the development of vinegar production by submerged fermentation of actinidia arguta （sieb. et zucc.

1、<p>　　The Development of Vinegar Production by Submerged Fermentation of Actinidia arguta （Sieb. et Zucc.</p><p>　　Abstract. In this essay， the manufacturing condition of calligonum vinegar were studied

2、， The liquid deep fermentation brewing jujube vinegar，Through the study on the brewing process of alcohol fermentation alcohol and reducing sugar change ，Acetic acid fermentation period of total acid and alcohol degree，

3、determined the liquid submerged fermentation technology of jujube vinegar ，such as fermentation temperation， inoculation amounts，initial alcohol degree and ventilation .The optimal fermentation</p><p>　　Key

4、words： Actinidia arguta ； vinegar； acetic acid ferment； the liquid deep ermentation； processing conditio </p><p>　　1 Introduction </p><p>　　Vinegar promote metabolism， reduce cholesterol， improv

5、e immunity， promote blood circulation， antibacterial， anti-inflammatory， combat colds， development of intelligence， such as weight loss. Actinidia arguta fermented vinegar， the flavor is unique， nutrient-rich， low-cost h

6、ealth care function， can enhance human immunity， decomposition of the body of lactic acid， eliminate fatigue， promote blood circulation and metabolism， decomposition of excess nutrients， the effective prevention of obesi

7、tycan </p><p>　　2 Materials and Methods </p><p>　　2.1 Materials and equipment </p><p>　　2.1.1 Test material. </p><p>　　Actinidia arguta；Sucrose； Citric acid； Pectinase；

8、 Glucose； Active dry yeast； Acetic acid bacteria. </p><p>　　2.1.2 Medium. </p><p>　　Wine active dry yeast activation medium： take 5% sucrose solution； activation acetic acid bacteria medium： 100

9、 malt extract， 1g yeast extract， 0.5g KH2PO4， adjusted pH5.5， 0.1Mpa sterilization 30min after cooling to 70℃， add 2mla concentration of 95% alcohol； acetic acid bacteria separation medium： 1 yeast extract， 1g glucose， 2

10、g agar， 100mL water， 0.1Mpa sterilized 30， after sterilization， added 2g CaCO3 2mL concentration of 95% ethanol， cooled， made of CaCO3 tablet separation medium； acetate b</p><p>　　Culture box type SPR-250B-Z

11、 Shanghai Boxun Limited Medical Equipment Factory； Juicer LZ-0.5 Jingjiang Lite Food Machinery Limited Company； High Pressure Sterilizing Pot； Analytical Balance； Constant Temperature Control of Rotary Table. </p>

12、<p>　　2.2 Method </p><p>　　2.2.1 Technological process. </p><p>　　Pectinase Citric acid Yeast acetic Acid bacteria </p><p><b>　　↓ ↓ ↓ ↓ </b></p><p>　　

13、Actinidia arguta→Clean→Beating→Juicer→Heating→Cooling→Deployment→Alcohol fermentation→ </p><p>　　Acetic acid fermentation→Vinegar juice→Filter→Clarification→Deployment→Bottling→Sterilization→ </p><

14、;p>　　Finished product </p><p>　　2.2.2 Wine making. </p><p>　　Choice of raw material： Actinidia arguta should be carried out strictly in the sorting， mature form is full， full， no mildew， pest

15、s and diseases without the fresh Actinidia arguta. Cleaning： full with water cleaning， remove the debris. Beating， clarify： because Actinidia arguta is of low water content， appropriate refining process by adding a small

16、 amount of water， and then the pulp is heated to 50℃， adding 0.05% pectinase enzymolysis 2h thermostat. Filtering： sucrose according to its quality 4 </p><p>　　2.2.3 Acetic acid fermentation process paramete

17、rs of single factor test. </p><p>　　Effect of temperature on acetic acid fermentation. Acetic acid fermentation process， temperature affects the growth of the acetic acid bacteria speed， alcohol and acetic a

18、cid volatilization and oxidation of alcohol by the speed， so the fermentation temperature of single factor experiment. Take 100mlActinidia arguta wine， alcohol degree is 8%， access 8% （v/v） fresh seed culture solution of

19、 acetic acid bacteria， ventilation quantity is 220r/min， respectively at 28℃， 30℃， 32℃， 34℃， 36℃constant temp</p><p>　　Effect of Actinidia arguta wine alcohol on acetic acid fermentation. Actinidia arguta wi

20、ne precision is the choice of acetic acid fermentation is an important factor， acetic acid bacteria must be in the appropriate alcohol in order to better growth and reproduction， so Actinidia arguta wine precision of sin

21、gle factor experiment. Take 100mlActinidia arguta wine， temperature is 30 ℃， access 10% （v/v） fresh seed culture solution of acetic acid bacteria， ventilation quantity is 220r/min， test using </p><p>　　Effec

22、t of ventilation on fermentation. Acetic acid bacteria are aerobic bacteria， in the fermentation process requires adequate oxygen， so the ventilation capacity of single factor test. Take 100ml 8%Actinidia arguta wine alc

23、oholicity， access 8% fresh acetic acid bacteria seed culture medium， incubated at 35℃ for ventilation cultivation， 160 r/min， 180 r/min， 200 r/min， 220 r/min， 240 r/min， 260 r/min fermentation， every 24h measurement of t

24、otal acid content and acidity constant， the end of ferm</p><p>　　2.2.4 Submerged fermentation conditions. </p><p>　　Utilizing single factor test results for each factor， 3 level of L934 Actinidi

25、a arguta orthogonal test， to determine the optimum process parameters of fruit vinegar production. </p><p>　　2.3 Dateplum persimmon vinegar quality specifications </p><p>　　2.3.1 Sensory index.

