Study On The Fermentation Technology Of Apple Vinegar And Red Koji Apple Juice And The Blending Of Apple Vinegar Beverage

Apple vinegar is an acid condiment made from fresh apple by cleaning,beating,yeast alcohol fermentation,acetic acid bacteria fermentation and stabilization.Firstly,this paper explores the effect of apple vinegar production by pulp fermentation and juice fermentation on the quality of apple vinegar;secondly,it optimizes the fermentation process of apple vinegar fermentation,and explores the effects of fermentation temperature,inoculation amount of fermentation bacteria and fermentation time on the fermentation of apple wine and apple vinegar;secondly,it takes apple juice as raw material and monascus as fermentation bacteria to explore the addition of bacteria.The effects of quantity,fermentation time and fermentation temperature on fermentation were studied to optimize the fermentation process.Finally,apple vinegar beverage was blended with fermented apple vinegar and red koji juice.The main results are as follows:The total acidity of apple vinegar produced by fruit juice fermentation and pulp fermentation differed slightly,but the fermentation time was significantly different,and the fermentation time of fruit juice was less than that of pulp fermentation.Gas chromatography-mass spectrometry analysis showed that alcohols,esters and acids were three kinds of substances with high content in apple vinegar.Among them,the proportion of alcohols in aroma was the most obvious difference between the two fermentation modes,with 11.05% in pulp fermentation and 40.13% in juice fermentation.The main aroma components of apple vinegar fermented by fruit pulp were ethyl decanoate,decanoic acid,phenylethyl acetate,and the main aroma components of apple vinegar fermented by fruit juice were phenylethanol,isoamyl acetate and octanoic acid.The sensory score of apple vinegar fermented with pulp was 91.52,and that of apple vinegar fermented with juice was 82.28.It was concluded that apple vinegar fermented with pulp was better than apple vinegar fermented with juice,but the fermentation time was longer.Optimizing the technological conditions of fruit pulp fermentation.The optimum technological conditions are as follows: the yeast is ST yeast,the yeast inoculation amount is 0.4%,the fermentation temperature is 25? for alcohol fermentation,then inoculatedwith acetic acid bacteria,the inoculation amount is 10%,the fermentation temperature is33?,stirring on time every day for acetic acid fermentation.Under these conditions,the fermentation time of apple vinegar was 18 days,the total acid of apple vinegar was 3.2%,and the sensory score was 93.12.The fermentation conditions of Monascus apple juice were optimized.The optimum fermentation conditions of Monascus apple juice were as follows: liquid shaking fermentation with apple juice as raw material,inoculation amount of Monascus was 0.3%,fermentation temperature was 30%,shaking speed was 190 r/min,fermentation time was 7days,color value was 70.56,sensory score was 83.12.According to the regression equation and Design Expert 8.0 obtained from Box-Benhnken experiment,the optimum formulation of apple vinegar beverage was as follows: based on apple juice,6% apple vinegar was added,10% sugar was added,and47% apple juice was fermented with red koji.The order of influence on the sensory score of apple vinegar beverage was apple vinegar content > sugar content > Red Koji fermented apple juice content.