Research On Process Of Solanum Nigrum Fruit Vinegar

Solanum nigrum as wild medicinal plants also can be used as a small berries edible at thesame time, many provinces in China have wild distribution. As the requirement of quality of lifeis increasing in recent years, more and more people begin to pay attention to health food.Solanum nigrum as a function of small berries, more and more people are concerned about, andhave a great deal of value for development. Now some people to get more high yield byartificial cultivation of Solanum nigrum. In order to improve the utilization rate and storageproblems, this paper studied the fermentation process of Solanum nigrum fruit vinegar with wildSolanum nigrum as raw material. Through the orthogonal experiment modulate suitable sourand sweet taste Solanum nigrum vinegar beverage, as the following conclusion:1Solanum nigrum as raw material, through ethanol fermentation and acetic fermentationget the Solanum nigrum fruit vinegar eventually. It is yellow with Solanum nigrum aroma. Thefruit vinegar total sugar content is2.5g/100g, and total acid content is5.97g/100mL.2Experiment of the changes in the main ingredient in Solanum nigrum fruit vinegarfermentation process to do the research, namely to sugar, alcohol, and the change of acidity todo the research.The study found that (1) in the process of alcoholic fermentation, alcohol andincreased along with the change of time, and the sugar is gradually decline.At the beginning ofthe fermentation, the sugar lower degree intense, but higher alcohol content is not obvious;Entered the stage of high in the middle of the fermentation, fermentation, sugar rapidlydeclining rapidly rising alcohol at the same time; A few days later, alcohol and alcohol sugarchanges slowly, rising to the greatest extent, sugar consumption to a minimum. Into the end offermentation, alcohol is no longer increases, the sugar to the transformation of the alcohol wasbasically completed, which marks the end of alcoholic fermentation.（2）In acetic acidfermentation process, the acidity increased gradually over time, alcohol has gradually declined.Pre-fermentation, fermentation is slow, increased acidity obvious; then, the rapid decline inalcohol, acidity increased significantly, accompanied by sour produce. After two weeks, alcoholand sugar content changes begun to flatten out, did not change significantly. Acetic acidgeneration reached the maximum extent, acetic acid fermentation basic end. Late, alcohol is nolonger any changes, almost exhausted, but there is a slight decline in acetic phenomenon.3In the alcoholic fermentation and acetic acid fermentation experiment, first by singlefactor test to determine the main factors of the fermentation test range, and ultimately determine the orthogonal experiment of the various levels of solanine orthogonal experiment alcoholicand acetic fermentation vinegar the optimum fermentation conditions, through data analysis,optimal conditions for ethanol fermentation: the initial pH of3.5, fermentation temperature26°C,1.5%of yeast inoculum, at this time, alcohol was7.7%(V: V%).The degree of influence ofdifferent factors in descending order: yeast inoculation, the initial fermentation of sugar content,fermentation temperature. Solanum nigrum optimum combination of acetic fermentation alcoholfor the initial4.6%acetic acid bacteria inoculum was14%, fermentation temperature of32°C,pH was5.97%at this time. Three factors influence the degree of acetic acid bacteria inoculumwas greatest impact, followed by the initial alcohol affect a relatively small fermentationtemperature.4The Solanum nigrum raw fruit vinegar after fermentation obtained the good qualitycondition by clarifying treatment. Choosing chitosan, diatomite, gelatin-tannins blend thesethree clarifying agent, compare three methods of clarification effects，by measuring lighttransmittance. Result shows that chitosan clarification effect of three methods is best, gettingmaximum transmittance85.37%when chitosan adding amount0.04%.5Solanum nigrum fruit vinegar beverage through orthogonal test the best deployment ofthese three formula for the original fruit juice content of18ml/100ml, morel original fruitvinegar add quantity of7ml/100ml, sugar content is9g/100ml, finished product fruitvinegar drinks, golden in color clear bright, sweet and delicious, inviting aroma, mellowfull-bodied, acetic acid taste best, fruit vinegar beverage total acid content is0.48g/100m L;14.93g/100g total sugar content, soluble solid28.2g/100mL.6Solasonine in Solanum nigrum juice,the wine and the vinegar are determined by highperformance liquid chromatography (HPLC) method. The result shows that in these threeproducts, all contain a small amount of Australian solanine composition. The Solasonine inSolanum nigrum juice content of27.97μg/mL，, the wine content of34.39μg/mL，and the vinegarbeverage content of42.89μg/mL。...