Journal of Jishou University(Natural Sciences Edition)

• Chemistry and chemical engineering • Previous Articles     Next Articles

Submerged Fermentation Process  and  Compound Debittering Methods for Ponkan Fruit Vinegar

ZOU Haiying,YU Ji,YU Zhaoshuo,ZHANG Min,LIU Fang,MA Chengjin   

  1.  (Institute of Food Science,Jishou University,Jishou 416000,Hunan China)
  • Online:2018-01-25 Published:2018-01-27


Taking the fresh Ponkan fruit as the raw material,the production process conditions of vinegar from fresh Ponkan were studied through compound debittering methods,alcohol fermentation and acetic fermentation.The vinegar was debittered by the  ultrasonic technology combined with activated carbon and β-cyclodextrin.The influence of factors on acetic fermentation was also studied according to Box-Behnken design based on single factor tests.The results showed that the removal rate was up to 74.37%,and the optimal parameters of the fermentation process were:inoculum size 10 mL/100 mL,temperature 33 ℃,rotation speed 120 r/min,time 6 ds.Under this condition,the total acid content reached 5.52 g in 100 mL Ponkan fruit viuegar.The obtained vinegar has light color and moderate sourness with fresh and little bitter taste.

Key words: Ponkan fruit viuegar, acetic acid fermentation, compound debittering methods, limonin, Box-Behnken design

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