Optimization Research Of Ziziphus Jujube Vinegar Fermentation Process

Ziziphus jujube vat.spinosa(Ziziphus jujube vat.spinosa),also known as jujube,each of its parts can be used as medicine,and it is rich in nutrients,especially vitamin content,of which vitamin C content can reach 166 times than apple.What’s more,the jujube has the characteristics of wide distribution and yield.However,the jujube taste sour is not suitable for direct consumption,and it is not easily to be processed.As a new kind of healthy beverage,fruit vinegar has the effect of beauty,lowering cholesterol,improving immunity and so on,for these reasons it favored by the public In order to promote the progress of processing technology,avoid waste of resources and increase the variety of fruit vinegar,This study is based on the mountain jujube as raw material processing,for processing acetic acid fermentation and clarification process,using the response surface method optimized to get the optimal fermentation conditions,and to analyze the aroma components of jujube vinegar,and under this condition,manufacture the mountain jujube vinegar the mountain jujube vinegar.index The test results are as follows:1.Compared with the standing fermentation,the shaking fermentation method was more favour,the fermentation efficiency was higher,the total acid content of the fermentation broth was 4.86g/100mL,the total acid content of the fermentation broth was 2.08g/100mL,When fermented to the 10th day,the shaker fermentation was 2.78g/100mL higher than the total fermentation acid.2.The results showed that the fermentation temperature,the inoculation amount of acetic acid bacteria,the initial concentration of acetic acid,the amount of acetic acid,the amount of acetic acid,the amount of acetic acid,the amount of acetic acid inoculation,the pH value of four single factors as the influencing factors,the acetic acid fermentation process,The optimum fermentation conditions were as follows:the fermentation temperature was 32℃,the inoculation amount of acetic acid bacteria was 12%,the initial alcohol content was 7,the pH value was 5,and the optimum conditions were as follows:the optimum fermentation conditions were as follows:,The total acid content was 5.54g/100mL.3.The purpose of the experiment is to obtain the clarification of fruit vinegar products and explore clarification process.The results showed that the clarity and light transmittance of the jujube vinegar could reach 94.4%with chitosan.Taking the light transmittance as the measure,the factors of adding chitosan,clarifying time and clarifying temperature were taken as the influencing factors,and the optimal conditions for clarification were as follows:Chitosan addition amount 0.3g/L,clarification time 5h,clarification temperature 39℃,light transmittance 94.3%.4.The aroma components of the fermentation broth were analyzed by GC-MS before and after fermentation,and the aroma components of the fermentation broth were analyzed by HS-SPME method.The results showed that the aroma components of the jujube juice and the jujube vinegar were 32 species and 41 species respectively.Among them,the types of ketones and aldehydes in the jujube juice were reduced,and the contents of carboxylic acids and esters were increased in the jujube vinegar after fermentation,while the other kinds of aroma substances changed slightly.After the test,the aroma components The trend is consistent with the principle of secondary fermentation of fruit vinegar.5.The sensory indexes,physical and chemical indexes and microbiological indexes of jujube vinegar were measured and evaluated in accordance with GB/T30884-2014 "Apple cider vinegar drink" and microbiological indicators were in line with GB7101-2015 "Food safety nation standard beverage"Provide the basis for the actual production of large scale.