusively in the ancient forests of Vietnam's Northwest region, including Ha Giang, Lao Cai, and Lai Chau This resilient herb thrives in rocky environments, primarily growing in the crevices of limestone mountains where suitable soil conditions exist Its main stem and roots develop beneath a layer of black humus, enriched by decaying leaves, while each section of the main stem produces 2 to 4 roots, ranging from 3 to 8 cm in length.
The genus Myxopyrum comprises four species native to the tropical and subtropical regions of East Asia, renowned for their extensive medicinal properties In traditional medicine, particularly in India, the roots are utilized for treating ailments such as scabies, cough, rheumatism, and fever, while also promoting wound healing The leaves possess astringent and sweet qualities, serving various purposes as an analgesic, cooling agent, and tonic They are effective in addressing conditions like coughs, asthma, rheumatism, headaches, fever, ear diseases, and neuralgia.
Classification of the genus Myxopyrum [39]
Myxopyrum smilacifolium Blume is a shrub characterized by its low, four-sided stem, which is occasionally rounded The plant features simple, opposite leaves that are oval to broad oval in shape, with entire margins and 2-3 pairs of lateral veins originating from the leaf base The leaves may be hairless or have short, thin hairs Its panicle clusters, found in the leaf axils, contain many small, bisexual flowers that are cup-shaped with four lobes, exhibiting colors ranging from yellow to pink The floral structure includes a tube that is either longer than the lobes or bell-shaped with a shorter tube Additionally, the flowers are positioned near the base of the stem, and the fruit can contain one to four seeds.
The genus Myxopyrum is distributed in tropical and subtropical regions of Asia such as Bangladesh, Cambodia, India, Indonesia, Laos, Malaysia, Myanmar, New Guinea, Philippines, Thailand, China, Vietnam [21], [22], [23]
There are four species of a particular plant found globally, primarily in Asian countries including Bangladesh, Cambodia, India, Indonesia, Laos, Malaysia, Myanmar, New Guinea, the Philippines, Thailand, and China In Vietnam specifically, three species are identified: M pierrei, M nervorsum, and M smilacifolium.
Overview of Myxopyrum smilacifolium (Wall.) Blume
Synonyms: Myxopyrum serratulum A.W.Hill [23], [24], or Myxopyrum ellipticifolium H.T Chang Vietnamese names: Nhuong Le Kim Cang, Duong Le Kim
Distribution of Myxopyrum smilacifolium Blume
In the world: Myxopyrum smilacifolium (Wall.) Blume is distributed in regions such as Hainan, Bangladesh, Cambodia, India, Assam, Laos, Myanmar, Thailand, Vietnam, Andaman, and the Nicobar Islands
In Vietnam, Myxopyrum smilacifolium is distributed in some areas such as Yen
Bai, Quang Ninh, Da Nang, Binh Duong, Thua Thien Hue, Dong Nai, Ho Chi Minh City, Ha Giang [3], [6]
2.1.2 Overview of the chemical compositions of Myxopyrum smilacifolium (Wall.) Blume
Recent studies, especially in India, have focused on the chemical compositions of Myxopyrum smilacifolium (Wall.) Blume, with numerous publications detailing the chemical profiles of its leaves, alongside a limited number of studies examining the stem and roots of this species.
Preliminary surveys by Samu J et al (2014) revealed that the leaves of Myxopyrum smilacifolium (Wall.) Blume are rich in various phytochemicals, including alkaloids, carbohydrates, saponins, terpenoids, flavonoids, steroids, tannins, and polyphenols Additionally, Raveesha Peeriga et al (2016) confirmed the presence of alkaloids, glycosides, tannins, saponins, terpenoids, carbohydrates, and non-volatile oils in the same leaves Furthermore, Vijayalakshmi (2016) identified terpenoids, flavonoids, saponins, tannins, glycosides, and iridoids, noting that 26 compounds were detected in aqueous extracts of Myxopyrum smilacifolium leaves.
A preliminary survey conducted by Rajalakshmi K and Mohan VR (2016) identified 32 different compounds in the ethanol extract of Myxopyrum smilacifolium (Wall.) Blume, including alkaloids, catechins, coumarins, flavonoids, tannins, saponins, steroids, phenols, glycosides, terpenoids, and xanthoproteins.
Research by Praveen R.P and Ashalatha S.N (2014) has preliminarily determined the chemical composition of Myxopyrum smilacifolium (Wall.) Blume root has alkaloid,phenolic, glycoside, tannin, flavonoid and some other compounds
In 2015, researchers utilized FTIR spectroscopy to analyze the functional groups present in methanol extracts from roots, fruits, and callus The study revealed that all three extracts contained similar compounds, including alcohols, alkanes, alkenes, aldehydes, ketones, amines, carboxyl groups, and alkyl halides.
Iridoid glycosides are the primary active chemical components found in Myxopyrum smilacifolium (Wall.) Blume, as noted by Siju E.N (2017) Henrik Franzyk et al (2001) successfully isolated two specific iridoid glycosides, Myxopyrosid and 6-o-acetyl-7-o-(E/Z)-p-methoxycinnamate, from the ethanol extract of the leaves of this plant.
Alkaloid: In 2012, Gopalakrishnan S and Rajameena R isolated compounds 7,8- dimethoxy-13-carbomethoxy-15-(3,4,5-trimethoxybenzoxy)-13,14 didehydroalloberban from leaf ethanol extract [27], [28] From the extract of the body
Myxopyrum smilacifolium (Wall.) Blume, by chromatography with mass spectrometry,
Rajalakshmi K and Mohan V.R (2016) identified three alkaloids in their study: 4-phenyl-3,5-pyrazolidinedion, 1-allyl-6,7-dimethoxy-3,3-dimethyl-1,2,3,4-tetrahydroisoquinoline, and 3-dodecyl-4-[(4-methoxybenzyl) oxygen]-2-methyl quinoline Additionally, research by Sudharmini D and Ashalatha S N (2008) revealed that Myxopyrum smilacifolium (Wall.) Blume contains the triterpenoid ursolic acid.
