Study On Fermenting Citrus Full Fruit To Make Vinegar And Low Bitter Citrus Fruit Vinegar Beverage

Fruit vinegar takes the fruit or the reject and by-product of the fruit processing as the main raw material. It is a new nutritional acidic seasoning or beverage with unique flavor and healthy care function through Ethyl alcohol and Acetic fermentation. The history of fruit vinegar in our country is glorious. As early as Xia Dynasty, there was the record of the fruit vinegar. With the development of people’s living standard, more and more people pay attention to the healthy care function of fruit vinegar and drink it. A lot of researchers pay more attention to the craft、the mixed of fruit vinegar. Hunan is the one of the largest province of citrus production, this research use native bulk production of citrus fruit to product health care vinegar beverage.This paper mainly deals with three aspects of fruit vinegar:(1)Using citrus with peels as raw materials in this chapter, to carry out the whole fruit juice, removing bitter in citrus juice with naringin enzyme, for preparing low bitter health nutrient citrus vinegar. The results show that optimum process conditions for taking off the bitter in citrus juice are:the dosage of naringin enzyme0.6g.L-1, the temperature of fruit juice60℃,the pH value of fruit juice4, the time of action90min.(2)The objective of this study was to optimize the process of fermentation and the technology parameters of citrus fruit vinegar beverage,which is brewed by alcoholic fermentation and acetic fermentation by using fresh orange as the raw materials.We studied the effects of different inoculation sizes of acetic acid bacteria,different temperature and liquid volume on acetic acid fermentation by single factor test and orthogonal experiment.The results indicated that the optimal technical conditions of acetic fermentation are:acetic acid bacteria10%,fermentation temperature32℃,liquid volume40%,Under this condition,the production of acetic acid can be reached the maximum59.87g/L.(3) First, juicing the fresh citrus with peel, debittering the citrus juice by enzyme, and then the citrus juice went through the stage of alcohol fermentation, acetic acid fermentation and aging by the liquid fermentation method, and the raw citrus fruit vinegar was made. Using the raw citrus fruit vinegar, the debittered citrus juice, xylitol, sodium as raw mix material to mix unique nutritional health citrus fruit vinegar beverage. Through the results of the single factor and orthogonal test design experiments, optimal mix formula is:the raw citrus fruit vinegar15mL/100mL, the debittered citrus juice10mL/100mL, xylitol8g/100mL, sodium0.3g/100mL. Under these conditions, the product was tasty and refreshing with orange color, both natural citrus flavor and vinegar flavor,a little bubble.