Studying the process of tea production of Panax notoginseng flower buds in filter bags

Abstract

Panax notoginseng (Burk.) F. H. Chen flower buds, Lactuca indica L. leaves, and Angelica sinensis (Oliv.) Diels., roots are 3 herbs with many chemical compounds, rich in bioactive compounds, very good for human health. The article presents the results of research on the process of producing tea of Panax notoginseng (Burk.) F. H. Chen flower buds, combined with Lactuca indica L. leaves and Angelica sinensis (Oliv.) Diels roots in filter bag form. Research results showed that the appropriate technical parameters for the production of tea bags: Roast time of Panax notoginseng flower buds was 35 minutes at a temperature of 90⁰C, roast time of  Lactuca indica L. leaf  was 45 minutes at a temperature of 100⁰C and roast time of  Duong qui roots was 40 minutes at a temperature of  80⁰C. After grinding and sifting each type of herb, the herbal semi-finished products have a suitable size for packing filter bags are under the 18x18 mesh and on the 44 x 44 mesh. The mixing ratio between Panax notoginseng (Burk.) F. H. Chen flower buds - Lactuca indica L. - Angelica sinensis (Oliv.) Diels (%) is 70 - 20 - 10. The product had a clear, yellowish green water color; strong, harmonious characteristic aroma; mild acrid, attractive taste. Quality score according to sensory method was 17.5; the product was good quality. Physical and chemical indicators and food safety indicators were in accordance with TCVN 7975:2008 and QCVN 8-1:2011/BYT, QCVN 8-2:2011/BYT, QCVN 8-3:2011/BYT.