The Development Of Compound Hot-activity Healthy Vinegar Which Is Rich In Ligustrazine

There was a long tradition that the vinegar was necessities in people’s daily life. Now with the improvement of the living standard, more and high attention is now putting on the health protection of the vinegar. The Shanxi extra aged vinegar is ranked first of the four most famous vinegar in China is because of its long history and outstanding quality, but in recent years because of the managerial technique and other reasons, the prospects of the development of Shanxi extra aged vinegar is not optimistic,especially that the products categories of the Shanxi extra aged vinegar are too unitary,low scientific and technological content, and low value-added products. Now these have become the major problem to be resolved for the Shanxi extra aged vinegar current industry.In this essay, based on the generate trend in the production and the measurement process of the characteristic functional composition in Shanxi extra aged vinegar—ligustrazine, select the red jujubes, hawthorn compound fruit vinegar to conduct formulation with the high ligustrazine content vinegar in order to develop a new type functional compound health care vinegar product which contain both the functional composition of the Shanxi extra aged vinegar and the flavor of the fruit vinegar. The main research route of this essay is do research of the manufacturing technique of Shanxi extra aged vinegar effect on the formation trend of ligustrazine in order to select the high ligustrazine content Shanxi extra aged vinegar. Secondly we select the fruit red jujube and hawthorn as raw material to develop the production process of the red jujube and hawthorn compound fruit vinegar. Finally we adopt complex deployment method that return-service the high content of ligustrazine extra aged vinegar,red jujube and hawthorn and compound fruit vinegar,and by using no sugar power type sweetener xylitol adjust the palate and using ultrafiltration technologe for clarification treatmenty,and the result of the main research are as follows:1. The ligustrazine contained in the Shanxi extra aged vinegar detection results after optimizing are:chromatographic column, Venusil ASB C18(4.6mmx150mm); mobile phase, the ratio of carbinol and water contain0.2mmol/1diammonium hydrogen phosphate is54:46; column temperature, room temperature; flow velocity,1ml/min; detected wavelength,280nm; sample injection20μl. The generate trend in the traditional productive technology is that it will not emerge in the alcoholic fermentation phase; it will emerge earliest in the acetic fermentation phase, but the content is extremely low,slow growth and the reaction is not obvious; The content of ligustrazine extremely significant increase in smoked fermented grains stage and increase linearly basic in the whole smoked fermented grains stage. And the content of ligustrazine increased40times at the end of the smoked fermented grains stage. The content of ligustrazine as the storage time of the great amplitude in ascension in aging stage, and after120days of storing its content ascend more than3times. The ligustrazine content in the vinegar stored more than8years is more than600μg/ml.2.The manufacturing technique of red jujube, hawthorn compound fruit vinegar:(1)The pectinase of red jujube and hawthorn compound fruit vinegar processing conditions for:under35℃condition, the time of enzymolysis is3.5hour, the temperature of the enzymolysis is35℃, the additive amount enzymic preparations are the0.02%of the seriflux, the ratio of fruit and water is1:2while pulping.(2)The optimum condition of the alcoholic fermentation process:the initial sugar degree is18Bx, fermentation temperature is28℃, and inoculum size is0.5%while the time of fermentation is7days. Under these conditions the alcoholic strength at the end of fermentation is8%vol(3)The optimum condition for acetic fermentation is:the initial alcoholic strength is6%, and the inoculum size is12%, the fermentation temperature is33℃which the fermentation time is7days. Under this condition, the acidity will be4.5g/100ml at the end of the fermentation. After clarification, the color of the fruit vinegar is amber, clear and transparent with glossy, and at the same time it keep the fruity of the hawthorn and red jujube and flavor of vinegar. Taste mellow and soft.3.The mix ratio of the compound healthy vinegar is:25%additive amount of the Shanxi extra aged vinegar,30%additive amount of the compound fruit vinegar,2%of the xylitol,10%of the compound fruit juice. The compound healthy vinegar produced under this condition is black with amber, and its taste have both vinegar and fruity which taste mellow and fruit flavors. The amount of general flavones is21.5mg/ml, the amount of total polyphenol is0.8mg/ml, amount of ligustrazine is103.4μg/ml.The development of this product combines the traditional vinegar and the fruit vinegar which is more popular together and exploits hot-activity healthy vinegar which is good both in flavor and function. The development of this product contribute to enrich the kinds of the vinegar in Shanxi, and to improve its technological content and additional value.