The Development Of Fermentation Aloe Vinegar

Aloe is a kind of liliaceous perennial herbaceous plants, which has thick fleshy leaves and contains lots of active substance, so it has health care value, edible value and ornamental value. But the efficacy components of Aloe degrade quickly after leaving the soil, so it not only improve the utilization value of Aloe vera, but also promote the development of aloe and the vinegar industry that aloe was fermented into vinegar. Aloe vinegar liquid fermentation technology was studied from Chinese aloe in this paper. The aloe juice, aloe wine fermentation and aloe vinegar fermentation technology were optimized, and the Sensory and flavors of aloe vinegar were analyzed. The main physical and chemical indexes and microbial indexes of aloe vinegar were detected, and the change of main physical and chemical indicators in aloe vinegar brewing process were studied. The purpose of all of the work is to provide theoretical basis and technical support for the Aloe vinegar production.The zymohydrolysis method was studied for aloe juice by single factor and orthogonal experiment with transmittancy and aloe polysaccharide as indexes, and the optimal zymohydrolysis conditions were that 0.100μL/g pectinase was added at 45.0 ℃ for 45.0minutes. The transmittancy was 90.3%±0.600%, and aloe polysaccharide content was 0.362±0.041(mg·m L-1) under the best conditions. The aloe juice with zymohydrolysis method were changed in main sensory properties and physical and chemical indicators compared with aloe juice without enzyme treatment, and the color of aloe juice with enzyme treatment became shallow, and the astringency became thin, and the astringency and a large number of suspended solids were removed clearly, and the clarity was improved greatly, and transmittancy of juice increased 27.6%, and reducing sugar content and soluble solids content increased, but the aloe polysaccharide content and pH value decreased.The treatment of 90.0 ℃, 10.0 min was the suitable sterilization method by comparing three kinds of sterilization methods. The aloe wine fermentation conditions were determined that soybean peptides content was 0.900%, sugar content was 18.0%, yeast inoculation quantity was 0.200%, fermentation temperature was 30.0 ℃, and the wine alcohol content was 8.40% and the fermentation time was 3.00 d at this conditions.The effects of different ratio of strains of Bacillus aceticus AS1.41 and Bacillus aceticus 1.01 on acidity during aloe vinegar fermentation were studied, and the results showed that the highest acidity could be reached when the Bacteria ratio was 1:1. The technology of aloe vinegar was studied by the index of acidity, and the result showed that the acidity could be reached 4.15% with 7.00% of initial sugar content, 9.00% of initial alcohol,14.0% of incubated acetic bacteria and 30.0% of liquid.Sensory evaluation, main physical and chemical indexes and microbial indexes of aloe vinegar after fermentation were carried out, and the change of the main physical and chemical index were analyzed in the aloe vinegar brewing process. The results showed that sensory index, physical and chemical indexes and microbial indexes of aloe vinegar met the national standards. The aloe vinegar volatile flavor components were analyzed by the he method of headspace solid phase micro-extraction, and a total of 20 kinds of substances including 6 kinds of hydrocarbons, 3 kinds of acids, 4 kinds of esters, 7 kinds of alcohols were detected.