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CH BIN TR V NC TR NG CHAI T HOA SIM

Nguyn Minh Thy 1 v Nguyn Th Thy Linh
F 0 P P

ABSTRACT
T 0

With the aim of using sim flowers for tea production as bottled tea, the survey was made, including the change of fermented time (014 hours), drying temperature (5070oC) and the concentration of potassium sorbate (0.0250.1%) used for storage dried tea. Selection of manufacture formulas of bottled sim flower tea with sugar content (911%) and citric acid content (0.0250.2%) and storage capacity of tea at room temperature were also interested in this study.
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Research results showed that the fermentation of sim flowers for 10 hours and drying at 60oC gave best product quality (in terms of color and tannin content). The quality of sim flower tea was maintained at least 30 days without using preservative. In addition, bottled sim flower tea was best processed with sugar and citric acid addition of 10% and 0.15%, respectively. Sim flower tea was stored at room temperature for a long time. Keywords: sim flower, fermentation, drying, tea, bottled tea Title: Processing of tea and bottled tea from sim flower
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TM TT
Vi mc tiu nghin cu s dng hoa sim cho qu trnh sn xut nc tr ng chai, cc kho st c thc hin bao gm thay i thi gian ln men (014 gi) v nhit sy (5070oC) n cht lng tr, cng vi nng kali sorbate (0,025 0,1%) s dng cho qu trnh bo qun sn phm tr sau khi sy. Chn la cc cng thc phi ch nc tr hoa sim ng chai vi hm lng ng (911%), hm lng acid citric (0,0250,2%) v kho st kh nng bo qun thnh phm nhit phng cng c quan tm trong phn nghin cu ny.
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Kt qu nghin cu cho thy khi v ln men hoa sim trong 10 gi v sy nhit 60oC th sn phm t cht lng cao (v mu sc v hm lng tannin). Tr hoa sim c kh nng duy tr cht lng t nht 30 ngy m khng cn s dng cht bo qun. Ngoi ra vi cng thc phi ch thch hp cho sn phm nc tr hoa sim ng chai vi hm lng ng 10%, acid citric 0,15% cho sn phm c mi v hi ha. Sn phm nc tr hoa sim ng chai c th duy tr c cht lng khi bo qun nhit bnh thng. T kha: hoa sim, ln men, sy, tr, nc tr ng chai
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1 T VN
B 0

Ung tr l mt truyn thng rt lu i ca nc ta v pht trin tr thnh mt nt vn ha, mt th vui tao nh trong ngh thut m thc Vit Nam. Tr rt a dng vi vic s dng nhiu loi hoa hoc l tho mc nh tr xanh, tr en, tr long, tr ac-ti-s, tr cam tho Tuy nhin, tr t hoa sim vn cha c nhiu ngi bit n.

B mn Cng ngh thc phm , Khoa NN & SHD, Trng i hc Cn Th

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Cy sim vn l loi cy mc hoang nhiu cc vng i trung du v trc y ngi ta bit n loi cy ny nh mt v thuc c tc dng cha c nhiu bnh nh cc bnh v ng rut (bp hoa v l non), cm mu (l), cha vt thng chy mu Vic s dng hoa sim ch bin tr l mt trong nhng bin php lm tng gi tr cho loi hoa rng ny v lm a dng thm cc sn phm tr hin c. Trn c s , nghin cu kho st cc yu t nh hng n quy trnh ch bin (thi gian ln men v nhit sy) v iu kin bo qun (hm lng kali sorbate b sung v nhit tn tr) c c bit quan tm trong qu trnh sn xut th nghim tr hoa sim. ng thi chn la cng thc phi ch thch hp cho sn phm nc tr hoa sim ng chai (dng ch bin sn) nng cao gi tr cm quan sn phm, to tnh tin dng v kh nng bo qun ko di. 2 VT LIU V PHNG PHP
B 1

2.1 Quy trnh sn xut tr hoa sim

B 4

Tr hoa sim c nghin cu th nghim da trn quy trnh sn xut tr truyn thng. Tuy nhin, trong qu trnh sn xut iu chnh li cc iu kin k thut nhm to iu kin sn xut ph hp cho qu trnh sn xut loi nguyn liu mi ny. Cc bc thc hin cho qu trnh th nghim bao gm: Hoa sim (Hnh 1) (chn ng cht lng cn thit) c x l, loi b tp cht. Sau hoa c ra s b, nghin, v ln men. Nguyn liu sau ln men c sy, ng bao v tn tr nhit thng.

