Study On The Technology Of Fermented Vinegar Beverage Of Outgrowth From Mushroom And Fruit

The fruit vinegar is founded by people, which owns very high nutritional value and lots of healthy function. The research of the fiuit vinegar will have wide development.This experiment used outgrowth as material which was produced by Lentinus edodes, Chinese date, peach during processing. Lentinus edodes and red date vinega beverage, Lentinus edodes and peach vinegar beverage were obtained by the method including alcoholic fermentation and acetic acid fermentation.Using microwave method and ultrasonic method with hot water, polysaccharide from the stem base of Lentinus edodes was extracted. The result indicated that the extraction was greatly enhanced by microwave treatment. The optimal conditions were optimized as follows: microwave power 480W, microwave processing time 14min, solid-liquid ratio 1:45(w:v). Under these conditions, the amount of extraction of polysaccharide reached 126.12mg/g. After determining the soluble solids and reducing sugar content of the Chinese date and peach juice with the change of time, the best extraction time of the Chinese date and peach juice were 2.25 hour and 1 hour.The Chinese date and peach juice were treated with alcoholic fermentation and acetic acid fermentation by 1:2 (v:v) mixture. Through determining alcohol content of broth after alcoholic fermentation, it has to be sure the best conditions of alcoholic fermeniation of Lentinus edodes and red date vinegar: fermentation temperature 28℃, inoculation volume 9% , fermentation time 120 hour and alcohol content 6.53%; the best conditions of alcoholic fermeniation of Lentinus edodes and peach vinegar:inoculation volume 7%, fermentation time 96 hour and alcohol content 5.91%. Through determining acidity of broth after acetic acid fermentation, it has to be sure the best conditions of acetic acid fermeniation of Lentinus edodes and peach vinegar: fermentation temperature 32℃, inoculation volume12%, initial pH 5.5, volume-loading 150mL(500mL),shaker velocity 180r/min, fermentation time 144h and acidity 3.68g/100mL; the best conditions of acetic acid fermeniation of Lentinus edodes and peach vinegar: inoculation volume 10%, volume-loading 180mL(500mL) , fermentation time 96 hour and acidity 3.53g/100mL.Vinegar beverage was obtained through clarification, mixture, sterilization. The transmittance of Lentinus edodes and Chinese date vinegar beverage, Lentinus edodes and peach vinegar beverage reached 91.6% and 94.2% after clarified by chitosan and bentonite mixed. By L9 (34) orthogonal test, the best formula of Lentinus edodes and Chinese date vinegar beverage was Lentinus edodes and Chinese date vinegar 23%, Chinese date juice 15%, sugar 5%; the best formula of Lentinus edodes and peach vinegar beverage was Lentinus edodes and peach vinegar 20%, peach juice15%,sugar6%. The optimum conditions for two vinegar beverage were 65℃for 30 minute, because the concent of acetic acid and polysaccharide was reducted at very high temperature.By quality inspection, the results of Lentinus edodes and Chinese date vinegar beverage showed that the total acid≥0.42g/100 mL, polysaccharide concent≥21.48mg/100mL, soluble solids≥9.0%; the results of Lentinus edodes and peach vinegar beverage showed that the total acid≥0.75g/100mL, polysaccharide concent≥18.67mg/100mL, soluble solids≥8.2%. The microbial indicators of two vinegar beverage were both administered by GB/T4728-2003.