Technology of brewing vinegar with raw potato material and its effect factors
Objective: Applying fermentation method with uncooked material to brew vinegar and investigate factors that affect the acetic acid fermentation processes. Methods: The alcoholic degree of fermentation solution was determined by gas chromatography. In the processes of acetic acid fermentation, influences of the culture temperature of acetic acid bacteria, the quantity of inoculums and alcoholic degree of fermentation solution on the quantity of acetic acid were investigated respectively. Results: Finally, the culture temperature is 32 ℃, the quantity of inoculums is 5% and alcoholic degree is 3.5%(v/v) and under the condition the quantity of acetic acid reached the maximum. Conclusion: Taking potatoes as the main ingredient to brew vinegar with uncooked material is reasonable.