Haihong Fruit Vinegar Processing Technology

Fruit vinegar is apperectiated by public beeause of its nutrition and health value,and will be the dominant beverage in the modern society. In order to meet the needs of consumer and protect human's health it is nessesary to research and develop natural fruit vinegar. The explotation and research of Haihong fruit vinegar blazes a new trial for the utilization of Haihong fruit resources,and will have abroad market prospect and economic benefit.In this paper, the composition of fresh Haihong fruit was determined,the technology of extracting, the conditions of aleohol fermentation and the conditions of acetic acid fermentation and the sterilization of Haihong fruit vinegar.The results indicated that:1. The percentage of the compositions in fresh Haihong fruit used in the experiment. Water: 89.86%;Total acid:1.32%; Reducing sugar:11.6;Vitamin C: 7.4mg/100g.2. The best technique param eters were pectinase usage of 0.06%, temperature of 50℃, time of 2h.3. The best conditions of fermentation: Brix 14%, inoculum 10 %, the fermentation temperature is 30℃, the fermentation 3 d, from 9.2% alcohol co-ncentration.4. The best conditions of acetic acid fermentation: alcohol 8% inoculum 8%, fermentation temperature 32℃, fermentation 7d, from the acidity of 4.3%.5. The optimal sterilization condition for Haihong fruit vinegar was95℃for 30s.6. The Haihong fruit vinegar total acid 4.5%, soluble solids1.3%; with acetic acid flavor, but also with the smell of the Haihong fruit, bright red, clear and transparent, is a high-quality Fruit vinegar.