Studies On The Technology Of Chinese Jujube Vinegar And Its Beverage

The optimum technology conditions of Chinese jujube vinegar production with Ha-mi dry Chinese jujube were studied in this paper. The conditions of roasting jujubes, different extraction ways of jujube juice, the fermentation of alcohol and vinegar, the fermentation method, the sterilization and the formula of Chinese jujube vinegar beverage were studied. The physical and chemical indexes, which are yeild of alcohol, residual sugar, microorganism indexes and sensory evaluation, were tested. The amino acid and the flavor material of Chinese jujube original vinegar were tested by HPLC and GC-MS. The results were as follows: The optimal conditions for jujube-baked were 90℃60 min, the Chinese jujube juice was obtained by combination of cooking and enzyme digestion, the optimum conditions of pectinase hydrolysis were 0.04 % pectinase at 45℃for 3.0h. The reducing sugar content of jujube juice can reached as high as 98.6g/L. The technology of alcoholic fermentation in Chinese jujube vinegar production were as follow: inoculation yeast FH1 to jujube juice, the optimum proportion of FH1 with the lactic acid bacteria 3∶2, the inoculum size 3%, fermentation temperature[0] 30℃, soluble solids content 14%, the fermentation time 6 days, and the alcohol yield 7.2%. The optimum parameters of acetic fermentation were as follows: acetic acid bacterium A1, fermentation temperature 34℃, rotary speed of shake culture 180r/min, fermentation time 5 days, inoculums amount 11%, 40% of the total volume. On these conditions the acetic acid reached 41.3 g/L. Chinese jujube vinegar has the strong fragrant and flavor, intense aroma of vinegar, soft sour. The method of clarifying Chinese jujube vinegar was 95℃, heating 2 min, then cooling to the room temperature, filters with 3% diatomaceous and the stability was good. The optimal sterilization condition for Chinese jujube vinegar was 95℃for 10 min. The results of physical and chemical properties of Chinese jujube vinegar showed the total acid 5.13 g/100mL, reducing sugar 1.20 g/100mL, soluble solids content of 6.0% and VC content 54.59 mg/100mL. The best composes of Chinese jujube vinegar beverages were Chinese jujube original vinegar 10%, Chinese jujube juice 12%, honey 0.6%, protein sugar 1.6%, the ethyl malt phenol 0.06%. The amino acid of Chinese jujube original vinegar was tested by HPLC. Comparing to raw material except the proline and the amino-isovaleric acid content of 16 essential amino acids required reduced, and other 14 kinds of amino acids all increased. 16 kinds of compounds were obtained from the vinegar using roasting jujube by GC-MS.