Three-leaved Cayratia, a perennial climber, is widely distributed in India, Asia, Africa, and Australia. In Vietnam, it is found in the Mekong Delta with a specific aroma, dark purple berries, and contains an abundant source of bioactive compounds (yellow waxy oil, steroids/terpenoids, flavonoids, and tannins) in whole plants. Taking advantage of the raw source might enhance various fermented juice drinks and increase income for denizens. The initial parameters were pH 3, 4, and 5 with the total soluble solids (TSS) of 18, 20, 22, and 24 °Bx, respectively, to determine the appropriate Cayratia cider making condition. The yeast concentration (0.1, 0.15, 0.2, and 0.25% [w/v], respectively) and fermentation time (24, 48, and 72 h, respectively) at room temperature (28 ± 2°C) were also surveyed. Thereafter, the final product was analyzed for the sensory quality and microbiological and chemical criteria. The fresh Cayratia juice has a pH of 3.2 and 6 °Bx, and the juice recovery efficiency was 74%, equivalent to 0.74 L/kg of the fruit juice amount after squeezing. The low alcoholic juice has 4.62% v/v ethanol content which meets the Vietnam National Standard (TCVN 3215:79, and QCVN 6-2: 2010/BYT) after 72 h of fermentation time. The TSS of 22 °Bx, pH value of 4, and yeast concentration of 0.2% (w/v) are appropriate initial conditions for Cayratia juice with low ethanol content. Cayratia cider with 4.6% (v/v) ethanol content was produced by Saccharomyces cerevisiae HG 1.3 at room temperature 28 ± 2°C with initial TSS of 22 °Bx, pH 4, and inoculation yeast rate of 0.2% w/v. The quality analysis meets Vietnamese standards for food consumption.
Trích dẫn: Đoàn Thị Kiều Tiên, Huỳnh Thị Ngọc Mi, Lữ Hăng Nghi, Huỳnh Xuân Phong, Nguyễn Ngọc Thạnh, Bùi Hoàng Đăng Long, Hà Thanh Toàn và Ngô Thị Phương Dung, 2019. Đánh giá khả năng duy trì hàm lượng polyphenol và hoạt tính kháng oxy hóa khi lên men rượu vang từ trái giác ở tỉnh Cà Mau sử dụng Saccharomyces cerevisiae CM3.2. Tạp chí Khoa học Trường Đại học Cần Thơ. 55(Số chuyên đề: Công nghệ Sinh học)(2): 285-291.
Tạp chí khoa học Trường Đại học Cần Thơ
Lầu 4, Nhà Điều Hành, Khu II, đường 3/2, P. Xuân Khánh, Q. Ninh Kiều, TP. Cần Thơ
Điện thoại: (0292) 3 872 157; Email: tapchidhct@ctu.edu.vn
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