A process for preparing vinegars of fruits or cereals having browning inhibition and suitable vinegars which are obtained by the said process

摘要

PURPOSE: A process for preparing browning-inhibited vinegar using fruits or cereals and the vinegar produced therefrom are provided, thereby effectively inhibiting browning and floating material formation of vinegar. CONSTITUTION: A process for preparing browning-inhibited vinegar using fruits or cereals comprises the steps of: sterilizing a medium containing glucose, yeast extract, (NH4)2HPO4, MgSO4 7H2O and concentrate of fruits or cereals, followed by cooling; adding acetic acid and ethanol into the medium; inoculating precultured medium to the medium and culturing it for 24 to 48 hours to obtain vinegar medium of fruits or cereals having acidity of 5 to 20%; adding PVPP(polyvinylpolypyrrolidone) to the vinegar medium and maturing it for 2 months; filtering the matured PVPP containing solution with 200 mesh diatom coated filter; and heating the filtered solution at 55 to 60 deg. C.