ThiNganHang Sách - Tài liệu thi tuyển
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TABLE OF CONTENTS
GRADUATION THESIS ASSIGNMENT ...................................................................................i
DISCLAIMER .............................................................................................................................. ii
ACKNOWLEDGEMENTS ........................................................................................................ iii
TABLE OF CONTENTS ...........................................................................................................xvi
LIST OF FIGURES ....................................................................................................................xix
LIST OF TABLES ....................................................................................................................... xx
LIST OF ABBREVIATIONS .................................................................................................. xxii
ABSTRACT ............................................................................................................................. xxiii
Chapter 1. INTRODUCTION ...................................................................................................... 1
1.1. Problem statement .............................................................................................................. 1
1.2. Research objectives............................................................................................................. 1
1.3. Research contents ............................................................................................................... 1
Chapter 2. LITERATURE REVIEW .......................................................................................... 3
2.1. Water kefir .......................................................................................................................... 3
2.1.1. Introduction ................................................................................................................... 3
2.1.2. Historical development of water kefir ........................................................................... 4
2.1.3. Health benefits of water kefir beverage ......................................................................... 4
2.1.4. Microorganisms and yeasts in water kefir ..................................................................... 5
2.1.5. The kefir market ............................................................................................................ 8
2.2. Substrates and solvents for F1 water kefir fermentation ............................................. 10
2.2.1. Sugars .......................................................................................................................... 10
2.2.2. Water ........................................................................................................................... 12
2.2.3. Natri Bicarbonat .......................................................................................................... 13
2.3. Passion fruit ...................................................................................................................... 13
2.4. Gac fruit ............................................................................................................................ 15
2.5. Ginger ................................................................................................................................ 16
2.6. Pectinase ............................................................................................................................ 17
Chapter 3. MATERIALS AND METHODS ............................................................................. 19
3.1. Materials ............................................................................................................................ 19
xvii
3.1.1. Production of F1 water kefir beverage ........................................................................ 19
3.1.2. Preparation of passion gac ginger juice ....................................................................... 21
3.1.3. Production of passion gac ginger kefir beverage......................................................... 24
3.2. Research contents ............................................................................................................. 25
3.2.1. Experiment 1: Effect of different sugar types on biomass growth and alcoholic
content of water kefir ............................................................................................................. 25
3.2.2. Experiment 2: Effect of different ratios of two sugar types on biomass growth and
alcoholic content of water kefir ............................................................................................. 26
3.2.3. Experiment 3: Effect of sugar concentration and kefir grains rate on biomass growth
and alcohol content of water kefir ......................................................................................... 26
3.2.4. Experiment 4: Investigation of the appropriate fruit juice mixing ratio for kefir
beverages and evaluate sensory of kefir beverages. .............................................................. 27
3.2.5. Experiment 5: Determination the physiochemical and microbiological properties of
the passion gac ginger kefir beverage.................................................................................... 30
3.2.6. Experiment 6: Determination the shelf-life of passion gac ginger kefir beverage ...... 31
3.3. Analysis methods .............................................................................................................. 31
3.3.1. Determination of the alcohol content of kefir water after each fermentation ............. 31
3.3.2. Determination of the biomass of water kefir grains .................................................... 31