Effect of Fermentation Degree on Flavor Changes of Taiwan Cacao
| Autor: | CHEN,CHIA-HSING, 陳嘉興 |
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| Rok vydání: | 2019 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 107 Chocolate are often made with cocoa beans. The production process is cumbersome. The most important thing in the process of making cocoa paste from cocoa beans is the fermentation step. The rise of Taiwan's cocoa industry and the control conditions are not standardized. Therefore, this study The cocoa beans of five cocoa manufacturers in Pingtung, are determined according to the cutting test method of the Ministry of Economic Affairs, and the degree of fermentation of the domestic cocoa beans in Taiwan, as well as the moisture and oil content of cocoa beans, and then the cocoa beans are made into 70%. The chocolate was measured for viscosity, pH value, color and texture to explore the current state of Taiwanese chocolate, and to establish Taiwanese chocolate flavored roulette through the results of sensory evaluation. In the sectioning test method, it was found that the cocoa manufacturers had the highest score (86.05), while the fermentation days were the longest among the five manufacturers, while the cocoa manufacturers were the lowest (33%) in the oil analysis, with significant differences (p |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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