Abstract:

Honey vinegar have nutritional value, soft flavor and pure honey aroma, which is a new type of acetic acid drink. In this study, Gluconacetobacter xylinus was fermented to prepare cellulose immobilized bacterial film, and the optimal preparation process was determined by single factor experiment. The jujube nectar and Gluconacetobacter xylinus bacterial film were used to optimize the fermentation process of honey vinegar. The results showed that the best conditions for the preparation of immobilized bacterial film suited for Gluconacetobacter xylinus were: inoculum amount of 10%, incubation temperature of 30 ℃, ethanol volume fraction of 4%. The surface of the immobilized bacterial film is smooth and flat, arranged in layers, and has a high-density network space structure. The best process conditions for the immobilized fermentation of honey vinegar were bacterial film amount of 8%, fermentation temperature of 31 ℃, initial ethanol volume fraction of 4%, and initial pH value of 4.0. The honey vinegar beverage prepared under these conditions has a golden color, moderate acidity, and a strong vinegar aroma and honey aroma. The study may provide theoretical guidance for improving the production technology of honey vinegar.

Key words: Gluconacetobacter xylinus, immobilized fermentation, honey vinegar, process optimization