0.175 mg/ml Research by Rajalakshmi K et al (2016) showed the presence of triterpene compounds from Myxopyrum smilacifolium (Wall.) Blume: α- amyrin, β- amyrin, betulin
Organic acids and derivatives: In 2016, authors Maruthamuthu V and Kandasamy R discovered the presence of many organic acids and derivatives from
Myxopyrum smilacifolium (Wall.) Blume has been found to contain a variety of compounds, including steroid compounds such as 9.19-cyclocross-24(28)-en-3-ol-4,14-dimethyl acetate, and phenolic compounds like 4-((1E)-3-Hydroxy-1-propenyl)-2-methoxyphenyl The study also identified carbohydrates including D-mannopyranose and ethyl α-D-glucopyranose, as well as phytol, galactitol, and amines such as (3-nitrophenyl) methanol isopropyl ether Additionally, vitamins like DL-tocopherol, aldehydes like 5-hydroxymethylfurfural, and ketones such as 7-ethyl-4-de-6-on were also present in the stem of this plant.
Myxopyrum smilacifolium (Wall.) Blume is rich in various chemical compounds, including amines such as p-(dimethylamino) phenyl-1-(p-nitrophenyl) cyclopropan carbonitrile and 1-[(2-methoxy phenyl)methyl]-1,6-hexanediamine Additionally, it contains anthranoid compounds like 1-phenyl-9,10-anthracenedione, and molybdenum derivatives such as molybdenumcarbonyl-(2,4-cyclopentadien-1-yl)-[P,P-diphenyl-N-(1-phenylethyl) phosphinous amid] nitrosyl stereoisomer The plant also includes siliconic acid derivatives like octamethyl cyclotetrasiloxane and dodecamethyl cyclohexasiloxane, along with hydrocarbon compounds such as naphthalene, 2-methylbicyclo[2,2,1] heptane, neophytadien, and various alcohols, including cyclohexen-1-yl ethanol and 2-pentadecyn-1-ol.
A preliminary study by Nguyen Minh Luyen (2017) revealed the chemical composition of Myxopyrum smilacifolium root, identifying key components such as saponins, flavonoids, polysaccharides, amino acids, and free reducing sugars, along with the isolation of the myxopyrosid compound from the n-butanol fraction of the root extract However, there is currently a lack of comprehensive research on the chemical composition of Myxopyrum smilacifolium found in Vietnam.
2.1.3 Overview of biological effects (pharmacology) of Myxopyrum smilacifolium (Wall) Blume
Recent studies in the world demonstrate that the species Myxopyrum smilacifolium (Wall.) Blume has remarkable pharmacological effects For example Anti-oxidant [20], antibacterial, antifungal [30], [31], lower fever, anti-bronchodilator
[32], wound healing[19], trigger toxic to cancer cells
In 2008, researchers Sudharmini D and Ashalatha S N found that triterpenoids extracted from the leaves of Myxopyrum smilacifolium exhibited significant antibacterial and antifungal properties, demonstrating resistance against Gram-positive bacteria such as Staphylococcus aureus and Bacillus subtilis, as well as the fungi Candida albicans and C glabrata.
The study conducted by Gopalakrishnan S et al evaluated the antimicrobial activity of various extracts from Myxopyrum smilacifolium (Wall.) Blume, including petroleum, benzene, chloroform, ethanol, and water The findings revealed that the antifungal properties of these extracts are comparable to those of chemical antifungal drugs.
Overview of additional material for the production of instant tea
Definication: Lactose has scientific name as O- β –D-galactopyranosyl- (1 → 4)
-D-glucopyranose A disaccharide, made up of one β D- galactose molecule and one β D-glucose molecule; linked together by β- 1-4 glicozid bonds, abundant in mammalian milk
Properties: Lactose is easy to dissolve in water, mild sweet taste, pleasant, neutral and less hygroscopic, easy to granulate, easy to dry
Lactose plays a crucial role in digestion by being hydrolyzed into galactose and glucose Galactose is essential for the formation of myelin membranes, which encapsulate nerves and enhance the transmission of nerve signals, thereby supporting brain development Often referred to as a "smart sugar," lactose serves as a substrate for beneficial dairy bacteria, promoting their growth while eliminating harmful bacteria, which helps maintain a healthy gut environment Additionally, the metabolism of lactose produces lactic acid, an important component that aids in gut acidification and protein digestion.
- Lactose has a sweet taste, no aftertaste The sweetness of lactose is 30% of that of sacharose
- Lactose can cause symptoms of 'lactose intolerance' syndrome at doses of 3g or more in people with lactose-hydrolyzed lactose deficiency
According to the DEF pharma report, lactose is considered safe for diabetics due to its minimal carbohydrate content compared to the daily carbohydrate intake, which can reach up to 255g The small amount of lactose present in medications is absorbed and digested more slowly than sucrose and glucose, making it a suitable option for those managing diabetes Additionally, lactose does not contribute to tooth decay caused by enzymes Its metabolism results in lactic acid, which plays a crucial role in acidifying the gut and facilitating protein digestion.
Lactose is a widely used pharmaceutical adjuvant due to its low cost, availability, and favorable properties such as low hygroscopicity, chemical stability, mild sweetness, and complete water solubility It exhibits minimal incompatibility with other pharmaceutical substances and excipients α-lactose is primarily utilized in the production of solid dosage forms like tablets, which are created through wet granulation or straight pressing, as well as in capsules and inhaler powders where it serves as a carrier Meanwhile, β-lactose functions as a filler and binder in the straight pelletizing process.
Figure 2 Structural formula of lactose Figure 3 Lactose powder
- Scientific name: Stevia rebaudiana Bertoni
Stevia, also known as sugar grass or molasses, is a herb native to South America, particularly in the Amambay and Iquacu regions along the Brazilian-Paraguayan border Introduced to Europe in 1887, it is now cultivated globally and valued for its medicinal properties Traditionally, Asians dried the herb for use in everyday life, primarily utilizing the ground leaves as a natural remedy.
The genus Stevia comprises over 100 varieties, yet only Stevia rebaudiana Bertoni is known for its sweet flavor and suitability for cultivation This perennial herb thrives for more than six months and begins to develop a woody structure after this period.
- Roots: The roots of perennial Stevia are very strong, with feathers from 0-30cm at a depth of 20-30 cm from the ground, spreading cluster roots with a diameter of 40cm
- Stem: dusty stem, round branches, hairy young stems, green old body purple with average height of either 50-60 cm or 80-90 cm when well developed with a diameter of 5-8mm
The leaves feature three distinct veins and a feather-shaped annex, with serrated edges Both the stems and leaves are notably sweet, and the initial flowers emerge at the leaf edges, forming clusters at the tops.
