Study On The Processing Technology Of Jujube Fruit Were And Vinegar As Well Asthe Selection Of Acetic Acid Bacteria

Jujube fruit contains 18 kinds of amino acids, which 8 kinds are necessary for human body,31 kinds of minerals and trace elements, a large quantity of vitamin C, higher flavonoids, cyclic adenosine monophosphate and cyclic guanosine monophosphate etc.So,the jujube fruit is rich in nutrition and medicinal value, which is a natural substance of homology of medicine and food.In this paper, Tsim Jujube was used as raw materials to fermentate and produce jujube fruit wine and jujube fruit vinegar,the characteristics of raw materials,the processing of the fermentation, the selection of acetic acid bacteria, as well as the identification of the qualitative flavor substances were mainly studied.The components of the experimental fruits were analyzed.The results were the chose jujube were rich in water and suguar.The ingredients were fit for the extraction of juice and the growth of microzyme.Alcoholic fermentation and acetic fermentation were easily to be carried out to obtain jujube fruit wine and vinegar with moderate proportion of sugar and acid.Factors that had influence on the alcoholic fermentation were mainly considered,including sulfur dioxide dosage,nitrogen dosage,inoculation amount,material to liquid. On the basis of single factor experiments,the four factors and three levels orthogonal experiment was used to search the optitum fermentation parameters, the experimental results showed that the optimum conditions were 7% of inoculative dosage, 1:6 of material to liquid, 80mg/L of sulfur dioxide dosage and 0.03% of nitrogen dosage .In these conditions,the vitamin C content of the product was 9.532 mg/100g .Factors that had influence on the acetic fermentation were mainly considered,including temperature,inoculation amount,the initial alcohol degree,time. On the basis of single factor experiments,the four factors and three levels orthogonal experiment was used to search the optitum fermentation parameters,the optitum conditions were:fermentation temperature 34℃,inoculation amount 8%,the initial alcohol degree 7%,6 days .In these conditions,the ethanol concentrations was 82.75%.Through investigating the characters of several acetic acid bacteria in jujube fruit vinegar fermentation,the result indicated that the acid production speed and alcohol conversation rate of Huniang 1.01 strain in jujube fruit wine were higher than the strains of AS1.41 and CICC7001,Huniang 1.01 was appropriate for jujube fruit vinegar. Through the sensory evaluation,pHysical and chemical analysis and microbial detection of the jujube fruit wine and vinegar which were fermented in the optimized conditions,the product quality standards of jujube fruit wine and vinegar were established.The aromatic components of jujube fruit wine were analyzed by GC/MS with methylene chloride extraction and 50 components were identified,mainly including alcohols and esters.The main flavors were 3-methyl-1-butanol; PHenylethyl Alcohol; Benzeneethanol, 4-hydroxy-; Ethyl lactate; n-Hexadecanoic acid etc.The aromatic components of jujube fruit vinegar were analyzed by GC/MS with simultaneous distillation and extraction equipment,and 46 components were identified,mainly including acids and esters.The main flavors were Acetic acid;PHenylethyl Alcohol;Butanoic acid,ethyl ester,Ethyl 9-hexadecenoate; Hexadeca -noic acid, ethyl ester; Isobutyl acetate;Acetic acid,ethyl ester;Decanoic acid,ethyl ester;Docosanoic acid,ethyl ester etc.