Optimization of Fermentation Process for Actinidia arguta and Apple Compound Fruit Vinegar
Using Actinidia arguta and apples as raw materials,the compound fruit vinegar beverage was prepared by alcoholic fermentation of yeast and acetic acid fermentation of acetic acid bacteria.The acetic acid fermentation technology of Actinidia arguta and apples compound vinegar was optimized by single factor and orthogonal experiments,with total acidity and sensory score as comprehensive evaluation indexes.The results showed that the suitable acetic acid fermentation process was as follows:acetic acid bacteria addition of 0.3％,liquid loading volume of 150 mL(250 mL flask),fermentation time of 9 d,fermentation temperature of 28 ℃.The total acid content of the obtained composite fruit vinegar was 29.54 g/L,and the sensory score was 92,with moderate acidity and a rich fruity aroma.This study provided a new approach to the development and utilization of Actinidia arguta.
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