Studies On The Production Technique Of Apple Vinegar And Vinegar-Egg Juice

The vinegar-egg is one kind of Chinese traditional healthy food. It's prepared easily and safe to eat with prominent effect, so it is welcome at home and abroad. The results of zoopery and clinical trial showed that the vinegar-egg juice could evidently enhance cell immune function, decreased lipid peroxidation of brain tissue and had remarkable health function of lowering hyperlipemia and blood pressure. There was not any ill effect after animal experiments. In this paper, the technological conditions for production of apple vinegar made from concentrated apple juice, the soaking conditions and analysis of nutrients of vinegar-egg juice, and the optimum recipe of vinegar-egg oral liquid were studied.On the base of single factor experiment, the L9(33) orthogonal test which the factors were quantity of inoculum, fermentation time and temperature was done and the changes of total acids and esters content in fermentation process was determined. The results showed that fermentation with 12°Bx sugar content of apple juice could obtain the products with high content of alcohol, good flavor and low cost. The optimum technological conditions were: 10% quantity of inoculum, 33~34℃fermentation temperature and 72h fermentation time. Aging for 1~2 months after fermentation , the product contain 5.2% of organic acid which had good flavor.The technological process and the effecting factors of vinegar-egg'immersion were studied in this paper. The optimum technological process was decided. In this condition, the vinegar-egg juce by Two-steps immersion did not have agglomerates and did not have the insoluble eggshell. According to Box-Benhnken's center combination experiment, the mathematics model of key factors'effect on the degree of hydrolysis of protein in the processing of vinegar-egg'marinatetion was established. The optimum immersion condition of vinegar-egg was determined by the SAS ridge analysis: marinating at 24℃for 3.2h, with 1:3.2 ratio of egg to vinegar. The hydrolysis degree of protein was 37.19% according to the validating test, which was in accordance with the oretical prediction.General nutrients, free amino acids and mineral contents of the vinegar-egg juice were detected and analyzed. The results showed that the vinegar-egg juice had higher content of crude protein (3.17g/100mL), lower content of crude fat, a great variety of essential amino acids in which glutamic and lysine had the most quantity accounting for 13.55% and 10.27% of the total free amino acids respectively, rich content of mineral especially Ca (180.8 mg/100mL).The effects of quantity of xylo-oligosaccharides, honey, vinegar-egg and concentrated apple juice on the flavor of product were investigated by single factor experiments and the product formula was optimized by orthogonal tests. The results of orthogonal experiments showed that honey and vinegar-egg had significant effect on the flavor of product, and the effect of xylo-oligosaccharides and concentrated apple juice was not significant. The optimal formula of the nutritious apple vinegar was: xylo-oligosaccharides 0.8g/100mL, honey 10%, vinegar-egg 19% and concentrated apple juice 3.5%.