Research on the production process of tea bag from myxopyrum smilacifolium leaves

THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURAL AND FORESTRY LE THI THUY RESEARCH ON THE PRODUCTION PROCESS OF TEA BAG FROM MYXOPYRUM SMILACIFOLIUM LEAVES BACHELOR THESIS Study Mode : Full time Major : Food Technology Faculty : Advance Education Program Batch : 2016-2020 Thai Nguyen, 5/12 /2020 Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Technology Student name Le Thi Thuy Student ID DTN1654190009 Thesis Title Research on the production process of tea bag from Myxopyrum smilacifolium leaves Supervisor Ms Dinh Thi Kim Hoa Abstract: In Vietnam and around the world, the trend of using medicinal plants of natural origin is increasing Including many kind of herbal tea, an indispensable staple in the tea culture of Vietnamese people The use of herbal tea has been shown to have many medicinal uses Drinking herbal tea properly can help quench thirst, aid digestion, avoid sleepiness, stimulate kidney function, help clear the mind, dispel sleepiness Myxopyrum Smilacifolium leaves are a precious specialty of the Northwestern mountains and forests It also has many valuable effects on health The leaves are also shown to contain compounds belonging to the group of alkaloids, glycosides, tannins, phenols, saponins, terpenoids, carbohydrates, vegetable oils, steroids, flavonoids, anthropoids, and amino acids The use of Myxopyrum Smilacifolium leaves with some other herbs to produce tea bags will bring convenience and many good medicinal properties to consumers Moreover, it helps consumers to have more choices in buying, improve efficiency, and contribute to popularizing products from the leaves of the Myxopyrum smilacifolium tree Number of Pages 70 pages Date of Submission December 05 , 2020 Supervisor’s signature ii ACKNOWLEDGEMENT To complete my graduation report, in addition to my hard work, I also received the enthusiastic help of teachers and friends First of all, I would like to thank the Rector Board of Thai Nguyen University of Agriculture and Forestry, Advance Education Program, and especially the teachers in the Faculty of Biotechnology and Food Technology who have always been enthusiastic about their teaching, lead me to have today's knowledge I would like to express my gratitude to Ms Dinh Thi Kim Hoa - Lecturer of Faculty of Biotechnology and Food Technology, Thai Nguyen University of Agriculture and Forestry, dedicated and guided throughout the project I would like to express my thanks to the teachers and civil servants in the School of Biotechnology and Food Technology and all the teachers in Thai Nguyen University of Agriculture and Forestry, who taught and led, guided me in my time at school So I would like to express my sincere thanks to my parent and friends for encouraging and helping in my study Thank you sincerely! Thai Nguyen, date month year 2020 Student Le Thi Thuy iii TABLE OF CONTENT List of figure List of table PART I INTRODUCTION 1.1 Research rationale 1.2 Research’s objectives 1.2.1 Overall objectives 1.2.2 Detail goals 1.3 Scientific and practical significance 1.3.1 The scientific significance of the topic 1.3.2 Practical significance of the topic PART II LITERATURE REVIEW 2.1 Overview of Myxopyrum smilacifolium 2.1.1 Reconstructive origin and morphological characteristics 2.1.2 Chemical compositions of Myxopyrum smilacifolium 2.1.3 Pharmacological effects and effects of Myxopyrum smilacifolium: 2.2 Overview of additional ingredients for teabag production 11 2.2.1 Stevia 11 2.2.2 Herba passiflorae: 13 2.2.3 Licorice 14 2.3 Overview about tea bags 15 2.3.1 Introduction to tea bags 15 2.3.2 Tea bag filter products 16 2.3.3 Production and consumption of tea bags in the country and in the world 16 2.3.4 Expected production process of Myxopyrum smilacifolium leaf tea bag: 18 PART III CONTENTS AND METHOD 20 3.1 Materials 20 3.1.1 Research scope 20 3.2 Place and Timeline 20 3.3 Chemical, equipment and laboratory equipment 20 3.4 Research contents 21 iv 3.5 Research Methods 