Nghiên cứu qui trình sản xuất nước giải khát lên men từ củ năng

Abstract

Fresh water chestnut (Eleocharis dulcis) was washed, ground and gelatinized before optimizing the conditions for liquidizing, saccharifying and fermenting to produce the product. The result showed that a kind of fermented beverage from water chestnut having high sensory quality (16.8/20), containing functional compound as gallocatechin gallate and being useful for people’s heath - preventing osteoporosis, reducing bad cholesterol, and being antibacterian … was produced by this process. Water chestnut was ground in water in the ratio of 1/9, gelatinized at 100^oC for 30 minutes, liquidized by a-amylase with the content of 0.01 ml/100 ml at 75^oC for 60 minutes. Amyloglucosidase with the content of 0.03ml/100 ml was added and saccharified at 60^oC for 120 minutes. Saccharomyces cerevisiae with the ratio of 2% (w/v) was added, adjusted to pH 5.5 and fermented at 30^oC for 12 days.