Stevia rebaudiana Bertoni produces spherical clusters of small ivory-white tubular flowers, each cluster measuring approximately 2cm in length and emitting a subtle fragrance These flowers typically bloom from October and continue to thrive until February of the following year.
Distribution: Nowadays, Stevia is grown in many countries such as Brazil,
China, Japan, Mexico, Taiwan, Thailand, Argentina, Paraguay, Israel, USA,
- The nutritional composition of Stevia leaves contains protein content from
9.8% to 20.4%, fat from 1.9% to 5.9%, carbohydrates from 35.5 to 61.9% and reducing sugar from 3.3% to 6.9% [10]
Stevia primarily contains diterpenoid glycosides, with key components including stevioside (5-10%), rebaudioside A (2-4%), rebaudisoside C (1-2%), and dulcoside A (0.5-1%), along with subtypes rebaudisoside D and E Additionally, Stevia is a source of several macronutrients and trace minerals, such as calcium, magnesium, iron, manganese, strontium, and copper.
Stevia, a natural sweetener derived from the Stevia rebaudiana plant, is known for being 300 times sweeter than cane sugar due to its primary active component, steviol glycosides This remarkable sweetness makes Stevia a popular choice in food products aimed at managing health conditions such as diabetes and high blood pressure Upon hydrolysis, steviol glycosides yield three molecules of steviol and isosteviol, further emphasizing Stevia's potent sweetness compared to sucrose.
According to Bich et al (2003), certain glucosides are low in energy and not fermented or degraded, yet they provide a delightful taste, making them an excellent sugar substitute in diets These glucosides can sweeten foods and beverages without posing any harm to humans, offering a convenient and cost-effective harvesting option.
Stevia is a beneficial natural sweetener for individuals with diabetes, as it helps stabilize blood glucose levels and improve overall health Additionally, it contributes to lowering blood pressure and reducing inflammation associated with conditions like gingivitis and stomach pain.
Stevia serves as a natural sweetener in food production, particularly in confectionery and soft drinks It is an ideal sugar substitute for diabetics and those seeking weight loss, as it effectively replaces sugar's sweetness without the added calories.
- In the field of Stevia cosmetics with anti-inflammatory and antifungal effects is used for shampoos, anti-inflammatory, acne reduction, sebum reduction to improve skin look brighter
- Scientific name: Glycyrrhiza uralensis fish and Glycyrrhixa glabra L, belonging to the butterfly family (Fabaceae)[13]
Glycyrrhiza glabra L, a perennial plant, can grow up to 1-1.5 meters tall and features small hairs covering its entire structure It has double leaves that are ovoid with pointed tips, measuring 2 to 2.5 cm in length The plant produces light purple flowers with butterfly-shaped petals, blooming in the summer and autumn, with flower lengths ranging from 14 to 22 mm Its fruit is sickle-shaped, measuring 3-4 cm long and 6-8 cm wide, with a dark brown color and a surface adorned with long leaves Inside the fruit, there are 2-8 small flat seeds that are either grayish-brown or light black-green and have a shiny appearance.
Glycyrrhizin, a saponin from the olean group, is naturally present in licorice root and exists in potassium and calcium salt forms This compound constitutes 10-14% of dry medicinal herbs and is known for its sweet flavor, being 60 times sweeter than sucrose.
- The second most important group of active ingredients in licorice is flavonoids with a content of 3 - 4% The main flavonoids of Glycyrrhixa glabra L are liquiritin, isoliquiritin and liquiritigenin
- In addition, in the roots of Glycyrrhixa glabra L, the main ingredients are polysaccharice and some monosaccharides [33]
- Glycyrrhixa glabra L has a very strong detoxifying effect on leukocytes toxins, snake toxins, dizziness, tetanus poison [13]
- Effects as octison: Increases the volume of water and salt in the body, causing water retention, and at the same time treating ulcers in the digestive system
Glycyrrhixa glabra L is also combined with other herbs to treat coughs, stomach pain, stomach ulcers, and boils [14]
- Glycyrrhixa glabra L is also used in medicine as a flavour Glycyrrhixa glabra
The root of Glycyrrhiza glabra L is rich in Glycyrrhizin, a saponin from the olean group, comprising 10-14% of its dry weight This compound, found exclusively in the subsoil, is known for its intense sweetness, being 60 times sweeter than sucrose, making it the primary saponin in Glycyrrhiza glabra L.
In traditional medicine: Glycyrrhixa glabra L has a sweet taste, is calculated on 12 meridians, has the effect of clearing heat, detoxifying, laxative, spleen tonic, and regulating medicinal herbs [14].
Overview about extraction process
2.3.1 Overview of extraction solvents, extraction methods
Extraction is a method used to separate dissolved substances from a mixture, utilizing a liquid known as a solvent When a liquid is used to separate dissolved substances from another liquid, it is referred to as liquid-liquid extraction Conversely, when a solid is involved, the process is termed solid-liquid extraction The efficiency of extraction and the quantity of active substances obtained can be influenced by various factors, including concentration, material type, solvent choice, time, temperature, and the extraction method employed.
The selection of an extraction solvent is based on several factors:
Solvents exhibit key characteristics such as polarity, viscosity, and surface tension, which significantly influence their ability to dissolve various compounds Less polar solvents are effective in dissolving non-polar substances but struggle with compounds that have multiple polar groups In contrast, strong polar solvents excel at dissolving substances rich in polar groups while facing challenges with polar compounds Additionally, solvents with lower viscosity and reduced surface tension enhance the absorption of medicinal plants, thereby facilitating the extraction process.
+ No adverse reaction between solvents and solvents
+ Easily separates the substance to be separated from the solvent
+ Safe, non-toxic, no fire and explosion
The extraction methods for medicinal materials vary based on the type of material and solvents used, as well as the desired product standards, equipment conditions, and production scale Techniques such as immersion, soaking, and upstream extraction may be employed, alongside advanced methods like supercritical liquid extraction and ultrasonic extraction, which require specialized modern equipment.
For effective extraction of plant compounds, utilize a glass jar or stainless steel bottle, avoiding plastic due to potential chemical reactions Begin by submerging the plant sample in a pure solvent, ensuring it is fully covered Allow the mixture to sit at room temperature for 1 to 2 days, facilitating solvent penetration into the plant cells Afterward, filter the solution to recover the extract and solvent To enhance extraction efficiency, consider stirring or shaking the mixture periodically, and repeat the solvent addition until the plant sample is fully extracted.
