Study On The Fermentation Production Of Apple Vinegar From Apple Pomace

China is the apple producer ranking first in the world, and apple juice concentrateproduction has become one of the primary means of export of China’s major appleproducing areas, followed by the problem of apple residue utilization being more andmore serious. In this study, apple cider vinegar is produced by solid state method fullusing of the original nutrients of the apple pomace, which is in line with nationalvinegar standard and apple cider vinegar drink recipe is studied.First of all, the yeast YZ-1~YZ-10is screened from the soil sample and the applesurface and tested for the ability of gas production and alcohol yield, for screening andrescreening together with the yeast Y1~Y3preserved in the laboratory, screening Y1and Y3, which are stronger in the alcohol yield ability and the consumption sugar ismore thoroughly and the pre-experiment of the pomace alcohol fermentation is carriedusing the strains domesticated by the apple pomace, finding that Y1is stronger in thealcohol yield ability.Secondly, acetic acid bacteria preserved in the laboratory is screened usingtransparent circle method and the test of acid yield ability, getting the acetic acidbacteria AS-2and AS-10, which acid yield fast and alcohol turn sour rate is high,Then, the pre-experiment of the pomace acetic fermentation is carried using the strainsdomesticated by the apple pomace, finding that AS-2is the most powerful acid yield.Thirdly, single factor experiment and orthogonal test were conducted by the maininfluence factors of apple pomace alcohol fermentation including concentration ofsugar, addition mount of diammonium phosphate, inoculate amount of yeast andfermentation time. The results showed that the best technological conditions are:concentration of sugar is12%, addition mount of diammonium phosphate is0.6%、inoculate amount of yeast is10%、temperature is28℃andfermentation time is5h. Atthe same time, we carried out single factor experiment and orthogonal test on theadditive amount of rice husk, initial amount of alcohol, inoculate mount of acetic acidbacteria and fermentation time, which are the main influence factors of apple residueacetic acid fermentation, and the best technological conditions are: the additive amountof rice husk is10%, initial amount of alcohol is6V/V%, inoculate mount of acetic acidbacteria is8%, temperature is32℃,and fermentation time is6d. At last, through the study of apple cider vinegar drinks formula, we gain the besttechnological conditions: apple cider vinegar is10%, AJC is5%, honey is5%, highFructose Syrup is10%.