| In this paper,apple,hawthorn and sorghum were used as experimental materials to brew apple hawthorn fruit vinegar.On this basis,the characteristics of the strains required for fruit vinegar brewing were explored.The three-path vinegar acetic acid fermentation process was determined by single factor test,Plackett-Burman test and response surface test,and the completed vinegar's quality was analyzed.The research results are as follows:(1)The characteristics of fruit vinegar strains showed that the total ester content of Saccharomyces cerevisiae SH221 measured by alcohol fermentation for 6 days after activation at 16 h was 0.675 g/100 m L;Acetobacter pasteurianus was acetic acid-producing Gram-negative bacteria.and the acid yield was 4.08g/100 m L.(2)The optimization results of the three fermentation process parameters were as follows: apple,hawthorn and sorghum were each subjected to alcohol fermentation,the optimum craft of the acetic acid fermentation was that the ratio of cider,hawthorn wine and sorghum wine was 2:1:1.The initial p H was3.78,the inoculation amount was 11.39%,the fermentation temperature was 33.12?,the liquid content was40%,and after fermentation for 8 days the total acid content was 5.68 g/100 m L;Apple,hawthorn together alcohol and acetic acid fermentation vinegar with mature vinegar mixed.The optimal process apple hawthorn ratio was 3:1 at p H 4.5,inoculum volume was 10%,fermentation temperature was 34.92?,liquid volume was 40%,acetic acid fermentation was 12.08 days and mixed mature vinegar sputum ratio1.5:1,the total acid was 5.01 g/100 m L;sorghum: apple: hawthorn was 2:1:1 at p H 3.91,the inoculum was12%,the liquid loading was 46.86%,and the fermentation temperature was 32.78?.The total acid in the fermentation was 5.28 g/100 m L at 9.84 days;the three raw materials were mixed with alcohol and acetic acid.When the amount of acetic acid fermentation was 2/3,the fraction was divided three times to obtain a total acid content of 5.33 g/100 m L.(3)The volatile aroma components and organic acids of the fermentation vinegar and the single raw vinegar according to the above process were determined by GC-MS and HPLC.The results showed that the optimal fermentation process was alcohol fermentation respective and acetic acid fermentation together.The fermented fruit vinegar has 69 kinds of flavor substances than single vinegar;Its acetic acid and lactic acid content are the highest,8.852g/L and 54.007g/L respectively;its flavonoids and polyphenols content are the highest,respectively reaching 450.74 mg/100 m L,464.73 mg/100 m L.(4)The results of in vitro functional tests showed that the three kinds of fermentation granules had higher ability to scavenge free radicals,lower cholesterol,lower blood sugar and lower blood fat than single vinegar,and the same acidity was higher than that of sorghum vinegar.The acetic acid fermentation vinegar cleared DPPH· free radicals to 95.96%,the lipase and ?-glucosidase inhibition rates reached52.17% and 87.89%,respectively;the fruit vinegar antithrombotic and thrombolytic activities were close to sorghum vinegar,but much higher than Single fruit vinegar.In this paper,the brewing process of apple hawthorn fruit vinegar was established,which provided a theoretical basis for obtaining the fermented fruit vinegar product which has the nutritional effect of mature vinegar and the health care function of fruit vinegar. |
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