The red dragon is a main agricultural fruit in Vinh Phuc province with the largest cultivation area in northern Vietnam. Recently, fermentation juices are getting more attention in commercial market due to remaining the natural properties and flavor of fresh fruits. Thus, the development of fermented juice products from Vinh Phuc red dragon is necessary for the product diversification and added value of this agricultural product. The purpose of this study is to investigate the effect of some factors such as culture density, pH and the total soluble solids content of the original juice on red dragon (Hylocereus polyrhizus) juice fermentation obtained from Lap Thach, Vinh Phuc province. The results showed that the fermentation process should be conducted at the total soluble solid content of 150Bx, the Saccharomyces cerevisae content of 0.4g/kg, and the pH of 4.5 producing the most favorable in nutrition and sensory qualities.
Keyword
red dragon, fermented juice, Saccharomyces cerevisae, Lap Thach.
