Research The Technology Of Malusasiatica Vinegar Brewing

This experiment with fresh malusasiatica fruit juice as raw material, Study the malusasiatica vinegar fermentation process for the industrialized production of malusasiatica vinegar to provide basis and reference.We started the single factor test experiment and orthogonal test experiment to research that yeast inoculation, initial concentration of sugar, fermentation time, fermentation temperature influence on alcohol fermentation and acetic acid bacteria inoculation quantity, initial alcohol degree, fermentation temperature, shaking speed on acetic acid fermentation effect. Optimum conditions of alcohol fermentation of yeast inoculation amount is 0.05%, fermentation temperature of 28 degrees,6 days of fermentation time, initial sugar content of 12%. Acetic acid fermentation using acid production as the object of study as optimal fermentation conditions:9% acetic acid bacteria inoculation quantity, shaker speed 175ram/min and initial alcohol degree 8%, fermentation temperature 31 degrees.Malusasiatica vinegar in the process of production and storage usually appear turbidity and color deepened phenomenon, in order to enhance the clarity of malusasiatica vinegar, reduce malusasiatica vinegar sediment content, using the production of commonly used three kinds of clarification agent analysis the malusasiatica vinegar, The results show, bentonite, glutin and chitosan have different effects on the malusasiatica vinegar clarification. The best combination of compound clarifying agent is:1% chitosan dosage 6ml,1% gelatin dosage 10ml,5% bentonite dosage 10ml.The organic acid of fruit vinegar has a great influence on the malusasiatica vinegar’s nutritive value and quality of style, In this connection, tracking determination of the five organic acids in the malusasiatica vinegar fermentation process. Research the organic acids changes. Provide some reference for the future research.Determining the best malusasiatica vinegar brewing process and composite clarification agent optimal combination.Use the optimal process conditions to brewing the malusasiatica vinegar, analysis the fermented product’s sensory evaluation, microbial indicators and rationalize properties and other aspects.