Medicinal extract is a preparation prepared by concentrating or drying the extracts obtained from plant or animal medicinal herbs with solvents suitable to certain physicality
A liquid extract is a viscous solution that retains the distinct flavor of the medicinal herbs utilized, with alcohol and water serving as the primary solvents or preservatives Generally, unless specified otherwise, 1 ml of liquid extract is equivalent to 1 g of the medicinal herbs employed in its preparation.
- Solid extract: That is a solid, non-stick touch The remaining solvent content in use is not more than 20%
- Dry extract: That is a homogeneous foam or dry powder, very easy to absorb moisture, moisture is less than 5%
Medicinal extracts typically contain fewer impurities and a higher concentration of active ingredients compared to their original herbal sources, with the exception of liquid extracts, which maintain the same ratio of active ingredients as the herbal ingredients.
- Herbal extract is compact, easy to transport an can be used immediately or as an intermediate to prepare other dosage forms such as capsules, tablets, round tablets, syrups
Herbal extracts can be prone to contamination by microorganisms such as bacteria, mold, and yeast, particularly when prepared at lower temperatures to preserve their active ingredients Additionally, the natural composition of medicinal herbs provides a nutrient-rich environment that facilitates the growth of these microorganisms.
Overview about instant tea
In the 1880s, John William Brown from Huddersfield, UK, patented a thicker, more diluted form of tea by boiling water Tea rooms gained popularity in major US cities in the early 20th century but became obsolete by the 1930s During World War II, melt was introduced into the diets of British and Canadian troops, leading to its commercialization in 1946 as tea processing technology advanced However, it wasn't until the 1950s that instant tea was officially launched in the United States, where production and consumption outpaced the rest of the world, resulting in the creation of soluble tea that could be mixed with cold water.
1969, methods of producing instant tea were patented and published Currently, the United States becomes the third largest tea importer in the world after the UK and Russia [40] [41]
Instant tea production involves extracting solutes from green or black tea, mixing the resulting fluid with auxiliary materials at a specific concentration, and then drying it to create tea powder Nowadays, instant tea can also be produced from various medicinal herbs, enhancing its health-promoting properties beyond traditional black and green tea.
The instant tea market today offers a wide array of products made from various ingredients, primarily available in powder and seed forms Popular brands in Vietnam include Lipton, Nestea, Warm, Matcha, iced tea, artichoke tea, and instant milk tea While the primary function of instant tea is to refresh and rejuvenate, many varieties also incorporate medicinal herbs, enhancing their health benefits It is essential to ensure that the combined ingredients are compatible to maximize their effectiveness.
- Artichoke tea: Artichoke tea has the main ingredient of artichoke, so it is used to increase energy, support, prevent cancer, detoxify, good for heart machineries, support diabetes
- Meditation Tea: that is used to treat diseases such as colds, coughs, stomach aches and alcohol help
There are 2 types of instant tea: additive instant tea and instant tea without additives
- Instant tea with additives: During the production process, some additives such as flavour, tea flavour, vitamin C, carbohydrates are added to the production process
Additive-free solubility ensures that the tea is produced, packaged, and sold without any added substances This process involves extracting solutes from the natural ingredients, resulting in a product that boasts distinct flavor and character.
2.4.2 Production and consumption of instant tea in the country and in the world
Tea, a traditional beverage from Asia, has seen a surge in global popularity in recent years This rising demand has led to the creation of instant tea, which caters to the fast-paced lifestyle of consumers while providing a refreshing and cooling experience.
In May 2019, a premium tea company based in Gujarat, India, celebrated its 100th anniversary by introducing a special product range that includes four unique flavors: masala, ginger, cardamom, and lemongrass Prior to this launch, the company had unveiled an exciting array of new flavors, featuring orange, lemon, aloe vera, peach, vetiver, litchi, and dill.
In June 2019, Indonesian tea brand Sariwangi introduced its innovative three-in-one complete tea product, featuring powdered milk tea variations such as Caramel and Teh Tarik Meanwhile, Nestea India launched a premium line of instant tea products named EVERYDAY Chai Life, offering a diverse range of flavors including ginger, saffron, cardamom, desi masala, and lemongrass.
Instant tea in Vietnam is rapidly evolving to meet the diverse needs of consumers Beyond providing hydration, it serves as a health-enhancing beverage that may help reduce the risks of obesity and cancer.
Myxopyrum smilacifolium Blume instant tea offers numerous benefits, including anti-inflammatory and anti-cancer properties Made from natural ingredients without additives, this convenient product is anticipated to gain popularity among health-conscious consumers.
2.4.3 The expected production process for soluble tea from Myxopyrum smilacifolium Blume
- Myxopyrum smilacifolium Blume raw matericals have to meet the requirements of quality, fresh, not crushed damage;
- To cut slice: This process make raw material become smaller ingredients to facilitate the soaking process, shorten the injection process
To maximize the extraction of active ingredients from Myxopyrum smilacifolium Blume, it is essential to soak the plant in an appropriate solvent Key factors to consider include optimizing the material size, solvent concentration, extraction time, material-to-solvent ratio, and temperature By carefully adjusting these parameters, the highest yield of total polysaccharides can be achieved.
- To concentrate to remove solvent from the extract to facilitate mixing and shorten drying time The rotavap evaporator system is used to concentrate the extract in a certain ratio
- Mixing is to find out the most suitable ratio between extract of Myxopyrum smilacifolium Blume and additive materials To take the volume of concentrated
Myxopyrum smilacifolium Blume and the auxiliary materials according to a certain ratio, then mix together to create a homogeneous mixture
- Drying is to reduce the moisture content of the product, facilitate product quality and storage time
- Packaging: This is the final stage of the product This step is to dissolve tea in a jar containing a certain volume.
Research contents and methods
Research object and research scope
- Main material: Stems of Myxopyrum smilacifolium Blume
- Additional ingredients: Lactose and sweet herbs like Stevia, licorice
Research was carried out in the laboratory scale.
Place and time to proceed
- Location: Laboratory of Faculty of Biotechnology and Food Technology, Thai Nguyen University of Agriculture and Forestry
- Implementation time: February 2020 to October 2020.
