The Research Of Chinese Jujube Vinegar’s Process And The Analysis Of Its Flavor

Jujube nutrient-rich substance, with a nourishing, health, medical and other values. In this paper, in northern Shaanxi qingjian Goutouzao as raw materials jujube products-jujube vinegar processing technology was studied and analyzed its flavor circumstances.The results of the study show that, in Northern Shaanxi Qingjian dog head jujube of rich material, developing the red dates vinegar. The technology of enzymatic extraction method to obtain the best jujube juice, pre cooking process conditions:pre boiling temperature of 100 DEG C, pretreatment time was 15min, the ratio of material to water was 1:7; extraction technology condition for the optimum enzymolysis:hydrolysis time 2.5h, enzyme hydrolysis extraction temperature 50 C, the amount of enzyme,25mg/kg pH is 4, extraction rate can reach 64.94% in the condition of jujube juice. The optimal fermentation conditions of jujube wine for a temperature of 28 DEG C, glucose 16%, yeast inoculation quantity 3%, lactic acid bacteria inoculation amount to 2%; HuNiang 1.01 (Acetobacter pasteurianus) for jujube vinegar producing strain, the optimum fermentation conditions were: temperature 34 C,8% inoculation quantity, alcohol concentration 7%, fermentation time 4D. Clarifying jujube juice to 95 DEG C heating 3min combined with diatomite filter 2%, and in 95 degrees of pasteurized 2min, better effect and maintain the jujube vinegar flavor.The process of jujube vinegar, total acid, reducing sugar was 0.52% 6.15g/100ml, the alcohol content is 0.5%, Vc content is as high as 33mg/100ml; including seven kinds of essential amino acids, the total content of 3.671g/L; 44 flavor compounds, esters, acids accounted for 42.07%, accounted for 37.70%; while the study showed that the crude extract prepared jujube vinegar object has an obvious scavenging effect on OH free radical and 02-free radical, has better oxidation resistance.