NGHIÊN CỨU XÁC ĐỊNH HÀM LƯỢNG CƠM NHẦY THÍCH HỢP TRƯỚC KHI LÊN MEN HẠT CA CAO TẠI TÂY NGUYÊN
NGHIÊN CỨU XÁC ĐỊNH HÀM LƯỢNG CƠM NHẦY THÍCH HỢP TRƯỚC KHI LÊN MEN HẠT CA CAO TẠI TÂY NGUYÊN
Study on determination of cocoa pulp before cocoa beans fermentation at Central Highlands
Cocoa bean fermentation is the most important process to create the good quality products for chocolate processing. This process would have the effect of forming the taste quality of dried cocoa products. The research was carried out during cocoa harvest crop 2012-2013. Forastero and trinitario varieties, 6 days fermentation of 50kg fresh bean in each wood box, 2 times turning. Results showed that: CT3 (Cocoa pulp con tents ic remaning 24%/ weight of cocoa beans mass) and CT2 (Cocoa pulp con tents ic remaning 26%/ weight of cocoa beans mass) for best results, high fermentation efficiency, temperature in cocoa beans mass max > 46oC, pH = 5.23 - 5.35, shell content is 12.51 - 12.63%, brown beans >70%, cocoa flavor is 5.34 points and taste sour only is 1.98 - 2.06 points.