FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 307-310.doi: 10.7506/spkx1002-6630-201106070

• Technology Application • Previous Articles     Next Articles

Development of Pepino Fruit (Solanum muricatum Ait) Vinegar Beverage

WANG Zhi-tong,LIN Ke,LIU Yu,WEN Lian-kui*   

  1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
  • Received:2010-08-06 Revised:2011-01-25 Online:2011-03-25 Published:2011-03-03
  • Contact: Lian-kui WEN

Abstract:  Objective: To develop a fruit vinegar beverage using pepino fruits as the raw material. Methods: Alcohol fermentation, acetic acid fermentation and beverage formulation were studied for the development of pepino fruit vinegar beverage. Results: The optimal acetic acid fermentation conditions were determined by orthogonal array design to be pH of 4.0, fermentation temperature of 30 ℃, fermentation time of 6 days, and acetic acid bacteria inoculation amount of 7%. The optimal formula of pepino fruit vinegar beverage consisted of fruit vinegar fluid of 10%, fruit vinegar sugar content of 12%, and salt addition amount of 0.4%. Conclusion: The developed fruit vinegar beverage is rich nutrients and has a balanced sweet-and-sour taste.

Key words: pepino fruit, fruit vinegar beverage, fermentation

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