Research On The Techniques To Brew Vinegar By Using Potato As Raw Material

Not only does the potato has high nutritional value, but also owns high medicinal value, so it is considered as perfect food and is recommended as the preferred food by the nutritionists. Besides, because of its nature of food and vegetable at the same time, so it wins wide love from people and plays an important part in daily life. Inner Mongolian Autonomous Region is one of the main areas where the potato is planted and harvested in China, and millions of tons of potatoes are produced there, which provides an advantage to make researches based on potatoes. In the past, the potato was only used to make into starch, while the research has never been extended to use potatoes as raw material to make vinegar. Even now, this kind of research is still rare. Therefore, it is a necessity to take the research on the techniques to make vinegar with potatoes as raw material. It is also of great significance. It not only creates a new way to process potatoes, improves the economic development, but also riches the kinds of vinegar.The experiment firstly selects KeXin NO.1 as the raw material. It then measures and decides the composition of the fresh potato. Finally, it makes a systematic research on the condition where the saccharification fermentation, liquor fermentation and acetic acid fermentation happen and on the sterilization methods of potato-made vinegar by the way of fermentation of raw material. The result is like the following:1. The percentage of the compositions in fresh potato used in the experiment. Water: 82.3%; Starch: 13.6%; Protein: 0.65%; Vitamin C: 14.2mg/100g.2. The perfect conditions where the saccharification fermentation and liquor fermentation happen in the process of the experiment of potato-made vinegar: the quantity of minor material: 60%; the material: water: 1:2;The quantity of inoculums: 3%; the temperature of fermentation: 30℃. In the condition, the alcohol degree can get to 7.8% (v/v).3. The perfect conditions where acetic acid fermentation happens in the process of the experiment of potato-made vinegar: chaff: bran: 6:4; The alcohol degree: 7.8% (v/v); The quantity of inoculums: 5%; Temperature: 32℃. In the condition, the quantity of acetic acid can get to 6.34%.4. Perfect sterilization technique of potato-made vinegar: sterilization temperature: 95℃, sterilization time: 30s. 5. Total acid of potato-made vinegar: 5.2%; Soluble solids: 1.8%; Amino acid N: 1.3%; Reducing sugar: 1.6%; Vitamin C: 0.61mg/100mL. The vinegar we get in this way is of high quality with the delicious flavor of acetic acid and the color of clear and transparent amber.