Abstract
The utilization of wastewater in food processing factory has become one of the foremost essential and challengeable problems. In this study, cabbage wastewater was used for a mixed fermentation to obtain a high ester vinegar. The effect of fermentation conditions on the total acid content and total ester content of vinegar was investigated through single-factor experiments and response surface methodology analysis. Under the optimal fermentation conditions of10.61%inoculation amount, 4.9%initial alcohol content, 29.62°Cfermentation temperature, 75.21hfermentation time, and the exogenous esterification addition amount of 0.6%. The blending vinegar has a total acid content of 3.80g 100mL-1 and a total ester content of 30.52mgmL-1. The significant flavor components in the blending vinegar of the ethyl lactate with a pleasant aroma accounted for 22.15% and the ethyl acetate with a strong fruit aroma accounted for 11.37%.
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