Effect of partially hydrolyzed tamarind gum addition on the quality of Chaenomeles speciosa fruit vinegar
In this study,using Chaenomeles speciosa as raw material,the proliferative effect of partially hydrolysed tamarind gum(PHTG)on 6 strains of Lactobacillus was determined,Lactobacillus rhamnosus was selected for ethanol co-fermentation with yeast,meanwhile Acetobacter pasteuranus subsp.pasteuranus LS-4 with high acetic acid production was screened and identified from Cupei in Lingshi,and used in acetic acid fermentation to prepare C.speciosa fruit vinegar.At the alcoholic fermentation stage,the effect of PHTG addition on the quality of C.speciosa fruit vinegar was in-vestigated using the one without PHTG addition as a control.The results showed that with 1.0％PHTG addition,the alcohol content reached 3.3％vol after alcoholic fermentation for 36 h,which was 17.4％higher than that of the control.The total acid content reached 42.0 g/L after acetic acid fer-mentation for 72 h,which was 8.0％higher than that of the control.The results of aroma components analysis showed that 22 aroma components were detected in C.speciosa fruit vinegar with PHTG,including alcohols 7,esters 4,acids 6,aldehydes and ketones 3,phenolic 1 and olefin 1,which increased 3 new aroma components(n-butyric acid,2-pentanone and nonanal)compared with the control.According to the results of sensory evalua-tion,PHTG addition could enhance the taste and odour scores of C.speciosa fruit vinegar and improve the sensory quality.
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