| 摘要 |
PURPOSE: A method for producing functional garlic vinegar is provided to preserve allicin, which is a main pharmacological ingredient of garlic and ensure anti-cancer and sterilization activities. CONSTITUTION: A step of producing functional garlic vinegar comprises: a step of preparing garlic(S1); a step of mixing garlic, inorganic salt, acetic acid, sugar or honey, and purified water then fermenting at 60°C for 45 days(S2); a step of inoculating acetobacter to mixture of fermented garlic composition, medium and ethanol and shaking at 35°C and 120rpm(S3); and a step of fermenting for 30 days and maturing for 35 days(S4). In the second step(S2), the mixture contains 40 weight% of garlic, 19 weight% of inorganic salt, 1.0 weight% of acetic acid, 10 weight% of saccharides(sugar or honey), and 30 weight% of purified water. |
