Study On Processing Technology And Aroma Components Identification

In this paper, the production of Yili region of Xinjiang crabapple fruit as raw material, Gluconobacter oxydans(Gluconobacter oxydans) and Pap Acetobacter(Acetobacter pasteurium) two types of traditional acetic acid bacteria fermentation bacteria, fungi and mixing two single fermentation approach, combined with the single factor and orthogonal experimental means of a single fermentation process parameters were optimized fermentation parameters to optimize the use of hybrid combinations of response surface method; combined with fuzzy mathematics comprehensive evaluation method for the preparation of a single bacterium and three sets of mixed fermentation vinegar samples for sensory evaluation, using GC / MS detection technology aroma component analysis crabapple fruit juices and raw vinegar three groups of samples, analysis of the content of the composition of the vinegar aroma components and the main aroma components, combined with sensory evaluation results of the discussions last Vinegar aroma composition of their sensory quality. Specific research results are as follows:(1) Best crabapple fruit wine fermentation parameters were: fermentation temperature 30℃, initial sugar content of 18°Brix, 0.03% yeast inoculum.(2) The optimal parameters of single fermentation of acetic acid fermentation: Pap optimal dosage of 12% acetic acid bacteria, the optimum fermentation temperature is 30~32℃, the optimum alcohol 8°vol, the highest acid production was 3.92 g / 100ml; Gluconobacter oxydans added 10%, the optimum fermentation temperature 28~30℃, the optimum alcohol 6°vol, the highest acid production was 3.61g/100 ml.(3) mixed fermentation optimum fermentation parameters: the amount of acetic acid bacteria Pap 8.68%, the amount of glucose oxidation Acidobacteria 6.46%, fermentation temperature 32.01℃, initial alcohol 10.32°vol.(4) The results of the different species of crab apples fermented vinegar sensory evaluation is carried out: a comprehensive assessment of the level of mixing fermented crab apples is excellent, comprehensive assessment of the level of acetic acid bacteria fermented pasteurized crab apples vinegar as well, oxidation Gluconobacter comprehensive assessment of the level of fermented crab apples vinegar is good.(5) The crabapple fruit juice volatile components mainly esters, alcohols, acids, hydrocarbons, phenols, aldehydes and ketones, the overall content of the rare.(6) crabapple fruit vinegar aroma ingredients are alcohols, esters, organic acids and phenols, including esters, alcohols and acids are the main component, compared to the three groups Effective vinegar aroma ingredient found relatively high content(more than 0.5ug/mg) of the ingredients are 10 species, are esters, alcohols and acids, total relative contents were 49.32μg / mg, 74.66μg/mg, 87.82μg/mg, respectively three groups accounted for 91.6% of total volatile components vinegar sample, 93.8%, 94.3%, of which the highest content of three fragrance ingredient is ethyl acetate, ethanol and acetic acid. Due to the high content and low odor threshold value contribution aroma components sensory quality of vinegar significantly, it can be inferred that 10 kinds of ingredients are the main crabapple fruit vinegar aroma components.(7) The PCA main flavoring ingredient in vinegar samples sensory attributes of its analysis, found that ethyl acetate, phenyl ethyl esters have a significant impact on the sensory properties of vinegar fruity aroma characteristics; ethyl acetate, The main fermentation product of the fermentation process for ethanol, which are the characteristic aroma of fermented vinegar more significant influence; ethyl acetate, amyl acetate, ethyl Kui have a significant impact on the original juice taste vinegar.