21 3.5.1 Experimental design method 21 3.5.2 Biochemistry methods 28 3.6 Data processing methods 37 PART IV.RESULTS AND DISCUSSION 38 4.1 Results of determining the chemical composition of the raw materials 38 4.2 The results of studying on the affect of drying temperature on product quality 39 4.3 The results of investigation the influence of raw material size on product quality 41 4.4 The results of research and select the mixing ratio of supplementary ingredients to the product quality 42 4.5 The results of the study on the effect of temperature on the solubility of tea bags 44 4.6 The results of research on the influence of tea brewing time on the sensory quality of tea bag 46 4.7 The complete production process of tea bag from Myxopyrum smilacifolium leaves 47 4.8 Some quality indexes of final Myxopyrum smilacifolium tea bag 49 4.8.1 Moisture, ash and tannin components 49 4.8.2 Microbiological evaluation of complete tea bag product 50 4.9 Results of preliminary assessment of product costs: 51 PART V CONCLUSION AND RECOMMENDATION 52 5.1 Conclusion 52 5.2 Recommendation 52 REFERENCES 53 v LIST OF FIGURE Figure 2.1 Pictures of Myxopyrum smilacifolium Figure 2.2 Pictures of Stevia 11 Figure 2.3 Pictures of Herba passiflorae 13 Figure 2.4 Pictures of Licorice 14 Figure 2.4 Some pictures of tea bags in the Viet Nam 16 Figure 2.5 Some pictures of foreign tea bags 17 Figure 2.6 Planned production process diagram of Myxopyrum smilacifolium tea bags 18 Figure 3.1 Experimental arrangement diagram of the effect of drying temperature 22 Figure 3.2 Experimental layout to determine the size of raw materials 24 Figure 3.3 The experimental diagram of surveying mixing ratio of Stevia, Herba passiflorae, Licorice 25 Figure 3.4 Experimental arrangement diagram to survey the temperature of teamaking water 27 Figure 4.1 Pictures of dried Myxopyrum smilacifolium leaves at different temperatures 39 Figure 4.2 The graph shows the effect of the drying temperature on the sensory quality of the product 40 Figure 4.3 The chart shows the total organoleptic scores of tea bag products with different size of raw materials 42 Figure 4.4 The graph of the total sensory scores of product with different ratios of added ingredients 43 Figure 4.5 The graph shows the effect of temperature on the solubility of tea bags 45 Figure 4.6 The graph shows the influence of tea brewing time on the sensory quality of tea bags 47 Figure 4.7 Diagram of production process of Myxopyrum smilacifolium filtered tea bag 48 LIST OF TABLE Table 3.1 Chemical experiment 20 Table 3.2 Experimental equipment 20 Table 3.3 Laboratory instruments 21 Table 3.4 Experimental formula to investigate the drying temperature of raw materials 23 Table 3.5 Raw material size experiment formula: 24 Table 3.6 The experimental formula for surveying the content of supplementary materials: Stevia, Herba passiflorae, Licorice 26 Table 3.7 Experimental formula to investigate the temperature of the tea-making water 27 Table 3.8 Experimental formula to investigate tea brewing time 28 Table 3.9 Weight coefficient of tea bag products 36 Table 3.10 Scores of quality levels 36 Table 4.1 Results of determination of chemical composition in raw materials 38 Table 4.2 Table of effects of drying temperature on sensory quality of the tea bag 40 Table 4.3 Result of sensory evaluation of material size 41 Table 4.4 Effect of mixing ratio of Stevia, Herba passiflorae, Licorice 43 on sensory quality of the product 43 Table 4.5 The effect of temperature on solubility of tea bags 45 Table 4.6 Effect of tea brewing time on tea solubility 46 Table 4.7 Moisture, ash and tannin components of Myxopyrum smilacifolium leaves tea bags 49 Table 4.9 Results of preliminary assessment of product costs 51 PART I INTRODUCTION 1.1 Research rationale In the period of industrialization and modernization of the country, continuous economic and scientific development has contributed to improving the quality of life Life is getting higher and higher and the need to choose healthy, clean food is being