1、1The Development of Vinegar Production by Submerged Fermentation of Actinidia arguta （Sieb. et Zucc.Abstract. In this essay， the manufacturing condition of calligonum vinegar were studied， The liquid deep fermentation brewing jujube vinegar，Through the study on the brewing process of alcohol ferment
2、ation alcohol and reducing sugar change ，Acetic acid fermentation period of total acid and alcohol degree， determined the liquid submerged fermentation technology of jujube vinegar ，such as fermentation temperation， inoculation amounts，initial alcohol degree and ventilation .The optimal fermentation
3、 conditions were determined by single and orthogonal tests，and the results were as follows：the vinegar fermentation was at 35 with 8%（v/v） initial alcohol degress at 220r/min vetilation， inoculation amounts was 8%.The product tastes sweet and sore， with the strong Kiwi fruit vinegar. Key words： Acti
4、nidia arguta ； vinegar； acetic acid ferment； the liquid deep ermentation； processing conditio 1 Introduction 2Vinegar promote metabolism， reduce cholesterol， improve immunity， promote blood circulation， antibacterial， anti-inflammatory， combat colds， development of intelligence， such as weight loss.
5、 Actinidia arguta fermented vinegar， the flavor is unique， nutrient-rich， low-cost health care function， can enhance human immunity， decomposition of the body of lactic acid， eliminate fatigue， promote blood circulation and metabolism， decomposition of excess nutrients， the effective prevention of o
6、besitycan also handle vivo because drinking oxide formed， prompting other food nutrients effective use of a significant preventive effect on hypertension， cardiovascular and cerebrovascular diseases， and cool taste acid， thirst， can become the peoples daily lifehealth drinks. This paper discusses th
7、e submerged fermentation method to produce the the Actinidia arguta acetate beverage process conditions and the characteristics of the process of production of vinegar has a short fermentation period， pure flavor and soft advantage of. The production process is suitable for the needs of the industri
8、alized mass production. Fruit vinegar beverage is formulated to the natural fermentation of vinegar as the base material to melt the nutrition and health care as one of the new beverage. 32 Materials and Methods 2.1 Materials and equipment 2.1.1 Test material. Actinidia arguta；Sucrose； Citric acid；
9、Pectinase； Glucose； Active dry yeast； Acetic acid bacteria. 2.1.2 Medium. Wine active dry yeast activation medium： take 5% sucrose solution； activation acetic acid bacteria medium： 100 malt extract， 1g yeast extract， 0.5g KH2PO4， adjusted pH5.5， 0.1Mpa sterilization 30min after cooling to 70， add 2m
10、la concentration of 95% alcohol； acetic acid bacteria separation medium： 1 yeast extract， 1g glucose， 2g agar， 100mL water， 0.1Mpa sterilized 30， after sterilization， added 2g CaCO3 2mL concentration of 95% ethanol， cooled， made of CaCO3 tablet separation medium； acetate bacteria preservation medium
11、： 1 yeast extract， 1g glucose， 2g agar， 100mL water， adjusting PH5.0 0.1MPa sterilized after 30min cooled to 70， add 2mL concentration of 95% alcohol. 2.1.3 Major equipment. Culture box type SPR-250B-Z Shanghai Boxun Limited Medical Equipment Factory； Juicer LZ-0.5 Jingjiang Lite Food Machinery Limi
12、ted Company； High Pressure Sterilizing Pot； Analytical Balance； Constant Temperature Control of Rotary Table. 42.2 Method 2.2.1 Technological process. Pectinase Citric acid Yeast acetic Acid bacteria Actinidia argutaCleanBeatingJuicerHeatingCoolingDeploymentAlcohol fermentation Acetic acid fermentat
13、ionVinegar juiceFilterClarificationDeploymentBottlingSterilization Finished product 2.2.2 Wine making. Choice of raw material： Actinidia arguta should be carried out strictly in the sorting， mature form is full， full， no mildew， pests and diseases without the fresh Actinidia arguta. Cleaning： full w
14、ith water cleaning， remove the debris. Beating， clarify： because Actinidia arguta is of low water content， appropriate refining process by adding a small amount of water， and then the pulp is heated to 50， adding 0.05% pectinase enzymolysis 2h thermostat. Filtering： sucrose according to its quality
15、4 times after syrup made of water， 95 for 30s， after cooling by adding fresh Actinidia arguta 5juice， adjust sugar 13 15Be， adding citric acid， adjusting the pH to 3.5； Alcoholic fermentation： sealed fermentation， join 100mg/kg activation in yeast， 30fermentation from 5 to 7d， daily measurement of a
16、lcohol and sugar content， fermentation liquor and wine for sugar degree precision changes slowly to stop fermentation. At this time the measured 6 to 7% alcohol （ v/v ）. 2.2.3 Acetic acid fermentation process parameters of single factor test. Effect of temperature on acetic acid fermentation. Acetic
17、 acid fermentation process， temperature affects the growth of the acetic acid bacteria speed， alcohol and acetic acid volatilization and oxidation of alcohol by the speed， so the fermentation temperature of single factor experiment. Take 100mlActinidia arguta wine， alcohol degree is 8%， access 8% （v
18、/v） fresh seed culture solution of acetic acid bacteria， ventilation quantity is 220r/min， respectively at 28， 30，32， 34， 36constant temperature culture， every 24h measurement of total acid， to the acidity constant， the end of fermentation. Effect of Actinidia arguta wine alcohol on acetic acid ferm
