REPORT OF PRACTICE OF VEGETABLE, FRUIT PROCESSING AND BEVERAGE PRODUCTION

Classification of sugar canned products:  Based on the sugar content, people are classified into:  Sugar canned food with extremely diluted sugar content: the solid content of sugar wa

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION

FACULTY OF HIGH QUALITY TRAINING

REPORT:

PRACTICE OF VEGETABLE, FRUIT

PROCESSING AND BEVERAGE PRODUCTION

Lecturer in charge: M.Eng Dang Thi Ngoc Dung

Student:

Ho Chi Minh city, April 2021

CONTENT

CONTENT OF TABLE

CONTENT OF FIGURE

LESSON 1 CANNED LONGAN JUICE PROCESSING TECHNOLOGY 1

1 Overview 1

2 Materials, tools, equipment and research methods 2

2.1 Materials 2

2.2 Tools and equipments 7

2.3 Research Methods 7

3 Results and discussion 10

3.1 Result 10

3.2 Discussion 12

4 Reference 13

LESSON 2 STRAWBERRY AND MANGO JAM PROCESSING TECHNOLOGY 14

1 Overview of the product 14

1.1 Introduction 14

1.2 Classification 14

1.3 History of Jam 16

1.4 Quality criteria 17

2 Ingredients and experimental methods 17

2.1 Ingredients and equipments 17

2.2 Experimental methods 22

3 Results and discussion 27

4 References 30

LESSON 3: LIQUEUR PRODUCTION TECHNOLOGY 31

1 Overview 31

1.1 Introduction of liqueur 31

1.2 Classification of liqueur 31

1.3 Vietnamese standard for liqueur 33

2 Overview of raw materials 34

2.1 Refined alcohol 34

2.2 Materials fruit (strawberries) 35

2.3 Water 36

2.4 Sugar 36

3 Tools, equipments and process 37

3.1 Tools and equipments 37

3.2 Processing 38

4 Calculation and survey factor 39

4.1 Calculation formula 39

4.2 The survey factor 40

5 Results and discussion 42

5.1 Results 42

5.2 Evaluate the sensory of the product 43

6 References 44

LESSON 4: HONEY SWEET POTATOES SOFT DRIED 45

1 Overview 45

2 Methods 47

2.1 Technological process 47

2.2 Process description 47

2.3 Experimental setup 51

3 Result and Discussion 52

4 References 55

LESSON 5: TECHNOLOGICAL PROCESS OF GOOSEBERRY JAM 57

1 Overall 57

2 Materials and equipment 58

2.1 Materials 58

2.2 Equipment 61

3 Process of gooseberry jam production 62

3.1 Selection of raw materials 62

3.2 Classification 63

3.3 Freezing 63

3.4 Defrosting 63

3.5 Sugar osmosis process 63

3.6 Drying 64

3.7 Storage 65

5 Results and comments 65

6 Reference 66

LESSON 6: MANGO NECTAR PROCESSING TECHNOLOGY 67

1 Overview 67

2 Materials and research methods 68

2.1 Materials 68

3 Technological process for pineapple nectar production 72

3.1 Processing 72

3.2 Process description 73

4 Results and discussions 75

LESSON 7: NUT MILK PRODUCTION TECHNOLOGY 77

1 Overview 77

1.1 Introduction 77

1.2 Classification of nut milk 77

1.3 Effects of nut milk 78

1.4 Introduction of Oat milk 78

2 Overview of raw materials 80

2.1 Oats 80

2.2 Sugar 81

2.3 Water 82

2.4 CMC 82

3 Tools and equipments 82

4 Processing 84

4.1 Oat milk processing 84

Process explaination 85

5 Results and discussion 87

References 89

CONTENT OF TABLE Table 1 Brix results of canned longan samples 11

Table 2 Composition of some fruits (FAO, 1970) 17

Table 3 Nutritional compostitions in fresh strawberry 18

Table 4 Quality criteria for fresh mango 19

Table 5 Nutritional compositions in fresh mango (Bộ Y tế Viện dinh dưỡng, 2007) 20

