THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM ……. …… LE THI THU HIEN RESEARCH ON THE PRODUCTION PROCESS OF ORANGE LIQUEUR PRODUCT BACHELOR THESIS Study Mode : Full - time Major : Food technology Faculty : Advanced education program Batch : 2016 - 2020 Thai Nguyen, 2020 Luan van THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM ……. …… LE THI THU HIEN RESEARCH ON THE PRODUCTION PROCESS OF ORANGE LIQUEUR PRODUCT BACHELOR THESIS Study Mode : Full-time Major : Food technology Faculty : Advanced education program Batch : 2016 - 2020 Supervisor(s) : Msc. Nguyen Duc Tuan Thai Nguyen, 2020 Luan van Thai Nguyen University of Agriculture and Forestry Degree Program Engineer of Food Technology Student name Le Thi Thu Hien Student ID DTN1654190011 Thesis Title Research on the production process of orange liqueur product Supervisor(s) MSc.
Nguyen Duc Tuan - Thai Nguyen University of Agriculture and Forestry, Vietnam. Supervisor’s Signature Abstract: Oranges contain many benefits to the human body such as a rich source of vitamin C, fiber, low in calories, and boosting cardiovascular health,. However, fresh oranges are very roots damaged during transportation and storage due to physiological activities, biochemistry, and microorganisms. The purpose of this study is to process orange liqueur from Sanh orange in Vietnam with good nutritional value and good sensory value, contributing to diversifying these products on the market and increasing income for orange growers.
The thesis objectives are research on the effects of degree brix to orange syrup, the effect of alcohol concentration, the effects of ratio orange syrup and alcohol concentration, the quality of the product orange liqueur during storage time, and establish a process for processing products orange liqueur. We used sensory methods to assess the quality of products and used SPSS software to aggregate data. The degree of brix was 30° Brix, the alcohol concentration was 40%, the ratio of orange syrup and alcohol was 2:8 (v/v). Evaluating the quality of the product for total ethanol content, total sugar content, total organic acid content, vitamin C content, total methanol content, with 30%, 54.38mg%, 196mg% respectively.
All of those chemical targets reach safe regulation according to TCVN 7044:2013. And then, set up a production process of orange liqueur product with all accompanying technology parameters. Orange liqueur, production process, Sanh orange, product Keywords: quality Number of pages: Date of submission: Luan van ACKNOWLEDGEMENT First of all, I would like to thank you for all the support you have given me during my 4 years at Thai Nguyen University of Agriculture and Forestry, Advanced Education Program. I studied and researched my full-time internship program at the Faculty of Biotechnology and Food Technology.
I sincerely thank my supervisor Mr. Nguyen Duc Tuan who guided me directly through my internship greatly contributed to my complete success. He pointed out the errors, the nonconformities, and how to fix them during the time here. Once again I sincerely thank my supervisor and wishing good health for him.
Besides, I have received a lot of interest, and help from Ms. Le Thu Thuy, Ms. Nguyen Thi Tra, Mr. Le Sy Luy, and Ms.
Chu Thi Nhan. I hope that my team will always unite together to solve all difficult things. I wish you guys will find your path and succeed on the path you choose. Given the limited time as well as experience, the mistake of the thesis cannot be avoided.
I look forward to receiving the guidance, and comments of the teachers so that I can supplement, improve our knowledge, and better serve the practical work in the future. Thai Nguyen, December 2020 Le Thi Thu Hien i Luan van TABLE OF CONTENT ACKNOWLEDGEMENT. i TABLE OF CONTENT. ii LIST OF TABLES.
iv LIST OF FIGURES. v LIST OF ABBREVIATIONS. The scientific basis of the thesis. Sunset yellow FCF (TCVN 6455:2008).
General process of producing orange liqueur. Mixing with sugar. CONTENT AND METHODS OF THE RESEARCH. Object and scope of the research.
20 ii Luan van 3. Research instruments, equipment, and chemicals. The location, and duration of the research. The experimental design.
Methods of analysis, and quality evaluation. Physical, and chemical analysis methods for evaluating the quality of the orange liqueur product. Evaluating sensory quality by the method of the quality scoring (TCVN 3215 - 79). Research on the effect of the degree brix of orange syrup on product quality.
Research on the effect of alcohol concentration on product quality. Research on the effect of the ratio of orange syrup and alcohol on product quality. Evaluate the quality of orange liqueur. Establish a process for processing of orange liqueur product.
Technology process diagram. CONCLUSION AND RECOMMENDATIONS. 40 APPENDICES iii Luan van LIST OF TABLES Table 2. The chemical standard of alcohol.
The sensory indicators of alcohol. Sensory indicators of sugar. Research instruments and equipment. Research on the effect of the degree of brix of orange syrup to product quality.
Research on the effect of alcohol concentration on product quality. Research on the effect of the ratio of orange syrup and alcohol to product quality. Research on the effect of the degree brix of orange syrup on product quality. Research on the effect of alcohol concentration on product quality.
Research on the effect of the ratio of orange syrup and alcohol on product quality. The content of nutrients, and microbiological criteria in Orange liqueur products. 31 iv Luan van LIST OF FIGURES Figure 2. Citrus nobilis Lour.
