Studies On Vinegar Brewing With Pineapple Peel

China is the largest pineapple grower in the world,and quite a few pineapples are used as direct fresh food or simple canned fruit.Making full use of pineapple and pineapple processed pineapple skins to make fruit vinegar is not only in line with state-sponsored agricultural policies,but can also solve the problem of limiting the sale of fresh fruit.The remaining and even abandoned parts of pineapple skins can be processed into vinegar through solid fermentation,which provides an effective way to increase the added value and comprehensive utilization of pineapple.The fermentation process of pineapple vinegar was studied.Based on the single-factor experiment and the orthogonal design results,the enzymatic hydrolysis,alcohol fermentation and acetic acid fermentation were introduced.It provides theoretical basis and technical support for further processing and brewing of pineapple vinegar.The extraction technology of pineapple peel juice by enzymatic hydrolysis was discussed.Pectin enzyme extraction technology of pineapple peel juice solution: pectinase adding amount was 0.4%,the pectinase enzymolysis of 47 ℃ temperature,pectinase enzymolysis time was 2.5 h,pectinase enzyme solution p H value of 4.0.The extraction rate was 53.60%.Cellulose enzyme solution the best technology of extracting pineapple peel juice: cellulase content is 0.4%,cellulose enzyme solution temperature for 53℃,cellulase enzymatic hydrolysis time is 3 h,cellulase enzyme solution p H value of 4.6.The juice yield was 52.50%.Composite enzyme(pectinase and cellulase)enzyme extraction technology of pineapple peel juice: the proportion of compound enzyme 2:1,compound enzyme digestion temperature 50℃,compound enzyme digestion time was 3.0 h,complex enzyme enzyme solution p H value of 4.0.The juice yield was 55.86%.Alcoholic fermentation is the best technology parameters of yeast inoculation quantity was 0.10%,the initial sugar 17%,fermentation temperature 28℃,the fermentation p H 3.7.The alcohol content was about 6.10%.Acetic acid fermentation is the best technology parameters of rice husk bran addingamount was 13%,8% original wine degrees,temperature 30℃,11% acetic acid bacteria inoculation amount.Total acid is about 4.31g/100 m L.The preparation of pineapple vinegar beverage was studied,the optimal formulation of pineapple vinegar was 11 percent,and the addition of sugar and fructose syrup was 9percent(including sugar: fructose syrup is 1:1).In other words,the addition of sugar was4.5 percent and fructose syrup was 4.5 percent.Concentrated pineapple juice added 5% and honey added 2%.