Razvoj in stabilizacija novega napitka iz liofiliziranega vodnega kefirja

diplomsko delo univerzitetnega študijskega programa I. stopnje

Blažka Knap (Author), Andreja Goršek (Mentor), Darja Pečar (Co-mentor), Marko Borko (Co-mentor)

Abstract

Diplomsko delo opisuje študijo razvoja novega napitka iz liofiliziranega vodnega kefirja. Glavni cilj naše raziskave je bil preveriti možnosti nastanka nove fermentirane pijače iz liofiliziranega vodnega kefirja, in sicer s podobnim okusom, kot ga ima vodni kefir. Preučevali smo sestavo in stabilnost nastalega napitka ter vpliv umetno dodanega ogljikovega dioksida ter temperature na njegovo stabilnost. Želeli smo določiti optimalno masno koncentracijo liofiliziranega vodnega kefirja, s katerim bi pridobili želen napitek. Kakovost novega napitka smo testirali z merjenem vrednosti pH ter koncentracije ogljikovega dioksida, sladkorjev in etanola. Za spremljanje izbranih bioprocesnih parametrov smo uporabili tekočinsko kromatografijo visoke ločljivosti, iono selektivno elektrodo in pH meter. Ugotovili smo, da ima temperatura pomemben vpliv na stabilnost napitka. Pijača ni bila stabilna pri sobni temperaturi, saj so stekleničke z vzorci nabreknile. Ugotovili smo, da je napitek, ki je najbolj podoben vodnemu kefirju, mogoče pripraviti z masno koncentracijo 14,2 g liofiliziranega vodnega kefirja na 100 mL vode. Napitek se lahko v hladilniku shranjuje do dva tedna preden izgubi svojo stabilnost

Keywords

vodni kefir;liofilizacija;fermentacija;sladkorji;ogljikov dioksid;diplomske naloge;

Data

Language:	Slovenian
Year of publishing:	2024
Typology:	2.11 - Undergraduate Thesis
Organization:	UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher:	[B. Knap]
UDC:	637.146.21(043.2)
COBISS:	214656259
Views:	11
Downloads:	7
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Development and stabilization of a new beverage from lyophilized water kefir
Secondary abstract:	This paper presents a study of the development of a new beverage from freeze-dried water kefir. The main goal of our study was to determine whether we can create a new fermented beverage from freeze-dried water kefir that will taste similar to water kefir. We studied the stability of the resulting beverage and the effect of artificially added carbon dioxide and temperature on its stability. We wanted to determine the optimal mass concentration of lyophilized water kefir to obtain a beverage that is most similar to the original water kefir. The quality of the new beverage was tested by measuring the pH value and the concentration of carbon dioxide, sugars and ethanol. High-resolution liquid chromatography, ion selective electrode and pH meter were used to monitor selected bioprocess parameters. The results show that temperature has a significant impact on the stability of the drink. The drink was not stable at room temperature, as the sample bottles swelled. We found that the drink that is most similar to water kefir can be prepared with a mass concentration of 14,2 g of freeze-dried water kefir per 100 mL of water. The drink can be stored in the refrigerator for up to two weeks before it loses its stability.
Secondary keywords:	water kefir;lyophilization;fermentation;sugars;carbon dioxide;
Type (COBISS):	Bachelor thesis/paper
Thesis comment:	Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages:	1 spletni vir (1 datoteka PDF (XII, 35 f.))
ID:	24813969