Process Technology of Seed-melon Vinegar
TANG Yu-ping
LI Zhao
LIU Yang
JIANG Ying
CHEN Guo-gang
Abstract：Seed-melon was used as material and its fermentation process of vinegar was studied in the experiment. The seed-melons were extracted to produce fruit vinegar, which were prepared by alcoholic fermentation and acetic acid fermentation. The optimum conditions of alcohol fermentation process were: the yeast activated liquid 10%, fermentation temperature at 28℃, the suger degree of fermentation 16%, and the fermentation time for 7 days as well as the alcohol content about 6.95%. The optimal fermentation conditions of acetic fermentation process were:the acetic bacteria activated liquid 8%, alcohol content 6.5%, fermentation temperature 30℃, fermented for 90 hours to be completed, and the acid production is about 5.88%. The best formula was: fruit vinegar 2mL, fructose 1mL, apple juice 4mL, water 60mL, and sucrose 7g.
Keywords：Seed-melonfruit vinegaralcohol fermentationacetic fermentation
Publication Date：2015-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 15-20 )