Study On The Fermentation And Chemical Ingredients Changes Of Mulberry Vinegar

Mulberry,fruit of Morusalbal,sizes as finger.When it ripes,it turns to black purple.It tastes sweet and sour.MUlberry vinegar is maken by mulberry juice,which deal with alcoholic fermentation and acetic acid fermentation.Mulberry vinegar can be used as spice and drink.This paper mainly deals with the selection of higher quality acetic acid bacteria, the influence of pectinase on juice extraction of mulberry pulp,making certain of the acetic acid fermentation technical parameters,the characteristic variations of fermentation,the changes of main chemical ingredients.The results as follow:1.From stationary fermentation of acetic acid bacteria of AS1.41,SICC1.41, SICC1.42,B₁ and B₂,it is found that the AS1.41 acidity raised fast.The acidity of culture medium of AS1.41 is highest,so the AS1.41 is the best choice.2.The optimal condition of juice extracting is:the dosage of pectinase is 70U/g; the acting time is 120 min;the acting temperature is 40℃.Under this condition the mulberry pulp extraction is 76.8%,which is 1.8 times to CK.3.From the single factor experiment of different fermentation methods,the volume-loading,the fermentation temperature,the inoculation volume,pH,the initial alcohol content,initial sugar degree and the orthogonal experiments L₉(3⁴) of the initial alcohol content,the fermentation temperature,pH,initial sugar degree,it is found that the primary and secondary factors affecting vinegar fermentation are pH,the initial sugar degree,the initial alcohol content,the inoculation volume.The optimal condition of vinegar fermentation is the volume-loading:20%,the fermentation temperature:31 ℃,pH:3.5,initial sugar degree:2%,initial alcohol content:7%,inoculation volume: 11%,ferment in shaker:.Hereunder,the acid content is 6.39g/100mL.4.The change of alcohol content,sugar degree during alcoholic fermentation and the change of alcohol content,acidity during acetic fermentation were determined.The reducing sugar decreased and the alcohol content in alcoholic fermentation rose all the time.In the first two days,sugar degree decreased gradually.The sugar degree fell quickly and the alcohol content presented obvious rise from the second to sixth days. The change of alcohol content and sugar degree was slowly on the sixth day.The alcohol content and sugar degree was almost unchanged after 7 days and the alcoholic fermentation was over.The alcohol content decreased gradually and the acidity rose all the time in acetic fermentation.In the first two days,alcohol content and acidity changed slowly.The alcohol content fell quickly and the acidity presented obvious rise from the third to sixth days.The alcohol content and acidity changed slowly after the sixth and the acidity came up to highest on the seventh days.The variation of chromaticity is analyzed by spectrophotometer throughout the fermentation process. The chromaticity decreased at the fermentation process and rose by aging.6.Analysis the flavor components variation of fruit vinegar made from mulberry by GC-MS elementary,and 41 flavor components of mulberry juice,47 flavor components of mulberry wine,44 flavor components of mulberry vinegar are identified, which are almost ester,alcohol and acid.There are 8 same flavor components.The alcohol rose first then decreased;the acid rose all the time;the ester decreased all the time.7.The fruit vinegar beverages possess claret-colored,gratifying fruit and honey savory,harmonious sourness,clarity.The total acid was content 6.0～6.4g/100mL.The volatilization acid content is 5.1～5.6g/100mL.The dissolubility solid thing is 7.0%. The deoxidize sugar is 1.0～1.2g/100mL.The total ester is 1.2～1.4g/100mL.The gross bacteria are＜100cfu/mL.The coliform is＜3MPN/100mL.There are no dangerous bacterias.