Optimization of Fermentation Conditions of Mango Juice to Produce Vinegar with Mixed Bacteria and Evaluation of Its Quality

The aim of this study was to develop an advanced processing technology of mango vinegar and evaluate the quality of its product. Mango vinegar was fermented by mixed yeast and acetic acid bacteria by using mango juice as main raw material. The conditions of fermentation of mango juice to produce fruit vinegar were optimized by single factor experiments followed by orthogonal experimentation. The optimum conditions obtained were as follows:14 °Bx initial sugar in mango juice,0.15% yeast,12%(v/v)acetic acid bacteria inoculated,fermentation temperature of 32 ℃ and fermentation time of 9 days. The produced amount of the mango vinegar after the optimization reached up to 4.93 g/100 mL. The final product of mango vinegar was golden in color and transparent without the presence of precipitate,had strong aroma with sweet and sour taste,was rich in nutrition and had unique aroma of mango. The physicochemical and health indicators met the national standard of fruit vinegar. When the mango vinegar was made into mango vinegar drink according to national standard,sensory test using 9-points hedonic score indicated that it had good consumer acceptability. It concluded that the processing technology developed in this study was able to produce mango vinegar having superior quality and being accepted by consumers,which was advanced.