19、entation. Actinidia arguta wine precision is the choice of 6acetic acid fermentation is an important factor， acetic acid bacteria must be in the appropriate alcohol in order to better growth and reproduction， so Actinidia arguta wine precision of single factor experiment. Take 100mlActinidia arguta
20、wine， temperature is 30 ， access 10% （v/v） fresh seed culture solution of acetic acid bacteria， ventilation quantity is 220r/min， test using 6 alcohol gradient： 5%， 6%， 7%， 8%， 9% were cultured， every 24h measurement of acidity， when the acidity constant， the end of fermentation. Effect of acetic ac
21、id bacteria inoculation volume on acetic acid fermentation. Acetic acid bacteria inoculum size directly affects the oxidation of alcohol content， so the acetic acid bacteria inoculation quantity of single factor experiment. Take 100mlActinidia arguta wine， alcohol degree is 8%， ventilation amount is
22、 220r/min， 5%， 6% respectively access to fresh， 7%， 8%， 9%， 10% acetic acid bacteria seed culture liquid， fermented at 35， every 24h measurement of acidity， to acidity constant， the end of fermentation. Effect of ventilation on fermentation. Acetic acid bacteria are aerobic bacteria， in the fermenta
23、tion process requires adequate oxygen， so the ventilation capacity of single factor test. Take 100ml 8%Actinidia arguta wine alcoholicity， access 78% fresh acetic acid bacteria seed culture medium， incubated at 35 for ventilation cultivation， 160 r/min， 180 r/min， 200 r/min， 220 r/min， 240 r/min， 26
24、0 r/min fermentation， every 24h measurement of total acid content and acidity constant， the end of fermentation. 2.2.4 Submerged fermentation conditions. Utilizing single factor test results for each factor， 3 level of L934 Actinidia arguta orthogonal test， to determine the optimum process parameter
25、s of fruit vinegar production. 2.3 Dateplum persimmon vinegar quality specifications 2.3.1 Sensory index. Color： bright and soft， pale yellow， shiny， uniform； Aroma： with fermented vinegar sour and fruit fragrance， no other bad smell； Taste： soft sour， sweet， slightly astringent， no other smell； Bod
26、y： clarify， no suspended solids and sediment. 2.3.2 Physicochemical index. Total acid （ count by acid g/100mL ） shall not be less than 3.5； Nonvolatile acids （as lactic acid g/100mL ） shall not be less than 0.7； Reducing sugars （glucose meter g/100mL ） shall not be less than 1. 2.3.3 Health indicato
27、rs. 8The total number of bacteria： no more than 5000 /mL； Escherichia coli group： not more than 3 /100mL； pathogen： not detectable. 3 Results and Analysis 3.1 Study on acetic fermentation process parameters 3.1.1 Effects of fermentation temperature on acetic acid fermentation （ Fig.1）. Fig.1 The eff
28、ects of fermentation temperature on the total acidity of Actinidia arguta. Fig.1 Effects of temperature on fermentation， acetic acid fermentation is： in the peak （35） ， with increasing temperature， production quantity increases gradually over time， temperature， production quantity reduces with incre
29、asing temperature. 3.1.2 Actinidia arguta wine precision on acetic acid fermentation effect （ Fig.2）. Fig.2 The total acidity of different alcohol agree wine of Actinidia arguta in fermentation. Fig.2 shows， Actinidia arguta wine precision on acetic acid fermentation effects is ： with the Actinidia
30、arguta wine precision increases， fermentation at the end of the total acidity increased， when wine precision reaches 8%， the total acidity value， more than the alcohol fermentation at the end 9of the total acidity but gradually reduce. 3.1.3 Acetic acid bacteria inoculation volume on acetic acid fer
31、mentation （Fig.3）. Fig.3.The total acidity of acetic acid inoculation amount at the end of fermentation. By Fig.3 knows， acetic acid bacteria inoculation volume on acetic acid fermentation is： effects of inoculums 8%， fermentation at the end of the total acidity of highest， inoculation quantity incr
32、ease or decrease will make fermentation at the end of the total acidity reduction. 3.1.4 Effect of ventilation volume on acetic acid fermentation （ Fig.4）. Fig.4 The total acidity of different Ventilate amount at the end of fermentation. By Fig.3 knows， ventilation volume on acetic acid fermentation
33、 effects are： when the ventilation quantity is 220r/min， fermentation at the end of the total acidity reaches a maximum， the ventilation quantity or ventilation volume reduction may reduce fermentation at the end of the total acidity. 3.2 Fermentation process parameters orthogonal test results （ Tab
34、le 1， table 2） 10Table1 Actinidia arguta acetic acid fermentation of L9 （ 34） orthogonal experimental design. Table2 Actinidia arguta vinegar fermentation orthogonal test table. By orthogonal test table can be intuitive to find the optimal process conditions for A2B2C2D3， namely temperature 35， alco
35、hol 8%， 8% inoculation quantity， ventilation quantity 220r/min. Range size analysis by R， because R is larger， the level of factor influence is greater， so that alcohol is the most important factor affecting acetic acid fermentation， followed by fermentation temperature， inoculation quantity， ventil
36、ation volume on acetic acid fermentation effect. A2B2C2D3 process conditions for experiments， the acidogenic fermentation for 5.23g/ dL. 3.3 Fruit vinegar quality inspection 3.3.1 Organoleptic test. Color： red brown， clear and transparent， lustrous， uniform； Aroma： strong vinegar sweet and Actinidia arguta unique aroma， no other bad smell； Taste： sweet and sour taste， soft， no smell； Body： clarify， no suspended solids and sediment. 3.3.2 Physical testing and chemical analysis.
