| 摘要 |
PURPOSE:To obtain vinegar with good flavor and low irritating odor and sourness by incorporating a nonionic surfactant and a fatty acid ethyl ester into the production system at the preparation, during or after completion of acetic acid fermentation. CONSTITUTION:The objective vinegar useful for flavored vinegar, dressing or mayonnaise can be obtained by adding a nonionic surfactant such as an organic monoglyceride and a fatty acid ethyl ester such as ethyl palmitate to a vinegar stock liquor, i.e., a stock solution containing alcohol and acetic acid bacteria in the preparation of acetic acid fermentation, fermentation stock liquor during the acetic acid fermentation, or vinegar after completion of the acetic acid fermentation. It is preferable that the amount of the fatty acid ethyl ester to be added be a total of 0.001-0.1wt.% based on the vinegar stock liquor, fermentation stock liquor or vinegar, respectively. |
