INTRODUCTION
Research rationale
Citrus trees are highly valued for their nutritional benefits and economic efficiency, making them popular worldwide According to the FAO, global citrus fruit production reached 121.27 million tons in the 2013/2014 crop year, with Vietnam contributing 703 thousand tons, predominantly from oranges, which accounted for 675 thousand tons Oranges are a key specialty fruit in Vietnam, recognized for their significant nutritional and economic value They consist of 54.2% fat, 28.5% carbohydrates, 5.5% crude fiber, 3.1% crude proteins, and 2.5% ash The pulp contains 6-12% sugar and vitamin C levels ranging from 40-90 mg per 100g of fresh fruit, along with organic acids and various bioactive compounds Oranges can be enjoyed fresh, or used in jams, soft drinks, and even for their medicinal properties.
Vietnam's climate, characterized by a tropical monsoon with four distinct seasons, supports the growth of citrus trees, particularly in the Northern mountainous region Ha Giang province, with approximately 6,000 hectares dedicated to citrus cultivation, is notable for its Sanh oranges, a hybrid of sweet oranges and tangerines, which has become a significant agricultural export product The local farmers in Bac Quang, Vi Xuyen, and Quang Binh have long relied on this fruit, which is now recognized as a brand in the domestic market To enhance the yield and quality of these oranges, Ha Giang has been focusing on scientific research and effective storage methods to minimize post-harvest losses, which can range from 15-30% due to damage during transportation and storage Implementing post-harvest processing techniques is crucial to maintaining the quality of oranges and meeting the growing demands of consumers.
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.
Research’s objectives
Orange liqueur enhances market diversification by providing a safe product for consumers while boosting income for orange growers and addressing post-harvest output challenges The establishment of a processing protocol for orange liqueur products within the faculty of food technology and biotechnology further supports this initiative.
- 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.
LITERATURE VIEW
The scientific basis of the thesis
The market offers a variety of fruit-infused wines, including those made with bananas, apricots, and peaches, which have gained consumer trust In contrast, the production and sale of orange liqueur remain relatively new and lesser-known, presenting a unique opportunity to diversify product offerings This innovation not only enhances consumer choices but also helps preserve and elevate the value of oranges post-harvest, ultimately creating job opportunities in the process.
Citrus fruits are believed to have originated in Southeast Asia, particularly in regions such as China and Northeast India, where natural barriers protected them from harsh weather conditions Evidence suggests that citrus cultivation in China dates back 3,000 to 4,000 years While many researchers assert that the primary origins of citrus extend from southern Asia to the Philippines, Malaysia, and Indonesia, others, like Swingle W.T., propose a broader distribution that includes Northeast India, Central China, and Northern Australia Additionally, some experts point to South Vietnam and Indochina as the origins of specific varieties like mandarin and kumquat Despite differing views, there is a consensus that the current diversity of citrus fruits can be traced back to Southeast Asia, particularly South China and Northeast India.
India, and Burma Vietnam is also the birthplace of several orange species, and mandarins that exist until now
According to many publishments [1], Lohar and Lama, (1997) [11] [14]…) citrus consists of the basic plant parts described as follows:
Citrus trees possess taproots, characteristic of most dicotyledons, which emerge during germination when the radicle grows downwards and develops into a taproot While taproots are easily identifiable in seedlings, they become less distinguishable as the tree matures The root structure of perennial plants varies significantly based on factors such as soil type, soil depth, cultivation practices, plant age, and propagation methods like sowing, grafting, and dipping Young radicles are typically white, while older roots exhibit a yellowish-brown hue; however, roots that turn dark brown indicate plant death Additionally, young root epidermal cells host vegetative fungi and starchy substances that nourish and promote root development.
Citrus trees, which can be classified as woody trees, shrubs, or semi-shrubs depending on the species, typically feature 4-6 main branches when mature The development of a leafy canopy in the early stages is crucial, as citrus trees often lack a dominant main branch without it The branching characteristics vary by variety, leading to distinct tree shapes influenced by age, living conditions, and propagation methods Canopy shapes can range widely, including wide, thin, spherical, circular, pyramid-shaped, or broom-shaped forms Additionally, branches may be thorny or thornless, with some species developing thorns during their juvenile phase that may shed as they mature There are two primary types of branches on citrus trees: nutritious branches and fruit-bearing branches.
Citrus leaves exhibit a variety of shapes, with Poncirus leaves characterized by their division into three branches Other citrus varieties typically feature oval, ovoid, or rhombic shapes, with variations in leaf size and the presence of leaf waists Notably, citrus species derived from Poncirus often possess larger leaf waists and shorter petioles Most citrus leaves have astragal margins, while Fortunella (kumquat) and certain tangerine species display a slightly concave tail.
