RESEARCH ON THE DETERMINATION OF TECHNOLOGICAL PARAMETERS IN THE ORANGE RAKIA PRODUCTION

Abstract

This research aims to identify some technological parameters in the production of rakia from concentrated orange juice of Van Ho Fresh Fruit and Herbs Processing Factory - Son La. The fermentation liquid was produced by diluting the concentrated orange juice from 65 oBx to 7 oBx and adding K2S2O5 at 100 mg/l to ensure the sterility of orange juice for the next fermentation stage.  The initial dry matter concentration was adjusted by adding sucrose to achieve the suitable alcohol concentration and product quality. Using the native yeast strain Saccharomyces cerevisiae HB2 isolated from oranges, the factors influencing on the fermentation process were determined such as fermentation temperature 26 oC, dry substance concentration 22 oBx after adding sugar, initial yeast cell density 11.0.106, pH 4.1. Fermenting at pilot scale of 5 liters, after fractional distillation, removing the first 3% and the last 3% alcohol, the obtained distillate had an alcohol concentration of 55 %Vol. After dilution to a concentration of 35 %Vol by distilled water, the finished rakia had a characteristic orange aroma. The sensory score reached 16.91, which is in the good category.