Study On Brewing Technology Of Fruit Vinegar Made From Jin Orange

The fruit vinegar was rich in organic acid, alcohols, ester, vitamin, aminophenol and mineral. It owned not only very high nutritional value, but also lots of healthy function. For example the fruit vinegar could prevent high blood pressure and hyperlipidemia. It could accelerate the circulation of blood, increase the assimilated of calcium, stay youth, stimulate the appetite, accelerate assimilation and so on. So the fruit vinegar was founded by people and the research of the fruit vinegar will have wide development.Using the Jin orange as the main material, the method of liquid fermentation included alcoholic fermentation and acetic fermentation with residue, this experiment could get the orange vinegar. The change of alcohol content, sugar degree, acidity during fermentation was determined. The best fermentation conditions were optimized. The clarification of orange vinegar, the hydrolyze conditions of pectin using pectase and the preparation of orange vinegar beverage were researched. Furthermore the flavor compound of orange vinegar was analyzed through GC-MS method.1. Using the Jin orange as the main material, the method of liquid fermentation include alcoholic fermentation and acetic fermentation with residue, this experiment could get the orange vinegar. The color of this product was gold-yellow and the fruity was full-bodied.2. The change of alcohol content, sugar degree during alcoholic fermentation and the change of alcohol content, acidity during acetic fermentation were determined. The alcohol content on alcoholic fermentation raised slowly as the prolong of time. In the first two days, sugar degree decreased gradually. The sugar degree fell quickly and the alcohol content presented obvious rise from the second to sixth days. The change of alcohol content and sugar degree was slowly on the sixth day. The alcohol content and sugar degree was almost unchanged after 7 days and the alcoholic fermentation was over. The alcohol content decreased gradually and the acidity raised as the prolong of time on acetic fermentation. In the first two days, alcohol content and acidity changed slowly. The alcohol content fell quickly and the acidity presented obvious rise from the third to seventeenth days. The alcohol content and acidity changed slowly from the seventeenth to twentieth days and the acidity came up to highest on the twentieth days. The alcohol content was unchanged and the acidity reduced somewhat soon after.3. The alcohol fermentation and the acetic acid fermentation of orange vinegar were studied by using response surface analysis. The results showed that the best technological parameters of alcoholic fermentation were to add 3.5% alcoholic microbial, 13.8% beginning sugar, 29℃ferment. The optimal technological parameters of acetic fermentation were to add the 8.3% acetic microbial, 7.2% (v/v) beginning alcoholic, 32.7℃ferment. .4. The results of clarification experiment for adding chitosan, diatomite, agar, glutin and using the way of centrifugation. The experiment showed that chitosan was better than others technology of clarification which was used on orange vinegar. The colourity was 98.4 % when the dosage of chitosan was 0.05 %.5. Results of research which using U₁₀ (10¹⁰) indicated that the best condition of pectase analysis was adding amount of the pectase 0.127%, temperature 45.5℃, time 3.3hours. The rate of juice was 90.75%.6. Studied on fruit vinegar beverages with using L9 (3⁴) to perform optimization ratio of recipe. Confirmed the best compose of fruit vinegar beverages: 10mL/100mL fruit vinegar, orange juice 40mL/100mL, sugar 8g/100mL. The fruit vinegar beverages possess gold-yellow color, gratifying fruit savory, harmonious sourness and sweetness, clarity. The total sugar was content 12.3g/100g. The total acid was content 0.61g/100mL. The dissolubility solid was 13g/100mL.7. Analysis the flavor components of fruit vinegar made from Jin orange by GC-MS elementary, and were identified 34 flavor components. That was content about 12 kinds of ester, 8 kinds of alcohols, 11 kinds of acid, 2 kinds of ketone and 1 kinds of aldehyde.