Nghiên cứu chế biến rượu chưng cất từ mít Thái thứ phẩm (Artocarpus heterophyllus Lam.)=Research on processing distilled wine from Thai Jackfruit (Artocarpus heterophyllus Lam.)

0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Tấn Hùng Nguyễn, Vân Ngọc Phượng Nguyễn

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Nguyễn Tất Thành, 2024

Mô tả vật lý: tr.36

Bộ sưu tập: Metadata

ID: 251430

Thêm vào giỏ

Juice from Thai jackfruit by-products contains high minerals, vitamins and sugar content that are suitable for wine fermentation. This study investigated the effects of yeast ratio (0,4-1,2% w/v), Brix degree (22-30) and pH = (3,6-4,5) on the alcohol content of jackfruit wine. The experiments were carried out according to the Box-Behnken design to establish the optimum conditions for the main fermentation process of jackfruit wine. The quality of fermented jackfruit juice was evaluated based on the concentrations of ethanol, aldehyde, methanol and sensory attributes under laboratory conditions. The results showed that ethanol content of jackfruit wine reached 15,31 % v/v after 9 days of fermentation under the appropriate conditions, including 26,70 °Bx, pH = 4,06 and yeast ratio of 0,799 %. The quality of distilled jackfruit wine (methanol, aldehyde) has met the Vietnamese Standard (TCVN 7045: 2013) and good sensory values (aroma and taste). The results of this study showed that the utilization of secondary Thai jackfruit, black spot jackfruit are used as alcohol fermentation materials to create value-added products as well as contribute to product diversification and valuable economic enhancement for jackfruit products.Nghiên cứu được thực hiện để khảo sát ảnh hưởng của 3 yếu tố bao gồm tỷ lệ nấm men (0,4 % - 1,2 % (w/v), độ Brix (22-30) và pH = (3,6-4,5) đến độ rượu của sản phẩm rượu từ mít Thái. Thử nghiệm được thiết kế theo mô hình Box-Behnken để xác định các điều kiện tối ưu cho quá trình lên men dịch mít. Dịch mít sau lên men được chưng cất để đánh giá một số chỉ tiêu chất lượng của rượu (methanol, aldehyde và cảm quan). Kết quả cho thấy hàm lượng ethanol của dịch mít sau lên men đạt 15,31 % (v/v) khi lên men 9 ngày ở các các điều kiện thích hợp được xác định tỷ lệ men 0,799 %, dịch quả ở 26,71 oBx và pH = 4,06. Chất lượng mít sau chưng cất đạt Tiêu chuẩn Việt Nam theo TCVN 7045: 2013 và có chất lượng cảm quan khá. Kết quả nghiên cứu cho thấy, có thể tận dụng nguồn mít Thái thứ phẩm làm nguyên liệu lên men rượu nhằm tạo ra sản phẩm có giá trị gia tăng cũng như góp phần đa dạng hóa sản phẩm và nâng cao giá trị kinh tế cho mít thứ phẩm.

1. Đọc trực tuyến

1. Đọc trực tuyến

Tạo bộ sưu tập với mã QR