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《Modern Food Science and Technology》 2008-09
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Study on the Processing Techniques of an Apple Vinegar Drink

DONG Guo-qing1, LI Jian-jun2, Lu Tao2, GUAN Dan2 (1.College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China) (2.China Fermentation Industry Association, Beijing 100833, China)  
An apple vinegar drink was produced via mixed culture fermentation of the mixture of apple juice (total sugar content of 10%) and grain saccharification liquid (total sugar content of 30%). 0.15% of (NH4)2SO4, 0.15% of KH2PO4, and 0.1% of MgSO4 were added into the apple juice-grain saccharification liquid mixture (1:1, g/g), the total sugar content of which had been adjusted to 13%.Then the sterilized mixture was fermented by yeast for 108h at 30 ℃. At the end of the alcohol fermentation, the alcohol degree of the fermented liquid reached 7.8%. For the following acetic fermentation, 4.2% of stain A was firstly inoculated into the fermented liquid, followed by 2.8% of stain B after 12h. Besides, the optimal initial alcohol degree of the fermented fruit-grain mixture, fermentation temperature, shaking speed, initial pH value and liquid volume were 5%, 28 ℃,120 r/min, 5.5, and 60 mL/300ml, respectively. Under those conditions, the apple vinegar drink was achieved with total acid acidity being of 4.75%.
【CateGory Index】: TS264.22
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