Hnh 1: Dng hoa sim c s dng cho qu trnh ch bin

Ngoi ra quy trnh sn xut nc tr hoa sim ng chai c pht trin t sn phm tr hoa sim (dng sy) c cht lng tt vi b sung cc thnh phn nh: t l nc, hm lng ng v acid nhm to sn phm cht lng cao. Cc th nghim thc hin c b tr cc th nghim. 2.2 Cc th nghim thc hin
B 5

2.2.1 Kho st nh hng ca thi gian ln men v nhit sy n cht lng tr

B 0 1

Thi gian ln men kho st: 6 gi, 10 gi v 14 gi. Sau hoa sim c a vo sy cc nhit t 50oC70oC (cch nhau 10oC).
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2.2.2 Kho st nh hng ca kali sorbate n kh nng bo qun tr hoa sim

B 1

Hm lng kali sorbate s dng thay i t 0,0250,1% (cch nhau 0,025%) v mu i chng. 2.2.3 Phi ch v kho st kh nng bo qun nc tr hoa sim ng chai
B 2 1

S dng nc tr phi ch vi cc cht vi nng thay i: - Nng ng (911%) (cch nhau 1%) - Nng acid citric (0,0250,2%) (cch nhau 0,025%) 2.3 Phng php phn tch cc ch tiu cht lng v x l d liu
B 6

Cc ch tiu cht lng ca tr hoa sim v nc tr hoa sim ng chai c kim sot cho ton b nghin cu l: mu sc, m, hm lng tannin, Brix, pH. Cc phng php phn tch cc ch tiu cht lng c th hin bng 1.
Bng 1: Phng php phn tch cc ch tiu cht lng cho ton b th nghim

STT 1 2 3 4 5

Ch tiu cht lng Mu sc Brix m Hm lng tanin pH

Phng php phn tch S dng Colorimeter. Mu sc c biu th bng cc gi tr L, a, b. o bng chit quang k (Refractometer) S dng my o m Xc nh theo phng php chun bng kali permanganate. S dng my o pH (pH meter, TOA HM 12P)

S liu thu thp c tnh ton v thng k bng phn mm Microsoft Excel. Gi tr lch chun (STD) c tnh theo cng thc:
STD =

(X
n i =1

X)

n 1
R R

Trong : n l s ln lp li, X i l s liu ln phn tch th i v X l gi tr trung bnh. 3 KT QU NGHIN CU

B 2

3.1 nh hng ca thi gian ln men v nhit sy n cht lng tr hoa sim
B 7

Nguyn liu sau ln men c sy cc nhit 50, 60 v 70oC n khi t m khong 46% th kt thc qu trnh sy. Kt qu nghin cu cho thy qu trnh sy c nh hng r n mu sc (biu th bng gi tr E) (th hin Hnh 2).
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70 60

E DE

50 40 30 20 0 6 10 Thi gian ln men (gi) 50oC 60oC 70oC 14

Hnh 2: nh hng ca nhit v thi gian ln men n mu sc ca tr

Ghi ch: Cc sai s th hin s hnh ct l lch chun (STD) ca gi tr trung bnh

Gi tr E th hin s khc bit khi ln men 10 gi so vi mu khng ln men (i chng) v khi ln men 6 gi hoc 14 gi. S thay i mu sc ny l do cc phn ng to mu (phn ng oxy ha cc hp cht polyphenol v phn ng melanoidin) xy ra trong qu trnh ln men v sy (L Ngc T, 1997). Nguyn liu sau khi xay th cc t bo b ph v c th d dng tip xc vi oxy trong khng kh v xy ra phn ng oxy ha cc hp cht polyphenol trong nguyn liu di tc dng ca enzyme polyphenoloxydase. Ngoi ra, khi sy cc nhit khc nhau th mu sc tip tc b bin i do cc phn ng to mu, ch yu l phn ng melanoidin nn cng mu ca tr tng (L Ngc T, 1997). Kt qu cn cho thy khi sy 60oC th gi tr E cao nht l do nhit ny th mu sc b bin i nhiu hn. Sy 50oC v 70oC th mu tr t b bin i. iu ny chnh l do khi sy 50oC th thi gian sy ko di nhng nhit qu thp nn khng lm cho mu b bin i nhiu. Tng t vi mu sy nhit 70oC, do thi gian sy ngn nn mu sc cng cha bin i r.
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Thi gian ln men v nhit sy cn nh hng n hm lng tannin ca sn phm v c th hin hnh 3. Vi cng mt nhit sy, hm lng tannin gim theo thi gian ln men. Cc mu ln men 6 gi v 10 gi khc bit khng c ngha so vi mu i chng. Mu tr ln men 10 gi v 14 gi th hin s khc bit khng c ngha. Tuy nhin, mu ln men 14 gi li cho thy s khc bit r so vi mu ln men trong thi gian 6 gi v mu khng ln men. Nguyn nhn l do tannin l nhm cht c tnh kh mnh, trong khng kh chng d b oxy ha (L Ngc T, 2003), do vy thi gian ln men ko di s lm tannin cng b gim.

