Development of A Fermented Vinegar Beverage from Oleaster Fruits

doi:10.7506/spkx1002-6630-200916068

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (16): 296-298.doi: 10.7506/spkx1002-6630-200916068

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Development of A Fermented Vinegar Beverage from Oleaster Fruits

PAN Lan1，JIA Xiao-guang2,*，WANG Ji-guo1，JIA Sheng-jie2，SHEN Tong1

1. College of Life Science and Technology, Xinjiang University, Urumqi 830046, China；
2. Xinjiang Institute of Chinese Materia Medica and Ethical Materia Medica, Urumqi 830002, China

Received:2008-07-25 Revised:2009-06-24 Online:2009-08-15 Published:2010-12-29
Contact: JIA Xiao-guang2,*， E-mail:xgjia@Vip.sina.com.cn

Abstract

Abstract:

Oleaster fruits grown in Xinjiang area were processed into a full-bodied fermented vinegar beverage by alcohol fermentation by yeast preserved in our lab, acetic acid fermentation by a strain of acetic acid bacteria natural vinegar cake and beverage blending. The best brewing conditions of vinegar were determined as follows: alcohol fermentation was carried out at 30 ℃ with the sugar content in oleaster juice of 10－12°Bx and yeast inoculation of 10%; when alcohol volume fraction reached 5.5%－6%, acetic acid fermentation was done with acetic acid bacteria amount of 10% at 32 ℃ for 5 days.

Key words: oleaster, vinegar beverage, acetic acid fermentation, alcohol fermentation

CLC Number:

TS275.4

PAN Lan1，JIA Xiao-guang2,*，WANG Ji-guo1，JIA Sheng-jie2，SHEN Tong1. Development of A Fermented Vinegar Beverage from Oleaster Fruits[J]. FOOD SCIENCE, 2009, 30(16): 296-298 https://doi.org/10.7506/spkx1002-6630-200916068

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Development of A Fermented Vinegar Beverage from Oleaster Fruits

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