There are two main types of flowers: homogeneous and heterogeneous The Poncirus trifoliata features orange flowers that are white and fragrant, growing either in clusters or solitarily These flowers may have a stigma that is partially or entirely devoid of chalk Typically, the number of stamens is four times that of the petals, arranged in two rings Additionally, gourds from this plant usually consist of 10 to 14 segments.
Today, the genus Citrus comes from the order of the Geraniales, family Rutaceae, subfamily Aurantioideae These genera have common reproductive characteristics [2]
The initial classification systems for citrus were founded on floral anatomy, morphological characteristics, geographic distribution, and the evolutionary history of key genera Currently, inconsistencies in citrus classification persist, primarily stemming from the foundational systems established by Swingle in 1943 and Tanaka et al in 1954 Tanaka proposed the existence of 144 species encompassing a diverse array of genera and lines within each species, further detailing this in a comprehensive list published in 1961.
157 species American researcher Hodgson (1961)[4], criticizing both taxonomies, creating a new taxonomy consist of 16 species from the Swingle system, and more than
20 species from the Tanaka system
There are 9 important species in the citrus genus: Citrus reticulata Blanco
(mandarin), Citrus maxima (pomelo), Citrus sinensis Osbeck (orange), Citrus limon
Burm, Citrus aurantifolia Swingle, Citrus latifolia, Citrus aurantium, Citrus paradisi Macfad (grapefruit), and Citrus medica
Hybrid species between species, and genus include:
Tangelo - Citrus reticulata X Citrus grandis Osbeck
Orangelo - C sinensis X Citrus grandis Osbeck
Citrangelins - (C sinensis X Poncirus) X (Citrus reticulata X Fortunella)
Citrangeremos - (C sinensis X Poncirus) X (Eremocitrus X glausa)
The Sanh orange, scientifically known as Citrus reticulata × sinensis and belonging to the Rutaceae family, is a hybrid of orange and citrus sinensis According to American author Hume (1951), these oranges originated in Indochina and Vietnam before being introduced to the United States, where Hume named it the king mandarin However, a notable drawback of the Sanh orange is its lumpy skin and seedy peel.
Figure 2.1 Citrus nobilis Lour Morphological characteristics
Sanh oranges are typically propagated through engrafting, leading to robust growth and low branching with short spines The leaves are large, thick, and dark green, featuring a slightly curved blade Known for their distinctive aroma and essential oils, Sanh oranges exhibit moderate resistance to pests and diseases A six-year-old tree reaches a height of 4 to 4.5 meters with a canopy diameter of 3.5 to 4 meters, producing 250 to 300 fruits, and in some cases, up to 500 fruits from eight-year-old trees Each fruit weighs an average of 200-230 grams, with an overall yield of 45-50 kg per tree Top orchards in Ham Yen and Bac Quang can yield 20-25 tons annually In Bac Quang district, 2,100 hectares are dedicated to Sanh orange cultivation, with about 1,800 hectares harvestable, resulting in approximately 10,000 tons and generating an income of 30-35 billion VND.
Flowers typically grow solitary under leaf axils, occasionally forming small clusters of 2 to 3 cm in diameter Each flower features a calyx with five lobes and five white petals, while the flower stalks are adorned with white feathers The timing of flowering and fruit development is significantly influenced by weather conditions, with pollinated flowers maturing into harvestable fruit within approximately 6 to 9 months.
Sanh oranges are slightly flattened spheres measuring 4 to 12 cm in diameter, featuring succulent orange segments with a fragrant aroma and a sweet, slightly sour flavor Their exterior is characterized by an orange-yellow peel, small stalk, and lumpy skin with spots, abundant in essential oil glands These oranges typically ripen from early October to November each lunar year.
