Research on processing technology of apple-pear vinegar fermentation

In this paper,apple-pear vinegar was studied with liquid surface fermentation,different fermentation technology condition of temperature,fermentation substrate capacity and amount of inoculation were optimized by single-factor and orthogonal experiments.The results showed that fermentation rate of apple-pear vinegar was influenced by temperature,the fermentation cycle was influenced by fermentation substrate capacity,both fermentation rate and acid content were influenced by amount of inoculation.The acid content optimum fermentation conditions were A2B1C2,it is Fermentation temperature 30℃,40%,amount of inoculation 15%,The fermentation cycle optimum conditions were A2B2C3,it is Fermentation temperature 30℃,fermentation substrate capacity 50%,amount of inoculation 20%.