| SAP is birch(Betula Platyphylla) plant in the spring to be bleeding SAP, its rich nutrition, contain a variety of amino acids, vitamins, fatty acids and mineral elements, these nutrients in after metabolism when ingested can form a favorable factor for people’s health, so as to achieve the sub-health population health care effect, make its have good nutrition health care function.The development and utilization of birch juice has a history of one hundred years, its products have birch juice beverage, birch juice wine, birch juice shampoo, such as birch industry is no longer a single to birch as wooden material, but more to all aspects of the development and utilization. With the continuous improvement of national living standard, people awareness of a healthy diet gradually strengthen, through the in-depth study of SAP, SAP as food raw material processing products become more and more widely, products are popular with people, some of the SAP health products(such as birch juice health wine) into the market gradually, but did not find any birch juice fermented vinegar beverage products and its related reports.With birch juice as raw material, this paper through the single factor experiment, orthogonal test and verification test, determine the birch juice fermented vinegar beverage key process parameters in production process, optimizing the best parameter, we get the birch juice fermented vinegar beverage which cool and refreshing, pure, sweet. Test main conclusions as follows:1. Through single factor experiment, orthogonal test and verification test, the determination of alcohol content in the process of birch juice alcohol fermentation, determined the best conditions of alcohol fermentation are as follows: fermentation temperature 25 ℃, fermented liquid PH value of 5.5, and active dry yeast inoculation quantity was 0.08%. Various factors influence on alcoholic fermentation degree from strong to weak, in order, yeast inoculation quantity > fermented liquid PH > fermentation temperature.2.Through single factor experiment, orthogonal test and verification test, the total acid content in the acetic acid fermentation of birch juice wine(in the determination of acetic acid), to determine the best acetic acid fermentation conditions as follows: the initial alcohol(6.0%), 31 ℃ fermentation temperature, 14% acetic acid bacteria inoculation. Various factors influence on acetic fermentation degree from strong to weak, in order, acetic acid bacteria quantity of initial alcohol >The initial alcohol>fermentation temperature.3.Through the single factor experiment, the frozen clarifying method and chitosan clarification method and bentonite clarifying method to compare the light transmittance, determines the chitosan clarification method to the clarification effect of birch juice fermented vinegar is good, the clarification technology is the best parameters of chitosan content is 0.05%.4.Through orthogonal test and verification test, sensory score of birch juice fermented vinegar beverage, identified the best prescription of birch juice fermented vinegar beverage as follow: birch juice vinegar add quantity of 8%, snow pear juice added 15%, 9% honey. Sensory score of birch juice fermented vinegar beverage various factors influence from strong to weak, in order: birch juice vinegar > snow pear juice added quantity > honey add amount.5. This research finallymade of birch juice fermented vinegar beverage in appearance vinegar clarify transparent body, colour and lustre is uniform, is slightly yellow; On the smell, with the scent of birch juice and pear juice fruit, smell fresh and attractive; On the palate, the entry of cool and refreshing, sweet and sour is appropriate, mellow taste more. The total acid content(3.2% in acetic acid), total sugar content is 11.2%, the original amount of vinegar was 8.0%. By microbial detection, check out the total number of colonies for 33(cfu/ml), not detected coliform group and pathogenic bacteria, accord with national requirements for the vinegar health standard. |
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