ẢNH HƯỞNG CỦA TỶ LỆ CÁC THÀNH PHẦN PHỐI CHẾ ĐẾN MỘT SỐ CHỈ TIÊU CHẤT LƯỢNG CỦA SẢN PHẨM SODA DÂU HẠ CHÂU (BACCAUREA RAMIFLORA LOUR.)

Abstract

With the aim of finding the appropriate formulation ratio for dau Ha Chau soda, the study was conducted to investigate the influence of the percentage ratio of fruit juice to saturated CO₂ water volume; the concentration of soluble solids (^oBrix) in the fruit juice; the percentage ratio of citric acid and ascorbic acid by mass to the quality of the product. The research results were as follows: the optimal formulation ratio of fruit juice to saturated CO₂ water was 20:80 (%), with an ^oBrix of 50 in the fruit juice; the addition of 0.1% citric acid and 0.1% ascorbic acid, resulted in a product with quality regarding vitamin C content of 4.11 mg%, total acid of 1.32 g/L; simultaneously, it achieved the highest sensory scores with 4.57 marks  for color, 4.5 marks for aroma, 4.63 marks for taste, and 5 marks for the product's overall state.