Persimmon Vinegar Powder and Process for Preparing

Tag : Lactose Powder

The invention relates to process for preparing persimmon vinegar,in which persimmon extract is added to persimmon concentrate toobtain a mixture and then the mixture is spray dried; and vinegarpowder having a taste and a smell convenient to eat, produced bythe process. The persimmon vinegar powder is prepared byconcentrating persimmon vinegar to 12.about.18.degree. BX usingvacuum concentrator to obtain a concentrate of persimmon vinegar;adding 15.about.30 weight % of extract of persimmon leaf and5.about.9 weight % of cyclodextrin, based on the weight of theconcentrate, to the concentrate to obtain a solution and thenstirring the solution; dissolving 1.about.5 weight % of lactose,25.about.35 weight % of maltodextrin, and 5.about.9 weight % ofgum,

based on weight of the concentrate, in the stirred solutionand homogenizing the solution: and spray drying the homogenizedsolution to obtain a powder. According to the present invention, asour taste of persimmon vinegar is eliminated and a characteristicflavor of persimmon leaf is added, which lead to prepare persimmonvinegar powder having improved preference, and also preparestandard and economical persimmon vinegar powder by use of theconcentrate. The method may prepare vinegar powders from vinegar,which is made from numerous fruits and vegetables such as grape,apricot, plum, garlic, etc. In some cases, Chineses matrimony vine,Maximowiczia chinensis and pine needle may be added.