concerned with society when food safety is an urgent issue Therefore, the use of natural products that are good for health is favored by consumers Currently, in Vietnam as well as in the world, the trend of using medicinal plants of natural origin is increasing In which tea is a familiar drink of Vietnamese people in particular as well as East Asians in general, it has cultural characteristics of each region Tea is used all over the world, and is considered a global beverage Tea originates from the Asian region, mainly the southwestern region of China The use of tea has been shown by the medical world to have a lot of healing power Drinking tea properly helps to quench your thirst as well as digestion, avoid drowsiness, stimulate kidney function, enhance eyesight, help clear mind, and dispel drowsiness Along with the development of society, tea products also have many changes to better suit the increasing consumer demand of people Ingredients for tea processing in addition to the fresh tea leaves also have teabags Instant tea is more popular because of its convenience such as instant tea, filter bag tea, bottled tea,…Filter bag tea is a favorite item in the market but has great growth potential Through the process of learning, it can be seen that Myxopyrum smilacifolium leaves are a precious herbal of the Northwestern Mountains The leaves of Myxopyrum smilacifolium have also been shown to contain compounds belonging to the group of alkaloids, glycosides, tannins, phenols, saponins, terpenoids, carbohydrates, vegetable oils, steroids, flavonoids, anthracoid and amino acids [2], [8] It can be seen that the use of Myxopyrum smilacifolium leaves with some other herbs to produce tea bags can bring convenience and many good medicinal properties to consumers At the same time, it helps consumers to have more choices in buying, improve efficiency, and contribute to popularizing products from the leaves of Myxopyrum smilacifolium tree Stemming from the above problems, I conducted the project "Research on tea bag production process made from Myxopyrum smilacifolium leaves" 1.2 Research’s objectives 1.2.1 Overall objectives Research to build the production process of tea bags made from Myxopyrum smilacifolium leaves to create high-quality tea products, bring economic efficiency, contribute to diversifying tea products in the market, and improving income for growers 1.2.2 Detail goals - Develop a technological process to produce tea bags from Myxopyrum Smilacifolium, Stevia, Herba passiflorae and Liquorice in laboratory conditions - Study the effect of the raw material drying temperature on product quality - Study the effect of material size after grinding on product quality - Study to select the mixing ratio of supplementary materials to product quality - Study on the effect of temperature on the solubility of teabags - Study the tea brewing time to the solubility of teabags 1.3 Scientific and practical significance 1.3.1 The scientific significance of the topic - Provide more scientific information about Myxopyrum smilacifolium leaves - The data in the research topic can be a reference for the manufacturers of similar products - Find out the appropriate parameters for the production process of tea bags from Myxopyrum smilacifolium leaves on a laboratory scale 1.3.2 Practical significance of the topic - Diversify products from Myxopyrum smilacifolium leaves to increase the value of raw materials - Create new products with good quality, good for the health of consumers, and a reasonable price - Support and prevention for consumers - Create new research directions on Myxopyrum smilacifolium trees; create outputs for the crop industry PART II LITERATURE REVIEW 2.1 Overview of Myxopyrum smilacifolium 2.1.1 Reconstructive origin and morphological characteristics 2.1.1.1 Botanical origin and characteristics - Scientific name: Myxopyrum smilacifolium (Wall.) Blume, is a climbing shrub, woody of genus Myxopyrum, family Jasmine (Oleaceae) - Synonyms: Myxopyrum serratulum A.W.Hill or Myxopyrum ellipticifolium