Chemical, equipment
Table 3.1 Experiment chemicals Number Chemicals Origin of production
Table 3.2 Experimental equipment STT Experimental equipment Origin of production
Table 3.3 Laboratory instruments Number Laboratory instruments Origin of production
8 Test tube cleaning brush Viet Nam
10 Mortar and pestle Viet Nam
Research contents
Research content 1 To study factors that affect the extraction of Myxopyrum smilacifolium Blume root following the single-factor model
- Research the effect of the ultrasonic treatment time on the efficiency of extracting polysaccharides in Myxopyrum smilacifolium Blume;
- Study on the concentration of solvent;
- Study on the size of material;
- Study on material/solvent ratio;
- Study on the time of extraction;
- Study on the temperature of extraction
Research content 2: Research on choosing the suitable ratios of Myxopyrum smilacifolium Blume extract and additive ingredients
Research content 3: Research on the drying temperature of mixture to produce instant tea
Research methods
Research content 1 To study factors that affect the extraction of Myxopyrum smilacifolium Blume root following the single-factor model
Experiment 1: Research the effect of the ultrasonic treatment time on the efficiency of extracting polysaccharides in Myxopyrum smilacifolium Blume
Samples were treated with ultrasonic waves at the different intervals of 0, 2, 4, 6 minutes Other extraction parameters are fixed, on the basis of which the experiment is arranged as follows:
Table 3.4 Experimental design to study the effect of ultrasonic treatment time on the extraction efficiency of polysaccharides in Myxopyrum smilacifolium Blume
Processing time by ultrasonic waves (minutes), (Sound intensity 100 Db)
• Ratio of material/solventi: 1/15 (g/ml)
The extract is filtered through the filter paper 3 times By determining the content of total polysaccharides, the most suitable formula can be selected
Experiment 2: Research on selecting solvent concentration to extract polysaccharides from Myxopyrum smilacifolium Blume
Selecting the right solvent concentration will improve compound extraction efficiency To investigate extraction efficiency with ethanol solvents, these ranges of ethanol concentration were implemented They were 60, 70, 80, 90, 96%
Table 3.5 Experimental design to select solvents concentration for extracting polysaccharides from Myxopyrum smilacifolium Blume
Formula Solvent concentration of ethanol (%) Fixed factors
F5 60 • Ratio of material/solvent: 1/15 (g/ml)
• Time of ultrasonic wave treating was selected for experiment 1
The extract is filtered through the filter paper 3 times By determining the content of total polysaccharides, the most suitable solvent concentration can be selected
Experiment 3: Research on selecting the ratio of Myxopyrum smilacifolium Blume material with solvent
The research on selecting the ratio of Myxopyrum smilacifolium Blume material with solvent to get the highest amount of total polysaccharides was designed following the table 6
Table 3.6 Research on selecting the ratio of Myxopyrum smilacifolium Blume material with solvent Formula Material/solvent ratio (w/v) Fixed Factor
• Time of ultrasonic wave treating was selected for experiment 1
• Ethanol solvent concentration was selected in experiment 2
The extract is filtered through the filter paper 3 times By determining the content of total polysaccharides, the most suitable material/solvent ratio (w/v) can be selected
Experiment 4: Research on selecting the time of extraction to achieve total polysaccharides from Myxopyrum smilacifolium Blume
The efficiency of the extraction process is influenced by time, with the optimal extraction duration determined by the total polysaccharides obtained To evaluate this, a survey will be conducted at intervals of 30, 60, 90, and 120 minutes, all under consistent conditions.
Table 3.7 Experimental study on selecting the time of extraction
• Time of ultrasonic wave treating was selected for experiment 1
• Ethanol solvent concentration was selected in experiment 2
• The ratio of material / solvents was selected from experiment 3
The extract is filtered through the filter paper 3 times By determining the content of total polysaccharides, the most suitable the time of extraction can be selected
Experiment 5: Study on selecting temperature for extraction
The extraction temperature plays a crucial role in determining the total polysaccharide content To identify the optimal extraction temperature, a study was conducted across various temperature ranges of 60°C, 70°C, 80°C, and 90°C, all under consistent conditions.
Table 3.8 The effect of temperature of extraction on efficiency of polysaccharides extracted
Formula Temperature of extrction ( o C) Fixed Factor
• Time of ultrasonic wave treating was selected for experiment 1
• Ethanol solvent concentration was selected in experiment 2
• The ratio of material / solvents was selected from experiment 3
• Extraction time was selected from experiment
The extract is filtered through the filter paper 3 times By determining the content of total polysaccharides, the most suitable temperature of extraction can be selected
Research content 2: Research on choosing the suitable ratios of Myxopyrum smilacifolium Blume extract and additive ingredients
Experiment 6: Research on choosing the suitable ratios of Myxopyrum smilacifolium Blume extract and additive ingredients
The study focused on determining the optimal mixing ratio of Myxopyrum smilacifolium Blume extract with auxiliary materials Licorice and Stevia were extracted using 70% ethanol at temperatures between 40 and 45 °C The resulting liquid extracts were then evaporated to remove most of the solvent, yielding solid extracts.
These solid extracts were used to mix with lactose and Myxopyrum smilacifolium Blume extract to create instant tea from Myxopyrum smilacifolium Blume
The experimental design of determining suitable ratio of Myxopyrum smilacifolium Blume extract and herbal additive extracts was shown in the table 9.
Table 3.9 The mixing ratio of Myxopyrum smilacifolium Blume extract and herbal additive extracts
After obtaining the instant tea product, sensory assessment and determination of polysaccharide content with each formula were analyzed to select the most appropriate ratio
The sensory assessment of products were conducted according to TCVN 3215 -
Content 3: Research on the drying temperature of mixture to produce instant tea
Experiment 7: Research on the drying temperature of mixture to produce instant tea
Table 3.10: Experimental arrangement to investigate the effect of drying temperature on instant tea sensory quality
Based on the sensory qualyti of instant products, the most suitable temperature of drying process was determined
3.5.2.1 Methods of determination of moisture followed the TCVN 9741:2013
The principle of effective drying involves using heat to remove moisture from materials while preserving their chemical properties It is crucial to maintain an optimal drying temperature; excessively high temperatures can lead to rapid moisture evaporation and alteration of volatile substances, negatively impacting analysis results Conversely, low temperatures result in slow steam release, which can also affect the material's integrity Moisture content is accurately determined by drying the material until it reaches a constant mass.
