PROCESS FOR MANUFACTURING OF HIGH POLYPHENOL YACON VINEGAR

摘要

PURPOSE: A method for manufacturing yacon vinegar is provided to enable long-term storage of yacon using yacon juice and yacon leaf extract with high content of polyphenol. CONSTITUTION: A method for manufacturing yacon vinegar comprises: a step of juicing yacon and extracting at 70-100 deg. C for 0.5-1.5 hours to prepare yacon juice; a step of adding 0.020-0.030%(w/v) of dry yeast to the yacon juice and fermenting for 3-5 days to obtain fermented yacon liquor containing 6.0-7.0%(v/v) of ethanol; a step of adding 15-20%(v/v) of acetobacter seed vinegar and 1-10%(v/v) of yacon leaf extract to fermented yacon liquor, and fermenting for 15-20 days; a step of adding the fermented yacon liquor and fermenting for 10-20 days to obtain yacon vinegar with a total acid concentration of 5.5-6.5%. The sweetness of the yacon juice is 12-14 brix.