Orange is distributed throughout the country, but mainly the area is concentrated in the Northern, and Mountains such as Tuyen Quang, Lang Son, Thai Nguyen, Son La …
Citrus is a valuable fruit tree on the international market, being one of the most traded fruits Moreover, this is a fruit with high nutritional value
The chemical composition of orange species contains 54.2% fat, 28.5% carbohydrate, 5.5% crude fiber, 3.1% crude proteins, and 2.5% ash
Therefore, oranges are significant fruits in the promotion of human health It is valuable in oriental medicine, taking part in many traditional remedies
In the process of processing these products, people often add alcohol to keep the storage, and sensory value of the product
Alcohol used in food must originate from agricultural products The targets of alcohol’s ingredients are as follow (TCVN 1052:1971)
Table 2.1 The chemical standard of alcohol Target
1 Total ethanol content at 20 o C, % volume, not less than 96 95
2 Purity degree No color Light yellow
3 Oxidation time (mins), not less than 25 20
4 Total aldehyde content converted to aldehyde acetic into 1 liter ethanol 100 0 (mg), no larger than 8 20
5 Total ester content converted to ester acetate into
1 liter ethanol 100 0 (mg), no larger than 9 18
6 Total ester content converted to ester ethyl acetate into 1 liter ethanol 100 0 (mg), no larger than 30 50
7 Total high alcohol content, followed by the ratio isopentanol, and isobutanol (3 : 1), into 1 liter ethanol 100 0 (mg), no larger than
8 Total methanol content, % volume, no larger than 0,06 0,1
9 Total fufurola content No detection No detection
(The technical requirements of the alcohol are as follows (TCVN 1052:1971))
Table 2.2 The sensory indicators of alcohol
1 Color No color or clear white
2 Flavor Specific for each type of product, no stranger flavor
3 State Liquid phase, no turbidity, no lees
(The technical requirements of the liqueur are as follows (TCVN 7044:2009))
1 Color Specific for each type of product
2 Flavor Specific for each type of product, no stranger flavor
Figure 2.2 The amount of total alcohol per capita consumption in 2016
In 2016, the average alcohol consumption per capita for individuals aged 15 and older was approximately 6.4 liters of pure alcohol Notably, unrecorded alcohol consumption represented 26% of the global total consumption.
Figure 2.3 The amount of total alcohol per capita consumption in Vietnam
The tables show the total alcohol consumption per capita in Vietnam The amount of pure alcohol per person 15 years and overs illustrated around 22.8 liters in 2016
Liqueur is a unique alcoholic beverage created by blending refined alcohol with sugar syrup and vegetable extracts, making its production simpler than that of fermented drinks like beer and wine The primary ingredients for liqueur include refined alcohol, vegetable extracts, and water, with a wide variety of raw materials available, particularly in regions with abundant agricultural resources This diversity allows domestic producers to innovate and expand their liqueur offerings to meet consumer demand Liqueurs typically have an alcohol content ranging from 15% to 60% v/v and sugar levels between 50 to 600g/l, and they are often enjoyed as dessert drinks or used as key ingredients in cocktails.
Liqueurs can be classified in various ways, with one common method being based on sweetness and alcohol content Sweetness classifications indicate that standard liqueurs contain at least 100 g of sugar per liter, while crème liqueurs have a minimum of 250 g per liter; notably, Crème de Cassis can contain up to 400 g per liter Additionally, liqueurs are also categorized based on their alcohol content.
- Alcohol (%) Extract (%) Sugar (%) Acidic (citric acid g / 100ml)
- High concentration: 35 - 45 32 - 50 32 - 50 0 - 0.5 o According to raw materials:
- Liqueurs from fruit, such as: Cherry Brandy, Apricot Brandy, Peach Brandy, Charleston Follies, Italian Maraschino, Creme de Cassis in Dijon
- Liqueur from citrus fruits, such as: Curacao, Grand Marnier, Vander Hum, Forbidden Fruit, Rock, Rye
- Liqueur from one or a mixture of many herbs, such as Drambuie, Glen Mist, Benedictine DOM, Chaưeuse, Absinthe, Goldwasser
- Liqueur from cocoa beans, coffee, vanilla , such as Creme de cacao, Tia Maria, Kahiua liqueur, Cream Liqueur, Advocoat o According to manufacturers:
- France: Arguebelle, Chartreuse, Grand Marnier, Crème de Fraise, Amourette
- Netherlands: Advocoat, Curacao (Caracao Island), Kuummel
- Italy: Amaretto, Benedictine, Galliano, Maraschino
- Other countries: Angelica (Spain), Irish Mist (Ireland), Kahlua (Mexico)
In the process of processing these products, people often add sugar to adjust the taste and sensory value of the product
Added sugar, primarily sucrose derived from sugarcane or sugar beets, is characterized by its white or yellow crystalline form This sugar is highly soluble in water, with its solubility increasing as the temperature rises.
