Study On Vinegar Of Ficus Carica L. Processing Technology

The medicinal and food value of fig fruit is very rich.The fruit is colorful and sweet,and it’s rich inamino acid and vitamin.Moreover,the fig fruit has the effect of heat-clearing and anti-cancer.So it’sfavored by customers and consumers in general the favorite.The skin is thin and soft,it can not be salesin the distant place.If it deals with processing to vinegar,it not only to solve the problem of storage andtransport,it also save the nutrition.It can be enjoy in the all year.In this study,the producing processing of fermentation vinegar with Green Fruit which was pickedin Shan Dong.Through the quantity of added water,the processing technology of inactivatingenzymes,the processing techonology of color-preserving,pectinase-added extraction,the optimization ofyesast,the fermentation conditions,selection the methods of fermentation,the condition of acetic acidfermentation were studied.Some of the components were analyzed by GC.The research results are asfollowing:1.Through the single factor,the optimum conditions with hot water were that temperature90℃,time3min,a ratio of figs and water1:3of1:4,in this condition,the activity of peroxidase in fig fruit was losscompletely;2.Through the single factor and orthogonal test,the most suitable ratio for color protecting agent was4g L-1Vc+4g L-1citric acid+0.75g L-1EDTA-Na2.The a*value is9.35;3.The most suitable conditions of fig juice by means of pectinase enzymolysis was:the actingtemperature was60℃,the acting time was3h,pectinase0.3%.The content of reducing sugar was3.30%;4.The test results showed that Anqi activity brewer’s yeast was more suitable for fig juice winefermentation in the same condition.And the alcohol content was8.80%;5.Through the single factor and orthogonal test,the optimum fermentation conditions were decidedas following:fig juice initial pH value was3.5,yeast inoculation was0.04%,the fermentationtemperature was25℃.The alcohol content was8.60%;6.The comperation between liquid vinegar fermentation with solid vinegar fermentation was fondthat the solid vinegar fermentation was better.Through the single factor and orthogonal test,the optimumfermentation condition were inoculation of acetobacteria0.4%,the ratio of rice shell to bran1:4at35℃;The acetic acid concentration of fig vinegar was6.88g/100mL;7.The aroma components was analyzed by GC.It contain23kinds of components,including16kindsof ester,2kinds of aldehyde,3kinds of acid,1kind of phenol and1kind of ketone.