| 摘要 |
PURPOSE:To obtain a product having high content of nutrients and preventing effects on fatness, by adding seed vinegar to kiwi fruit juice to adjust acidity, adding warm water and subjecting to acetic acid fermentation. CONSTITUTION:Kiwi fruit is squeezed as a raw material, subjected to alcohol fermentation and mixed with seed vinegar to adjust the whole solution to 2-3% (acetic acid) acidity. Then in order to halve function of protease of kiwi fruit, the solution is heated to about 60-70 deg.C or an alkali such as sodium carbonate is added to the solution. Further warm water at proper temperature is added to the solution so that the liquid temperature of the whole solution reaches about 38 deg.C, acetic acid bacteria are transplanted on the solution, which is subjected to acetic acid fermentation to give a product. Rapid brewing method, multi-stage fermentation method or stationary fermentation method may be cited as the fermentation method and the stationary fermentation method is preferable. |
