| 摘要 |
Production of asparagus-flavor vinegar, the raw asparagus is first washed, chopped, crushed and flushed with water at a temperature of 70-95 degrees C. The mixture is maintained at this temperature for 7-15 minutes, then at a temperature of 40-85 degrees C for 1.5 to 3 hours, then cooled to 32-37 degrees C. A quantity of sugar and cold fermentation yeast is admixed and the mixture is allowed to ferment at a temperature of from 16-25 degrees C, until the residual sugar content has fallen below 0.5 g/l. A culture of vinegar bacteria (Acetobater acetii var. Europeans) is then admixed to the fermented fluid, and the mixture is maintained at a temperature of 22-32 degrees C in the presence of oxygen until the residual alcohol content has fallen below 1% by volume. The mixture is then filtered and heated to a temperature of 60-65 degrees C prior to filling into bottles. |
