Studies on the Utilization of Orange Peel in the Spirit Vinegar Brewing

식초양조(食醋釀造)에 있어 밀감과피즙(果皮汁) 이용(利用)에 관(關)한 연구(硏究)

  • Kim, Yong Ho (Graduate School, Chungnam Natl. Univ.) ;
  • Park, Yoon Joong (Dept. of Food Science and Technology, Coll. of Agriculture Chungnam Natl. Univ.) ;
  • Sohn, Cheon Bae (Dept. of Food Science and Technology, Coll. of Agriculture Chungnam Natl. Univ.)
  • Published : 1981.06.30

Abstract

A study was carried out to get the basic information about the brewing of spirit vineger from medium containing mandarin orange peel, and the results obtained were as follows. 1. The yield of peel to fruit was 29.0%. 2. The optimum concentration of peel extract for the acetic acid fermentation medium was about 25%. 3. Acetic fermentation was inhibited when the peel extract content of medium was over 70%. Also the maximum acidity of the medium which contained 90% of peel extract was declined up to 1% comparing to the medium contained 25% of peel extract. 4. In the acetic acid fermentation of medium containing 25% of orange peel extract under the aerobic condition, the average rate of acetic acid production was 0.062g/100ml. hr. and the rate of acetic acid production in log phase was 0.15g/100ml. hr. also the yield of product based on acetification was 91.4% 5. Oxalate, pyruvate, malate was detected in acetic acid fermentation medium. 6. The quality of vineger made from medium containing 25% of orange peel extract was good.

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