THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURAL AND FORESTRY TRINH MANH TRUONG RESEARCH ON VINEGAR PRODUCTION PROCESS AND PRODUCT DEVELOPMENT FRUIT VINEGAR MADE FROM PINEAPPLE BACHELOR THESIS Study Mode: Full-time Major: Food Technology Faculty: International Programs Office Batch: 2017 - 2021 Superviso: Dr. Pham Bang Phuong Thai Nguyen – 2021 ABSTRACT Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Technology Student name Trinh Manh Truong Student ID DTN1754190004 Thesis Title Research on vinegar production process and product development fruit vinegar made from pineapple. Pham Bang Phuong Supervisor’s Signature Abstract: The objective of this study is to improve the production of fruit vinegar made from pineapples purchased at Tuc Duyen wholesale market, Thai Nguyen city. The submerged fermentation technique was used in this study.
The findings suggest that fermentation should comply with the pineapple vinegar fermentation process, with The optimal the amount of dry substance dissolving fermentation to be 6 oBx a pH of 5.5 being considered the ideal ratio, the 5% dilution of ethyl alcohol is applied. In addition, temperature is an important factor that greatly affects the setting of a temperature 28oC in the appropriate temperature range for bacteria that can sustain life and produce a certain amount of acetic acid if the temperature is too high. too low or too high the bacteria will stop growing. Furthermore, a fermentation time of 20 days was observed and was limited in the process because it was found that too short a fermentation time was not enough for the bacteria to grow and carry out the metabolism if the fermentation time was too short.
If the fermentation time is prolonged, the bacteria will continue to metabolize, it will use the same amount of acetic acid that has been created to get energy for life activities to continue. Research shows that the optimization done helps to offer more choices about flower vinegar for consumers. Fruit vinegar, Pineapple, Fermentation methods, submerged Keywords: fermentation, product diversification Number of pages: Date of Submission: 20/10/2021 i ACKNOWLEDGEMENT Assigned by teachers of Faculty of Biotechnology & Food Technology, Thai Nguyen University of Agriculture and Forestry, after nearly 6 months of internship, I have completed this graduation thesis. In order to complete the assigned tasks, in addition to my own learning efforts, I also have the dedicated guidance of teachers, siblings and friends at the Faculty of Biotechnology & Food Technology.
I sincerely thank my teacher – Dr. Pham Bang Phuong, who did not hesitate to guide me, orient me, let me complete my task well. I would like to thank my teachers for helping, encouraging and creating favorable conditions for me in terms of facilities, equipment and tools during the course of the thesis. The teachers of the Department of Biotechnology & Food Technology, Thai Nguyen University of Agriculture and Forestry dedicatedly taught and imparted knowledge to me throughout the course.
However, due to limited professional knowledge and a lack of practical experience, the content of the report cannot avoid shortcomings. officials and employees at the school and the facilities and businesses that I have practiced to make this report more complete. Once again, I would like to send my most sincere thanks to the teachers, friends and brothers and sisters at the Faculty of Biotechnology & Food Technology! Thai Nguyen, October 20, 2021 TRường Trinh Manh Truong ii Table of Contents ABSTRACT .ii LIST OF FIGURE. 1 LIST OF TABLE.
Objectives of the study. 5 PART II: LITERATURE REVIEW. Scientific basis of the topic. Overview of pineapple ingredients.
Nutritional composition and uses of pineapple. Research works in the world and in the country. Acetic Acid Strain. Characteristics of acetic bacteria.
Classification of acetic bacteria. Overview of vinegar. Techniques to pay attention to when producing vinegar:. Acidification of fermentation fluid.
Ethyl alcohol content in vinegar fermentation solution. Substances C, N, P and trace elements. The causes of quality deterioration of vinegar fermentation:. Stages after harvesting vinegar.
24 PART III: METHOD. Objects, materials, time and place of research:. Chemicals, tools, equipment. Study time and place:.
Pineapple vinegar production process. Data processing methods. RESULT AND DISCUSSION. Research results to determine the amount of dry substance dissolving fermentation pineapple.
Research results to determine the suitable pH for fermentation .Research results determine the suitable fermentation temperature for fermentation. Research results determine the appropriate fermentation time for fermentation. Sensory evaluation results of the product. Data processing method.
CONCLUSION AND SUGGESTION. 51 v LIST OF FIGURE Figure 2. Pineapple ropes, flowers and seeds. Structure of acetic acid.
Acetic bacteria in vinegar fermentation. Error! Bookmark not defined. Studyto the experimental determine the pH of the fermentation process.Error! Bookm Experiment 3. Study to determine the fermentation temperature of acetic acid fermentation.
The sensory quality criteria of the product. Building a process to produce fruit vinegar from pineapple. Graph showing the influence of sugar content suitable for fermentation:Error! Bookm Figure 4. The research results determine the suitable pH.
Research results determine the suitable fermentation temperature for fermentation:. Research results determine the appropriate fermentation time for fermentation. 42 1 LIST OF TABLE Table 2.2: Nutritional table of ingredients in pineapple .3: Analysis of boiling point of acetic acid. Error! Bookmark not defined.
Table of materials and equipment used in the study. Table of research chemicals used in the research .3: Table of experimental layout to determine the influence of sugar content suitable for fermentation.4: Table of experimental layout to determine pH of fermentation.5: Table of experimental layout to determine fermentation temperature .5: Weight factor table. Quality rating scale for products. Scoring table describing in detail the sensory quality assessment of fruit vinegar products .1: Research results to determine the influence of sugar content suitable for fermentation.
