Fructus Physalis Rice Vinegar with High Contents of V_C

Fructus physalis fruit juice,broken rice were acted as raw material,and preparation of fructus physalis rice vinegar by liquid fermentation method. Based on the results of single factor experiments,Box-Behnken experiment design was used to analyze and optimize ratio of medium volume to shake flask volume,acetic acid fermentation temperature,acetic acid fermentation time and inoculation volume. The optimal fermentation conditions were determined as follows:Acetic acid fermentation temperature 32 ℃,acetic acid fermentation time 72 h,medium volume to shake flask volume 40 mL/250 mL,and inoculation volume 11%. Further validation experiments showed that total acid contents was 6.25 g/100 mL under the optimal conditions. The brewing mother vinegar in the vitamin C and polyphenols contents was higher than homemade pure vinegar and commercial vinegar A,B. It had the natural color of fructus physalis fruit juice,no sediment,strong fruity aroma and pleasant soft sourtaste.