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Fermentiranje kombuče z zelenim in s črnim čajem : diplomsko delo
Borko, Lucija
Namen diplomskega dela je bil izdelati kombučo iz zelenega in črnega čaja in primerjati njune senzorične lastnosti. Med izdelavo smo spremljali tehnološke parametre : čas fermentacije, temperatura, ...pH vrednost in suha snov. Izdelke smo med samim procesom tudi senzorično ocenjevali. Fermentacija kombuče je potekala v stekleni posodi volumna 5000 ml, nato še v stekleni posodi z volumnom 1000 ml. Ugotovili smo, da se med procesom fermentacije porabljajo sladkorji in nastaja ogljikov dioksid. Zato so vrednosti pH in sladkorjev padale, narastla pa je koncentracija CO2. Izdelana kombuča je imela prijetne senzorične lastnosti.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Maribor : [L. Borko], 2023
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