Table 2.3 Sensory indicators of sugar Indicators
Texture White crystals, relatively uniform in size, dry, no lumps
Taste Sugar crystals or sugar solution in water has a sweet taste, no strange smell
White crystals When diluted sugar in distilled water to make a clear solution
Ivory - white to white crystals When we mixed sugar with distilled water, the solution is relatively clear
(The technical requirements of the sugar are as follows (TCVN 6959: 2001))
Chemical name: Dinatri 6-hydroxy-5-(4-sulfonatophenylazo)-2-naphthalen-6- sulfonat
Taste: Sunset yellow powder or grain
Solubility: Soluble in water, and slightly soluble in ethanol
Using as an additive in food technology.
General process of producing orange liqueur
Diagram 1 General process of producing orange liqueur
Oranges are purchased from farms of Ha Giang province with a size of 3-4 fruits/kg
Raw materials used to produce products must be clear origin, intact aspect, not be damaged by disease or insects meeting the standards of TCVN 1873: 2014
The orange fruit after selection, and classification are washed to remove dirt, some bacteria, mold
The orange flesh is divided into equal parts, removed seed, and peel
Sugar is an important key in creating sweet taste and storage Mixing the sugar will help the orange flesh to soak into the sugar
- Put the sugar into orange after removing peel, and seed
- After mixing sugar, let it keep for around 2 months for the orange flesh to soak, and dissolve sugar
After mixing, and keep the mixture to dissolve into the sugar Filtrating to reject orange residue, and keep free orange for a long time
After filtration, the orange syrup is transferred to a clarifier where it is allowed to sit for approximately 15 days Following this period, the sediment is removed from the bottom of the clarifier, and the clarified orange syrup is then stored at room temperature.
Alcohol is added to make a special taste for the orange liqueur, and so prolongs the storage time of the product
- Mixing the product with alcohol after cooling by the ratio of orange syrup, and wine respectively 0:10, 2:8, 3:7, 4:6
- Obtaining mixture is mixed with sunset yellow FCF 0.0001% for creating the specific color of orange liqueur
Purpose: storage prolongs the product
+ Prepare to package: Can use glass jars, glass bottles, plastic jars to contain products
Fully print product information on the package including: product name, net weight, ingredients, production date, expiry date, instructions for use, address of the manufacturer, etc.
CONTENT AND METHODS OF THE RESEARCH
Object and scope of the research
The primary raw material for our product is Sanh Orange, sourced from Ha Giang province To ensure quality, the oranges must adhere to specific technical ripening standards, be free from rot and damage, and possess a natural fragrance, in compliance with TCVN 1873 - 2014.
- Sugar of Thanh Hoa company reaches TCVN 6959:2001
- Alcohol used in food must originate from agricultural products reaching TCVN
- Sunset yellow FCF use in food technology reaching TCVN 6455:2008
- 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
3.1.2 Research instruments, equipment, and chemicals
Table 3.1 Research instruments and equipment
3.1.3 The location, and duration of the research
- Location: Faculty of Biotechnology, and Food Technology – Thai Nguyen University of Agriculture and Forestry
Methods
Experiment 1 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 quality
Ratio of orange syrup and alcohol: 2:8 (v/v)
We conducted a sensory evaluation to assess the structure, flavor, taste, and color of the product by changing one factor while keeping others constant The results, analyzed using SPSS software, indicated that the optimal degree of brix soaking time with sugar is crucial for processing orange liqueur Adding sugar to match the sugar level of oranges significantly enhances the final product's taste, making it the most important factor in achieving the desired flavor profile.
Experiment 2 Research on the effect of alcohol concentration on product quality
Table 3.2 Research on the effect of alcohol concentration on product quality Formula Alcohol concentration
Formula 5 0 The degree of brix: was selected in experiment 1 Ratio of orange syrup, and alcohol: 2:8 (v/v)
The sensory evaluation determined the optimal alcohol concentration for orange liqueur preparation, with the degree of brix established in the first experiment A high alcohol concentration diminishes the distinct flavor of the liqueur, while a low concentration negatively impacts product storage Therefore, the alcohol concentration plays a crucial role in influencing both the taste and quality of orange liqueur.
Experiment 3 Research on the effect of the ratio of orange syrup and alcohol on product quality
Table 3.3 Research on the effect of the ratio of orange syrup and alcohol to product quality
Formula Ratio orange syrup and alcohol (v/v) Factor
Formula 9 0:10 The degree of brix: was selected in experiment 1 Alcohol concentration: was selected in experiment 2
The sensory evaluation of the sample determined the optimal ratios for preparing orange liqueur In the first experiment, the degree of brix was assessed, while the second experiment focused on selecting the appropriate alcohol concentration Finally, the third experiment involved determining the ideal ratio of orange syrup to alcohol.