Table 6 Equipments used in the lecture 22

Table 7 Composition of strawberries jam 23

Table 8 Composition of mangoes jam 23

Table 9 Strawberries jam standardization results 28

Table 10 Mangoes jam standardization results 28

Table 11 Alcohol level 32

Table 12 The sensory properties of liqueur (TCVN 7044:2013) 33

Table 13 The chemical properties of liqueur (TCVN 7044:2013) 33

Table 14 Quality requirements for refined alcohol 34

Table 15 Alcohol material for use in the experiment 35

Table 16 Nutritional ingredients in 100 g strawberries (According to USDA) 36

Table 17 Number of tools - equipment used 37

Table 18 Blended formula when changing the Brix degree of strawberry liqueur survey samples .41

Table 19 Sensory value of product 43

Table 20 Experimental arrangement to investigate added sugar concentration and temperature51 Table 21 Sensory evaluation of the samples 53

Table 22 Levels of nutrients, minerals and water-soluble bioactives in Gooseberry pulp 59

Table 23 Sensory properties of salt (TCVN 9639: 2013) 61

Table 24 Equipment and devices in process of Gooseberry jam 61

Table 25 Survey factor of experiment 65

Table 26 Investigate the sugar content in rimmed jams 65

Table 27 Sensory value of nectar samples after storage 75

Table 28 Nutritional composition of oat milk and some other milk 79

Table 29 Sensory criteria of sugar 81

Table 30 The number of tools and equipment used 82

Table 31 Recipe of making oat milk 87

CONTENT OF FIGUREFigure 1 Longan 3 Figure 2 Canned longan juice processing technology 8 Figure 3 Canned longan product 12

Figure 5 Jelly 15

Figure 6 Preserves 15

Figure 7 Fruit spread 16

Figure 8 Marmalade 16

Figure 9 Strawberry 18

Figure 10 Mango 19

Figure 11 Pectin 20

Figure 12 Citric acid and its molecule 21

Figure 13 Jam processing technology 24

Figure 14 Standardization results of strawberries jam 27

Figure 15 The finished strawberries jam product 29

Figure 16 The finished mangoes jam product 29

Figure 17 Liquer 31

Figure 19 Liqueur from herbs 33

Figure 19 Liqueur from fruit 33

Figure 20 Process of Strawberry liquor production 38

Figure 21 Liqueur products when held for 1 week 42

Figure 22 Honey sweet potato 46

Figure 23 Soft dried honey sweet potatoes technology process 47

Figure 24 Peeling Honey Sweet Potatoes 48

Figure 25 Steaming Honey Sweet Potatoes 49

Figure 26 Drying Honey Sweet Potatoes 50

Figure 27 Soft Dried Honey Sweet Potatoes 51

Figure 28 Sample 1 54

LESSON 1 CANNED LONGAN JUICE PROCESSING

TECHNOLOGY

1 Overview

Sugar canned foods are processed from fruit (whole or sliced), through processing stages(peeling, removing seeds, blanching, soaking in necessary chemical solutions, rinsing with cleanwater ), canning, filling with sugar juice, then air-treated (thermally or mechanically) andcapped, pasteurized, cooled Due to the fast processing, the raw materials do not undergo muchheat treatment, so the product retains many of the original natural properties of the ingredients interms of color, flavor, status and nutrition There are many sugar canned products on the marketsuch as apricots, pineapples, longan, lychee

Classification of sugar canned products:

 Based on the sugar content, people are classified into:

 Sugar canned food with extremely diluted sugar content: the solid content of sugar waterfrom 10 - 14%

 Sugar canned food with diluted sugar content: the solid content of sugar water from 14 –18%

 Sugar canned food with condensed sugar content: the solid content of sugar water from

18 – 22%

 Sugar canned food with extremely condensed sugar content: the solid content of sugarwater above 22%

 Based on the raw materials, we can distinguish 2 types of products:

 Made from one raw material Fruits have different type of shape, such as leaving whole,sliced, sliced, Products from one fruit are usually high-grade products, using a high-sugarsoaking solution

 Processed from a variety of ingredients Usually in the form of a cube Also known as acocktail, fruit salad or compote, the pickling has a lower sugar content If the product consists of

a mixture of multiple fruits, the product name will be “mixed sugar juices”

Among the juice cans, juices are the most popular because of their properties substancesimilar to the fruit ingredient, especially in terms of color and flavor Popular is water pineapple

sugar, sugared lychee, sugar water longan, mango sugar juice, sugar plum, pear sugar juice,jackfruit sugar water The popular mixed sugar juice is lychee with pineapple, rambutan andpineapple (N.V., at el., 2008)

