Study on the process of preparing perilla drinks from Perilla frustescens (L.) Britton

Perilla frutescens (L.) Britton is well known as a herb and medicinal plant in ietnam and some East Asian countries. Perilla drinks is a favorite product in Japan. In Vietnam, researches on processing perilla into beverage and juce are quite limited. In this study, we built a process to prepare a quality perilla drinks to meet the requirements of food safety and hygiene. A suitable ratio of perilla and water for preparing perilla extract was 1 : 3 (kg\L). The perilla juice prepared from this extract by supplementation of 15% sucrose and 0.3% citric acid had good sensory score of 18.5 ± 0.05. The content of some active substances such as total phenolic compounds, flavonoid, reducing sugar of the perilla extract reached 5.817 ± 0.172; 5.443 ± 0.016; 1.994 ± 0.003 (mg\mL) respectively and had almost no significantly difference than that of the perilla drinks prepare from this extract (4.737 ± 0.0135; 4.750 ± 0.0235; 1.963 ± 0.014 (mg\mL). The content of anthocyanin in dry mass of Perilla frustescens (L.) Britton was 0.6011 ± 0.002 (mg\g) but it was not detected in the perilla extract and drinks. Antioxidant activity of perilla extract and drinks determined by IC50 on DPPH were 105,46 and 103,92 mg\mL respectively. Results of counting total aerobic microbes and coliform showed that a sterilized\pasteurilized perilla drinks met the requirements of food safety and hygiene in 25 days stored at 4 - 30 ᴼC.