Studies On The Processing Technology Of Fermented Tea Fruit Vinegar

Being abundant of polyphenols, alkaloids, vitamin etc compounds, tea has a variety ofpharmacology and health care function to human bodies. Tea fruit vinegar is a kind ofvinegar which takes tea as the main raw material and the method of fermentation orblending by various vinegars collectively. Tea fruit vinegar contains not only functionalcomponents of the tea but also nutrition of fruit, which is a collection of nutrition, health,seasoning for the integration of functional drinks. Taken tea infusion and apple juice as rawmaterials and Shanghai1.01acetobacter as strain，apple tea vinegar was produced in thisstudy by liquid state deep fermentation. Factors affecting on acetic acid fermentationprocess, clarification, catechin and amino acid composition quantitative analysis, aromacomponents and formula of of tea fruit vinegar beverage were studied.Acetic fermentation: factors affecting on acetic acid fermentation processing such asfermentation temperature，inoculums amount，initial alcohol degree，and fermentation timewere studied by single factor and orthogonal experiment. Results showed that optimumparameters were as follows:34℃，7%inoculums amount,8%alcohol degree and10days.After aging the product had a golden color，clear and transparent look, rich vinegar smellwith special apple and tea fragrance and well-balanced flavors.Clarify process: seven clarifiers including bentonite, diatomite, chitosan, gelatin,casein, PVPP, active charcoal were separately applied to tea fruit vinegar and differenteffects on clarifying were analysed. Results showed that the optimal adding quantity ofbentonite,diatomite, chitosan, gelatin, casein,PVPP, active charcoal were1.6g/L,1.2g/L,0.3g/L,0.6g/L,1.2g/L,0.7g/L,2%.Bentonite was the best tea fruit vinegar clarifier. Clarify process was studied by singlefactor and orthogonal experiment with using bentonite as single clarifier for tea fruitvinegar clarification. Results showed that the optimized parameters of clarify process weretreat time7h, adding quantity1.8g/L, temperature20℃；Casein and diatomite were betterclarifiers. Clarify effect were in general by chitosan and gelatin. PVPP and active charcoalwere not suitable for tea fruit vinegar clarification because of their strong adsorption ofpolyphenols.The main nutritional and physical, chemical composition in tea fruit vinegar weredetermined, result showed that the total acidity, total sugar content, alcohol degree andphenol congtents reached at61.8g/L、18.5g/L、0.11%、0.75mg/mL, respectively. Thecomponent of catechins, caffeine and amino acids were detected by HPLC.The results were: the most content was caffeine139.001ug/mL and the total content of catechins was508.87ug/mL. There were abundant free amino acids in tea fruit vinegar with the amountof about226.6ug/mL and seven essential amino acids. Aroma composition were tested byGC-MS,61aroma components had been identified in tea fruit vinegar, including13esters,4acids,2alcohols,3amines,2p,5aldehydes,17silanes,6ketones,4naphthalenes,1benzene,1phenol,1pyrimidine,1latter,1hydrogen peroxide.The main flavor substanceswere isoamyl acetic acid ester, benzyl ethanol, isoamyl acid, acetic acid ethyl benzene,isobutyl acetate,2-methyl propionic acid, butyrate, caproic acid ethyl ester,phenylglyoxylic, palm acid ethyl ester etc.Tea fruit vinegar beverage blending process: fermented tea fruit vinegar had lowsweet, high acidity and poor fragrance. Effects on flavor were studied in this paper byadding different amount of tea fruit vinegar, apple juice, tea, sugar and honey. The besttechnical parameters were obtained by single factor and orthogonal experiment: tea fruitvinegar12%, apple juice16%, tea infusion16%, sugar7%and honey2%.