Study on Development of Sports Health Beverage of Actinidia arguta Fruit Vinegar(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Study on Development of Sports Health Beverage of Actinidia arguta Fruit Vinegar

Author(s):: LIU Zhi-yuan; (Jilin Agricultural Science and Technology University，Jilin，Jilin 132101)

Keywords:: Actinidia arguta fruit; vinegar; acetic acid fermentation; sports health beverage

Abstract:: Taking Actinidia arguta fruit as raw materials，to develop a new vinegar sports health beverage，in the course of vinegar acetic acid fermentation，by comparing the effects of fermentation temperature，wine alcohol degree，acetic acid bacteria inoculum’s size and ventilation rate on acetic acid fermentation.The results showed that the best process conditions of vinegar acetic acid fermentation for Actinidia arguta fruit were that the vinegar fermentation was at 35℃ with 8%(v/v)initial alcohol degree at 220 r/min ventilation，and inoculation amounts was 8%.The product had bright color and unique flavor，and the vinegar drinks by used the produce to deploy had nutritious and tasted good，and had the effects of enhancing athletes muscles’ ability to mobilize and fatigue.

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Last Update: 2015-06-26