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Hm lng tannin (%*10 )

24 20 16 12 8 4 0 0 6 10 Thi gian ln men (gi) 50oC 60oC 14 70oC

Hnh 3: nh hng ca nhit v thi gian ln men n hm lng tannin trong tr

Vi cng thi gian ln men, nhit sy cng lm cho hm lng tannin thay i. Khi sy nhit 50, 60 v 70oC th hm lng tannin u gim so vi nguyn liu ti. Mu nguyn liu sy 60oC cho thy lng tannin gim t hn so vi mu sy 50oC v 70oC. Khi sy 50oC, do nhit cn thp nn cc enzyme oxy ha kh vn cha b nh ch hot ng nn lm tannin b bin i nhiu. Bn cnh , hp cht phenol thc vt l nhng cht d b oxy ha trong cc iu kin khc nhau, chng c th b oxy ha nhit bnh thng trong khng kh m, phn ng ny c tng cng nhit cao (L Ngc T, 2003). V vy khi sy nhit 70oC, nhit ny tng i cao nn tannin cng b oxy ha nhiu hn so vi mu sy 60oC.
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3.2 nh hng ca kali sorbate s dng n kh nng bo qun tr hoa sim

B 8

Tr l mt sn phm d ht m, xut hin mi l, mi mc meo v gim cht lng nu khng c bo qun tt. V vy, duy tr cht lng tr cn c bo qun iu kin chn khng v s dng cht bo qun kali sorbate. S thay i m, mu sc v hm lng tannin ca sn phm theo thi gian bo qun khi s dng kali sorbate cc nng khc nhau c th hin cc hnh 4, 5 v 6. Do c im ca bao b PP l c kh nng thm kh, v vy theo thi gian bo qun khng kh t mi trng xm nhp vo bn trong sn phm lm ph v chn khng, lng m bn ngoi c th khuch tn vo lm cho m sn phm tng ln. Tuy nhin, lp bao b bo qun dy (40 m) nn lng m thm vo t, sn phm bo qun c lu. Cc kt qu phn tch ha hc cho thy m tr thay i trong khong 4,85,5%. Kt qu kho st cng cho thy mu sc (E) v hm lng tannin ca cc mu tr theo thi gian bo qun khc bit khng c ngha, gi tr E (th hin s thay i mu sc) dao ng trong khong 6062 v hm lng tannin (%, tnh theo cn bn kh*10-4) l 2729.
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Mu sc v hm lng tannin trong tr t b bin i nhiu khi thi gian bo qun ko di (t nht 30 ngy), nguyn nhn l do tr c m thp (khong 46%), nm mc khng th pht trin nn khng lm thay i mu ca tr. Hn na do

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trong bao b kn, tr khng tip xc vi oxy khng kh nn cc hp cht phenol trong tr khng th b oxy ha to thnh hp cht flobafen (mu sm).
6 5

m (%)

4 3 2 1 0 0 0% 12 18 24 Thi gian bo qun (ngy) 0.025% 0.05% 0.075% 6 30 0.1%

Hnh 4: nh hng ca nng kali sorbate s dng n s thay i m

65 60

Mu sc

55 50 45 40 0 0% 12 18 24 30 Thi gian bo qun (ngy) 0.025% 0.05% 0.075% 0.1% 6

Hnh 5: nh hng ca nng kali sorbate s dng n s thay i mu sc sn phm

Hm lng tannin (%*10-4

35 30 25 20 15 10 5 0 0% 6 12 18 24 30 0.1% Thi gian bo qun (ngy) 0.25% 0.05% 0.075%

Hnh 6: Hm lng tannin trong sn phm theo thi gian bo qun ( cc nng kali sorbate s dng cho qu trnh tn tr)

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3.3 Cng thc phi ch v kh nng bo qun nc tr hoa sim ng chai

