STUDYING THE TECHNOLOGY OF PRODUCING CHRYSANTHEMUM TEA IN FILTER BAGS

Abstract

Chrysanthemum, ha kho thao and green tea are three herbs rich in bioactive compounds that are beneficial to the health of users, and used as raw materials for the production of chrysanthemum tea bags. The article presents research results on the technology of producing chrysanthemum tea bags, which are: the appropriate time and temperature for chrysanthemum is 35 minutes, temperature 90oC; ha kho thao is 45 minutes, temperature 110oC and green tea is 40 minutes, temperature 100oC. After grinding and sifting, ha kho thao and green tea obtained under the mesh number 18x18 and on the mesh number 44x44, chrysanthemum under the mesh number 20x20 and on the mesh number 44x44 are suitable size for packing filter bags. The mixing ratio between chrysanthemum – ha kho thao - green tea (%) is 75-15-10. The product is good quality and has a sensory quality score of 17.90. The physicochemical indicators and food hygiene and safety Fit according to TCVN 7975:2008 and QCVN 8-1/2011/BYT, QCVN 8-2/2011/BYT, QCVN 8-3/2011/BYT of the Ministry of Health.