Production processing and ingredient analysis of seas backthern vinegar.

The fruit vinegar production from the juice of sea backthern was studied by liquid-state alcohol fermentation and solid-state acetic acid fermentation processing.The functional components in the vinegar were analysed in the form of amino acid,Vc,flavone and polyphenols.The result showed that the optimum conditions for alcohol fermentation were at fermentation temperature 27 ℃,initial sugar 15%,initial pH 4.0,yeast inoculation ratio 10% and fermentation time 6 d.And for acetic acid fermentation were at initial alcohol 7%,the ratio of bran to rice shell 5∶1with inoculation of acetobacter 10%.