H.T Chang [32] - Vietnamese names: Nhuong le kim cang, Duong le kim cang, Xuyen lagoon [13] Figure 2.1 Pictures of Myxopyrum smilacifolium Botanical characteristics: The bush is crawling, 2-3m long, round, hairless branch Leaves are simple, opposite, with intact margins, leaves blade oval or ovoid, tapering toward the base, pointed and short at leaf tip The leaves are 10 - 15cm long, the petiole is 0.5 - 1.5cm long [13] The inflorescence is lobe-shaped, grows in leaf axils, 10 - 12cm long, with thin hair; filamentous bracts, to mm long hairs Radio smooth cup, 0.5mm1mm long, oval lobes, 0.5mm long The corolla is white, the flower tube is 1.5mm long, lobes are oval shaped, 1- 1.5mm long, hairless Stamen 2, attached near the throat of the corolla; the oval pollen envelope is wide and 0.5 mm long The ovary is ovoid, hairless, and 1mm long; the pistil split in half, 0.2 III Internet 35 Food and agriculture Organization of United Kingdom(2019) Emerging trends in tea consomption 36 Nguyen Van Sinh (2019) What is CFU? How is CFU calculated? 37 Van ban phap luat (1991), Vietnam Standard TCVN 5613:1991 Method of determination humidity in tea 56 APPENDIX Appendix Scorecard for product sensory evaluation SCORE CARD Test for quality score (TCVN 3215-79) Full name of the tester: …………………………………… Date of test: ………… Experiment: Sensory evaluation of tea bags made by Myxopyrum smilacifolium leaves Answer: Sample Targets F1 F2 F3 F4 Color Odor Taste State How to score: score on a 5-point scale 57 Targets Point Color Màu vàng nâu sáng, màu đồng đều, đặc trưng cho sản phẩm Màu vàng nâu nhạt, sáng, đặc trưng sản phẩm Màu vàng nâu nhạt, có vài điểm khơng màu Odor Có mùi thơm đặc trưng sâm xuyên đá, dễ chịu đặc trưng cho sản phẩm bền mùi Khơng có mùi lạ Có mùi thơm nhẹ, đặc trưng sâm xuyên đá, dễ chịu bền mùi Không có mùi lạ Có mùi thơm nhẹ đặc trưng sâm xuyên đá, dễ chịu, không đặc trưng cho sản phẩm bền mùi Khơng có mùi lạ Màu vàng nhạt, không đặc trưng cho sản phẩm, màu khơng Hầu khơng có mùi thơm Sâm Xuyên Đá, dễ chịu, không đặc trưng cho sản phẩm Màu vàng nhạt gần trắng, màu không Khơng có mùi thơm đặc trưng Sâm Xun Đá, có mùi khó chịu Ngọt mát Ngọt mát hài hài hồ, dễ Có vị hồ, dễ chịu đặc chịu đặc nhẹ khơng Vị nhạt Khơng có trưng cho vị trưng cho vị đặc trưng cho không đặc vị rõ ràng cao chiết từ cao vị cao Taste trưng, Sâm Hậu vị có chiết từ chiết Sâm khơng có ngọt, vị Sâm Hậu Xuyên Đá hậu vị đắng khơng có vị vị khơng Hậu vị khơng đắng có vị có vị Nước pha trà Nước pha Nước pha trà Nước pha Nước đục, đồng đều, sánh trà đồng đồng đều, có trà phân nhiều cặn nhẹ, khơng có đều, sánh cặn nhỏ, phân lớp, có lơ lửng, cặn, khơng có nhẹ, khơng Status lớp có cặn, có phân lớp váng khơng có cặn, để váng sau váng sau rõ ràng phân lớp sau phút phút phút sau phút phút có phân lớp (TCVN 3218-1993, Ministry of Science - Technology and Environment, No 212 / QD dated May 12, 1993) 58 Appendix 2: Some pictures from the research process 59 60 61 Appendix 3: Data Processing The result is a temperature sensory result of the raw material drying process ANOVA Sum of Squares Between Groups Color Odor Taste Status df Mean Square 5.999 1.500 243 10 024 Total 6.242 14 Between Groups 5.502 1.376 656 10 066 Total 6.158 14 Between Groups 9.545 2.386 445 10 045 Total 9.991 14 Between Groups 5.175 1.294 503 10 050 5.678 14 Within Groups Within Groups Within Groups Within Groups Total F Sig 61.768 000 20.983 000 53.578 000 25.704 000 Color Temperature N Subset for alpha = 0.05 a Duncan 50 60 2.9500 90 3.0467 80 3.9967 70 4.2800 Sig 2.6633 1.000 465 050 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 62 Odor Temperature N Subset for alpha = 0.05 a 50 2.5700 90 2.8067 60 80 3.9033 70 4.1400 3.3333 Duncan Sig .284 1.000 284 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Taste Temperatu N Subset for alpha = 0.05 re a 90 2.1867 50 2.2800 60 80 3.8033 70 4.1867 3.1400 Duncan Sig .600 1.000 050 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Status Temperature N Subset for alpha = 0.05 a 50 2.5200 90 2.9500 60 3.0467 