Manufacturing Process of Acetic Acid Fermentation Using Deteriorated Candy

폐당(廢糖)을 이용(利用)한 초산발효법(醋酸醱酵法)

  • Kim, Hyun-Oh (Dept. of Foods and Nutrition, Jang An Business Junior College) ;
  • Lee, Young Soon (Dept. of Home Economics, College of Liberal Arts and Science, Kyung Hee University)
  • 김현오 (장안실업전문대학 식품영양과) ;
  • 이영순 (경희대학교 문리과대학 가정학부 식품영양학과)
  • Published : 1980.06.30

Abstract

The present dissertation intends to examine whether the use of deterirated candies on the market causes the acetic acid fermentation, and upon scrutiny the result is as follows. 1) 0.5% yeast extract as the sourse of nitrogen is added to 25% candy solution; as a result, the condition of alcoholic fermentation of 8.3% alcohol is favorable. 2) 0.5% yeast extract is added to candy solution after alcoholic fermentation; as a result, 0.2% increase of acidity per hour shows an active acetic acid fermentation of final 6.93%. 3) Acetic acid fermentation by the use of deteriorated candy as sugariness material makes possible up to 90% fermentation ratio through submerged aeration process, and shows 0.092% increase of acidity per hour.

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