Brewing of Fruit Vinegar of Berberis nummularia Bge. and Formulation of Its Beverage

doi:10.7506/spkx1002-6630-200912069

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (12 ): 300-302.doi: 10.7506/spkx1002-6630-200912069

Brewing of Fruit Vinegar of Berberis nummularia Bge. and Formulation of Its Beverage

DI Xiang，WUERNISHA Xahidin，GONG Yu-ting，ABDULLA Abbas*

(College of Life Science and Technology, Xinjiang University, Urumqi 830046, China)

Received:2009-01-22 Online:2009-06-15 Published:2010-12-29
Contact: ABDULLA Abbas* E-mail:abdulla@xju.edu.cn

Abstract

Abstract:

Berberis nummularia Bge. fruits were taken as the raw material to produce vinegar by the means of liquid fermentation. Then the fruit vinegar, honey and citric acid were blended to develop a compound beverage. The fruit vinegar had full-bodied and unique flavor and proper sour taste. The optimal formula for the fruit vinegar beverage was as follows: water 100 ml, fruit vinegar 9 ml, citric acid 0.1 g, and honey 12 g. The beverage product obtained was clear and refreshing.

Key words: Berberis nummularia Bge., alcohol fermentation, vinegar fermentation, fruit vinegar

CLC Number:

TS255.47

DI Xiang，WUERNISHA Xahidin，GONG Yu-ting，ABDULLA Abbas*. Brewing of Fruit Vinegar of Berberis nummularia Bge. and Formulation of Its Beverage[J]. FOOD SCIENCE, 2009, 30(12 ): 300-302.

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Brewing of Fruit Vinegar of Berberis nummularia Bge. and Formulation of Its Beverage

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