Criteria for evaluating canned juice products

In order to assess the sensory quality of sugar-juice products, criteria were identified thequality is mainly the color, taste, appearance, structure of the product and the clarity of the sugar

Of those indicators, the flavor factor had the highest importance factor In addition to the sensorycriteria, also identifies physicochemical criteria (dryness, acid content, net weight, fruit weight,feet degree no, heavy metal content ) and microbiological criteria

 In a box: the size, shape and color of the fruit pieces should be relatively similar evenly.The product must be the natural color of the fruit used

 Status: firm, crunchy, porous, not smooth, the residual beneficial weight should notexceed 7% by weight

 Taste: normal taste, no strange taste; has a characteristic taste of the fruit in use

 Syrup solution in the box: clear, free of impurities

 Box filling: the minimum fill level calculated by the amount of product contained in thebox must be 90%

 The volume of distilled water is filled in sealed containers at 20oC

2 Materials, tools, equipment and research methods

2.1 Materials

Fruit is the main raw material for the production of sugar-soaked canned fruit Fruits need

to reach technical maturity, have a high hardness and crunch Acidity is also a criterion forselecting raw materials in the production process, in order to create sweetness and naturalharmony for the product The fruits commonly used for sugar-soaked products can be lean fruitssuch as mango, pear, apple, pineapple… are nuts such as peaches, apricots, plums, crocodiles,clusters of intestines…; Less berries and citrus fruits are also used to create sugar-soaked fruitproducts In addition, people also use small fresh grapes or use dried grapes to reduce the watercontent, increase the toughness of the product

2.1.1 Longan

Longan (Dimocarpus longan Lour.) Is a subtropical fruit tree native to South East Asia.

This species is a member of the Portuguese family, a family that includes other fruit trees such as

litchi (Litchi chinensis Sonn.), Rambutan (Nephelium lappaceum L.), guarana (Paullinia cupana

Kunth), and Spanish lime (Melicoccus bijugatus Jacq.), Ackee (Blighia sapida KD Koenig), or

pulasan (Nephelium mutabile Blume) (V.T Pham, 2015).

Characteristics of raw materials:

Longan fruit (Dimocarpus longan Lour.) quite small (approximately 1.5–2 cm in

diameter), conical, heart-shaped or spherical and light brown in color It has a thin, skinless, andshiny film around the thick, succulent white flesh with a relatively large dark brown seed.Maturity can be determined based on fruit weight, skin color, meat sugar concentration, meatacidity, sugar: acid ratio, flavor or number of days since fruit Longan fruit showed little change

in dissolved solids concentration (SSC) or acidity (TA) after harvest (Yueming Jiang, at el.,2002)

mm thick pulp, the ratio of pulp / fruit reaches 58% Sweetness and aroma are behind the longanand the alum sugar longan Longan is mainly used for drying to make longan for export Theelite lines are: TQ29, VT22, PHT99-1-3, YB29

 Alum sugar longan has been grown for a long time in the bottom river area (old Ha Tay).The color of the pods and pods are similar to those of a longan, but the fruit is round and smaller.Fruit ripens 20-25 days later than longan Average weight of fruit is 7 - 12 grams / fruit, the peel

is light brown and thick The pulp is relatively thick, on the face there are small tumors such as

Figure 1 Longan

rock sugar, the juice has a slightly cloudy color, and has a sharp sweet taste The rate of pulp /fruit reaches 60%.

 Longan has larger fruit than other varieties The average weight of the fruit is 11-12grams, about 14 - 15 grams / fruit large The fruit on the longan cluster has uniform sizes.Characteristics of the longan fruit is that the segments overlap at the top of the fruit, formingwrinkles on the outer surface of the longan Small longan seeds are dark brown in color, the gripbetween the pulp and seeds as well as between the pulp and skin is relatively weak The ratio ofpulp / fruit reaches an average of 62 - 63% The ripe fruit is crispy and sweet

 Late longan (HTM) is the late ripe longan variety grown in old Ha Tay province, selected

by the Institute of Vegetable and Fruit Research and recognized as a technically advanced variety

in 2005 and marked as (HTM-1)