- Determinations of moisture follow TCVN 9741:2013 standard
- Principle of the method: The method is based on drying the tea samples to constant mass under defined conditions
To conduct moisture determination must use:
- Analytical balance with permissible deviation not exceeding 0.001g
- The oven can be controlled to adjust the temperature (105˚C) or (120˚C)
- The weighing bowl is made of glass, porcelain or aluminum with a diameter of 50mm and a lid
To analyze Myxopyrum smilacifolium leaves, weigh 5g of the crushed sample using an analytical balance with a precision of 0.001g, placing it in a pre-weighed bowl Dry the sample in an oven at 105ºC for approximately 6 hours, then transfer it to a desiccator to cool before weighing Record the initial weight, and if necessary, re-dry the sample for an additional hour at the same temperature until the mass stabilizes Repeat the drying and weighing process until the difference between two consecutive measurements is no greater than 0.005g.
Moisture is determined by drying to constant mass
Moisture (W) is calculated as a percentage of mass by the formula:
- m: Weight of sample before drying (g)
- m1: Weight of sample after drying (g)
The test result is the mean of two parallel determinations, the difference between them not exceeding 0,2%
Principle: Fire ingredients or food products at a temperature of 500 - 600 ° C of the burning and volatile organic substances, the remaining inorganic matter is the ash component [5], [16]
Instruments and equipment used to conduct the test should be used:
- Analytical balance with error not exceeding ± 0.01g
- The crucible is made by porcelain or metal
- The furnace can be adjusted to 500 - 600ºC
- Desiccator, below to desiccant matter
- Electric stove or alcohol lamp
To prepare a porcelain crucible or metal bowl, heat it in an oven at a temperature between 500 and 600ºC until it reaches a constant weight After cooling it in a desiccator, weigh the crucible or bowl using an analytical balance with a precision of 0.0005g.
To analyze the test sample, place approximately 5 grams in a crucible and accurately weigh it using an analytical balance Gradually increase the furnace temperature from 500 to 600ºC, maintaining this temperature until the ash appears white, indicating the removal of organic matter This process typically takes 6 to 7 hours.
To analyze black ash, cool it down and add a few drops of concentrated H2O2 or HNO3, then ignite it until it transforms into white ash Allow it to cool in a desiccator before weighing it on an analytical balance Continue the firing process at the same temperature for 30 minutes, cool it again in the desiccator, and weigh it once more Repeat this process until the weight stabilizes, ensuring that the differences in weight between consecutive firings do not exceed 0.0005g.
The ash (X) content by percentage is calculated by the formula:
- G1: Weight of crucible and sample (g)
- G2: Weight of crucible and white ash (g)
3.5.2.3 Sensory assessment method according to TCVN 3215-79
The sensory evaluation was conducted following the TCVN 3215-79 Using a score factor of 20 that was built on a unified scale of 6 levels 5 points (scores from 0-
This method assesses sensory indicators across various criteria, where a score of 0 signifies defective and unsatisfactory products A scale of 1 to 5 reflects increasing levels of perfection, with a score of 5 indicating a product with minimal defects and optimal characteristics.
Table 3.11 Instant tea weight coefficient for sensory evaluation
The weight coefficient of tea is determined by the significance of various criteria and the overall quality of the product Proper sample preparation is essential for each tea type, adhering to stringent regulations A council of 7 to 9 members evaluates the tea using a defined scale of quality levels.
Table 3.12 Scores of quality levels
To meet the product requirements, it must achieve a total score of at least 11.2 points, with no individual criterion scoring below 2 points and at least three criteria scoring above 2.8 points If the board assigns a score of 0 to any specific index, the average score will drop to 0, resulting in the product being deemed defective.
Sensory assessments are conducted in controlled environments, typically laboratories that are quiet, cool, well-lit, and clean Testers for these assessments are trained individuals, often including subject teachers and students in food processing technology, who are in good health Each sensory evaluation typically involves a panel of seven carefully selected testers.
The SPSS 20.0 software was used for Data statistical analyses.
Results and discussion
The results of research results on the effect of ultrasonic treatment time on the
Ultrasonic waves effectively break chemical bonds and disrupt cellular structures, enhancing the extraction of compounds from materials This ultrasonic treatment significantly increases the extraction efficiency of valuable substances found in the roots of Myxopyrum smilacifolium Blume.
Table 4.1 Results about the effect of the ultrasonic treatment time on the efficiency of extraction total polysaccharide from Myxopyrum smilacifolium
Blume The ultrasonic treatment time (minutes) 0 2 4 6
(Values in the same row with different exponents have significant differences at the level α = 0.05)
Table 4.1 indicates that the total polysaccharides content increases with longer ultrasonic treatment times, peaking at 8.52 mg/g after 4 minutes In comparison, the polysaccharides content was 8.00 mg/g at 2 minutes and only 5.84 mg/g without treatment The optimal 4-minute duration is attributed to the intense sound waves that disrupt the material structure and raise the temperature However, at 6 minutes, the total polysaccharides content decreases due to excessive energy and temperature, leading to the degradation of active polysaccharides and the extraction of undesirable compounds Consequently, a 4-minute ultrasonic treatment was chosen for subsequent experiments.
The results of study on selecting solvent concentration to extract polysaccharides
Ethanol is an effective solvent for dissolving polar compounds, and varying its concentrations can lead to different extraction outcomes An experiment was conducted to assess how the concentration of ethanol affects the efficiency of polysaccharide extraction, with results detailed in Table 15.
Table 4.2 The effect of the solvent concentration on the efficiency of extracting total polysaccharides from Myxopyrum smilacifolium Blume
Ethanol concentration (%) 60 70 80 90 96 Total polysaccharide content (mg/g) 8.36 b 8.50 b 9.62 a 9.64 a 9.64 a
(Values in the same row with different exponents have significant differences at the level α = 0.05)
Table 4.2 demonstrates that varying solvent concentrations significantly affect the total polysaccharide content extracted Specifically, polysaccharide levels rose from 8.36 mg/g to 9.64 mg/g as the solvent concentration increased from 60% to 96%, with a statistically significant difference at α = 0.05 In contrast, raising ethanol concentration from 80% to 96% also increased polysaccharide content, but without a significant difference at α = 0.05 Therefore, for optimal economic efficiency, an 80% ethanol concentration was determined to be the most suitable for subsequent extraction experiments.
The results of selecting the ratio of raw materials Myxopyrum smilacifolium Blume/solvent
The quantity of solvent significantly influences the extraction efficiency of substances from raw materials Using an insufficient amount of solvent may only moisten the material, resulting in low extraction efficiency Conversely, excessive solvent use can lead to wastage Therefore, determining the optimal ratio of raw materials to solvents is essential for effective extraction and product collection.
