| 摘要 |
A production method of garlic vinegar is provided to preserve natural ingredients of garlic including allin, remove stimulus smell from garlic and preserve volatile ingredients in vinegar by blocking activity of alinase for converting allin into alicin during pulverization process of garlic at room temperature. A production method of garlic vinegar comprises the steps of: pulverizing fresh garlic in solution of pH 3.0-8.0 under the condition of completely blocking air contact to prepare 2-50 wt.% of pulverized garlic solution; adding sugars into the pulverized garlic solution to garlic concentration of 2-20 wt.%; inoculating a yeast into the garlic solution and performing alcohol fermentation; inoculating an acetic acid bacterium into 2-10 vol.% of alcohol fermented solution and performing acetic acid fermentation at 26-28 deg.C; and maturing the acetic acid fermented solution at 5-20 deg.C for 40 days or more, wherein the pH is controlled by using acetic acid, citric acid, malic acid, tartaric acid, succinic acid or buffer solution containing them. |
