Research On Component Analysis And Liquid Fermentation Process Of Shanxi Overmature Vinegar

Shanxi overmature vinegar as one of the four famous vinegars in china, has a very long history, and is famed for its unique flavoring and excellent quality in the world. The traditional technique was used continuously until now. There are a lot of superiority in the traditional process, such as the yield is high, the flavor is good and so on. But there are a lot of shortcomings in the traditional process, For example, large intensity of labor, unstable quality, undistinguishable true and false of product and so on. In order to increase the quality and stability of Shanxi overmature vinegar, to set up the quality criterion of Shanxi overmature vinegar, in this paper, the content of all kinds of components was analyzed, and the main component and quality standard of Shanxi overmature vinegar was ascertained and explored by statistical software, and the liquid fermentation process of it was set up. We had carried out the following research:Determination ingredients of Shanxi overmature vinegar: the method which was used to determine the fragrance and organic acids of Shanxi overmature vinegar by high performance liquid chromatography (HPLC) and Gas chromatograph (GC) was improved. The method which was used to determine sugars of Shanxi overmature vinegar by HPLC was built. The fragrance, organic acids and sugars ingredients in different Shanxi overmature vinegar, Shanxi mature vinegar and rice vinegar were analyzed through these methods, and the result showed: the content and proportion of every ingredients is distinct among different samples of Shanxi overmature vinegar, Shanxi mature vinegar and rice vinegar samples.Establishment quality criterions of Shanxi overmature vinegar: the data about the fragrance, organic acids and sugars ingredients in different Shanxi overmature vinegar, Shanxi mature vinegar and rice vinegar samples were analyzed by the Statistical Analysis System 9. The result of Principal Component Analysis show that nine principal component can be built to characterize the quality of Shanxi overmature vinegar, mature vinegar and rice vinegar. The Cluster Analysis was used to verify these nine principal components, the result show that these nine principal components was appropriate to be used to distinguish the sort of Shanxi overmature vinegar, Shanxi mature vinegar and rice vinegar. These results laid the foundations of setting up the quality criterion of Shanxi overmature vinegars.Improvement traditional brewing process of Shanxi overmature vinegar: this part included four aspects. First, the liquid fermentation process of one high glucoamylase-producing Aspergillus niger IV5-66 was established. The result of fermentation experiment showed that the enzyme activities of glucoamylase reached 5096U/mL, productivity of glucoamylase reached 83.5U/mL·h. There were lots of advancement in this fermentation process, such as productivity and yield are high. Second, the alcohol brewing technology of Shanxi overmature vinegar was optimized. When the new alcohol brewing technology was used, the yield of alcohol was increased by 44.2%, the utility of starch was increased 19.5%, and the yield of ethyl acetate was increased obviously. The result indicated that the new alcohol brewing technology was effective on increasing the yield and improving the quality of Shanxi overmature vinegar. Third, the liquid vinegar fermentation process of Shanxi overmature vinegar was established. The result of liquid fermentation experiment was that the yield of vinegar reached 5.0～5.1%, and it reached the expected goal basically. Fourth, the smoking solid-substrate fermentation process was improved for the Liquid vinegar fermentation process. In a word, a new production process of Shanxi overmature vinegar was established. The yield of the new process was higher, the stability of the quality was better, and the intensity of labor was lower than the traditional brewing process of Shanxi overmature vinegar.The paper provided important foundations of technique and theory for making progress in production and setting up the quality criterion of Shanxi overmatrue vinegar.