B 9

3.3.1 Cng thc phi ch nc tr hoa sim ng chai

B 3 1

Nc tr hoa sim ng chai l mt sn phm c phi ch t nc tr hoa sim v cc ph gia cn thit (ng, acid citric). Kt qu phi ch nc tr hoa sim ng chai c th hin bng 2. Kt qu nh gi cm quan th hin bng cho thy khi phi ch tr vi hm lng ng 10% v hm lng acid citric 0,15% cho sn phm c v chua ngt hi ha. Sn phm tr hoa sim ng chai hon thin c biu th hnh 7.
Bng 2: S thay i Brix v nh gi cm quan sn phm tr hoa sim ng chai

Hm lng ng (%)

10

11

Hm lng acid citric (%) 0,1 0,125 0,15 0,175 0,2 0,1 0,125 0,15 0,175 0,2 0,1 0,125 0,15 0,175 0,2

o
P

Brix
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Nhn xt V lt, t chua, khng hi ha V lt, hi chua, khng hi ha V t ngt, hi chua, t hi ha V rt t ngt, hi chua V rt t ngt, chua nhiu, khng hi ha V hi ngt, t chua, khng hi ha V hi ngt, chua va, hi hi ha V chua ngt hi ha V ngt va, hi chua, km hi ha V t ngt, chua nhiu, khng hi ha V ngt, rt t chua, khng hi ha V ngt, t chua, km hi ha V ngt, chua va, hi hi ha V ngt va, hi chua, km hi ha V ngt va, chua nhiu, khng hi ha

9,4 9,4 9,6 9,8 9,8 10,2 10,4 10,4 10,5 11,5 11,2 11,3 11,4 11,4 11,5

Hnh 7: Nc tr hoa sim ng chai

Vi t l phi ch nng acid (0,15%) v brix (10,4oBrix) c chn, gin v (Hnh 8) ca sn phm (theo im nh gi cm quan t 1 n 5) cho thy mu nc tr c v chua ngt hi ha c nh gi cao nht (im 5).
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V chua ngt hi ha 6 4 V hi ngt, t chua, khng hi ha 2 0 V ngt va, hi chua, km hi ha

V t ngt, chua nhiu, khng hi ha

V hi ngt, chua va, hi hi ha

Hnh 8: Gin v ca sn phm nc tr hoa sim

3.3.2 Kh nng bo qun nc tr hoa sim ng chai

B 4 1

Nc tr hoa sim ng chai l sn phm tin li, s dng nhanh. Do vy sn phm c thanh trng nhm ko di thi gian bo qun v m bo an ton. V vy nc tr sau khi phi ch nc tr cn c x l nhit bng cch un si (100oC) trong thi gian 1 pht tiu dit cc vi sinh vt gy h hng. Sau khi x l nhit, nc tr c ngui v rt vo chai nhit khong 6570oC. Kh nng bo qun nc tr sau khi phi ph c th hin hnh 9, 10 v 11.
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64 60

DE

56 52 48 0 4 8 12 16 20 24 28 Thi gian bo qun (ngy) 32

Hnh 9: Thay i mu sc (E) ca nc tr hoa sim ng chai theo thi gian bo qun

Nh vy nc tr hoa sim ng chai c b sung kali sorbate 0,05% c kh nng bo qun vi thi gian di (t nht 32 ngy).

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10.5 9.5

Brix

8.5 7.5 6.5 5.5 0 4 8 12 16 20 24 Thi gian bo qun (ngy) 28 32

Hnh 10: Thay i Brix ca nc tr hoa sim ng chai theo thi gian bo qun
3.5 3 2.5

pH
2 1.5 1 0 4 8 12 16 20 24 Thi gian bo qun (ngy) 28 32

Hnh 11: Thay i pH ca nc tr hoa sim ng chai theo thi gian bo qun

4 KT LUN
B 3

Kt qu nghin cu cho thy thi gian ln men 10 gi v nhit sy 60oC cho sn phm tr hoa sim t cht lng cao v mu sc v hm lng tannin v c kh nng duy tr c cht lng ( m, mu sc, mi v hm lng tannin) t nht 30 ngy m khng cn s dng ha cht bo qun.
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Nc tr hoa sim ng chai vi cng thc phi ch 10% ng, 0,15% acid citric cho sn phm c mi v hi ha v c kh nng bo qun c cht lng t nht 32 ngy khi c thanh trng nhit 100oC trong 1 pht.
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TI LIU THAM KHO

Bi Hu Thun, Phan Th Thanh Qu (2003). Gio trnh K thut bao b thc phm. Trng i hc Cn Th. L Ngc T (1997). Ha sinh hc cng nghip. Nh xut bn Khoa hc v K thut, H Ni. L Ngc T (2003). Ha hc thc phm. Nh xut bn Khoa hc v K thut, H Ni.

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