Production of a vinegar from onion
1999
Park, Y.K. | Jung, S.T. | Kang, S.G. | Park, I.B. | Cheun, K.S. (Mokpo National University, Mokpo (Korea Republic). Department of Food Engineering and Food Industrial Technology Research Center) | Kang, S.K. (Sunchon National University, Sunchon (Korea Republic). Department of Food Science and Technology)
Various conditions for onion-juice production, and for alcohol and acetic acid fermentations were investigated to produce a vinegar form onion. In the production of the onion juice, treatments with enzymes such as 0.6% Celluclast 1.5L and 0.2% Viscozyme L increased the yields significantly from 45.0% to 54.5% and 72.5%, respectively. Alcohol and acetic acid fermentations from the onion juice were effectively improved by using the onion juice heated at 80 degrees centigrade for 10 minutes, and by adding 0.3% yeast extract, 0.3% MgSO4 and 0.3% K3PO4 as nutrients to the onion juice. At the optimum condition, 5.8% alcohol was produced after five days of fermentation at 30 degrees centigrade from the 14 Brix onion juice, which was adjusted by adding sugar. A vinegar with 6.7% acetic acid content was produced after 20 days of fermentation at 30 degrees centigrade from 4% alcohol that was adjusted by adding onion juice.
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