 Longan and similar breeds, large fruit, large seeds, watery pulp, sweet and fragrant Atpresent, Southern longan growers can produce fruit and vegetables all year round Golden ricecanoe is a breed with many prospects, good growth ability Trees 15 - 20 years old have anaverage yield of 100 - 140 kg / tree / year The fruit on the bunch is evenly large, the pods whenripe are yellow cowhide, the average weight of the fruit is 15 - 16 grams / fruit, the pulp isyellowish white, the pulp is from 5.5 to 6.2 mm thick Lean, chewy, crunchy, sweet and fragrant,used to eat fresh

 Cow leather longan pepper like Hue pepper, gourd pepper, sugar pepper are popularvarieties of longan due to many advantages such as fast grown plants, high productivity, andeasy handling off-season flowers, 2 years can give 3 crops of fruit Trees 8 - 10 years old have

an average yield of 120 - 180 kg of fruit / tree / year Ripe fruit has cow skin color, average fruitweight is 8 - 12 grams / fruit, longan is milky white, 5 - 6 mm thick, slightly chewy, less water,medium sweet, less fragrant

 Inert longan, water longan, thin pulp, sweet or light taste depending on the variety Thistype has no economic value, is rarely grown

The longan fruit quickly deteriorates if the proper handling technique is not applied Themain factors that reduce the shelf life and marketability of longan fruit are microbial rot andbrowning of the longan fruit Store at low temperatures at 1 – 5°C is used to reduce rotting andlimit browning of the outer shell Furthermore, the fruit spoils quickly when taken out of the coldstorage In cold storage conditions, longan has a shelf life of about 30 days Sterilization with

sulfur dioxide is the most effective post-harvest treatment to control browning in longan and iswidely used in commercial storage today However, more and more consumers are opposed tousing this chemical Fumigation is becoming increasingly important with the expanding exportmarket Irradiation and heat treatment for disinfection on longan are considered alternatives topesticide treatment (Yueming Jiang, at el., 2002).

People often use luscious longan and alum-sugar longan to prepare sugar-sweetenedcanned foods (because the water-based longan has a sweeter taste, but the soft and thin pulp iseasy to break when processing), and the diameter of the fruit should be above 21mm However,because the experimental conditions depend on the season of the longan, the experimental teamdecided to choose the source of raw material, the cow skin pepper

The sugar solution introduced into the product has no preservative effect but is intendedonly to improve the flavor and feces that increase the nutritional value of the product (Continued

N V., et al., 2008)

Sugar syrup is one of the most important ingredients of soft drinks It regulates andharmonizes the sour taste and aroma of drinking water Saccharose is often used during fruitjuice processing Saccharose is a disaccharide with molecular formula C12H22O11 in the form ofcolorless, odorless transparent crystals that dissolves easily in water, has a sweet taste, and has

no strange taste Because of these properties and because it is so popular, Saccharose is morecommonly used than other sugars

Saccharose used is usually RE sugar or rock sugar with the following standards:

The metal box is made of a thin sheet of steel, tinned and coated with organic material toprevent food from directly contacting the metal Metal box weighing 55 grams.

Packaging before use needs to be quality again and cleaned of stains, microorganisms inthe packaging and then quickly transferred to the place where the product is poured Dust-pronepackaging during transportation and storage is washed out by soaking in a water bath and thenrinsed with hot water jets or steam spray You can use dilute alkaline solution or soda to removeimpurities, sand, mineral oil still stuck in the box during processing and transportation It is thendried

To ensure the safety of the quality and the safety of the product, it must be packed in asealed box, stored in a dry and cool place The opening can be designed so that consumers caneasily open the box without any additional tools Products contained in metal packaging also donot require too strict mechanics in the transport process, compact (Nguyen Tien Luc, 2016)

2.2 Tools and equipments

 Eyelid transplant device

2.3.2.1 Canned longan juice processing technology

Figure 2 Canned longan juice processing technology

2.3.2.2 Process description

Step 1: Classifying and sorting: Select ingredients with just enough ripeness, nice color,

no spoilage and pests

Step 2: Peeling and removing seeds

Purpose: Preliminary processing of raw materials, removing seeds.

How to do it: after washing it, peel it, use a spoon to get the seeds, but do not lose the existingstructure of the material

Step 3: Washing

Purpose: To eliminate mechanical impurities such as soil, sand, dust and reduce microorganisms

in the shell of raw materials Washing also aims to remove some of the harmful chemicals used

by agricultural techniques such as pesticides

Method: Soak in the tap water 2 - 3 times to remove dirt or pesticides on the material.

