Experimental study on zymotechnics of orange vinegar

To exploit orange resources, the zymotechnics of orange vinegar was studied. The results of experiments show the best condition of pectase analysis was to add the amount of the pectase 0.037%, temperature 40℃, time 4 h; the best technological parameters of alcoholic fermentation were to add the amount of yeast 0.037%, temperature 30℃, appearance sugar content 11%; the optimal technological parameters of acetic fermentation were to add the vinegar agarics 0.85%, temperature 37℃, alcohol content 6.0%. The nutritive analysis and comparisons indicate that the orgnge vinegar product has a good nutritive value, and is fit for being condiment and making health-care beverages.