Cooperative education project to study fermentation with yeast, fermented puree 2 days. Saccharomyces cerevisiae TISTR 5019 the ratio 1: 1 1: 3 and 2: 1 volume of 3000 ml of
total dissolved solids in the range of 6-13 ° Brix start then fermented with bacteria Acetrobacter pasteurianus TISTR 102 3-4 weeks. the ratio of 1: 1 for total acidity and quantity of ethanol equal to 2.97 ± 0.01 and the highest 1.35 grams per liter, respectively, in the development of fermented puree is a fermented beverage of puree juice. By bringing the ratio mixed with honey. Water and acetic acid Sensory tests showed that the ratio of 1: 1 has been the most popular. And a variable amount of sweeteners (honey, sugar, fructose. And nectar flowers, coconuts) of 10, 13 and 16, and the amount of citric acid, the percentage of 0.03, 0.06 and 0.09 by the formula has been accepted by the trier of Formula 1 Honey 13 percent aqueous fermentation. puree 8% water and 78% honey, 13%, and citric acid, 0.06% of the value of acidity - pH = 3.25 solids, soluble total was 12.43 and total acidity in the form of acetic acid was 0.55 volumes S. Ethanol remaining 0.08 grams per liter to 100 milligrams of vitamin C 68.19. G of sample The ability to inhibit antioxidants (IC 50) was 0.11 volumes of 1.69 mg of phenolic compounds Gallipoli c / mL. Average growth of bacteria, yeast and mold in food throughout the duration of the storage. The fermented drink puree with a shelf life of at least four weeks, according to community standard set at a PE assistant. 487-2547.
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