Step 4: Soaking in CaCl2

Purpose: To increase the sensory value and quality of the product.

Method: After pre-processing, soak the labels in 1% CaCl2 for 20 minutes, then rinse with clean

water and prepare for the next process

Step 5: Putting in can and pouring syrup

Purpose: Perfecting products

Method: The labels are packed into the box Syrup of sugar after cooking is put into a box with a

certain ratio, depending on the ratio to be investigated When pouring sugar water, thetemperature should be between 80 and 85oC

Changing: The osmosis process occurs, the water from the material comes out of the pouring

fluid, whereas the dissolved substances in the pouring fluid seep into the material.Microorganisms are also inhibited in live activity due to osmotic pressure resulting from thepouring solution

Note: Do not fill the box, but must pour it from 5 - 10 mm from the top of the box If you fill the

container with sugar water, during the pasteurization it may leak at the joints The operation ofpouring sugar water must be fast, light, and free of air bubbles

Purpose: Perfecting the product, preventing air from entering the bottle, reducing the growth of

some aerobic microorganisms

Step 8: Pasteurization

Purpose: to kill food-causing pathogenic microorganisms and inhibit their toxin biosynthesis.

The pasteurization process does not significantly impair the nutritional and sensory value of thefood However, after the pasteurization process, the microbiota in the food has not beencompletely destroyed, especially the group of heat-tolerant microorganisms and microorganismscapable of producing spores (Man, LV V et al.) , 2011)

Method: After eyelid transplantation, products are pasteurized at 105oC for 5 minutes

Step 9: Cooling and storing the products

3 Results and discussion

3.1 Result

Calculation of ingredients for processing canned longan juice

We have the formula:

m 1 C 1 + m 2 C 2 = ΣmΣCmΣmΣCC (1)

With: m1: weight of longan in can (g) C1: oBrix of longan (C1 = 20)

m2: weight of syrup in can (g) C2: oBrix of sugar (C2 = 22)

Σm = mm = m1 + m2 Σm = mC: oBrix of the final products

From (1), we also have:

m 1 × 20 + m 2 × 22 = ΣmΣCm × ΣmΣCC (2) Table 1.Brix results of canned longan samples

The label material that the group chooses is suitable for making canned sugars, becauseafter storage, the label retains its crisp, white, and clear brittle texture on all products The bestratio that our team saw after the survey was a ratio of 5: 5, the amount of water was enough tocover the longan so the longan was evenly sweet, the sugar water was just sweet

The longan is used as a canned product of regular sugar juice using only longan pulp androck sugar Labels should be selected with pepper labels because the seeds are small and thelongan is thick and hard, will not soften or break when processed and sterilized, and can be usedwith canoes The diameter of the fruit should be over 21 mm Sugar water can be used as refinedsugar or alum sugar, normally the sugar water label will use rock sugar The requirement is thatthe sugar used must create a solution that is colorless, has no strange odor and should not affectthe natural taste of the product

3.2 Discussion

Out of a total of 3 samples that our team has made, perhaps sample 2 is the sample with the colorand brittleness of the label that is of the original quality set out The remaining 2 samples, due tothe removal process, have not yet removed all the white flesh of the label, so they were blackafter handling

Common problems and remedies

The label is soft Fix: soak CaCl2, choose suitable label varieties

The label darkens after storing Fix: Avoid crushing the flesh of the fruit, carefullyexamining it Because when crushing the flesh, oxygen has conditions to come into contact withthe pulp

The de-aeration step was not good, causing snuff when you opened the box Solve:remove air in boiling water, use chopsticks to gently tap on the side of the can to let the gasescape, do not knock hard because the gas can go from outside to inside

Figure 3 Canned longan product

4 Reference

Yueming Jiang, Zhaoqi Zhang, Daryl C Joyce, Saichol Ketsa (2002) Review

Postharvestbiology and handling of longan fruit (Dimocarpus longan Lour.) Elsevier.

Lê Văn Việt Mẫn, Lại Quốc Đạt, Nguyễn Thị Hiền, Tôn Nữ Minh Nguyệt, Trần Thị Thu

Hà (2011) Công nghệ chế biến Thực phẩm Tái bản lần thứ 2 NXB Đại học Quốc gia TP Hồ Chí Minh, Trường Đại học Bách Khoa Trang 158.

