Abstract
[Objective] To analyze the dynamic migration patterns of nutritional components in composite fruit vinegar during storage and thereby reveal the mechanism of storage conditions affecting the quality stability of the fermentation system. [Methods] Single-factor experiments combined with the surface methodology are adopted to optimize the fermentation parameters of apple-raspberry composite fruit vinegar, with the total acid mass concentration employed as the response value. Meanwhile, the composite fruit vinegar prepared by the optimized process is subjected to a 60-day storage test at ambient temperature in the dark. [Results] The optimal brewing parameters for apple-raspberry composite fruit vinegar are as follows:raspberry addition of 20 g/100 g, acetic acid bacterium inoculation of 10 mL/ 100 mL, and fermentation temperature of 32 ℃. The total content of the ten detected phenolic compounds in apple-raspberry composite fruit vinegar shows a trend of increasing with prolonged storage time. [Conclusion] Storage aging can effectively promote the accumulation of phenolic compounds in apple-raspberry composite fruit vinegar.
Publication Date
5-13-2026
First Page
97
Last Page
104
DOI
10.13652/j.spjx.1003.5788.2025.80269
Recommended Citation
Huiming, ZHANG; Tieyan, JIN; and Jiajun, LI
(2026)
"Process optimization and phenolic compound variation of apple-raspberry composite fruit vinegar during storage,"
Food and Machinery: Vol. 42:
Iss.
3, Article 13.
DOI: 10.13652/j.spjx.1003.5788.2025.80269
Available at:
https://www.ifoodmm.cn/journal/vol42/iss3/13
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