Vinegar Fermentation Process And Functional Component Analysis Of Rose Davurica Pall

In this paper,Rose davurica pall growing in Greater Higgnan Mountains, Heilongjiangprovince were used as the main raw materials to study certain processes of Rose davurica Pallvinegar. The optimization of ethanol and acetic fermentation technology parameters, choice ofthe clarifying agents, determination of the best addition, determination of the content of themain active ingredients in Rosa fruit puree and vinegar were studied and analyzed. The mainresearch methods and conclusions were as follows:After pre-treatment of the fresh fruit, liquid state fermentation was used. After alcoholicfermentation, acetic fermentation, clarification, filtration and other processes, clear and colorlessRose davurica Pall vinegar with orange color and unique fruit aroma was obtained. The totalsugar content and total acid content were1.52g/100mL,4.78g/100mL respectively.During the process of Rosa fruit vinegar, on the basis of a large number of single-factortests, through orthogonal experimental design of four factors and three levels and range analysis,the optimum fermentation conditions were determined. The results showed that the optimumalcoholic fermentation conditions were: yeast inoculum8%, fermentation temperature28℃,initial pH5.5. Under this condition, the alcohol content was up to6.97%. The order of majorand secondary influencing factors: initial pH> temperature> yeast inoculum; optimal conditionsfor acetic fermentation were: inoculum10%, fermentation temperature34℃, initial alcoholcontent7%, shaking speed140r/min. Under this condition, pH value was up to4.78%. Theorder of major and secondary influencing factors: the initial alcohol> inoculum> shaking speed>initial temperature.Before and after the Rosa fruit fermentation, the content vitamin C, flavonoids, proteins,peptides and amino acids were measured. After comparison and analysis, the results showed thatafter fermentation, the content of vitamin vitamin C, flavonoids and protein decreased while thecontent of peptides and amino acids increased. By researching the effect of different clarifyingagents on Rosa fruit vinegar, we concluded that the application of chitosan could achieve thebest clarification effects light transmittance could reach96.2%and the best sensory quality. Theoptimum application dosage of chitosan was40mg/100mL.