| 摘要 |
PURPOSE:To obtain potato vinegar in production processes shortened by continuation and in reduced production cost by passing a saccharified liquid through beads in which yeast and acetrobacterium are immobilized. CONSTITUTION:Yeast cultured liquid obtained by culturing the inoculated liquid medium is blended with sodium alginate and the blend is dropwise added to calcium chloride solution to afford yeast beads, which are then packed into an alcohol fermentation tower 7. On the other hand, acetobacterium cultured liquid similarly obtained is blended likely to afford acetobacterium beads 11, which is then packed into acetic acid fermentation tower 10. Ground potato, boiled potato, etc., is charged to a liquefied and saccharified tower and water is added thereto and the liquid is heated to 60-75 deg.C and further liquefied enzyme is added thereto and the mixed liquid is agitated by an agitator 4. The saccharifying enzyme is added, preferably at 40-45 deg.C to saccharify the potato and the saccharified potato is fed through a feed pipe 16 to a squeezing and filtering machine 5 and squeezed lee is removed to lower viscosity and then the saccharified potato is fed to alcohol fermentation tower 7 and successively acetoacetic fermentation tower 10 to provide the objective vinegar. |