V.T Pham, M H (2015) Phenological growth stages of longan (Dimocarpus longan)

according to the BBCH scale Elsevier.

Dawkins, N.L and Nnanna, I.A (1995) Studies on oat gum: composition, molecular

weight estimation and rheological properties Food Hydrocolloids, 9(1) Pp 1 – 7.

Ganz, A.J (1977) Cellulose hydrocolloids, in Food Colloids AVI Press, Westport, CT

Pp 382 – 417

Hart, B (1988) Fixing formulations Food Proc (UK), 57(1) Pp 15 – 16, 21.

Hercules Inc (1978) Cellulose awn - Chemical and Physical Properties, Hercules Inc.,Wilmington, DE

Jeanes, A.R., Pittsley, I.E and Samtis, F.R (1961) Polysaccharide B-1459: a new

hydrocolloid polyelectrolyte produced from glucose by bacterial fermentation J Appl Polym.

Urlacher, B and Dalbe, B (1992) Xanthan gum In Thickening and Gelling Agents/

or Food Blackie A & P, Glasgow Pp 206 – 226

LESSON 2 STRAWBERRY AND MANGO JAM PROCESSING

In Vietnam, there are dry jams like Tet jam, but in the West, people often use jam to eatwith breads or cakes

b) Jelly

Figure 4 Jam

Jelly is made with the juice of the fruit then add sugar and pectin Therefore, jelly isusually clearer and smoother than jam and can be used with herbs, tea, even wine to makejelly instead of fruit.

c) Preserves

Preserves are products which the fruit flesh is cut into small pieces, not puree like jam orpressed into water like jelly These fruit pieces are usually a mixture that is poured into jam orjelly

Figure 5 Jelly

Figure 6 Preserves

Figure 7 Fruit spread

Figure 8 Marmalade

In the 16th century, when Spain came to West India to invade in order to expand power,then food supply for soldiers was a difficult condition So, they thought of using sugarcane tomake jam as food for reserve during the war here Today, jam is more widely used, but is stillpopular in European and American countries.

1.4 Quality criteria

 General requirements

The final product shall have an appropriate consistency, color and flavor consistent withthe type or ingredient used in mixed processing, taking into account the flavor of the addedingredient or any substance Other allowed coloring is used The product should not contain anycommon fruit-related defects

Table 2 Composition of some fruits (FAO, 1970)

Type of jam Moisture content% Sugar % Vitamin C (mg/100g)

Jam made from berry fruits:

Jam made from stone fruits:

 The main ingredients:

For mangoes: The dissolved solid content of the final product should be between 60% and65% Brix or more [CITATION TCV \l 1033 ]

2 Ingredients and experimental methods

2.1 Ingredients and equipments

2.1.1 Ingredients

a) Strawberries

Strawberries should be harvested at the coolest part of the day The appropriate ripening stage for collection is determined by the area and intensity of the red color Most varieties are harvested when three-quarters of their surface has the characteristic color of the species Fruit arepicked by plucking each fruit with the thumb and index finger The stalk is retained on the fruit about 1 cm long

The strawberries used must be whole, fresh, clean (not washed) and free from rot, insect attack, external moisture and odors or strange flavors [ CITATION Tiê13 \l 1033 ]

Maximum storage time for strawberries at 0°C can be:

- Strawberries with sepals and stalks:

+ For consumption in fresh fruit form: 3 days to 6 days

+ For processing: 8 days

- Strawberries without a calyx and stalk: 3 days

Table 3 Nutritional compostitions in fresh strawberry

Figure 9 Strawberry

 Quality requirements [ CITATION TCV13 \l 1033 ]

Table 4 Quality criteria for fresh mango

Appearance

Clean, ripe, free of foreign particles, whole fruit

Firm fleshFresh fruit form

No black spots or black spots

No bruises

No insects or impuritiesTaste, odor Does not have any strange odor or taste

Figure 10 Mango

Dry matter content for mangoes: 25% [ CITATION TCV \l 1033 ]

Table 5 Nutritional compositions in fresh mango (Bộ Y tế Viện dinh dưỡng, 2007)

d) Citric acid

Figure 11 Pectin

Citric acid in jams is one of the most common food preservatives and flavoring additives.

