Optimization of Mulberry Vinegar Fermentation Process

Inoculum's amount,media amount,initial pH,initial alcohol and fermentation temperature were taken as influence factors in single-factor experiment of alcoholic fermentation.Initial alcohol,inoculums' amount,initial pH and fermentation temperature were taken as factors for acetic acid fermentation of four factors and three levels experiment.In the orthogonal test L9(34) fermentation time was 8 days and the total acid output was optimization index.Experiment showed that: mulberry fermentation of influence level order was initial alcohol greater than fermentation temperature,fermentation temperature greater than initial pH,initial pH greater than vaccination;the optimum technological parameters of acetic acid fermentation were initial alcohol of 7%,inoculation amount of 9%,initial pH of 4.5,fermentation temperature of 30℃.In the condition,the total acid output of mulberry vinegar was 63.02g/L.The evaluation and determination results showed that sensory index,physical and chemical indicators,microbial indicators of mulberry vinegar were all in line with the national standard of the People's Republic of China.