Research And Development Of Hawthorn Vinegar And Hawthorn Tea

This thesis mainly focuses on the study of hawthorn vinegar, tracing the variation of each principal component during the course of fermentation. The process technology and related parameters have been determined, the first step of which is processing hawthorn using pectase, with the optimum adding capacity controlled at 0.05%, enzyme digestion time 3.5 hours, temperature 35 ? and water adding amount 1-2 times fruit weight, the second step of which is alcohol fermentation, fermentation time 48 hours, the third step of which is vinegar fermentation, during which acetic acid bacteria were added as leaven, bottom fermentation was adopted , reaction time was controlled at 72 hours and acetic acid concentration can be up to 5-7%. The fermented broth can be treated into fruit vinegar after the process of filtration, clarification and sterilization. The tartness of the vinegar is soft, retaining the delicate fragrance of hawthorn, which is one kind of fruit vinegar that possesses health effect. Hawthorn tea technology and the relationship between the dissolved flavones and drinkable condition have also been studied in this article. The experiment discovers that using unpasteurized hawthorn and raising the soaking temperature can increase the flavones concentration of the end product. The optimum soaking time is 10-30 minutes and the soaking times should be controlled less than three.