It can be found naturally in citrus fruits but is also manufactured Its name is derived from thefact that it’s an organic acid found in many fruits and vegetables, especially citrus fruits Citricacid is a concentrated powder that is prized for its sour flavor, preservative quality, and ability toact as a pH buffer

Citric acid is a favored acidulant primarily because it is fairly neutral in flavor and is used

to bring the pH of the fruit-sugar-pectin mixture to the point where the pectin will gel properly

Learning the jam production technology Determining the effects of pectin and citric acid

to the quality of jam products My group chose strawberry and mango in order to use the meat of strawberries and mangoes to make jam

2.2.2 Experimental layout method

Table 7 Composition of strawberries jam

- Using refractometer to check the dry matter content of the final product: 65 – 70 oBrix satisfy

- Using biuret, beaker to standardize acidity in each jam products

2.2.2.1 Process diagram of jam production technology

Labeling

Jam Storing

2.2.2.2 Explaination

a) Selecting and classifying

- Purpose: Select and classify raw fruits according to size, maturity and eliminate substandardfruits such as pests, diseases, crushing, and spoilage before being put into production

- Changes: The process of classifying the fruits will be uniform in terms of ripeness and spoilage

b) Washing

- Purpose: Eliminate dirt, impurities, soil and sand sticking on fruit peel, part of microorganismsand chemicals on the surface of fruit peel

- Changes: Fruits after washing dirt and reducing the amount of microorganisms on the surface

of the skin, limit undesirable effects on the quality of the product

c) Cutting

- Purpose: Eliminate any parts that are unusable and have no nutritional value such as the peeland stalk of a raw material Remove damaged parts that affect the quality of the product

- Changes:

+ Pineapples will be changed in shape, size, and weight

+ The respiratory rate of pineapple increases rapidly, leading to quick corruption of the fruit.+ The exudate secreted on the surface is the cause of the rapid increase in oxidation, causing thefruit to become dark and less attractive

e) Mixing

- Purpose: Adjust the chemical composition of the product, creating appropriate sensory valuesfor the product.

- Changes: Ground fruits will be mixed with sugar and citric acid thus changing the chemicalcomposition compared to the original

f) Concentration process

- Purpose:

+ The process of concentration will increase the content of dry matter and solute in the product,thereby increasing the nutritional value of the product, prolonging the product's preservation timeand efficiency

+ Reducing volume of raw materials, reducing costs in packaging, transporting and takingadvantage of contained packages

Prepare to coagulate, causing the pectin to stretch

- Changes:

+ The material is reduced in weight due to water evaporation

+ The color of the finished product may be darkened, or the odor of the product may be addeddue to the Maillard reaction

+ Biochemical reactions are completely suspended

+ Microorganisms are inhibited due to high temperature and dry matter content

g) Filling

- Purpose:

+ The temperature of the solution is high, reducing the viscosity so it is easy to pour into the box.+ Eliminate air in the fluid and in the product out Therefore, the reduction of oxygen in theproduct before sealing has the effect of reducing oxidation, ensuring safety when storing cannedproducts

+ Eliminate microorganisms in the product to reduce contamination and spoil the product

Completely isolate the product from the outside environment, to avoid re-infection

microorganism

- Boiling pectin before one day to make jam

- The changes: Mainly the weight change, the concentrated solution is quantified into equal partsaccording to the packing specifications

h) Storing

- Purpose: Create a complete gel structure for the product To keep the product stable in terms ofthe proportion of nutrients in the canned food Achieve a balance of the concentration ofsubstances, ensuring the ratio of water / fruit as required Detect and promptly remove damagedcanned foods, deliver them safely, ensure quality and prestige

- Changes: Form a gel structure by forming cross-links between polysaccharide fibers, and othercomponents locked in the gel network

3 Results and discussion

 Results

- pH results: 3.4 for strawberries jam, 3.94 for mangoes jam

- Acidity standardization results: takes 2 drops of phenolphtalein into the beakers havingreference sample and sample with citric acid

Figure 14 Standardization results of strawberries jam

Table 9 Strawberries jam standardization results Replicatio

Sample with citric acid

Sample with citric acid

Sample 4 is the same as sample 1 (reference sample) that is a satisfied jam product, sample 4 has a 1 g of citric acid does not change significantly from sample 1, these two samples have a smooth, flexible consistency Sample 2 contains 4g of pectin which has lighter color and denser than sample 1 due to the added pectin content is quite much and not dissolving yet Sample 3 with added sugar reaches 75oBrix, has a darker color than sample 2 because there are more sugar crystals that brighten the surface.

