| 摘要 |
A preparation method of vinegar by using laver or sea lettuce and the vinegar prepared thereby are provided to improve quality of vinegar and serve the taste and flavor of the laver or sea lettuce to the vinegar by using enzyme-degrading solution containing the large amount of bio-stimulating materials and minerals. The preparation method of vinegar by using laver or sea lettuce comprises the steps of: (a) washing and desalting the laver or sea lettuce; (b) adding purified water and acid or base into the washed and desalted laver or sea lettuce to hydrolyze it; (c) adding a sugar-degrading enzyme selected from endo-beta-1,4-glucanase, exocellulase, endo-1,4-beta-xylase and pectinesterase into the hydrolysate and reacting them; (d) adding a protein-degrading enzyme such as protease into the first enzyme-degraded product and reacting them; (e) sterilizing and filtering the second hydrolysate; and (f) adding a sugar such as glucose and an acetic acid bacterium selected from Acetobacter acetic, Acetobacter suboxydaus, Acetobacter pasterianus and Acetobacter rancens into the filtered solution, and culturing the mixture. |
