The invention relates to process for preparing persimmon vinegar, in which
persimmon extract is added to persimmon concentrate to obtain a mixture and then the mixture is
spray dried; and vinegar
powder having a taste and a smell convenient to eat, produced by the process. The persimmon vinegar
powder is prepared by concentrating persimmon vinegar to 12˜18° BX using vacuum
concentrator to obtain a concentrate of persimmon vinegar; adding 15˜30 weight % of extract of persimmon leaf and 5˜9 weight % of
cyclodextrin, based on the weight of the concentrate, to the concentrate to obtain a solution and then stirring the solution; dissolving 1˜5 weight % of
lactose, 25˜35 weight % of
maltodextrin, and 5˜9 weight % of gum, based on weight of the concentrate, in the stirred solution and homogenizing the solution: and
spray drying the homogenized solution to obtain a
powder. According to the present invention, a
sour taste of persimmon vinegar is eliminated and a characteristic
flavor of persimmon leaf is added, which lead to prepare persimmon vinegar powder having improved preference, and also prepare standard and economical persimmon vinegar powder by use of the concentrate. 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.