Research on the production process of orange liqueur product

ACKNOWLEDGEMENT First of all, I would like to thank you for all the support you have given me during my 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 Best regards./ Thai Nguyen, December 2020 Le Thi Thu Hien i TABLE OF CONTENT ACKNOWLEDGEMENT i TABLE OF CONTENT ii LIST OF TABLES iv LIST OF FIGURES v LIST OF ABBREVIATIONS vi PART INTRODUCTION 1.1 Research rationale 1.2 Research’s objectives 1.2.1 Overall objectives 1.2.2 Specific objectives PART LITERATURE VIEW 2.1 The scientific basis of the thesis 2.1.1 Orange 2.1.2 Alcohol 10 2.1.3 Sugar 15 2.2.4 Sunset yellow FCF (TCVN 6455:2008) 16 2.2 General process of producing orange liqueur 17 2.2.1 Fresh orange 18 2.2.2 Standardization 18 2.2.3 Washing 18 2.2.4 Cutting 18 2.2.5 Mixing with sugar 18 2.2.6 Filter 18 2.2.7 Clarification 19 2.2.8 Mixing 19 2.2.9 Packaging 19 PART CONTENT AND METHODS OF THE RESEARCH 20 3.1 Object and scope of the research 20 3.1.1 Research subjects 20 ii 3.1.2 Research instruments, equipment, and chemicals 20 3.1.3 The location, and duration of the research 23 3.2 Methods 23 3.2.1 The experimental design 23 3.3.2 Methods of analysis, and quality evaluation 25 3.3.2 Physical, and chemical analysis methods for evaluating the quality of the orange liqueur product 25 3.2.3 Evaluating sensory quality by the method of the quality scoring (TCVN 3215 - 79) 27 3.3.3 Analytical method 27 PART RESULTS 28 4.1 Research on the effect of the degree brix of orange syrup on product quality 28 4.2 Research on the effect of alcohol concentration on product quality 30 4.3 Research on the effect of the ratio of orange syrup and alcohol on product quality 30 4.4 Evaluate the quality of orange liqueur 31 4.5 Establish a process for processing of orange liqueur product 31 4.5.1 Technology process diagram 33 PART CONCLUSION AND RECOMMENDATIONS 37 5.1 Conclusion 37 5.2 Recommendations 38 REFERENCES 40 APPENDICES iii PART I INTRODUCTION 1.1 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 54.2% fat, 28.5% carbohydrates, 5.5% crude fiber, 3.1% crude proteins, and 2.5% ash The pulp contains 6-12% of sugar, vitamin C content from 4090mg / 100g of fresh fruit, organic acids 0.4-1.2%, 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 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 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 1.2 Research’s objectives 1.2.1 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 1.2.2 Specific objectives - 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 PART II LITERATURE VIEW 2.1 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 2.1.1 Orange 2.1.1.1 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 (FAO, 1998) However, Swingle W.T., (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 India, and Burma Vietnam is also the birthplace of several orange species, and mandarins that exist until now 2.1.1.2 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 On the epidermal cells of young roots, there is a vegetative fungus, a starchy substance of the root cell that provides nutrients, and stimulates plant root development [2] - Branch of citrus: Citrus trees are woody trees, shrubs, or semi-shrubs depending on species A mature tree can have 4-6 main branches If you don't create the canopy of leaves in the early stage, citrus has rarely the main branch Due to the different characteristics of branching of each variety, the shape tree of each variety is also different The shape tree can be different height, and morphology depending on the age of the tree, and the living conditions, the form of propagation The canopy morphology is very diverse such as wide canopy, thin canopy, branching toward the tops or horizontal branches; spherical canopy, circular canopy, pyramid-shaped canopy, or broom-shaped canopy Branches may be thorny or not, may also have thorns when young, and the thorn shed in a mature period Some species not have thorns, but when propagated by seeds appear spines on the stem, and branches, but the thorn is less, and shorter in the high branch [14] There are two main types of branches: nutritious branches, and fruit-bearing branches - Citrus leaves: Citrus leaves have very different shapes Poncirus leaves are divided into branches Other citrus fruits are oval-shaped, ovoid-shaped upside down, rhombic, with or without leaf waste, large or small The citrus species re-derived with Poncirus often have a large leaf waist, short petioles In most citrus, leaf margins are astragal, except for Fortunella (kumquat), the tangerine species often have a slightly concave tail - Citrus flowers There are types: flowers, and heterogeneous flowers Orange flowers are white, and fragrant, growing in clusters or solitary (Poncirus trifoliata) The stigma may be partially or without chalk The stamens are often times the number of petals, arranged in rings, the stamens Gourds usually have 10-14 segments 2.1.1.3 Classification of citrus Today, the genus Citrus comes from the order of the Geraniales, family Rutaceae, subfamily Aurantioideae These genera have common reproductive characteristics [2] The first classification systems were mainly based on floral anatomy, morphological features, geographic distribution, and the development history of Flavor Taste Clarity Norms Clarity Level Excellent Good Average APPENDIX The amount of glucose is converted to the volume of potassium permanganate solution for titration Glucose (mg) Vo KMn solu 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 The amount of alcohol concentration by volume at 20°C by alcoholometer Temperature C o + 30 + 29 + 28 + 27 + 26 + 25 + 24 + 23 + 22 + 21 + 20 + 19 + 18 + 17 + 16 + 15 + 14 + 13 + 12 + 11 + 10 +9 +8 +7 +6 +5 +4 +3 +2 +1 +0 APPENDIX DATA Experiment 1: Color Flavor Taste Clarity Experiment 2: Color Flavor Taste Clarity Experiment 3: Color Taste Flavor Clarity APPENDIX PHOTO Material treatment Mixing with sugar Mixing with alcohol Product ... 4.1 Research on the effect of the degree brix of orange syrup on product quality 28 4.2 Research on the effect of alcohol concentration on product quality 30 4.3 Research on the effect of the. .. 3.2.1 The experimental design Experiment Research on the effect of the degree of brix of orange syrup on product quality Table 3.1 Research on the effect of the degree of brix of orange syrup on product. .. level of orange, which has the most effect on the taste of the final product, so the important index of taste is the highest value Experiment Research on the effect of alcohol concentration on product