3.3.2 Methods of analysis and quality evaluation
Determination of vitamin C content in the product by the titration method of 0.01N iodine (Nguyễn Văn Mùi (2001))
Determination of total organic acid content by the neutralization method with NaOH 0.1N (TCVN 4589:1988)
Determination of total sugar content by Bertrand method (TCVN 4074-2009) Determination of total ethanol content by ethanol meter (TCVN 8008:2009) Determination of the target by sensory (TCVN 8007:2009)
3.3.2 Physical and chemical analysis methods for evaluating the quality of the orange liqueur product
- Principle: Ascorbic acid has strong reduction is oxidized with iodine solution with the indicator is a starch solution:
In the presence of vitamin C, the I3- ion is reduced to iodide ion Once all the vitamin C is oxidized, iodine and I3- remain in the solution, which then reacts with starch to produce a dark blue color This dark blue coloration indicates the endpoint of the titration.
3.2.2.2 Determination of total organic acid according to TCVN 4589:1988
Organic acids readily dissolve in water, allowing for the direct titration of these acids in a sample using sodium hydroxide solution and phenolphthalein as an indicator, which effectively measures the quantity of organic acid present in the sample.
3.2.2.3 Determination of total sugar content by the method Bertrand, and according to TCVN 4074-2009 [12]
The principle involves extracting total sugar from the sample using hot water, followed by hydrolysis with hydrochloric acid to convert sugars into glucose The glucose is then quantified through reactions with Fehling's solution, iron (III) sulfate, and potassium permanganate.
3.2.2.4 Determination of total ethanol content by ethanol meter (TCVN 8008:2009)
To accurately measure alcohol content, maintain the temperature at 20°C for 30 minutes Pour the wine gently along the wall of a clean, dry cylinder to minimize air bubbles Carefully lower the hydrometer into the cylinder without it sinking too deeply, allowing it to stabilize Finally, read the alcohol degree on the hydrometer, ensuring no air bubbles are attached, as they can lead to incorrect results.
3.2.2.5 Determination of total methanol content by spectrophotometer (TCVN 8010:2009)
The principle involves the reaction of the test portion with fursin sulfite reagent following the oxidation of methanol to form formic aldehydes The resulting solution's color is then compared to that of a standard solution to assess the outcome.
3.2.2.6 Determination of total ester content by spectrophotometer (TCVN 11029:2015)
The reaction of esters and hydroxylamine (H 2 NOH) in an alkaline solution make hydroxamic acid that creates a pigment complex with iron (III) ions after acidification
The ester concentration (according to ethyl acetate) is proportional to the absorbance at
525 nm at a given alcohol concentration
3.2.2.7 Determination of total aldehydes content by spectrophotometer (TCVN
React the test sample to the Fuschsin sulfite reagent and alcohol with standard aldehydes content Compare the color of the obtained solution with that of the standard solution
3.2.3 Evaluating sensory quality by the method of the quality scoring (TCVN 3215 - 79)
The sensory quality of the product was evaluated during production testing using the scoring method outlined in TCVN 3215-79, focusing on its structure, flavor, taste, and color A panel of seven trained evaluators conducted the assessments in a controlled environment, free from noise distractions and with consistent lighting Each evaluator was provided with water to cleanse their palate between samples To ensure fairness, all testing conditions were standardized, and the presentation order of samples was randomized Sample codes were prepared in advance, and the results were subsequently recorded and analyzed using SPSS software.
S K., & Puri, R (2016)) Sensory points are built according to Vietnamese standards
(TCVN 3215 - 79) The Vietnamese standard uses a system of 20 points built on a unified system scale of 6 steps (from 0 to 5) and a score 5 is the highest for an indicator
- Perform data processing on SPSS software (Statistical Package for Social
Sciences 18.0) by creating variables, and using descriptive statistical methods
PART IV RESULTS AND DISCUSSION
4.1 The effect of the degree brix of orange syrup on product quality
Table 4.1 The effect of the degree brix of orange syrup on product quality
(Note: Values in the same row with different exponents have significant differences at α = 0.05)
Table 4.1 indicates that the degree of brix in orange syrup significantly influences product quality The optimal taste is achieved at a brix level of 25-35 °Brix, resulting in notable differences in sensory quality Among the three formulas tested, Formula 3 received the highest total score, outperforming the other formulations.
In the evaluation of orange syrup formulations, formula 2 exhibited the lowest sensory quality at 25°Brix, characterized by a faint orange color and insufficient taste and flavor typical of orange liqueur Conversely, increasing the Brix level to 35° resulted in optimal clarity without compromising quality compared to the 30°Brix formulation, thereby offering cost-saving advantages Notably, formula 4 achieved commendable sensory scores for color, taste, and flavor, successfully preserving the product's distinctive characteristics.
