Studies On The Fermentation Process Of Black Currant Vinegar And Its Ingredient Analysis

Black currant berries are excellent sources of bioactive components, such as vitamins, minerals, anthocyanins, flavonols, procyanidins, and phenolic acids, were health benefits for people. The process industry of black currant was backward in China, few kind of product can nont satisfy demands of people. Through studying on the fermentation process of black currant vinegar, analysed ingredient of black currant vinegar, expanding process of black currant, promoting commercialize black currant products.In this experiment, According to the single factor experiments, using black currant as the main raw material to produce black currant fruit vinegar and the fermentation conditions was optimized using response surface methodology(RSM), a quadratic polynomial equation model was constructed. T he relationship between influencing factor and response values is established. It is found that the procedure could achieve a good result when the sample was fermention with fermentation temperature31.5℃, initial alcohol content6.9%, initial pH3.47, and the maximum acetic acid concentration of product was5.49%(fruit vinegar); fermentation temperature31.4℃, initial alcohol content6.8%, initial pH3.54, and the maximum acetic acid concentration of product was5.65%(juice vinegar). Multivariate regression analysis showed that established regression models for the acetic acid concentration of the fruit vinegar as a function of fermentation temperature, initial alcohol content and initial pH was remarkable, which could be used for practical prediction.About technology of fruit vinegar, this study was undertaken to investigate the effects of chemical index and nutrition index. However, physical and chemical character loss during industrial processing, the content of fruit vinegar(Vc45mg/100mL, Protein86.54, Total Polyphenol Index53.9)is higher than juice vinegar(Vc30mg/100mL, Protein3.11mg/L, Total Polyphenol Index8.0).Meanwhile there appear to be genuine differences in the bioactive components of different kinds of vinegar not previously reported.A high-performance liquid chromatographic method coupled with diode-array detection was used to identify and quantify organic acid and phenolic compounds of the black currant vinegar. It was observed that total organic acid content of juice vinegar was higher than that of fruit vinegar and wine vinegar. But in addition to the lactic acid in fruit vinegar(0.52g/100mL)are higher than the juice vinegar(0.27g/100mL), which let the fruit vinegar taste softer. Rutin and quercitin compositions of three kinds of vinegar were determined.As also found in fruit vinegar and juice vinegar contain cyanidin-3-glucoside(6.62ug/mL,5.33μg/mL). The content of quercitin(fruit vinegar13.22μg/mL) is relatively low, but the content in rutin(fruit vinegar45.57μg/mL) is high in three kinds of vinegar. Finally, juice vinegar showed low-medium phenolic compounds content, wine vinegar lowest when compared to fruit vinegar.Due to the important role of phenolic compounds and organic acids in food, contributed vinegar sensory properties.Fruit vinegar has higher nutrition index or physical and chemical character than the other vinegars, these substances are give fruit vinegar more high-quality value. Through the quality of the final vinegar which are in line with national standards.