FIELD: food industry.
SUBSTANCE: invention relates to the food industry, particularly to the deep methods for producing food natural vinegar by a biochemical method involving acetic-acid bacteria Acetobacter aceti. Method involves use of beer dialysate, concentrated to a certain volume fraction of ethyl alcohol, its oxidation at a certain temperature, under conditions of intensive aeration of the medium.
EFFECT: method makes it possible to obtain vinegar with a mass concentration of acetic acid from 4½ to 6½ g/100 cm3 with characteristic specific organoleptic indicators.
1 cl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING NATURAL BIOCHEMICAL VINEGAR | 2010 |
|
RU2483104C2 |
| PROCEDURE FOR PRODUCTION OF VINEGAR | 2008 |
|
RU2385924C1 |
| SEA-BUCKTHORN VINEGAR PRODUCTION METHOD | 2013 |
|
RU2552889C1 |
| METHOD OF OBTAINING TABLE VINEGAR | 0 |
|
SU1155617A1 |
| METHOD OF PRODUCING ACETIC ACID | 0 |
|
SU1409651A1 |
| PROCESS FOR PRODUCING FOOD VINEGAR | 0 |
|
SU1006483A1 |
| METHOD OF PRODUCING FOOD VINEGAR | 0 |
|
SU1472490A1 |
| PROCESS FOR PRODUCING FOOD VINEGAR | 0 |
|
SU1070155A1 |
| STRAIN OF BACTERIA ACETOBACTER ACETI SUBSP ORLEANENSIS - A PRODUCER OF VINEGAR AND A METHOD OF VINEGAR PRODUCTION | 0 |
|
SU1707072A1 |
| METHOD TO OBTAIN FOOD VINEGAR | 0 |
|
SU1698281A1 |