We selected the most appropriate degree of brix in formula 3 was 30°brix to do the next experiments
4.2 The effect of alcohol concentration on product quality
Table 4.2 The effect of alcohol concentration on product quality
(Note: Values in the same row with different exponents have significant differences at α = 0.05)
Table 4.2 reveals significant differences in the average sensory criteria across various formulas at the α = 0.05 level Formula 7 achieved the highest quality scores for color, flavor, taste, and clarity, while Formula 8 showed a decline in these attributes, and Formula 6 recorded the lowest scores.
In the quality assessment of various formulas, Formula 6 received low scores for flavor and taste, with ratings of 3.93/5.0 and 3.79/5.0, indicating that its alcohol concentration did not enhance the overall flavor profile Conversely, Formula 8 achieved higher ratings than Formula 6 but still fell short of Formula 7, earning scores of 3.82/5 for color, 4.57/5 for flavor, 4.42/5 for taste, and 4.19/5 for clarity, suggesting it was well-received by sensory evaluators despite its compromised flavor due to the specific orange liqueur used Notably, Formula 7, with a 40% alcohol concentration, garnered the highest sensory evaluations, with scores of 4.10 for color, 4.64 for taste, 4.69 for flavor, and 4.61 for clarity, showcasing its distinctive orange hue, balanced taste, and light fragrance.
Therefore, we selected the most appropriate alcohol concentration in formula 7 was 40% to do the next experiments
4.3 The effect of the ratio of orange syrup and alcohol on product quality
Table 4.3 The effect of the ratio of orange syrup and alcohol on product quality
The ratio of orange syrup : alcohol (v/v) Formula 9
(Note: Values in the same row with different exponents have significant differences at α = 0.05)
Table 4.3 illustrates that the ratio of orange syrup to alcohol significantly impacts the flavor and overall taste of orange liqueur In formula 10, clarity received a high score of 4.18 out of 5, while the color, taste, and flavor scored lower, averaging 3.42, 3.64, and 3.93, respectively Conversely, formula 12, with a 3:7 ratio of orange syrup to alcohol, achieved favorable scores across all categories except clarity, with taste scoring the highest at 4.64 out of 5, followed by flavor at 4.29 and color at 4.21 Additionally, the 2:8 ratio of orange syrup to alcohol maintained the desirable characteristics of the specific orange liqueur.
11 also achieved the highest sensory evaluation score, with 4 sensory norms were color, taste, flavor, clarity scores reached 4.57, 4.50, 4.57, 4.54 respectively
To ensure high product quality, the optimal mixing ratio for Formula 11 was determined to be 2:8 for orange syrup and alcohol, resulting in a brix level of 30°Brix and an alcohol concentration of 40%.
4.4 Evaluate the quality of orange liqueur
Table 4.4 The content of nutrients in Orange liqueur products
Total ester content (according to ethyl acetate) (mg/l)
Total aldehyde content (according to acetaldehyde) (mg/l)
RESULTS
Evaluate the quality of orange liqueur
Table 4.4 The content of nutrients in Orange liqueur products
Total ester content (according to ethyl acetate) (mg/l)
Total aldehyde content (according to acetaldehyde) (mg/l)
TCVN 7044:2013 establishes safety regulations for orange liqueur, specifying limits for total methanol content at 196 mg/l, total ester content (measured as ethyl acetate) at 9.35 mg/l, and total aldehyde content (measured as acetaldehyde) at 4.5 mg/l The sensory characteristics of the liqueur include a liquid phase with slight cloudiness, a subtle orange hue, and a distinctive flavor profile that defines the product.
Establish a process for processing of orange liqueur product
Diagram 2 The flow chart of the production process of orange liqueur
Step 1 Preparation of the ingredients
Fresh orange: 10 kg Oranges are purchased from farms of Ha Giang province with the size around 3-4 fruits/kg
Remove seed, peel, rotten orange
Raw materials used to produce products must be of clear origin, intact aspect, not be damaged by disease or insects meeting the standards of TCVN 1873: 2014
The orange fruit after selection and classification are washed to remove dirt, some bacterias, mold, to stick in the outside shell
After washing, cut off the stalk, the fruit is cut across the citrus into thick slices (about 3-4 slices) from the stem to the bottom
- Getting all the peel, and seeds out
- Remove the pieces of orange torn, unsatisfactory
Sugar is an important key in creating sweet taste and storage Mixing the sugar will help the orange flesh to soak into the sugar
To prepare orange-infused sugar, use a 1:1.5 ratio of orange to sugar after peeling and seeding the fruit Begin by placing a layer of the orange pieces at the bottom of a jar or bottle, followed by a layer of sugar Repeat this layering process, adding oranges and sugar alternately, and finish with a final layer of sugar on top.
