Studies On The Pressing Of Technology Of Xin Jiang Fig Vinegar And Its Beverage

This paper discusses as well as researches the processing of taking preserved and fresh fig fruits as raw materials originated from in Xinjiang to produce fig fruit vinegar. In addition, the paper includes the contents in developing equipment of extracting preserved and fresh fig juice, alcohol fermentation, acetic acid fermentation, fig fruit vinegar sterilization methods, and the recipe of manufacturing beverage of fig fruit vinegar. Antibacterial terms are also as the part mentioned to optimize and research. Tests are executed as well in the respects of the product's physicochemical index, microbial indicators, and sensory evaluation, which have made results turned out to be:(1) It is confirmed that, by taking fresh fig as raw materials, and adopting the experiment term of optimization as well as the process of response surface test, the most favorable conditions to influence pectinase enzyme on the juice yield are: adding 0.6% of pectinase enzyme under 50 ?, adjusting the reaction time to be 1h, keeping p H value at 3.5. The final percentage of juice drawing is 90.6%; the most favorable conditions for alcohol fermentation are: to add Angel yeast inoculum to 0.4%, to adjust the soluble solids content to be 16% under 32 ?, as well as to keep the fermentation time to be 5d, finally the alcohol obtained is 8.12%; The most favorable conditions by using response method to do acetic acid fermentation are as follows: adjusting the initial alcohol content at 6.28%, inoculation to be 0.57%, within 32 ?, the final acetic acid content is 5.34 g / 100 ml.(2) It is confirmed that, by taking preserved fig as raw materials, and adopting the experiment term of optimization as well as the process of response surface, as well as orthogonal test experiment, the most favorable conditions to obtain pectinase enzyme are: adding 0.6% of pectinase enzyme under 45 ? within 2 hours, keeping p H value at 3.0. The final percentage of juice extracted is 88.8%; the best conditions for alcohol fermentation are: to add Dan Baoli yeast inoculation to be 0.6%, to adjust the soluble solids content to be 12% under 30 ?, for 6 d, the final percentage of alcohol obtained is 8.67%; the most favorable conditions by using response method to do acetic acid fermentation are as follows: adjusting the initial alcohol content at 8.26%, inoculation to be 0.54%, within 29.81 ?, and the final acetic acid content is 5.28 g / 100 ml.(3) In contrast to the fermenting of fresh fig juice, and preserved figs juice to make fruit vinegar, the results of former is much better than the latter, because of so, the researched recipe of fig vinegar drink by experiments is as following: 16% of the amount of vinegar figs, 8% of fig juice, 1.0% of honey, as well as 8% of white sugar; The conditions for the sterilization is: keeping sterilization temperature at 95 ? for 5minutes, which makes the vinegar drinks taste sweet and sour moderately with strong and unique fruit flavor.