Studies On Citrus Fruit Vinegar And Its Beverages

This study used citrus as study object, processed a new generation of health drink梥tudy on citrus fruit vinegar and its beverage. The start of research is initiating a new processing field for Citrus industrialization, enriching the varieties of flavoring and nutritional beverage.In the course of study, mainly carried out several works as follows:1. Took the acetic acid bacillus as the basic bacillus, through the experiments of activation, mutation and the strain's fermentation ability, completed the filtration of acetic acid zymogen of citrus, whose product ability is no less than 7.6%.2. Used the density grates test scheme to study on addition quantity of pectin and 101 high-effect clarifier on the citrus juice clarification, confirmed the proper usage in the citrus juice is 20ml/t 4000u liquid pectin,0.15% 101 high-effect compound clarifier.3.Compared the debittering effect of P -circularity dextrine,diatomite,active carbon, Naringinase and Sumizyme C, confirmed the debitter A and B. Further to use the perpendicular test to confirm the best debitter factor compose : both Naringinase and sumizyme C 0.1 %, pH 4, constant temperature 2h at 50癈.4. Studied the mutual relation between the strain inoculation quantity, fermentation temperature and fermentation liquid alcohol density to do single-factor test separately, confirmed the best technological parameter range of each factor. Further to use L9(33) orthogonal test, search after the best fermentation condition under the common effect of each factor. The best compose of acetic acid production: strain's inoculum size 10%, fermented temperature 32 癈, fermented time 72h.5. Studied on citrus fruit vinegar, based on the theory of equilibrium of nutritional structure, adopted perpendicular test to perform optimization ratio of recipe. Confirmed the best compose of citrus fruit vinegar beverages: 40% citrus fruit vinegar of 5.2% acetic acid content, citrus juice 30%, ebony juice 10%, honey 4%.6.Originally discussed the technology of cells immobilized on the applied research of citrus fruit vinegar fermentation, offered reference to go further optimum for producing process.At the same time, on the basis of the total technological process and technological parameter defined by little test, the study completed middle test successfully. The producing process has mainly some characteristics as follows: 1.extracting citrus juice with FMC full-fruit extractor, which make syrup and fruit sediment separated efficiently. Citrus juice has no bitterness basically. 2.appling some technologies to solve the question of stability, such as pectin enzyme, high-effect clarifier and freezing filtration. 3.using composite enzyme preparation to solve the technical difficulty of citrus debitterization. 4.appling the technology of low temperature fermentation and hyperfilitration to keep citrus nutrition ingredient and flavor.Citrus fruit vinegar has crude colour and luster, gold-yellow and clarity, gratifying colour, without deposit and suspender, bland sourness, taste flush, long aftertaste.Citrus vinegar beverages possess orange-yellow colour, gratifying fruit savory, harmonious sourness and sweetness, soft taste, flavor is rich and generous, without own bitter of citrus. Citrus fruit vinegar and citrus fruit vinegar beverage are analysed by the food-hygiene department and quality-supervise and inspect department, product quality confirmed to accord with the demand of quality standards and hygiene.In addition, study discussed the starch and protein of fruit which had influence on the quality of citrus fruit vinegar, put forward the feasibility to use barley-sprout power solving its negative effect, compared their advantages and shortages of process between liquid-state-deep fermentation and solid-state fermentation, advanced the scheme, which use yeast that produce ester and savory fermentation or add protein enzyme in the during of mature brewage, to solve the question of lacking flavor.