Study On Production Technology Of Compound Vinegar Of Apple, Haw And Medlar

Research by the Shanxi province Jinzhong city Yuci District North Town specialty apple, hawthorn and Ningxia County of Ningxia wolfberry as the raw material, the compound fruit vinegar by liquid fermentation. A detailed analysis of the development of the trial before the apple, hawthorn, Chinese wolfberry, three are medicinal and edible fruits, has the unique health care function and excellent flavor, suitable as raw material, the production of compound fruit vinegar. This study will give local fruit sales and deep processing industry brought about by the development of new road, at the same time, the emergence of new compound fruit vinegar will also bring a new bright spot of existing fruit industry. Test on Apple haw and medlar compound vinegar production process, sensory evaluation and main process parameters are studied, through a series of single factor test and orthogonal test, the main production conditions of Apple haw and medlar compound fruit vinegar was determined. The test results showed that:the optimum production conditions for the Apple Juice vinegar, haw juice and Lycium barbarum juice mixed volume ratio is2:1:1; alcohol fermentation initial sugar degree is21%, the initial pH value of4.5, Wine yeast inoculum0.5%, fermentation temperature25℃, fermentation time is5D; acetic fermentation alcohol is7%vol, the initial initial pH value of5, acetic acid bacteria inoculum10%, fermentation temperature32℃, fermentation time is7d. Production in such conditions, acetic acid content of the final product is about4.3g/100ml, soft sour, sweet and sour coordination, special fruit aroma, taste level outstanding, is obviously Apple haw and medlar compound fruit vinegar.