PREPARATION METHODS OF VINEGAR AND VINEGAR DRINK WITH IMPROVED FERMENTATION TIME, YIELD AND SENSORY ATTRIBUTES USING LIQUID GLUCOSE DERIVED FROM CORN

摘要

The present invention provides a vinegar and vinegar beverage manufacturing method and vinegar and vinegar beverage prepared by the method. The present invention not only improves the fermentation time and fermentation yield of vinegar very efficiently through the use of liquid glucose derived from corn, but also has excellent functionality (particularly, taste with little fermentation odor generated by acetic acid fermentation). Vinegar and vinegar beverages with odor). In addition, the present invention can maximize the original taste of the fruit, improve the functionality and functionality and lower the rejection of the sour taste of vinegar, through the intake of vinegar or vinegar beverage, contribute to the public health and application in the vinegar-related industry This has the advantage of being possible.