Table 4.3 Effects of material/solvent ratio on efficiency of extracting total polysaccharides in Myxopyrum smilacifolium Blume Ratio raw materials/solvents 1/10 1/15 1/20 1/25 Total polysaccharide content (mg/g) 6.60 b 8.56 a 8.64 a 8.68 a
(Values in the same row with different exponents have significant differences at the level α = 0.05)
Table 4.3 illustrates that the total polysaccharide content increases with a higher material/solvent ratio The lowest total polysaccharide content of 6.60 mg/g was observed at a 1/10 ratio As the solvent amount increased to ratios of 1/15 and 1/25, total polysaccharides also rose, but no significant differences were noted among these three formulas at α = 0.05 To optimize extraction efficiency and reduce production costs, a material/solvent ratio of 1/15 was selected for subsequent experiments.
Research results of selecting the time to extract total polysaccharides from
Extraction time significantly impacts extraction efficiency, energy consumption, and solvent costs Short extraction times yield minimal release of active ingredients, while prolonged extraction can lead to energy loss and extended production duration Thus, it is crucial to carefully evaluate extraction time The findings of this experiment are detailed in Table 4.4.
Table 4.4 Effect of time on the efficiency of extracting total polysaccharides in
(Values in the same row with different exponents have significant differences at the level α = 0.05)
Table 4.4 indicates that extending the extraction time leads to a greater yield of active ingredients from raw materials However, beyond a certain duration, the increase in active ingredients becomes minimal.
The extraction of polysaccharides from Myxopyrum smilacifolium Blume showed that a 30-minute extraction yielded a low content of 5.42 mg/g However, after 60 minutes, the polysaccharide content increased significantly to 6.80 mg/g, reaching a peak of 9.62 mg/g at 90 minutes Prolonging the extraction time to 120 minutes resulted in a decline in total polysaccharides, likely due to degradation Notably, there was no significant difference in polysaccharide content between the 90-minute and 120-minute extractions, leading to the conclusion that 90 minutes is the optimal extraction time for maximizing polysaccharide yield.
Research results of selecting temperature for extraction of total polysaccharides
Temperature significantly influences the extraction process, as higher temperatures enhance material porosity and reduce viscosity, facilitating the dissolution of active ingredients into the solvent However, excessively high temperatures can lead to negative effects, such as increased solubility of impurities, filtration challenges, and unwanted chemical reactions, ultimately compromising extract quality and elevating production costs Experiments were conducted at temperatures of 60°C, 70°C, 80°C, and 90°C, with results detailed in Table 4.5.
Table 4.5 Effect of temperature on extraction efficiency of polysaccharides in
(Values in the same row with different exponents have significant differences at the level α = 0.05)
Table 4.5 indicates that an increase in temperature correlates with a rise in polysaccharide content At 60 °C, the polysaccharide content was measured at 7.52 mg/g, which increased to 9.64 mg/g at 70 °C Further extraction at higher temperatures of 80 °C and 90 °C yielded polysaccharide amounts of 10.46 mg/g and 10.42 mg/g, respectively However, there was no significant difference in polysaccharide content between the extractions at 80 °C and 90 °C (α = 0.05) Consequently, 80 °C was chosen as the optimal temperature for extracting active ingredients.
Research on choosing the suitable ratios of Myxopyrum smilacifolium Blume
Lactose acts as a adjuvant to help the active ingredient be distributed effectively and also to contribute for improving the sensory quality of the product Licorice and
Stevia and Licorice not only add sweetness to products but also contribute unique colors and flavors that influence their sensory properties Therefore, selecting recipes requires careful consideration of flavor and taste harmony A sensory evaluation was conducted using a 0-5 scale method, where a panel of seven members assessed various mixing ratios to identify the most appealing and suitable mixed formula.
Table 4.6 The effects of ratios of Myxopyrum smilacifolium Blume extract and additive ingredients on the sensory quality of the product
Formula Flavour Taste State Color Total score Classification
F22 2.14 c 1.85 c 2.28 c 2.57 b 8.84 Low quality F23 2.57 bc 2.00 c 2.85 bc 2.71 b 10.13 Low quality F24 3.14 ab 3.14 b 3.57 ab 3.28 ab 13.13 Medium
(Values in the same column with different exponents differ at a significance level of ≤ 0.05)
The color of instant tea products in hot water showed no significant difference between Formula 22 and Formula 23 However, Formula 24 exhibited a superior color attributed to the inclusion of licorice and Stevia, while Formula 25 achieved the best color overall and received the highest score compared to the other formulas.
The flavors and tastes of the four formulas varied significantly Formulas 22 and 23, made solely of sugar and Myxopyrum smilacifolium Blume extract, predominantly showcased the unique taste of Myxopyrum smilacifolium In contrast, Formula 25 stood out with its exceptional ginseng flavor, perfectly balanced with hints of licorice, offering a harmonious and enjoyable taste experience.
Stevia flavours In contrast, the Formula 24 had a strong flavour and aftertaste of Stevia and Licorice drowning out the smell of Myxopyrum smilacifolium Blume
From the results of Table 4.6 and discussion above, Formula 25 was choosen to have the most suitable ratio of Myxopyrum smilacifolium Blume extract and additive ingredients.
The results of the research on the drying temperature of mixture of Myxopyrum
Myxopyrum smilacifolium Blume extract and additive ingridients to produce instant tea
Drying plays a crucial role in instant tea production by effectively reducing moisture content for easier storage and processing The temperature during drying significantly impacts the chemical composition of the tea If the temperature is too low, the drying process becomes prolonged, leading to spoilage and waste, which adversely affects the flavor Conversely, excessively high temperatures can burn sugars and alter other vital compounds in the tea, compromising its quality.
To find the most suitable temperature for drying, the 3 formulas with different drying temperatures of 35 o C, 45 o C and 55 o C were implemented respectively The results of this study are shown in Table 4.7
Table 4.7 The effects of drying temperature on sensory quality of the product
Formula Flavour Taste State Color
(Values in the same column with different exponents differ at a significance level of ≤ 0.05)
Based on the results from the Table 4.7, it can be seen that the temperature has a great influence on the sensory effects of instant tea products
Low temperatures during the drying process significantly diminish the taste, smell, and color of Myxopyrum smilacifolium Blume extract in Formula 26 However, when the temperature is increased from 45°C to 55°C in Formulas 27 and 28, the instant tea product retains its vibrant color and distinctive flavor, showcasing the unique characteristics of Myxopyrum smilacifolium Blume.