26、</p><p>　　Color： bright and soft， pale yellow， shiny， uniform； Aroma： with fermented vinegar sour and fruit fragrance， no other bad smell； Taste： soft sour， sweet， slightly astringent， no other smell； Body：

27、clarify， no suspended solids and sediment. </p><p>　　2.3.2 Physicochemical index. </p><p>　　Total acid （ count by acid g/100mL ） shall not be less than 3.5； Nonvolatile acids （as lactic acid g/1

28、00mL ） shall not be less than 0.7； Reducing sugars （glucose meter g/100mL ） shall not be less than 1. </p><p>　　2.3.3 Health indicators. </p><p>　　The total number of bacteria： no more than 5000

29、 /mL； Escherichia coli group： not more than 3 /100mL； pathogen： not detectable. </p><p>　　3 Results and Analysis </p><p>　　3.1 Study on acetic fermentation process parameters </p><p&g

30、t;　　3.1.1 Effects of fermentation temperature on acetic acid fermentation （ Fig.1）. </p><p>　　Fig.1 The effects of fermentation temperature on the total acidity of Actinidia arguta. </p><p>　　Fi

31、g.1 Effects of temperature on fermentation， acetic acid fermentation is： in the peak （35℃）， with increasing temperature， production quantity increases gradually over time， temperature， production quantity reduces with in

32、creasing temperature. 　　3.1.2 Actinidia arguta wine precision on acetic acid fermentation effect （ Fig.2）. </p><p>　　Fig.2 The total acidity of different alcohol agree wine of Actinidia arguta in fermentati

33、on. </p><p>　　Fig.2 shows， Actinidia arguta wine precision on acetic acid fermentation effects is ： with the Actinidia arguta wine precision increases， fermentation at the end of the total acidity increased，

34、 when wine precision reaches 8%， the total acidity value， more than the alcohol fermentation at the end of the total acidity but gradually reduce. </p><p>　　3.1.3 Acetic acid bacteria inoculation volume on a

35、cetic acid fermentation （Fig.3）. </p><p>　　Fig.3.The total acidity of acetic acid inoculation amount at the end of fermentation. </p><p>　　By Fig.3 knows， acetic acid bacteria inoculation volume

36、 on acetic acid fermentation is： effects of inoculums 8%， fermentation at the end of the total acidity of highest， inoculation quantity increase or decrease will make fermentation at the end of the total acidity reductio

37、n. </p><p>　　3.1.4 Effect of ventilation volume on acetic acid fermentation （ Fig.4）. </p><p>　　Fig.4 The total acidity of different Ventilate amount at the end of fermentation. </p><

38、p>　　By Fig.3 knows， ventilation volume on acetic acid fermentation effects are： when the ventilation quantity is 220r/min， fermentation at the end of the total acidity reaches a maximum， the ventilation quantity or ve

39、ntilation volume reduction may reduce fermentation at the end of the total acidity. </p><p>　　3.2 Fermentation process parameters orthogonal test results （ Table 1， table 2） </p><p>　　Table1 Act

40、inidia arguta acetic acid fermentation of L9 （ 34） orthogonal experimental design. </p><p>　　Table2 Actinidia arguta vinegar fermentation orthogonal test table. </p><p>　　By orthogonal test tabl

41、e can be intuitive to find the optimal process conditions for A2B2C2D3， namely temperature 35℃， alcohol 8%， 8% inoculation quantity， ventilation quantity 220r/min. Range size analysis by R， because R is larger， the level

42、 of factor influence is greater， so that alcohol is the most important factor affecting acetic acid fermentation， followed by fermentation temperature， inoculation quantity， ventilation volume on acetic acid fermentation

43、 effect. A2B2C2D3 process conditions </p><p>　　3.3 Fruit vinegar quality inspection </p><p>　　3.3.1 Organoleptic test. </p><p>　　Color： red brown， clear and transparent， lustrous， u

44、niform； Aroma： strong vinegar sweet and Actinidia arguta unique aroma， no other bad smell； Taste： sweet and sour taste， soft， no smell； Body： clarify， no suspended solids and sediment. 　　3.3.2 Physical testing and chemi

45、cal analysis. </p><p>　　Total acid （ g/100ml≥with acetic acid ）： 4.79g/ dL； non volatile acid （as lactic acid g/100ml ）： 1.51g/ dL； reducing sugars （glucose meter g/100ml≥ 1.10g/ ）： dL. </p><p>

46、　　3.3.3 Sanitary inspection. </p><p>　　The total number of bacteria：≤300 /ml； Escherichia coli group：≤2 /dL； pathogen： not detectable. </p><p>　　4 Conclusions and Discussion </p><p>

47、;　　Through experiments， dateplum persimmon vinegar fermentation acetic fermentation conditions： temperature 35 ℃， dateplum persimmon wine initial alcohol 8 （ %， v/v ）， yeast inoculum 8%， ventilation volume 220 （ r/min ）.

48、 Under the optimum conditions of fermentation， the reducing sugar （ as glucose）， total acid （ count by acid ）. Brewing out dateplum persimmon vinegar was light yellow， clear transparent， no deposition， after aging can be

49、 obtained after taste soft， sweet and sour taste， and has a str</p><p>　　References </p><p>　　1. REN Qi. Study on processing technology of jujube wine vinegar and acetic acid bacteria screening

50、[D].Journal of Anhui Agriculture University，2006，09：52～55. </p><p>　　2. ZHANG Zhanguo. The functional properties of vinegar research and analysis comparisonD].Journal of Northwest A&F University，2009（04）