The amount of total alcohol per capita consumption in 2016. The amount of total alcohol per capita consumption in Vietnam. 13 v Luan van LIST OF ABBREVIATIONS ANOVA Analysis of variance DV Daily value FAO Food and Agriculture Organization SPSS Statistical Package for the Social Sciences TCVN Vietnam standard vi Luan van PART I. Research rationale Citrus trees are plants of high nutritional value, and economic efficiency, easy to use, and popular with many people.
According to FAO, the total world production of citrus fruits reached 121.27 million tons in the crop year 2013/2014, in Vietnam, citrus fruit production accounts for 703 thousand tons. In which oranges accounted for 675 thousand tons (FAO, 2013/2014) [21]. Orange is one of the specialty fruit trees of Vietnam because of its high nutritional and economic value. The composition of orange species contains 54.1% crude proteins, and 2.
The pulp contains 6-12% of sugar, vitamin C content from 40-90mg / 100g of fresh fruit, organic acids 0.2%, including many types of bioactive acids with substances Mineral, and aromatic oils, on the other hand, oranges can be eaten fresh, made jams, soft drinks, healing. The climate of Vietnam is located in the tropical monsoon region with 4 distinct seasons: Spring, Summer, Autumn, and Winter, the weather of Vietnam is also divided into two seasons, rainy, and dry. In which, oranges grow into specialized areas. Of over 46,000 hectares of citrus trees in the Northern mountainous region, Ha Giang, accounting for about 6,000 hectares, is one of the provinces with the largest area of citrus trees in the region.
Citrus trees in Ha Giang are mainly Sanh oranges (essentially a natural hybrid of oranges (C.sinensis), and tangerines (Creticulata), (the US called King tangerine) a very famous variety, and has been associated with The life of the Ha Giang farmers in the three districts of Bac Quang, Vi Xuyen, and Quang Binh for a very long time is now a brand name in the domestic market, and identified as a key tree in 1 Luan van the product. Agricultural export of Ha Giang province in general, and the three districts of Bac Quang, Quang Binh, and Vi Xuyen in particular. In recent years, Ha Giang has also been promoting scientific research to improve and develop citrus. For them to be the main fruit crops with a large yield of oranges during the harvest season, it is necessary to find out suitable output and storage methods to maintain the quality before it reaches the consumer.
Given strict requirements in general and consumers in particular, it is very important to improve the quality and variety of orange products. However, fresh oranges are very roots damaged during transportation, and storage due to physiological activities, biochemistry, and microorganisms, etc. Normally, the rate of post-harvest loss in oranges is relatively large from 15-30%, and this rate also increases during distribution and storage processing. In this situation, the application of post-harvest processing techniques to reduce the loss of quality of raw materials is essential in Viet Nam.
With the aforementioned issues, I have conducted this study "Research on the production process of orange liqueur product" at the Laboratory of Biotechnology - Food Technology to prolong nutritional value and good sensory value. Overall objectives Orange liqueur contributes to product diversification in the market, creating a safe product for customers, and increases income for orange growers, solving the output problem for orange after harvest. Establish a process for processing orange liqueur products in the faculty of food technology and biotechnology. Specific objectives 2 Luan van - Determining the degree brix of orange syrup to product quality - Determining alcohol concentration on product quality - Determining the ratio of orange syrup and alcohol to product quality - Evaluating the quality of the product orange liqueur.
- Establish a process for processing orange liqueur products. 3 Luan van PART II. The scientific basis of the thesis On the market there are many types of wine soaked with fruits such as bananas, apricots, peaches, etc. That has been trusted by the people.
Production and sales of orange liqueur are still quite new, and obscure. This can be considered an advantage to help diversify products, increase choices for consumers, especially preserving, and increasing the value of oranges after harvest, creating jobs for labor. The origin of citrus The origin of citrus is recorded in Southeast Asia including China, Northeast India, including southern Nepal, where citrus was protected by valleys, and slopes to duck out dry cold winds, and rain in the summer. However, domestication and cultivation of citrus were born in China.
Ancient Chinese records show that citrus cultivation existed from 3,000-4,000 years ago [2]. Many researchers believed that citrus originated mostly in southern Asia, stretching from India across the Himalayas, China down to the Philippine archipelago, Malaysia, southern Indonesia or to the Australia mainly, and., (1967) [9] has another view that citrus origin is distributed from Northeast India, Central China, Northern, and Central Australia, through New Caledonia. Some authors believe that the origin of mandarin (Citrus nobilis Osbeck), and kumquat is in South Vietnam, Indochina. In short, although the opinions of the authors differ, participants agree that the current citrus fruits in the world are from Southeast Asia, including South China, Northeast 4 Luan van India, and Burma.
Vietnam is also the birthplace of several orange species, and mandarins that exist until now. Botanical characteristics of citrus According to many publishments [1], Lohar and Lama, (1997) [11] [14]…) citrus consists of the basic plant parts described as follows: - The root of citrus: Citrus roots are tap-root which is the same type of root as most dicotyledons. During the germination time, the radicle appears initially, grows downwards rapidly, grows, and becomes a taproot. Taproots are easy to detect in the seedling period, but when the tree is in the mature period, it is difficult to distinguish.
The root structure of perennial plants has the varieties fluctuate significantly, which depends mainly on soil type, soil thickness, farming regime, age of plants, etc., and propagation form (sowing, extracting, grafting, dipping). Radicles are usually white, while older roots are yellowish-brown in color. The plant will die when the roots turn dark brown.