Study On The Process Optimization In The Processing Of Flat Peach Vinegar By Solid-state Fermentation

With the development of the world economy and the continuous improvement of people’s livingstandard, Chinese flat peach is increasingly consumed at home and abroad, and it’s quality is requiredhighly. Flat peach deep processing technology has received widespread attention, and also has become thepremise condition of extending storage period and improving the value-added.Flat peach in Xinjiang isabundant and good quality.Flat peach vinegar not noly solves the fruit rot waste phenomenon,but alsoopens up new areas of flat peach processing,it meets the needs of the consumers,and it’s also a way to solvethe problem of storage. Therefore, the implementation of this study and the research results will bring upgood economic and social benefits as well as the very broad application prospects.In this study, Xinjiang Shihezi flat peach is used as raw material, and Orthogonal experimental designis applied for optimizing pectinase and cellulase enzymolysis technology and obtaining the higher flatpeach virgin pulp juice yield. In the alcohol fermentation and acetic acid fermentation, on the basis ofsingle factor experiment,the Orthogonal experimental design is used for optimizing alcohol fermentationand acetic acid fermentation, and the optimum process conditions are obtained. In this paper, four parts ofthe flat peach vinegar study was:(1) The first study is the influence of enzymolysis temperature, enzymolysis time, pectinase andcellulase addition amount on flat peach virgin pulp juice yield through the single factor experiment, theoptimal result is obtained by orthogonal experiment and the result compared. In pectinase enzymolysisexperiment, the optimal condition of enzyme digestion is:pectinase addition amount0.04%, enzymolysistemperature45℃, enzymolysis time2.5h,flat peach virgin pulp juice yield is86.52%under this conditionby validation test. In cellulase enzymolysis experiment, the optimal condition of enzyme digestionis:cellulase addition amount13U/g, enzymolysis temperature45℃, enzymolysis time1.5h,flat peachvirgin pulp juice yield is86.28%under this condition by validation test.(2) The main factors influencing the alcoholic fermentation are yeast inoculation quantity,fermentation temperature,initial sugar degree and so on.First of all the better numerical range is obtained bythe single factor experiment,than the optimal result is obtained through orthogonal experiment and theresult compared.Result shows that the most significant influence is yeast inoculation quantity, the amountof the yeast inoculation quantity would impact on the length of the fermentation period directly, thus on thealcoholic fermentation. The optimal conditions of alcohol fermentation is: initial sugar degree18%,fermentation temperature24℃,yeast inoculation quantity0.05%,under this condition,the alcohol volume fraction is6.3%. In addition, variations of alcohol volume fraction and sugar degree during theproeess of alcohol fermentation is studied.(3)In acetic fermentation process,the first study is the change of fermentation temperature, ratio of rawmaterial and acetic bacteria inoculation quantity by the single factor test, than the optimal result is obtainedthrough orthogonal experiment and the result compared.Result shows that the most significant influence isfermentation temperature, the suitable fermentation temperature promotes the growth and reproduction ofacetic bacteria, which affects the value of acidity. The optimal conditions of acetic fermentation is:fermentation temperature30℃, flat peach wine:bran:rice husk1275g:180g:45g,acetic bacteria inoculationquantity10%, the acidity is4.94g/100ml under this condition.(4) Abandoned flat peach alcohol is used as raw material, the influence of alcohol volume fraction onacetic fermentation is studied. The five alcohol volume fraction are6%,7%,8%,9%and10%,the acidity ofthe alcohol volume fraction7%is higher than the other four in each day, and the acidity of the alcoholvolume fraction7%has been on the rise from day7to day12, the acidity of day12reaches a maximum of5.631g/100ml.In addition, variations of alcohol volume fraction and acidity during the proeess of aceticfermentation is studied.