The Production of Vinegar Using Citron(Citrus junos Seib) Juice

유자과즙을 이용한 식초제조

To enhance the utility value of citron, vinegars were made of citron juice, their properities were investigated, the results are as following. Optimum bacteria was Acetobacter sp. PA 97 for the citron vinegar fermentation, optimum temperature, initial acidity and alcohol concentration were 3$0^{\circ}C$, 1.5% and 8%, respectively. The lower citron juice was added, the more citric acid was produced, the acidity of sample added sub-nutrition source was higher than that of sample no added. In samples added citron juice of 10, 20 and 30%, and sub-nutrition source, total acidity were 5.42, 5.36 and 5.04%, pure acetic acid yields were 52.69, 45.25 and 35.10%, respectively. Remained alcohol of sample no added sub-nutrition source was more than that of added. In the sensory test, the most suitable concentration of citron juice for vinegar fermentation was 30%.

유자의 이용가치를 향상시키기 의하여 유자과즙을 이용하여 식초를 제조하고 그 특성을 조사한 결과는 다음과 같다. 유자식초제조의 최적 발효조건은 공시균주로서 Acetobactor sp. PA97, 온도는 3$0^{\circ}C$ 초기 알코올농도는 8% 및 초발산도는 1.5%였다. 유자과즙 농도별 초산발효에서 초산의 생성량은 과즙의 농도가 낮을수록 높게 나타났으며, 부영양원 첨가구가 무첨가구보다 높았다. 부영양원이 첨가되고 유자과즙이 10, 20 및 30%가 첨가된 구에서 총산은 5.42, 5.36 및 5.04%이었고, 순수 초산생성율은 각각 52.69, 45.25 및 35.10%이었다. 잔류알코올은 부영양원 무첨가구가 첨가구보다 많았다. 관능검사 결과 유자원액의 희석비는 30%가 종합적인 점수에서 가장 높아 유자식초 제조시 가장 적당한 희석배수임을 알 수 있었다.