- After mixing sugar, let it keep for around 2 months for the orange flesh to soak, and dissolve with the sugar
After mixing, and keep the mixture to dissolve into the sugar
Filtrating to reject orange residue, and keep orange syrup for a long time
After filtering, the orange syrup is transferred to a clarifier where it is allowed to rest for approximately 15 days During this period, sediment accumulates at the bottom of the clarifier, which is subsequently removed The clarified orange syrup is then stored at room temperature.
Alcohol is added to make a special taste for the orange liqueur, and so prolongs the storage time of the product
- Mixing the product with alcohol after cooling by the ratio of orange syrup, and alcohol 2:8 respectively
- Obtaining mixture is mixed with sunset yellow FCF 0.0001% for creating color
- Purpose: To help the product is isolated from the outside environment, prolong the time of storage of the product
+ Prepare to package: we use a glass bottle to contain products
Fully print information on the packaging, including product name, net weight, ingredients, production date, expiry date, instructions for use, address of the manufacturer
+ In the bottle: closing of the bottle
- Keep away from direct sunlight
- Store at room temperatures between 15° to 25°C (59°-77°F) or up to 30°C, depending on climatic conditions
- Keep products in cartons when transportation
CONCLUSION AND RECOMMENDATIONS
Conclusion
Research conducted at the Faculty of Biotechnology and Food Technology at Thai Nguyen University of Agriculture and Forestry has led to significant findings regarding the processing of orange liqueur products.
Determining the degree of brix was 30° Brix to reach depth taste of the orange liqueur, retaining the property taste of the product
Determining the alcohol concentration was 40% The resulting product was a harmonious sweet taste, and a slight aroma specific orange liqueur
Determining the ratio of orange syrup, and alcohol was 2:8 (v/v) to create a product with depth taste, so prolong the shelf-life of the product
Set up a production process of orange liqueur product with all accompanying technology parameters
An evaluation of orange liqueur products reveals key nutrient content, including 4.28 mg% of total vitamin C, 54.46 mg% of total sugars, 14.2 mg% of total organic acids, and an ethanol content of 30% The total methanol content is measured at 196 mg%, which complies with the safety regulations outlined in TCVN 7044:2013 for methanol, esters, and aldehydes, with permissible levels of 196 mg/l, 9.35 mg/l, and 4.5 mg/l, respectively.
Recommendations
- Continue to observe and evaluate the quality of the product during storage to give an appropriate storage time
- Registering the quality and trademark of Thai Nguyen University of Agriculture and Forestry for sale on the market
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& L D Batchelor (Eds.)] (Vol 1, pp 129–474) University of California Press Swingle, W (1967) The botany of Citrus and its wild relatives as a guide for their use in breeding Florida State Horticultural Society, 156–164
The species problem in citrus, as discussed by Tanaka (1954), highlights the complexities of citrus classification Additionally, research by Wang, Chen, and Lin (1999) provides insights into embryonic development in citrus following cross-pollination, contributing to our understanding of citrus reproductive biology.
Vietnamese resources Đặng Thị Ngọc Dung, Công nghệ sản xuất rượu mùi - Trường ĐH Sư phạm Kỹ thuật,
Hoàng Ngọc Thuận (2002) Kỹ thuật chọn tạo và trồng cây cam quýt Nhà xuất bản nông nghiệp Hà Nội
Huỳnh Thị Dung, Nguyễn Thị Kim Hoa (2007) Bảo quản, chế biến rau, trái cây và hoa màu NXB Hà Nội
Nguyễn Hữu Đồng, Huỳnh Thị Dung, Nguyễn Huỳnh Minh Quyên (2003) Cây ăn quả có múi (cam, chanh, quýt, bưởi) Nhà xuất bản Nghệ An
Nguyễn Văn Mùi (2001) đã trình bày những kiến thức quan trọng về thực hành hóa sinh học trong tác phẩm của mình, được xuất bản bởi NXB Đại học Quốc gia Hà Nội Đồng thời, Tôn Nữ Minh Nguyệt (2008) cũng đã đóng góp vào lĩnh vực này với cuốn sách về công nghệ chế biến rau trái, phát hành bởi Nhà xuất bản Đại học Quốc gia TP Hồ Chí Minh.
