Vinegar Production from Subtropical Fruits
2000
Dong-Han Kim Dept. of Food and Nutrition, Mokpo National University, Chonnam 534-729 (Korea Republic) Jung-Seung Lee taejon Regional Office Korea Food and Drug Administration, Taejon 302-713 (Korea Republic)
Optimum processing conditions for vinegar fermentation using fig, pear and persimmon were determined. Alcohol contents in the fermentation broth of crushed fruits of fig, pear and persimmon were 7.5%, 5.1% and 6.8%, respectively. Alcohol contents increased up to 14.3~15.1% by adding 24% of sugar to the fruit juices. The total acidity of 7.04%, 3.30% and 3.66% were obtained for fig, pear and persimmon, respectively, through acetic acid fermentation of fruit juices containing 8% ethanol. Acetic acid yield increased by shaking during fermentation for pear and persimmon broth. Acetic acid yield increased 1.80~1.92 times by adding 0.5% of yeast extract to the fermentation broth of pear and persimmon. After fermentation, each fruti vinegar was clarified up to 93.1~97.4% of light transmittance by using 0.6% of kaki shibu for 4 days at 10 degrees. After aging for 60 days at 10 degrees, the acidity of fruit vinegar decreased slightly. Tannin content of persimmon vinegar was remarkably higher than the others while light absorbance of pear vinegar was higher than the other vinegars. Acetic acid was identified as the main volatile organic acid in the fruit vinegars, while propionic, isobutyric and isovaleric acids were identified as the minors. The content of non-volatile organic acids in the pear vinegar was higher than that in the persimmon vinegar. Sensory evaluation results indicate that the fig vinegar was preferred to the pear vinegar in the aspects of color, flavor and overall acceptability, but the fig vinegar had a strong background taste. Sensory scores of the persimmon vinegar increased significantly by pasteurization, but those of the fig and pear vinegars did not by pasteurization.
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