Therefore, the Formula 27 with drying temperature of 45 o C was the best temperature for drying instant mixture and used to do the next experiments
4.8 The complete process for producing instant tea from Myxopyrum smilacifolium Blume
Process of producing instant tea from Myxopyrum smilacifolium Blume
On the basis of the technological parameters obtained from the above experiments, the Process of producing instant tea from Myxopyrum smilacifolium Blume was described below
Figure 7 Diagram of instant tea production process
Condensing Cutting to 1cm slice
Grind Extract Myxopyrum smilacifolium Blume:
Extraction process of Licorice and Stevia
Myxopyrum smilacifolium Blume root serves as the essential raw material for our process It is crucial that the root is free from mold and thoroughly cleansed of all dirt, soil, organisms, and any foreign objects before proceeding to the next step.
Myxopyrum smilacifolium Blume root will be dried at a temperature of 45°C to achieve a moisture content of 10-13% This drying process is essential to prevent mold growth during periods of inactivity for the raw materials.
- Cutting: The roots of Myxopyrum smilacifolium Blume are cut to slice of 1cm
With this size of material, it is easy to absorb the solvent, the process of solvent injection is also faster, the active ingredients quickly dissolve in the solvent
The extraction process involves soaking materials in an 80% alcohol solvent at a temperature of 80°C, using a raw material to solvent ratio of 1:15 (kg/liter) for a duration of 90 minutes The resulting extracts are then collected and readied for the condensation step.
Soaking the of Stevia and Licorice materials in a temperature of 40 - 45 o C, for 3 hours, in 70 o alcohol to get Stevia and Licorice extract
Condensing extracts involves removing solvents to enhance the dry matter content of the product This process results in a thick, viscous liquid extract that is prepared for subsequent drying.
- Drying liquid extracts: The liquid extracts will be dried to reach the moisture of
- Grinding: After drying the solid extracts are very firm and very difficult to mix with addtive components, so it is necessary to grind them to powder form
- Mixing: Three extract powders from Myxopyrum smilacifolium Blume, Stevia and
Licorice and lactose will be mixed following the ratios of 11.4/0.3/0.3/88% respectively The mixture is mixed well to ensure the harmony of taste
The drying process aims to decrease the moisture content of the final products to a safe level of 3-5% To achieve optimal preservation, a temperature of 45°C is utilized, ensuring effective humidity reduction.
- Packing: The mixed and dried extracts will be weighed and packed in a certain unit
Ash and moisture contents of complete instant tea product
Table 4.8 Ash and moisture contents of complete instant tea product
The Table 4.8 shows that the ash and moisture components of final instant tea product meet the requirement of standard of instant tea following the TCVN for instant tea products.
Conclusions and recommendation
Conclusions
From the results of the research, there are some conclusions as follows:
- During the extraction process of Myxopyrum smilacifolium Blume, the most suitable factors to have the highest amount of total polysaccharides content are:
+ Solvent is alcohol with the concentration of 80%
+ Time of extraction process is 90 minutes
+ Temperature of extraction process is 80 o C
+ Ratio of material/solvent is 1/15 (w/v)
- The mixing ratio of ingredients to create instant tea from Myxopyrum smilacifolium Blume was determined with 11.4% Myxopyrum smilacifolium Blume, 88% Lactose, 0.3% Licorice solid extract and 0.3% Stevia solid extract
- The drying temperature of instant tea was determined with the temperature of
- The final instant tea product has the ash component of 0.49% and the moisture of 2.38%.
Recommendation
- The process of producing instant tea from Myxopyrum smilacifolium Blume root should be applied in the real market to enhance the values of Myxopyrum smilacifolium Blume
- It is very necessary to evaluate the bioactiveness of total polysaccharides obtained from the extraction process
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Appendix 1 Ballot for product sensory assessment score
1 Test for quality score (TCVN 3215-79)
2 Full name of the tester:……… … Age……… Sex…………
4 Experiment Sensory evaluation by scoring method for soluble tea from Sam xuyen đa
Evaluate the scores for the indicators by way of a 5-point scale as in the table (below table)
How to score: score on a 5-point scale
Tea powder product is brown in color, soluble tea water is light brown, characteristic of the product
Tea powder product is light brown, soluble tea water is light brown, not specific to the product
The product has a light brown powder that, when dissolved in water, gives the product a bright yellow or non- concentrated reddish brown color
The product has a light brown powder that, when dissolved in water, produces a very light yellow color or a dark reddish-brown color that is not concentrated for the product
The soluble tea powder is not yellow-brown, or white, and the water is colorless or almost white
A natural, pleasant aroma characteristic of the smell of
No strange smell or smell, strong and durable
It has a pleasant natural aroma, characteristic of the smell of Sam Xuyen Da root and stem
No strange flavour or burning smell, but not strong or durable
The scent is very mild, pleasant but not specific to the smell of Sam
Xuyen Da tubers and stems There is no strange flavour or smell, the fragrance is not strong and not durable
There is almost no characteristic aroma for the scent of Sam Xuyen Da
There is no strange flavour or smell, the fragrance is not strong and not durable
There is no smell, there is a strong, rancid smell
Sweet and refreshing, characteristic of the taste of Sam
The characteristic cool sweetness of Sam Xuyen
The very sweet taste of Sam Xuyen Da, the taste is very bad
There is no characteristic taste of Sam Xuyen Da, or
(TCVN 3218-1993, Ministry of Science - Technology and Environment, No 212 /
Xuyen Da The aftertaste has a cool sweet taste, not bitter
Da, the good aftertaste just the sweet taste of
Glycyrrhixa glabra L and Stevia rebaudiana Bertoni
Tea is a fine powder, homogeneous, porous, lint- free, no clumping, no residue or layering when dissolved in water
Tea is a fine powder, less homogeneous, lint-free, lump- free, water- soluble without sediment or layered
The powder is less fine, heterogeneous, lint-free, slightly lumpy, when dissolved in water, there is an uneven dispersion, but at a very low level
Large, heterogeneous clump, when dissolved in water, there is uneven dispersion
Large lump, or marshmallow, sticky, when dissolved in water layered and uneven
Appendix 2: Some pictures from the research process
1.Effect that the mixing ratio affects product quality
2 Sensory temperature affects product quality