| 摘要 |
PURPOSE:To obtain the titled vinegar having excellent taste and flavor and rich in nutrient sources, and useful for the economical, safe and easy supply of nutrients, by adding minerals such as calcium and alginic acid, etc. of algae, etc.,to apple vinegar. CONSTITUTION:An apple juice prepared from fresh apple is fermented with yeast and various additives, and the obtained fermented product is modified with seed vinegar to a total acid content of 2.0wt% and alcohol content of 3.5%. 100l of the product is added with 0.5-10kg of algae (e.g. tangle), and left at rest for 24hr. The liquid is heated at 28-35 deg.C, added with acetobacter, and subjected to the acetic acid fermentation without agitation until the total acid content reaches >=4.2wt%, when 0.1-10kg of shell (e.g. oyster shell) or egg shell is added to 100l of the product. The mixture is left to stand for >=7 days, and subjected to the conventional vinegar-brewing procedures such as mixing, filtration, etc., to obtain the objective vinegar. |
