Study On The Processing Technique Of Papaya Fruit Vinegar

By the means of the liquid fermentation, Carica papaya L. fruit vinegar was produced in this study using Carica papaya L. as the main raw material, through two processes of alcohol fermentation and acetic acid fermentation,the recipe of papaya fruit vinegar beverage were explored in this thesis and get a sense of fresh and soft sour product; In addition, the technology of cells immobilized on the fermentation of papaya fruit vinegar were discussed in this thesis. The main research conclusions in this study showed as follow:1、with the final alcohol as an indicator, the orthogonal test based on single factor test to determine the optimum alcoholic fermentation condition are:temperature 28℃, initial pH3.5,0.7% vaccination quantities and initial TSS content 15°Brix.2、Trough the determination of the content of acetic acid in the fermented liquid after acetic acid fermentation, we determined that optimum parameters were as follows 8%alcohol degree,13% inoculums amount, pH5.0,32.5℃ and the total acid content was 4.78±0.03g/100mL,the fermentation rate reaches 58.48%.3、With the 680 nm’s light transmittance of papaya fruit vinegar as an index, on the basis of single factor experiment to determine the optimum parameters of chitosan clarification papaya fruit vinegar are:chitosan concentration of 5g/L, clarify time 10h, temperature 30℃.4、The papaya vinegar is yellow and shiny, the smell of vinegar is strong and have no abnormal odour; The total acid content was 4.76g/100mL.The solubility solid thing is 6.79°Brix.The deoxidize sugar is 1.07g/100mL.5、Choose three factors as follow:papaya fruit vinegar, ugar and citric acid,through their effect on the sensory state of papaya fruit vinegar beverage, we determined the recipe were:papaya fruit vinegar 6mL/100mL, sugar 7g/100mL, citric acid 175mg/100mL, papaya flavor 0.02mL/100mL.6、The stability of acetic acid bacteria immobilized particles made by sodium alginate was fine. It was found that immobilized acetic acid bacteria batch fermentation four times, it’s fermentation performance no significant decline, the highest acidity could reach 4.40g/100mL after 24h and the rate of acid production was around 0.40g/L·h in 10 batches of continuous fermentation; The rate of acid production of immobilized fermentation process was fress cell fermentation process’s 1.4 times.