Optimization Of Fermentating Vinegar Technology With Popato By Liquid Fermentation And Analysis Of It’s Volatile Flavor Components

To meet the strategic requirements of potato which will be regarded as a staple food, use process technology of brewing vinegar with liquid fermentation, research ferment vinegar which is regarding potato as main raw material, the purpose of study is to improve quality of potato vinegar. The study by single factor and orthogonal experiment optimize way of raw materials, addition of accessories, conditions of enzyme solution, fermentation conditions, clarify conditions of potato vinegar and analyze the volatile flavor components of potato vinegar. The results are as follows:(1) The sensory scores, oluble solids content, alcohol content and total acid content were used to optimize the way of material treatment concluding potato with cooking, beating, drying and crushing. The results showed drying and crushing was the best in all methods.(2)The sensory score and total acid content were used to choose suitable material from sorghum flour, glutinous rice flour, oat flour and corn flour in ferment process of potato vinegar. The results showed the glutinous rice flour was suitable for fermenting potato vinegar and adding proportion was 1:5 with potato powder.(3)By single factor and orthogonal experiment and DE as an index, process conditions of potato liquefaction were showed that liquid ratio was 1:4.5, alpha amylase was 0.15%, temperature was 60℃, time was 80min, pH was 6.5; process conditions of saccharification were that the glucoamylase dosage was 0.15%, temperature was 60℃, time was100min, pH was 4.0.(4) By single factor and orthogonal experiment and alcohol as an index, alcohol fermentation conditions of potato was that fermentation time was 7d, yeast addition was 0.04%, pH was 3.6, fermentation temperature was 30℃.(5)By making -total acid content in acetic acid fermentation liquor, the conditions of acetic acid fermentation were showed the fermentation time was 14d, the addition amount of acetic acid bacteria was 0.20%, and the fermentation temperature was 32℃.(6)By making sensory score,which identified that appropriate adding ratio of salt was 1.8% in potato vinegar aging process.(7) By making the euphotic rate of potato vinegar, which choose clarification wavelength, clarifying agent which has a better clarify effect from bentonite, gelatin, chitosan, diatomite, PVPP and then optimized clarification process. The results showed that under 480 nm wavelength condition, diatomite was appropriate clarifying agent in potato vinegar.When the added amount of diatomite was 0.9g/dL, the clarification time was 5h, the clarification temperature was 30 ℃, and the clarification effect of potato vinegar was best.(8)Taking GC-MS combined with computer detection and spectral library search analysis,47 kinds of volatile flavor compounds were identified in potato vinegar, which included 10 acids,13 alcohols,4 esters,11 aldehydes,2 ketones,2 phenols and 5 alkane compounds.