Abstract
Red flesh loquat named Jinhua No.1 was used as experimental material to optimize alcohol fermentation process and analyze the acidity characteristics of loquat vinegar in this study．The effects of yeast species and inoculation amount, pH, fermentation temperature and initial sugar content on the quality of loquat vinegar were studied, and the optimal fermentation conditions were determined by the alcoholic degree as the response value. The results showed that the yeast strain Yb was the dominant yeast strain of loquat vinegar, the optimal process parameters were that the yeast inoculation amount 0.05% was fermented at 25 ℃ and pH 3.5. Under the optimum process conditions, the loquat vinegar base possessed 8.5% Vol alcohol, 12.228 g/L organic acid. Malic acid, lactic acid, acetic acid and succinic acid were the main organic acids that made up the taste of loquat vinegar, accounting for 95.4% of total organic acids, which constituted 94.7% of the vinegar sour taste of loquat vinegar. High content alcohol and suitable organic acid were the guarantee of acetic acid content after acetic acid fermentation and the important components that the acid taste and function of the loquat vinegar.
Publication Date
3-28-2018
First Page
204
Last Page
210
DOI
10.13652/j.issn.1003-5788.2018.03.043
Recommended Citation
Zhenzhen, DUAN; Caiqiong, ZHOU; Min, YUAN; and Rong, CHANG
(2018)
"Optimization of alcohol fermentation and acid characteristics analysis in loquat vinegar production,"
Food and Machinery: Vol. 34:
Iss.
3, Article 43.
DOI: 10.13652/j.issn.1003-5788.2018.03.043
Available at:
https://www.ifoodmm.cn/journal/vol34/iss3/43
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