Optimization of the Brewing Process of Wood Pear Vinegar by Secondary General Rotation Method
Using wood pear as the main raw material,a characteristic wood pear fruit vinegar product was developed.A one-way test was conducted to investigate the effects of feed-liquid ratio,initial sugar level,alcoholic fermentation time and acetic acid fermentation time on the sensory scores of wood-pear fruit vinegar,and the process conditions of wood-pear fruit vinegar were further optimized based on the second generalized rotary combination test,and the physical and chemical indexes and microbiological indexes of wood-pear fruit vinegar were examined to evaluate the product quality.The results showed that the optimal brewing process of wood pear fruit vinegar was 1∶2(g∶mL),initial sugar level of 12 ° Bx,acetic acid fermentation time of 9 d,and initial alcoholic strength of 7％Vol.Under these conditions,the wood pear fruit vinegar was bright and colorful,moderately sweet and sour,with a soft taste,uniform tissue state and no precipitation,and typical wood pear fruit flavor,with an organoleptic score of(87.40±0.55),which was a characteristic flavor fruit vinegar.The research and development of wood pear fruit vinegar was of certain significance to promote the deep processing of wood pear and enrich the fruit vinegar product category.
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