Study on Fermentation Technology of Rambutan Hawthorn Complex Fruit Vinegar
In this study,the rambutan and hawthorn compound fruit vinegar is brewed by alcohol fermentation and acetic acid fermentation using fresh rambutan and hawthorn as the raw materials.Through orthogonal L9(33)design,the optimum fermentation conditions were as follows:the complex ratio of rambutan juice and hawthorn juice was 1∶2,the initial sugar content was 18%,and the yeast inoculated amount was 0.15%.The optimum conditions of acetic acid fermentation were:the fermentation temperature is 30℃the inoculation amount of acetic acid bacteria 6%,fermentation time 10 d.Under the conditions of this process,the fruit vinegar was bright in color,rich in flavor and soft in taste,with total acid of 5.25 g·dL-1,sensory score of 87.6 and soluble solid content of 4%.
rambutanhawthorncompound fruit vinegarfermentation technology
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