Study On The Brewing Technology Of Hawthorn Vinegar

Hawthorn is a kind of nutrient-rich fruit with high nutritional health value;Sorghum contains starch,protein,minerals,anthocyanins,polyphenols and other nutrients,is conducive to human health.Hawthorn taste sour,taste is not good,hawthorn fruit vinegar will be made hawthorn fruit vinegar can be very good to make up for this shortcoming.Useing hawthorn and sorghum as raw materials,on the basis of shanxi Lao Chen vinegar,through mixed fermentation and fruit and grain blending,the vinegar can retain the nutrients in hawthorn and sorghum and save food,which is of great significance to the research and developments of hawthorn vinegar.In this study,the brewing technology of hawthorn vinegar was investigated,The result is as follows:(1)The 15 strains of yeast isolated from shanxi aged vinegar fermentation were screened,and one dominant strain was selected by wine production test and tolerance test.According to the wine production test:The alcohol production capacity of Y3 and Y6 strains of saccharomyces cerevisiae was higher than that of angel saccharomyces cerevisiae(5%vol)used in commerce,among which the alcohol production capacity of saccharomyces cerevisiae Y3 was the highest,reaching 5.5%vol.The results of tolerance test of alcohol,acidity and sugar showed that the strain Y3 with the highest alcohol production had better tolerance.In combination with wine production test and tolerance test,saccharomyces cerevisiae Y3 was selected as the yeast to be used in hawthorn vinegar brewing in the next stage.(2)The selected dominant yeast-Saccharomyces cerevisiae Y3 and the excellent lactic acid bacteria-Lactobacillus fermentum JL6 were used together to strengthen the application and the winemaking stage of the hawthorn vinegar brewing,based on the alcohol content of the wine cellar,the design was based on the single factor experiment.,optimize the optimal fermentation process parameters for the wine phase: The ratio of yeast to lactic acid bacteria was 1.2:1.The total inoculation amount of lactic acid bacteria and yeast liquid was 3%,and the fermentation time was 10 days.Under this condition,the alcoholicity of mash was 10.5% vol;acetobacter pasteurium A3-8 and Lactobacillus casei CL21 were used in the acetification stage.,the total acid content of the vinegar product was taken as the index.On the basis of single factor experiment,the optimum technological parameters were optimized by response surface test:The initial alcoholicity was 9% vol,the ratio of acetic acid bacteria to lactic acid bacteria was 1.5:1,the total inoculation volume of acetic acid bacteria and lactic acid bacteria was 3%,the fermentation time was10 days,and the total acid was 6.05g/100 m L.(3)Under the optimum fermentation conditions,hawthorn vinegar was brewed by changing the ratio of Hawthorn to sorghum.The sensory quality of hawthorn vinegar was the best when the ratio of Hawthorn to sorghum was 4:20.(4)Kinetic Model of Alcohol Formation in Hawthorn Vinegar Brewing(?)Chi-square coefficient Chi ^ 2 = 0.05181,determinant coefficient R2 = 0.994387,good fit,can well describe the changes of alcohol production in the process of alcoholic fermentation.(5)Kinetic model of total acid formation in hawthorn vinegar brewing process:(?)Chi-square coefficient Chi ^ 2 = 0.04806,determinant coefficient R2 = 0.99046,the fitting degree was good,which can well describe the change rule of total acid production in the process of vinegar fermentation.(6)Flavonoids content of raw materials and excipients in hawthorn vinegar brewing process were as follows: Hawthorn 13.15g/100 m L,sorghum 53g/100 g,Daqu 0.46g/100 g,bran 0.23g/100 g,rice bran1.45g/100 g,rice husk 0.12g/100 g.Flavonoid content increased gradually in the alcoholization stage,and remained stable during the vinegar fermentation process.Flavonoid content was 7.62g/100 g after the end of vinegar fermentation.(7)During the fermentation of hawthorn vinegar,15 kinds of amino acids were detected,including 7kinds of essential amino acids.In the process of alcoholization and fermentation,the content of amino acids may increase because the enzymes in Daqu decompose the protein into small molecular peptides and free amino acids.The content of most amino acids had small changes in acetification stage.