Studies On The Processing Of Vinegar With Apple And Grape

Fruit is a kind of nutritional natural food. It is rich in nutrients which human require, and contains many physiologically active compositions. It has special effect on preventing and curing diseases, promoting body health. The traditional vinegar is fermented using grams, but the taste is simple. The fruit vinegar fermented with scientific method not only reachs the degree of edible vinegar's acidity, but also possesses the fruit flavor.Guoguang apple. Jufeng, Meiguixiang and Hongti grapes are used as raw materials hi the experiment, the alcohol fermentation and acetic acid fermentation are carried out. The processing technology of apple and grape vinegar was determined by the analysis of the indexes of the contain of Vc, the degree of alcohol, sugar and acidity. The indexes of physical chemistry, sensory organ and microorganism are studied, and the cost of the products is accounted.The components of the experimental fruits are analyzed. The results are, the chose fruits are rich in water and sugar. The ingredients are fit for the extraction of juice and the growth of Saccharomycete. Alcoholic fermentation and acetic fermentation are easily to be carried out to obtain fruit vinegar with moderate proportion of sugar and acid.The tests of pectinase effect on the apple liquefaction are proceeded. The optimal conditions of processing are determined, 700u/100mJ pectinase, pH4.5, temperature 45 C, and 2 hours.The temperature of alcoholic fermentation is 28-30C, and the time is 5-6 days; the acetic fermentation is 32-3 5C and about 20 days.The acetic fermentation is done, with the inoculation of 5% 10%, 15%, the results of 60-hours fermentation are observed, and the inoculation amount is 10%for the highest production of acid.The pasteurization test is carried out, and the proper condition is 93-95Cx30sec.The indexes of physics, chemistry and microorganism of the end products are consonant with the criteria of GB. The results of sensory evaluation are excellent.The cost analyses showed that these kinds of vinegars are of good economic and social benefits.Postgraduate: Han Cuiping Specialty: Food Science Tutor: Prof. Huo Guicheng...