Error! Bookmark not defined. Research results determine the suitable pH. Research results determine the suitable fermentation temperature for fermentation:. Research results determine the appropriate fermentation time for fermentation: .4: Sensory scores for pineapple vinegar product quality.
Question In the northern mountainous provinces, pineapple has an important position in vegetable production because it can withstand external conditions and recovers capital early, so it is one of the strategies to improve farmers' lives. Because of its potential, it is planted in many localities throughout the provinces of Bac Kan, Phu Tho, Nghe An, Lam Dong, Tien Giang,. Nowadays, the demand of consumers to use natural food products seems to become a trend and the research works on them are also constantly evolving and the effectiveness of different types of food. This product is quite high compared to similar synthetic products.
Practical studies have shown that when using products of plant origin, there are few harmful side effects and this is an important reason that today natural products are increasingly developed. Vietnam has very favorable natural conditions for the development of fruits, in which there are many species of plants containing natural nutritional value that can take advantage of the flesh of the fruit. In particular, pineapple tree is a potential plant, but has not been exploited and taken advantage of properly. In recent years, the expansion of pineapple growing area has become rampant, with no clear market orientation, so people's consumption and purchase of pineapples has become precarious, depending entirely on traders.
Meanwhile, the area of raw materials for citrus crops such as pineapple forest in and outside the province has grown very strongly, consumers have more choices when buying fruit for food. 3 The reasons make the market price of this fruit tree much lower, plus extreme weather, prolonged heavy rain at the time of harvest, which reduces yield due to rotting and damaged pineapples, which have caused pineapple gardens to fall. From a place of high economic profit, it becomes a crop of low economic value and people have a need to destroy gardens and change crop structure, thus helping farmers to solve the urgency of the topic. should be taken care of and implemented.
The in practice, identified as a key agricultural product of some provinces, many topics and projects develop growing areas, research and apply technological processes in cultivation to increase productivity and quality for pineapple species. has been implemented, there are many dried products, jams, canned pineapple juice from fruits like on the Vietnamese market. We have an abundant source of domestic products, but we have not taken full advantage of it. local people consume pineapple.
That situation it is necessary to research and find solutions to increase the value of pineapples by taking advantage of raw materials that are poorly designed pineapples, falling pineapples to avoid waste. Realizing that pineapple contains a lot of nutritional components and to help farmers consume agricultural products to new consumption directions for this fruit, bringing higher economic efficiency to pineapple farmers. Stemming from the above practice, we conducted research on pineapple vinegar production process to improve the economic value and quality of the product. Objectives of the study Overall objectives: "Study on the production process of fruit vinegar made from pineapple".
4 Study on the influence of factors affecting the pineapple vinegar production proces Detail goal: a) Research on optimization of factors affecting the pineapple vinegar production process - Research to determine the amount of dry substance dissolving fermentation - Research to determine the suitable pH for fermentation - Research optimization to determine the appropriate fermentation time for the process - Research on optimization to determine the appropriate fermentation temperature for the process a) Research on optimizing the substances in pineapple vinegar b) Complete the process 1. Detail goal The research results of the topic will provide new scientific data on: - The influence of ingredients on fermentation was determined in pineapple vinegar fermentation - Evaluate some factors affecting the pineapple vinegar production process - Developed a production process for pineapple vinegar 1. Limitations Students gain practical experience in scientific research, consolidate theoretical knowledge, apply in practice to perfect themselves in order to develop foundations, skills at work, and practice professional attitudes. correct, refer to observational 5 assessment, study, read more books and internet to understand more about the research topic.
accumulated experience must practice more research skills. - Follow the arrangement instructions of the trainers as well as the assistant coaches in the implementation of the topic. Follow the work plan, provide timely supplementary instructions to suit the conditions of knowledge exchange activities from teachers in order to accumulate experience, carefully review the contents of preparing for the report and ask for opinions about problems that arise during the internship. - The research results of the topic will partly contribute to the study of the fruit vinegar production process that brings value, health and economy to the community.
6 PART II: LITERATURE REVIEW 2. Scientific basis of the topic 2. Overview of pineapple ingredients Scientific name: Pineapple Ananas comosus L. (Merrill) Belongs to the family: Bromeliaceae.
Genus: Ananas Foreign names: Mauritius (India), Red Malacca (Malaysia), Sugarloaf (Philippines) , Champaka (Thailand)… Vietnamese name: Dứa, Khóm… Pineapple has the scientific name Anamas comosus L/(Merill), belongs to the family Bromeliaceae, genus Ananas. Pineapple is a tropical fruit tree, pineapple species brings very high nutritional value and is considered an ideal fruit for all ages, especially all pineapple products can be used as food, fertilizer. Vietnamese pineapple stands out with 3 main classification varieties: - Queen group (Queens): Pineapple belongs to this group of medium weight and size, convex eyes, carrying capacity, dark yellow flesh, characteristic sweet aroma. This is a group of pineapples with the highest quality that are commonly grown in our country and are called pineapple flowers or pineapples.
This type has a large fruit mass, sometimes up to 3 kg, ivory yellow flesh, more water, less fragrant and less sweet than pineapple flowers. This variety in many countries in the region it is grown a lot for processing because its large fruit is easy to mechanize and gives high economic efficiency.
