Research on Production Process of Mixed Type Mulberry Vinegar
WANG Yanli;DENE Jie;WEI Chunhui;ZHONG Shuxia;ZHU Yunfei;HUANG Zhiguo;School of Bioengineering,Sichuan University of Science & Engineering;Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province;
Mulberry,jujube,wolfberry,longan,hawthorn,white sugar and table vinegar were chosen as the main materials in this study. The optimal technical formula of mulberry vinegar was obtained through the single factor experiment,orthogonal test optimization and sensory evaluation. The additive amount of materials extracting respectively was as followed:8. 4% mulberry,0. 56% wolfberry,0. 8% jujube,1. 1% longan,0. 1% hawthorn,extracted in 60 ℃ hot water for 90 min,and the filtrate was vacuum concentrated to the 1 /10 of original volume by which the materials extracting solution was obtained. The formula of mulberry vinegar was 70% extraction solution,30% vinegar,4% white sugar. The total acid of obtained mulberry vinegar was 5. 81 g /100 m L and reducing sugar( with glucose meter) content was 2. 96 g /100 m L. The mulberry vinegar prepared was clear and transparent without suspended matter and sediment,reddish brown and had certain gloss,suitable fragrance,soft sour,delicious aftertaste.