Ảnh hưởng của tỷ lệ sữa đặc đến chất lượng cảm quan của sản phẩm nước dừa đóng chai bố sung sữa đặc và rau diếp cá (Houttuynia cordata)=Impacts of the condensed milk ratio to the sensory quality of bottled coconut water supplemented with condensed milk and fish mint (Houttuynia cordata)

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Tác giả: Thanh Tuấn Trần

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Công thương, 2024

Mô tả vật lý: tr.315-319

Bộ sưu tập: Báo, Tạp chí

ID: 475056

Thêm vào giỏ

Coconut and coconut-based products are very popular on the market. Coconut water has natural properties and many health benefits, including multiple essential vitamins and minerals. Coconut is planted and grown everywhere in Vietnam, so the raw material source is very abundant. However, currently on the market, there are very few drinking water products made from coconut on an industrial scale. This study explored how to produce coconut water products supplemented with condensed milk and fish mint. The study is expected to diversify coconut-based products, meet the diverse needs of consumers, and also increase the economic value of coconut. The study explored the impact of the ratio of condensed milk to the mixture of coconut water and fish mint on the product’s sensory quality. The ratio of condensed milk to the mixture of coconut water and fish mint was 1:1, 2:1, 3:1, and 4:1. The results showed that the ratio of condensed milk to the mixture of coconut water and fish mint at 3:1 creates a final product with harmonious color, smell, taste, and the best sensory value.Ngày nay, dừa và các sản phẩm được chế biến từ dừa rất phổ biến trên thị trường. Nước dừa với những tính chất tự nhiên và có tính chất rất tốt trong việc làm mát cơ thể, ngoài ra nước dừa còn chứa nhiều vitamin và khoáng chất rất cần thiết cho cơ thể. Dừa được trồng và sinh trưởng khắp nơi ở Việt Nam nên nguồn nguyên liệu rất dồi dào. Tuy nhiên, hiện nay, trên thị trường có rất ít sản phẩm nước uống được chế biến từ dừa theo quy mô công nghiệp mà chủ yếu được người tiêu dùng sử dụng ở dạng trái. Do đó, việc nghiên cứu chế biến ra sản phẩm nước dừa bổ sung sữa đặc và rau diếp cá đóng chai từ trái dừa rất thiết thực, góp phần đáp ứng nhu cầu đa dạng của người tiêu dùng, giúp nâng cao giá trị kinh tế của cây dừa và đa dạng hóa các sản phẩm thực phẩm từ dừa. Khảo sát sự ảnh hưởng giữa tỷ lệ sữa đặc so với hỗn hợp nước dừa và rau diếp cá đến cảm quan của sản phẩm. Trong các mức độ phối trộn tỷ lệ sữa đặc so với hỗn hợp nước dừa và rau diếp cá là 1:1
2:1
3:1 và 4:1. Kết quả cho thấy, ở mức độ phối trộn tỷ lệ sữa đặc so với hỗn hợp nước dừa và rau diếp cá ở mức 3:1 tạo ra thành phẩm có màu sắc, mùi, vị hài hòa và có giá trị cảm quan tốt nhất.

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