Research On Process Of Physalis Fruit Vinegar

Physalis pubescens processing is an important way of Physalis pubescens L on increasing. In recent years, with the yield increase of Physalis pubescens L, it has been not only as a seasonal fruits, Physalis pubescens L. grows and sales locally. When Physalis pubescens L is maturity, it can be eaten raw, tasting sweet and sour, bright orange yellow. Physalis pubescens L can be used as a food good processed material. Physalis pubescens is a very valuable resource.In order to solve the storage shortcomings and make better use of Physalis pubescens, adopting liquid fermentation method and microbial fermentation for obtaining the Physalis pubescens vinegar. Vinegar has rich nutrient and bright color, so it has good market prospects. The acetic fermentation process parameters were optimized, as the following conclusion:1Physalis pubescens as raw material, through the liquid with percutaneous ethanol fermentation after removing the residue by acetic acid fermentation, eventually get the Physalis pubescens fruit vinegar. Raw Physalis pubescens vinegar is yellow with Physalis pubescens aroma. Total sugar content is1.54g/100g, and total acid content is4.54g/100mL2This experiment study some of the changes the Physalis pubescens vinegar fermentation process, including alcohol fermentation and acetic acid fermentation. Their change mainly refers to the sugar, alcohol and acidity. The result shows that:(1) When alcohol fermentation first period, alcohol is slowly rising and sugar degree is declining; When alcohol fermentation medium, sugar is decreasing rapidly and alcohol is rising rapidly; When alcohol fermentation last period, alcohol and sugar degree no longer have apparently change and keep balance, at the same time the sugar nearly have depleted and terminated alcohol fermentation.(2) Acidity increase continuously with decreasing alcohol in acetic acid fermentation process. Alcohol and acidity change slowly in the early of acetic acid fermentation. With alcohol rapid declining, acidity is rising rapidly from the fourth day; alcohol and acidity is no longer have apparently change and keep balance after7day, and acid content reached maximum at this time; the alcohol nearly have depleted and the acidity fermentation terminated after20day from fermentation.At this time acidity slightly declined, this stage belongs to vinegar’s aging period.3The test range is confirmed by the single factor test about the main affecting factors. The orthogonal combination experiment design ultimately determine the Physalis pubescens vinegar alcohol fermentation and acetic acid fermentation conditions, which were optimized by orthogonal analysis. The result obtains the optimal conditions about the alcohol fermentation: inoculum1%, fermentation temperature26℃, initial pH5and the alcohol6.4%(V:V%). The factors effect on the alcoholic fermentation:firstly yeast inoculation, followed he initial pH, and fermentation temperature has minimal effect in the setting range. The optimum condition about acetic acid fermentation:inoculum11%, fermentation temperature30℃, initial alcohol content7%and acid value4.78%. The factors on acetic acid fermentation effect:initial alcoholicity most affected, followed fermentation temperature, and acetic acid bacteria inoculation has minimum effect in set range.4In clarification test of the Physalis pubescens vinegar, by adding chitosan, diatomite, gelatin clarification test method enable to achieve better color and condition. Result shows that chitosan clarification effect of three methods is best, getting maximum transmittance92%when chitosan0.05%.5The best blending ratio of Physalis pubescens L vinegar beverage:raw vinegar10mL/100mL, Physalis pubescens raw juice20mL/100mL and sugar8g/100mL. The finished Physalis pubescens L vinegar beverage have yellow color, fruity, sweet and sour taste, aroma flavor of Physalis pubescens and vinegar. The finished Physalis pubescens L vinegar beverage the total sugar content of8.3g/100g, total acid content of0.46g/100mL and the soluble solids12g/100mL. Physalis pubescens L vinegar beverage is low sugar, taste mellow and health drink.6the chromatographic conditions0.1%acetic and acetonitrile:water=10:90(v:v) as mobile phase, reversed-phase C18chromatographic column; when column temperature is room temperature and he flow rate is1mL/min; in the conditions of UV284nm wavelength.Above all the conditions detect the5-HMF sample of Physalis pubescens L vinegar. Through establishment quantitative method of detecting5-HMF content in the Physalis pubescens L vinegar, measured the5-HMF content in Physalis pubescens L vinegar is5.6925mg/L.7By diluting, reducing pH, lowering the temperature or by removing effect, inhibit nonenzymatic browning degree.