Vũ Công Hậu (1999) Trồng cây ăn quả ở Việt Nam Nhà xuất bản Nông Nghiệp Thành phố Hồ Chí Minh
Tiêu chuẩn quốc gia TCVN 1873:2014 quy định về cam quả tươi, được ban hành bởi Bộ Khoa học và Công nghệ Đồng thời, Tiêu chuẩn quốc gia TCVN 6455:2008 liên quan đến phụ gia thực phẩm Sunset Yellow FCF cũng do Bộ Khoa học và Công nghệ thiết lập.
Tiêu chuẩn quốc gia TCVN 7044:2013 Rượu mùi, bộ khoa học và Công nghệ
Tiêu chuẩn quốc gia TCVN 7968:2008 (CODEX STAN 212-1999, Amd 1-
2001), Đường, bộ khoa học và Công nghệ
Tiêu chuẩn quốc gia TCVN 8007:2009 Rượu - Chuẩn bị mẫu thử và kiểm tra cảm quan
Bộ khoa học và Công nghệ
Tiêu chuẩn quốc gia TCVN 8008:2009 Rượu chưng cất - Xác định độ cồn Bộ khoa học và Công nghệ
Tiêu chuẩn quốc gia TCVN 8009:2009 Rượu chưng cất - Xác định hàm lượng aldehyde
Bộ khoa học và Công nghệ
Tiêu chuẩn quốc gia TCVN 8010:2009 Rượu chưng cất - Xác định hàm lượng methanol
Bộ khoa học và Công nghệ
Tiêu chuẩn quốc gia TCVN 11029:2015 Rượu chưng cất - Xác định hàm lượng este -
Phương pháp quang phổ Bộ khoa học và công nghệ
Citrus fruits are known for their rich nutritional content and numerous health benefits They are an excellent source of vitamins, particularly vitamin C, which is essential for immune function and skin health Regular consumption of citrus fruits can aid in digestion, support heart health, and may even reduce the risk of certain chronic diseases Their vibrant flavors and versatility make them a popular choice in various culinary applications For more detailed information on the nutritional components and health advantages of citrus fruits, you can refer to reputable sources.
Published online at OurWorldInData.org Retrieved from:
'https://ourworldindata.org/alcohol-consumption'
APPENDICES APPENDIX 1 Sensory evaluation form for candied orange slices product
To evaluate the samples, observe, smell, and taste each one carefully Assess your preference for each sample and rate them using the provided scale Feel free to taste each sample multiple times, and be sure to record your responses on the evaluation form.
Note: Please take a sip of water after you finish a sample
Sample Color Taste Flavor Clarity
Factor Score (without important index) Requirement
Color 5 Orange color, specific orange color for orange liqueur
4 Slight orange color, specific orange color for orange liqueur
3 Orange color, and a bit strange color for orange liqueur
2 A lot of strange color for orange liqueur
1 No specific orange color for orange liqueur
Flavor 5 Harmonious orange flavor, specific fragrant orange flavor for orange liqueur
4 A bit harmonious orange flavor, specific fragrant orange for orange liqueur but difficult notice
3 A bit discomfort flavor, a bit specific orange flavor for orange liqueur
2 Discomfort flavor, a bit strange flavor, a lot of strange flavor for orange liqueur
1 A lot of discomfort flavor, strange flavor, no specific orange flavor for orange liqueur
0 The strange flavor of the damaged product
Taste 5 Depth taste, good aroma, specific orange taste for orange liqueur
4 No entire depth taste, quite aroma, specific orange taste for orange liqueur
3 Heady taste, a bit aroma, a bit specific orange taste for orange liqueur
2 A lot of heady taste, slight strange taste, a bit specific orange taste for orange liqueur
1 Heady taste, no specific orange taste for orange liqueur
0 Terrible taste of a damaged product
Clarity 5 Clear liquid, no turbidity, no strange object
4 Clear liquid, no turbidity, less strange object
3 Quite clear liquid, a quite more strange object
2 A bit muddy liquid, a lot of strange objects
1 A lot of muddy liquid, a lot of strange objects
APPENDIX 2 The amount of glucose is converted to the volume of potassium permanganate solution for titration
Volume of KMnO 4 0.02M solution (ml)
Volume of KMnO 4 0.02M solution (ml)
Volume of KMnO 4 0.02M solution (ml)
The amount of alcohol concentration by volume at 20°C by alcoholometer
The amount of measurement in alcoholometer
Alcohol concentration (by volume) at 20°C