Study on Production Process of Fruit Vinegar by Kernel-apricot Pulp

Taking kernel-apricot as test material,the production technology of fruit vinegar were studied.The technological parameter was determined through the single factor test and orthogonal test.The results showed that the optimum and technological parameters of alcoholic fermentation was sucrose content was 8%,because of kernel-apricot pulp with low sugar content,yeast inoculation quantity was 0.7%and fermentation temperature was 25℃,the fermentation time was 5days;the best process conditions of acetic acid fermentation was the alcohol content of 7%,the inoculation quantity of acetic acid bacteria was 0.8%,the temperature of fermentation was 32℃,the time of fermentation was 7days;the fruit vinegar by this process conditions have intense apricot smell and taste pure.