NGHIÊN CỨU BÀO CHẾ TRÀ HOÀ TAN TỪ CAO CHIẾT NẤM VÂN CHI ĐỎ (Pycnoporus sanguineus) HỖ TRỢ GIẢM CÂN

Abstract

Background: Red yunzhi mushroom extract has a toxic effect on liver cancer cells, protects the liver against oxidative damage, and lowers blood lipids. Objectives: to prepare instant tea from the extract of red yunzhi mushrooms with the effect of supporting fat loss and to evaluate the quality standards of instant tea. Material and methods: The extract of red yunzhi mushroom was prepared by soaking the pureed mushroom beam with distilled water as a solvent at 80^oC for 7 hours to filter the extract, then rotating the solvent to obtain the extract. Then combine the extract with excipients such as stevia sugar, maltodextrin, strawberry flavor powder, and citric acid in appropriate proportions (based on sensory evaluation of smell and taste) to obtain instant tea. Finally, evaluate some quality indicators of instant tea and qualitatively and quantitatively quantify the main groups of biologically active substances by chemical methods. Results: The results showed that the blend formula of the soluble tea product gave the highest sensory evaluation score, with the mixing ratio of red yunzhi mushroom: stevia sugar: maltodextrin being 12:30:47. Instant tea products from red yunzhi mushrooms meet quality standards; the product analysis criteria are within the allowable limits based on the established standards. Conclusion: Successfully developed a method for producing instant tea with red Yunzhi mushroom extract that meets the required specifications and has a flavonoid content of 0.117  ±  0.020 mg per gram of tea. This might help individuals who are obese lose weight.