Research on process technology of herbal tea from Kadsura coccinea (Lem.) A. C. Smith fruit

Kadsura coccinea is a valuable medicinal source in traditional medicine. They have sedative and sleepinducing effects, helping to treat chronic enteritis, acute gastritis and duodenal ulcers, rheumatism, bone pain, etc. K. coccinea contain many biologically active substances belonging to the lignin and triterpene groups. In addition, they also contain many organic acids, vitamin C, essential oils, etc. Therefore, they are often used in the form of fresh fruit, juice and wine. To diversify the ways of use and convenience in consuming this valuable medicinal source, the article publishes the results of research on the process of producing herbal tea from K. coccinea fruit. Research on the chemical composition of K. coccinea fruit in Cao Bang and Son La shows that the moisture content (76.84 - 80.39%), sugar (2.7 - 2.9%), ash (0.39 - 0.45%), protein (0.48 - 0.56%), carbohydrates (0.73 - 0.79%), vitamin C (0.05 - 0.07%). With ingredients including 30% K. coccinea fruit + 30% licorice + 20% chrysanthemum + 10% red apple + 10% wolfberry, mixed with water at a ratio of 1: 40 and brewed for 45 minutes for delicious tea, rich aroma, harmonious taste, highest average sensory score (18.1 points). The tea product has flavonoid content of 2.48%, saponin 2.0%, alkaloid 0.3% and polyphenol 1.28%. Therefore, K. coccinea fruit tea is a potential product, with good effects on human health.