Optimization of the Vinegar Fermentation Using Concentrated Apple Juice

농축 사과주스를 이용한 식초 발효조건의 최적화

  • 서지형 (경북과학대학 첨단발효식품과) ;
  • 이기동 (경북과학대학 첨단발효식품과) ;
  • 정용진 (계명대학교 식품가공학과)
  • Published : 2001.06.01

Abstract

To prepare vinegar using concentration apple juice, response surface methodology (RSM) was applied to optimize and monitor the vinegar fermentation properties by two stage fermentation. In the first stage, the optimum conditions for maximum alcohol contents were 18.56。Brix of initial sugar concentration, 61.96 rpm of agitation rate and 67.32 hr of fermentation time. The optimum condition for maximum acidity in the second stage (vinegar fermentation) were 201.53 rpm of agitation rate and 179.42 hr of fermentation time. Malic acid content was the highest and its content little changed during acetic acid fermentation. Lactic acid content increased a little during alcohol fermentation. Acetic acid content apparently increased during acetic acid fermentation.

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