Study On One-Step Fermentation Process Of Nanfeng Orange Vinegar

In this experiment, using Nanfeng orange as material, and taking one-step acetic fermentation method produced vinegar. The main contents and results are as follows:1.A directed vat set of fruit and vegetable was prepared by solid fermentation, using acetic acid bacteria as strain, wheat bran as carrier. The best content of culture of high density proliferation acetic acid bacteria was, 60% of water, 3% of glucose, 3% ethanol and 3% of yeast cream. The content of water, ethanol and glucose have significant influence on the growing of bacillus aceticus, while the yeast cream has negligible effect on that. The best condition of culture was, 10% of inoculum, p H 5, twice turning fermented grains and 30 ℃. Temperature, inoculum and p H have significant influence on the growing of bacillus aceticus, while the times of turning fermented grains has negligible effect on that.2.Nanfeng orange juice as raw material, adding edible alcohol, using liquid fermentation method of shaking table, the one-step acetic fermentation technology of Nanfeng orange Vinegar was studyed. The best conditions of fermentation was, 60% of content of fruit juice, 5% of additive edible alcohol, 4.5 of initial p H value, 50 ml/250 ml of loaded liquid, 8% of inoculum, 30 of fermented temperature, 180℃ r/min of rotation speed of shaking table and 3 days of fermented cycle. Under the conditions, the soluble solid was 13.5, the content of total acid increases from 0.9% to 3.49% and the production has good looking and wonderful flavour.3.The orthogonal experiment was designed with additive amount of Nanfeng orange Vinegar, orange juice, honey, white sugar. The result shows, the Nanfeng orange vinegar with the greatest looking, flavour and taste was produced in condition which is 15% of juice, 15% of vinegar, 5% of honey and 10% of white sugar.4.The vinegar drink of Nanfeng orange was sterilized with four methods(85 ℃/20 min, 90 ℃/15 min, 95 ℃/10 min, 100 ℃/5 min). Finally, we chose the condition of 100 ℃/5 min to sterilize the drink by comprehensive analysis of the color, taste, flavor and organization form after sterilization.