Figure 1 The finished mangoes jam product

Both sample 3 and sample 4 have a better color than sample 1 (reference sample) andsample 2 Sample 2 contained 4 g of pectin which was denser and viscous than sample 1 Sample

3 having sugar added to reach 60 oBrix so it has satisfied color than other samples Sample 4 with

1 g citric acid added has sourer than sample 1

As [ CITATION Kop09 \l 1033 ] said firmness, consistency and cohesiveness, the highestvalues were found in strawberry jam samples prepared with high methoxyl pectin

4 References

Anne Gardiner & Sue Wilson (n.d.) Pectin and partners for perfect preserves The accidental

scientist

Berino (2020) The differences between types of jam products TPHCM.

Bộ Y tế Viện dinh dưỡng (2007) Bảng thành phần thực phẩm Việt Nam NXB Y học.

FAO (1970) Fruit sugar preserves technology; jams, jellies, marmalade, fruit paste

Kraft Canada cooking (n.d.) Making jam: The role of pectin and acid

Persianutab (2020) Citric acid in jams

QCVN 01-1:2018/BYT (2018) QUY CHUẨN KỸ THUẬT QUỐC GIA VỀ CHẤT LƯỢNG

NƯỚC SẠCH CHO SINH HOẠT Hà Nội.

Source: vinmec, tin tức, thông tin dinh dưỡng (n.d.)

TCVN 10393:2014, C.-2 (2014) Tiêu chuẩn quốc gia Rau quả và sản phẩm rau quả: Bộ Khoa

học và Công nghệ

TCVN 9766:2013, C.-1 (2013) TIÊU CHUẨN QUỐC GIA Cục chế biến, Thương mại nông

lâm thủy sản và nghề muối : Bộ Khoa học và Công nghệ

Tiêu chuẩn quốc gia (2013) DÂU TÂY - HƯỚNG DẪN BẢO QUẢN LẠNH Ban kỹ thuật tiêu

chuẩn quốc gia: Bộ Khoa học và Công nghệ

Toman et al (1976) Studies on pectin present in the bark of white willow (Salix alba L.)

Structure of the acidic and neutral oligosaccharides obtained by partial acid hydrolysis.Vinmec, T t (n.d.)

Volume 5, M (n.d.) Jam and Jelly How products are made.

LESSON 3: LIQUEUR PRODUCTION TECHNOLOGY

+ Acidity : 2 – 13g/l (calculated by citric acid)

The word liqueur is derived from the Latin liquefacere, meaning “to make liquid.”Liqueurs were probably first produced commercially by medieval monks and alchemists

Liqueurs, sweet in flavour and with ingredients promoting digestion, are popular after-dinnerdrinks They may be served straight, poured over ice, or mixed in an endless variety ofcombinations that may include liquors, brandies, and cream Liqueurs are also used asflavourings in various dessert dishes

Liqueurs are historical descendants of herbal medicines They were made in Italy as early

as the 13th century, often prepared by monks (for example, Chartreuse) Today they areproduced the world over, commonly served neat, over ice, with coffee, in cocktails, and used incooking

Figure 17 Liquer

1.2 Classification of liqueur

 Sweetness:

+ The minimum amount of sugar is 100 g/l

+ For liquer in crème form, the minimum is 250 g/l

+ In particular, Crème de Cassis can be up to 400 g/l

+ Liqueur from cocoa beans, coffee, vanilla, : Creme de cacao, Tia Maria, Kahiua

Table 11 Alcohol level

1.3 Vietnamese standard for liqueur

Table 11 The sensory properties of liqueur (TCVN 7044:2013)

Color Characterized for each type of product

Taste Characteristic for each type of product, no strange taste

Table 12 The chemical properties of liqueur (TCVN 7044:2013)

1 Ethanol content at 20°C, volume%, not less 96.0

2 The methanol content, mg /l of 100o ethanol, is not greater 300

3 Content of alcohol, calculated as methyl-2propanol-1, mg/l 100o

4 The aldehyde content, calculated as acetaldehyde, mg /l of 100o