METHOD OF PREPARING FUNCTIONAL VINEGARS AND VINEGAR BEVERAGES USING FRUITS OF ELAEAGNUS MULTIFLORA

摘要

PURPOSE: A method for making a vinegar and vinegar drink using Elaeagnus multiflora fruits is provided to obtain the vinegar drink with excellent antioxidative property and functionality. CONSTITUTION: A method for making vinegar with antibacterial property to microorganism and antioxidative property comprises: a step of mixing Elaeagnus multiflora fruits and sugar to prepare fruit juice of 18-22 brix; a step of inoculating 1-5%(v/v) of Saccharomyces cereviase to the fruit juice and fermenting at 27-33°C for 10-12 days for alcohol fermentation; and a step of inoculating 5-15%(v/v) of Acetobacter malorum to the alcohol fermentation and fermenting at 27-33°C for about 60days(58-62 days).