An Giang Biotechnology Center researches diversification of some products from palm juice in An Giang
MSc. Nguyen Hoai Vung, Director of the Provincial Biotechnology Center, said: “The syrup product in this study uses 100% fresh palm juice, which is very good for health. Compared to other syrup products on the market, most of them are made from sucrose combined with colorants and flavors. Compared to similar products, this syrup product has a more outstanding feature: it uses fruit pulp from ripe palm fruit added to the syrup to enhance the aroma and color of the palm syrup.”
The general objective is to study the process of producing canned fermented soft drinks, instant powder, and syrup from palm juice. Thereby, increasing the economic value of agricultural products and contributing to stabilizing and increasing farmers' income. The specific objective is to perfect the process of producing canned fermented soft drinks from palm juice (50 cans/batch). Develop a process of producing instant powder from palm juice (2kg/batch); develop a process of producing syrup from palm juice (5 liters/batch).
Accordingly, the center conducted research and collected data at the Department of Food, Pharmaceutical and Environmental Biotechnology (Provincial Biotechnology Center). Fresh palm juice and palm fruit pulp were collected by the center from ripe palm fruit harvested in Tri Ton district; along with some chemicals: sucrose, sodium metabisut, citric acid, vitamin C, potassium sorbate. After harvesting, palm juice is filtered with sterile cloth to remove residue and insects. Then, palm juice is supplemented with fruit pulp in an appropriate ratio to increase the color, smell and taste of the product. The palm juice mixture will be adjusted to a suitable pH. Next, it is concentrated at a certain temperature and time to achieve the required Brix level of the product. Then, it is cooled, bottled and the finished product is obtained.
The center conducted 4 experiments, including: Surveying the effect of the ratio of fruit flesh added to palm syrup products; surveying the effect of sugar concentration and pH on the sensory value of the product; optimizing the palm syrup production process; evaluating the stability of the product.
Since the beginning of the year, after the research process, the product has achieved the sensory quality required for palm syrup products. The product has an orange-yellow color, a characteristic aroma of palm, a sweet taste, and a uniform syrup state. Palm syrup production process on a scale of 5 liters/batch: Stable process, feasible, and technology transferable. Palm syrup according to QCVN 6-2:2010/BYT. By the end of this year, the Center for Biotechnology will complete the research and transfer of applications and results of the process of processing fermented soft drinks in cans, instant powder, and palm syrup to Palmania Joint Stock Company (Tri Ton Town, Tri Ton District). The company said it will receive the transfer process at the Provincial Center for Biotechnology. The research team will provide basic theory training and practical guidance on the production process.
MSc. Nguyen Hoai Vung, Director of the Provincial Center for Biotechnology, said that the palm syrup product will be evaluated for quality in terms of heavy metals and microorganisms according to QCVN 6-2:2010/BYT, optimizing the palm syrup production process to ensure that each batch of products has the same quality. In addition, in this study, the stability of the product (ie how long it can be used) will be evaluated to recommend to consumers the expiration date when the product is transferred to businesses and commercialized in the market. In addition, the center will increase the introduction and promotion of the process on the website, Facebook of the Center for Biotechnology or organize training sessions, seminars or promote with leaflets, posters or science and technology newsletters. The accepted products will be displayed at seminars and fairs for customers to evaluate their senses and record their opinions to improve to suit their needs...
Source: https://baoangiang.com.vn/nghien-cuu-da-dang-hoa-mot-so-san-pham-tu-nuoc-thot-not-tai-an-giang-a422674.html
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