The Development of Vinegar Production by Submerged Fermentation of Actinidia arguta （Sieb. et Zucc..docVIP

The Development of Vinegar Production by Submerged Fermentation of Actinidia arguta （Sieb. et Zucc. 　　Abstract. In this essay， the manufacturing condition of calligonum vinegar were studied， The liquid deep fermentation brewing jujube vinegar，Through the study on the brewing process of alcohol fermentation alcohol and reducing sugar change ，Acetic acid fermentation period of total acid and alcohol degree， determined the liquid submerged fermentation technology of jujube vinegar ，such as fermentation temperation， inoculation amounts，initial alcohol degree and ventilation .The optimal fermentation conditions were determined by single and orthogonal tests，and the results were as follows：the vinegar fermentation was at 35℃ with 8%（v/v） initial alcohol degress at 220r/min vetilation， inoculation amounts was 8%.The product tastes sweet and sore， with the strong Kiwi fruit vinegar. 　　Key words： Actinidia arguta ； vinegar； acetic acid ferment； the liquid deep ermentation； processing conditio 　　1 Introduction 　　Vinegar promote metabolism， reduce cholesterol， improve immunity， promote blood circulation， antibacterial， anti-inflammatory， combat colds， development of intelligence， such as weight loss. Actinidia arguta fermented vinegar， the flavor is unique， nutrient-rich， low-cost health care function， can enhance human immunity， decomposition of the body of lactic acid， eliminate fatigue， promote blood circulation and metabolism， decomposition of excess nutrients， the effective prevention of obesitycan also handle vivo because drinking oxide formed， prompting other food nutrients effective use of a significant preventive effect on hypertension， cardiovascular and cerebrovascular diseases， and cool taste acid， thirst， can become the peoples daily lifehealth drinks. This paper discusses the submerged fermentation method to produce the the Actinidia arguta acetate beverage process conditions and the characteristics of the process of production of vinegar has a short ferm