Study On Brewing Technology Of Hawthorn Vinegar

Hawthorn, as a medicine and edible fruit, has excellent health benefits. Hawthorn are planted in many places in our country, the resources are rich. But fresh Hawthorn is very sour, it tastes poor, the development of hawthorn vinegar can well make up for the defects. The hawthorn vinegar is suitable for all kinds of people drinking, the consumers can benefit from it. The development of hawthorn vinegar have great significance, it can save food resources, improve the health value of vinegar, increase the variety of vinegar. in line with the trend of “less salt and more vinegar” in contemporary, and improve the added value of hawthorn, In this study, the brewing technology of hawthorn vinegar was investigated. The main results are as follows:1. The strain 10 of acetic acid bacteria is isolated from vinegar mash of natural fermentation using the the separation technology of microbiology strain. It is identified as Acetobacter pasteurianu according on the morphological character, physiological and biochemical identification and molecular identification.2. The optimum process of Hawthorn alcohol soaking is determined by single factor experiment and orthogonal test: The results indicate that hawthorn are sliced into four pieces, the alcohol is 19 %, the solid-liquid ratio is 1:1.5, the soaking time is 5 days, the temperature is 20 degrees. In the optimum conditions, the immersion efficacy is the best.3. Based on the acid conversion rate as index, The process conditions of acetic acid fermentation were optimized by single factor and response surface method, the optimum process parameters of acetic acid fermentation are identified: inoculum size is 6 %, initial alcohol degree was 6 %, liquid volume was 95 mL and initial pH 3.5, initial sugar degree is 10 g/L, fermentation temperature is 30 degrees, shaking speed 155 r/min. Under these conditions of acetic acid fermentation, the acid production is 51.77 g/L, the acid conversion rate of fermentation liquid can be 83.84 %.4. The chitosan, gelatin, PVPP and bentonite were used to clarify the hawthorn fruit vinegar. The composite clarification agent formula of hawthorn vinegar was established on the basis of single factors and orthogonal experiment. The dosage of chitosan is 0.07 g/L, the dosage of gelatin is 0.2 g/L, the dosage of bentonite is 0.4 g/L. Hawthorn vinegar has a good stability after clarification using this formula.