Study On The Brewing Technology Of Lycium Chinensisi Vinegar

Lycium barbarum is a kind of traditional medicine food dual-purpose food,which is rich in nutrients and many effective ingredients.In order to increase the added value of Lycium barbarum resources and enrich the category of vinegar,this paper optimized the brewing process of Lycium barbarum vinegar by single factor test and response surface design,and analyzed the physical and chemical indexes,antioxidant activity and fuzzy mathematical sensory evaluation of Lycium barbarum vinegar.The results are as follows:(1)Taking the final liquor precision as the inspection index,through single factor and response interview,the best fermentation process of Lycium barbarum vinegar in the liquor stage was obtained as follows:the inoculation amount of yeast(calculated by the liquid loading amount of medlar pulp)was7.3%,the initial p H was 5.5,the fermentation temperature was 28 ?,and the fermentation time was 5days.Under this condition,the alcohol yield of the fermentation broth is the highest,which is(8.7 ± 0.2)%Vol.(2)Taking the total acid content as the inspection index,the best fermentation technology of Lycium barbarum vinegar in the stage of acetification was obtained through single factor and response interview:the inoculation amount(calculated by the loading amount of Lycium barbarum wine)was 10.4%,the initial p H was5,the fermentation temperature was36 ?,and the ventilation amount was0.15ml/(ML·min).Under this condition,the content of total acid in vinegar is the highest,as high as(5.33 ± 0.21)g/100 ml.(3)The results showed that the content of reducing sugar(calculated by glucose)was 1.83g/100 ml,amino acid nitrogen was 0.04g/100 ml,total ester(calculated by ethyl acetate)was 0.77g/100 ml,vitamin C was 36.7mg/100 ml,total acid(calculated by acetic acid)was 5.33 G/100ml;Lycium barbarum polysaccharide 653mg/L;total flavonoids 36.38 mg/dl;total phenols 30.32 ?g/ml;total community,coliform and pathogenic bacteria were not detected.The above indicators suggest that the Lycium barbarum vinegar in this study is rich in nutrition,contains a variety of functional components,and the health indicators meet the requirements.(4)The sensory evaluation method of fuzzy mathematics was used to evaluate the aroma,shape,color and taste of Lycium barbarum vinegar.The weight of the evaluated factors was 25%,15%,20% and 40%respectively.At the same time,80% people thought that the sensory quality of Lycium barbarum vinegar was excellent,20% people thought that the sensory quality of Lycium barbarum vinegar was good No one thinks that the quality of Lycium barbarum vinegar is poor,so it is concluded that medlar vinegar brewed under the optimal technology is generally popular with consumers.(5)The antioxidant test showed that the DPPH scavenging capacity of Lycium barbarum vine gar was basically the same as that of 5% ascorbic acid solution,and the OH·scavenging capacity a nd reducing capacity were better than that of 5% ascorbic acid solution.It is suggested that the pr oduct has high antioxidant activity.