Optimization on processing technology of wild guava vinegar

The basis and reference for the industrialization of wild guava vinegar were provided through the research on the technical condition of processing.Wild guava was used as raw material to produce nutrient vinegar in the experiment,through alcoholic fermentation and acetic acid fermentation after selecting,washing,pulping,composition adjustment,then filtering,sterilizing at 60~70℃ for 10min,and filling in the bottles and so on.The process and parameters of alcoholic fermentation and acetic acid fermentation were optimized by single factor test and orthogonal experiment.The results showed that the optimum alcoholic fermentation conditions were as follows:the inoculation ratio 0.15%,the initial sugar concentration 18%,fermentation temperature 32℃;the optimum acetic acid fermentation was that the inoculating acetic acid bacillus 10%,alcohol content 7% vol,fermentation temperature 38℃.