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Postopki izdelave jagodnega balzamičnega kisa [Elektronski vir] : diplomsko delo
Jamnik, Tine
Na Fakulteti za kmetijstvo in biosistemske vede UM smo izvedli raziskavo determiniranja različnih postopkov priprave jagodnega balzamičnega kisa. Za osnovo smo uporabili jagodni kis, vinski kis, ...jabolčni kis in njihove kombinacije. Dodatek kisu je predstavljala jagodna kaša. Ugotavljali smo pomen odmerka dodatka jagodne kaše (1 oz. 1,5 dl/L) in časa maceracije (3 oz. 5 dni) na kakovost in všečnost končnega produkta. Pri ocenjevanju izdelkov so trenirani pokuševalci opisno in analitično (ocena 1 – 20) ocenili barvo, vonj, okus in harmoničnost izdelka. Ugotovili smo, da obstajajo med kisi velike razlike, predvsem v barvi in okusu, na kar je v največji meri vplival osnovni kis in manj dodatki. Kot najbolj kompatibilen in primeren za aromatiziranje z jagodno kašo se je pokazal jabolčni kis; v barvi je izrazito spominjal na zrelo jagodo, jagodna kaša pa je lepo harmonizirala okus produkta, ki ga lahko uvrščamo v kategorijo specialnih (balzamičnih) kisov.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Maribor : [T. Jamnik], 2023
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