80 3.8533 70 4.0900 Duncan Sig 1.000 609 225 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 63 The sensory results of the material crushing size: ANOVA Sum of Squares Between Groups Color Odor Taste Status df Mean Square 5.074 2.537 400 067 Total 5.474 Between Groups 6.542 3.271 222 037 Total 6.765 Between Groups 3.528 1.764 234 039 Total 3.761 Between Groups 4.254 2.127 288 048 4.541 Within Groups Within Groups Within Groups Within Groups Total F Sig 38.100 000 88.359 000 45.316 000 44.361 000 Color Size N Subset for alpha = 0.05 a Duncan 3 2.4700 2.7567 4.1867 Sig .223 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Odor Size N Subset for alpha = 0.05 a Duncan 2.2800 3 2.6167 Sig 4.2333 076 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 64 Taste Size N Subset for alpha = 0.05 a Duncan 3 2.4733 2.8533 3.9500 Sig .056 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Status kichthuoc N Subset for alpha = 0.05 a Duncan 2.5200 3 2.6600 4.0433 Sig .463 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 The results sensory raw material mixing ratio ANOVA Sum of Squares Between Groups Color Odor Taste Status df Mean Square 2.077 692 245 031 Total 2.322 11 Between Groups 2.456 819 323 040 Total 2.779 11 Between Groups 9.252 3.084 594 074 Total 9.846 11 Between Groups 2.034 678 203 025 2.236 11 Within Groups Within Groups Within Groups Within Groups Total F Sig 22.642 000 20.266 000 41.549 000 26.758 000 65 Color Formula N Subset for alpha = 0.05 a Duncan 3.0467 3.3300 3 3 3.7600 4.1400 Sig .083 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Odor Formula N Subset for alpha = 0.05 a Duncan 2.9500 3.2333 3.9500 3 3.9967 Sig .123 783 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Taste Formular N Subset for alpha = 0.05 a Duncan 2 2.2833 2.4233 3 Sig 3.8033 4.3300 547 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 66 Status Formula N Subset for alpha = 0.05 a Duncan 2 3.0467 3.2333 3.9033 3 3.9967 Sig .189 493 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 The sensory results of temperature sensing tea water temperature: ANOVA Sum of Squares Between Groups Color 1.849 191 024 Total 5.737 11 Between Groups 5.688 1.896 299 037 Total 5.987 11 Between Groups 7.593 2.531 048 Within Groups Taste Status Mean Square 5.546 Within Groups Odor df Within Groups 385 Total 7.978 11 Between Groups 5.250 1.750 272 034 5.522 11 Within Groups Total F Sig 77.594 000 50.748 000 52.612 000 51.507 000 Color Temperature N Subset for alpha = 0.05 70 2.5667 80 90 3.9500 100 4.2333 2.9967 a Duncan Sig 1.000 1.000 055 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 67 Odor Temperature N Subset for alpha = 0.05 a Duncan 70 2.5667 80 2.8533 90 100 3 3.7567 4.2833 Sig .107 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Taste Temperature N Subset for alpha = 0.05 a Duncan 70 2.6133 80 2.6633 90 4.0467 100 4.3767 Sig .787 103 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Status Temperature N Subset for alpha = 0.05 a Duncan 70 80 90 4.2333 100 4.5667 Sig 2.8533 3.5200 1.000 1.000 058 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 68 Results sensory tea brewing time: ANOVA Sum of Squares Between Groups Color 1.442 120 020 Total 3.004 Between Groups 2.314 1.157 177 030 Total 2.492 Between Groups 2.861 1.431 148 025 Total 3.010 Between Groups 2.971 1.486 148 025 3.120 Within Groups Taste Mean Square 2.884 Within Groups Odor df Within Groups F Sig 72.393 000 39.122 000 57.814 000 60.041 000 St atus Within Groups Total Color Time N Subset for alpha = 0.05 a Duncan 2.9500 4.0467 4.2333 Sig 1.000 156 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Odor Time N Subset for alpha = 0.05 a Duncan 3.8533 4.1400 Sig 2.9500 1.000 087 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 69 Taste Time N Subset for alpha = 0.05 a Duncan 2.9000 4.0467 4.1400 Sig 1.000 495 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Status Time N Subset for alpha = 0.05 a Duncan 3.7600 4.0467 Sig 2.7100 1.000 067 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 70