PERSIMMON VINEGAR POWDER AND PROCESS FOR PREPANING THE SAME

摘要

Provided is a method for preparing a food additive which is removed in the specific acidic taste of a persimmon and is improved in taste and smell by using a persimmon. The method comprises the steps of obtaining the flesh of a persimmon; washing the flesh of a persimmon with purified water; drying the washed flesh of a persimmon at a temperature of 80 deg.C for 30 min; pouring 350 mL of water to 100 g of the dried one, heating it at a temperature of about 75 deg.C for about 30 min, cooling it and filtering it to obtain jelly juice; dissolving 1-5 wt% of galactose, 35-40 wt% of maltodextrin and 5-9 wt% of arabia gum to the jelly juice and homogenizing the mixture; and spraying the homogenized one to obtain a persimmon powder and processing the persimmon powder into a food additive.