|
|
Vlastnosti hydrokoloidů jako rosolujících prostředů pro pomazánky
Sehnalová, Petra
The work collect teoretical and experimental information for studying of consistence gel artifacts from fruit puree. Starting semi-product was selected apple puree and experiments was with gelatinational additives agar and sodium alginat. Experiments manifest, that these hydrocolloids are possible to use this way. There are good in consistence of final product, in taste, colour, smell, slice and knife. Enquiring hydrocolloids don´t require neither extra sugar content nor acids or technological pectin compons, which is naturally present in fruit base material in amount of it´s native degradation. According the experiments, it is possible to create tasting gelling fruit product with only one added substance in concentration 4 to 5 % of agar or in concetration around 1% of alginat products.
|
|
|
Sekundární produkty révy vinné a vína
Cenková, Lenka
This Diploma thesis first deals with composition of the bunch of grapes and must. The following is a description of the selected consumable secondary products such as must, dealcoholized vine, jam, marmalade, jelly from must, vine jelly, grape seed oil, flour from grape seeds. Further describes other secondary products such as pomace (marcs) and vineyeard prunings and their usage and mentioned is also a significant waste resulting from the grape vine cultivation and vine production and its possible utilisation. In the practical part of the thesis there is performed the procedure of the production (conservation) of grape vine must and production of jelly from must from cultivars "Veltlínské zelené" and "Dornfelder". These 2 samples of jellies were then together with other 6 samples of similar products (5 of them vine products from other vineries, 1 product from different fruit - cherries) organoleptically evaluated and analytically measured in the laboratory. The results are processed into tables, charts, and statistically and verbally commented.
|
guest ::
