Study On Processing Technology Of Cerasus Humilis(Beg.)Sok Vinegar

Cerasus humilis which belongs to China contains high content of calcium. Cerasus humilis vinegar which was produced by the liquid state fermentation process, not only can strengthen the absorption of calcium, for meeting people's need of nutrition and health which grows day by day, but also can enhance the Cerasus humilis attachment value, that conforms to the overall policy currently which vinegar was produced by fruit instead of grain, and the practical significance is important extremely.The effects of enzyme, yeasts of the alcohol fermentation, process of Cerasus humilis wine, most suitable condition of the acetic fermentation on the process of Cerasus humilis Vinegar were studied, by using the liquid state fermentation process, A suitable fermentation process was determined in the article. Four kinds of Cerasus humilis Vinegar were obtained by using the process had been determined, which were different colour, fragrance and high content of calcium.In terms of juice yield, the optimal conditions for hydrolysis of pectinase were found: enzymeâ…¡, enzyme dosage 0.1%, and time length 1.0h. The optimal conditions for the selected test of yeasts had been obtained, in terms of fermentation space: 200mg/L ICV as yeast; in terms of tannin, by disposing of five materials, the optimal wine technics was determined: after materials by blanched for 1min, then flayed them and made juice, adjusted sugar concentration, while the materials effected by enzyme and yeast. In terms of fermentation temperature, ethanol concentration, and inoculation dosage, a three-factor with three-level orthogonal design L₉(3³)table was built to guide the acetic fermentation test. After 6 days of fermentation under the condition of 120r/min, by using the liquid state fermentation process, the optimal acetic fermentation conditions were obtained: temperature30℃, ethanol concentration of 6% , inoculation dosage of 10%.Based on present research findings, the organoleptic, physic-chemical, and Microbiological indicators of the vinegar product made from the Cerasus humilis met the National Standards of Diet Vinegar of the People's Republic of China (GB2719-2003).This paper also focus on the fruit vinegar beverage, based on theory of equilibrant of nutritional structure, adopted orthogonal design to optimize the recipe. It was confirmed that the Cerasus humilis fruit vinegar which contains 30% Cerasus humilis juice, 20% Cerasus humilis vinegar of 6.25% acetic acid content, 20% liquid of fructose and glucose , 5% honey.