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ʳƷ��ѧ  2008, Vol. 29 Issue (9): 696-699    DOI:
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Study on Production Technology of Ponkan Fruit Vinegar
 WU  Zhu-Qing, HUANG  Qun, FU  Wei-Chang, CHENG  Dong-Dong, MA  Cheng-Jin
Institute of Food Science,Jishou University,Jishou 416000,China
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Abstract�� Using ponkan juice as material, ponkan fruit vinegar was developed by liquid fermentation, and the technology parameters were optimized by single factor test and orthogonal experiment. The results indicated that the optimal technical conditions of alcoholic fermentation are: sugar content of pokan juice 10%, amount of Sacchromyces serevisiae 5%, and ferment 7 days at 30 ��, and these of acetic acid fermentation are: scale-up medium of acetic acid bacteria 6%, ferment ation period 12 days at 32 ��. The ponkan fruit vinegar product has natural ponkan color, and soft sourness as well as full-bodied smell of vinegar, but no precipitate and the mixed ponkan fruit vinegar beverage with smells of natural ponkan fragrance and orange-yellow colour is tasty and refreshing.
Key words�� ponkan   liquid fermentation   alcoholic fermentation   acetic acid fermentation   ponkan fruit vinegar   beverage   
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������,��Ⱥ,��ΰ���. �ո̹��������о�[J]. ʳƷ��ѧ, 2008, 29(9): 696-699.
WU Zhu-Qing,HUANG Qun,FU Wei-Chang et al. Study on Production Technology of Ponkan Fruit Vinegar[J]. FOOD SCIENCE, 2008, 29(9): 696-699.
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