Issue: Số 5 -Tháng 3 - 2022Hóa học - Công nghệ thực phẩm
A study on the production of bottled saffron and stevia herbal tea
Published: July 30, 2026
Abstract
In order to diversify the ways of using saffron from Crocus sativus which is considered a precious medicinal resource, this study has initially developed a process for processing bottled saffron and stevia herbal tea. Results show that when saffron is extracted at 80oC for 20 minutes with the ratio of 0,01/40, stevia is extracted at 60oC for 30 minutes with the ratio of 1/20, the mixing saffron/stevia ratio is of 0,2% and pectin is 0,09%, the study obtains a solution which has effective brix, economic value, high sensory value and this solution is suitable for processing good quality herbal drink to meet the needs of consumers.
Keywords
saffronsteviaextractionpectinquality
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