EFFECT OF PROCESSING FACTORS ON THE QUALITY OF SILYMARIN MILK THISTLE TEA BAG
Từ khóa:
Herbal tea, liver disease, mixing ratio, Milk thistle, powder size, silymarinTóm tắt
The Silymarin milk thistle tea bag is produced from four herbal plants in Phu Tho province, including Silybum marianum, Celastrus hindsii, Solanum procumbens, and Stevia ribaudiana. Tea products are used as a functional drink to prevent and treat liver diseases such as liver cirrhosis, non-alcoholic fatty liver, steatohepatitis, and alcoholic fatty liver diseases. The results indicated that suitable parameters for tea production technology include roasting material technology to yellow color, roasting temperature from 120°C - 150°C and roasting time 8 minutes per batch, grinding to powder size from 1.0 mm to 2.0 mm, and mixing ratio by weight (gram) between S. marianum, C. hindsii, S. procumbens powder was 3 : 5 : 2 with an addition of 5% S. ribaudiana. Sensory evaluation of the tea showed a desirable quality of the tea liquor, such as clear and medium brown color with a mildly sweet flavor and distinctive aroma
Tài liệu tham khảo
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