Research on Production Process of Flat Peach Fruit Vinegar
Author(s): FANG Hai-long, TONG Jun-mao, SHAN Chun-hui
Pages: 71-76
Year: 2014 Issue: 8
Journal: China Condiment
Keyword: flat peach fruit vinegar; alcohol fermentation; acetic acid fermentation;
Abstract: Fresh flat peach is used as raw material,the production process of flat peach fruit vinegar is optimized and determined through the single factor and orthogonal experiments,including enzymatic hydrolysis process,alcohol fermentation process and acetic acid fermentation process,the result shows that the optimum enzymatic hydrolysis conditions are:pectinase usage of 0.04%,temperature of 45 ℃,time of 2.5 h,under these conditions,the flat peach juice yield is up to 86.52%.The opti-mum alcohol fermentation conditions are:yeast dosage of 0.03%,initial sugar content of 20% and fermentation temperature of 22 ℃;the optimum acetic acid fermentation conditions are:fermentation temperature of 30 ℃,No.3 ratio (flat peach wine of 1275 g,bran of 180 g,rice husk of 45 g)is used as the ratio of raw material and acetic acid bacteria inoculation amount of 10%.The total acid content of 4.56 g/dL is obtained under such conditions through the verification test.
Pages: 71-76
Year: 2014 Issue: 8
Journal: China Condiment
Keyword: flat peach fruit vinegar; alcohol fermentation; acetic acid fermentation;
Abstract: Fresh flat peach is used as raw material,the production process of flat peach fruit vinegar is optimized and determined through the single factor and orthogonal experiments,including enzymatic hydrolysis process,alcohol fermentation process and acetic acid fermentation process,the result shows that the optimum enzymatic hydrolysis conditions are:pectinase usage of 0.04%,temperature of 45 ℃,time of 2.5 h,under these conditions,the flat peach juice yield is up to 86.52%.The opti-mum alcohol fermentation conditions are:yeast dosage of 0.03%,initial sugar content of 20% and fermentation temperature of 22 ℃;the optimum acetic acid fermentation conditions are:fermentation temperature of 30 ℃,No.3 ratio (flat peach wine of 1275 g,bran of 180 g,rice husk of 45 g)is used as the ratio of raw material and acetic acid bacteria inoculation amount of 10%.The total acid content of 4.56 g/dL is obtained under such conditions through the verification test.
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