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Bifid vinegar

A technology of vinegar and bacterial strains, applied in the field of science, can solve the problems of high price of bifidofactor and increase of vinegar cost, etc.

Inactive Publication Date: 2010-02-17
CHONGQING MEDICAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since bifidofactors can promote the growth of harmful Clostridium perfringens while promoting the growth of bifidobacteria, toxicological tests must be passed to prevent side effects; the amount of bifidofactors added at the same time must be sufficient to show bifidobacteria The intestine-regulating effect produced by activation and reproduction, and because there are many types of bifidofactors, the exact name and amount of bifidofactors must be indicated on the product label, and the added bifidofactors are relatively expensive, which increases the cost of vinegar
Therefore, with the development and progress of society and the continuous improvement of people's living standards, the existing vinegar can no longer meet the needs of people's lives, and it will be the main theme of the development of the times to seek high-taste ecological vinegar that has more nutritional and health value and can prevent diseases and strengthen the body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] [Example 1]: raw material vinegar method: (referring to document: Shen Longqing vinegar brewing process [J]. China brewing, 1991 (1).)

[0032] see figure 1 :

[0033] 1. Crushing the raw material (this is the prior art): the raw material is pulverized into a coarse powder, and the 40 mesh sieve passes through 100%, as evenly as possible.

[0034] 2. Alcoholic fermentation (this is the prior art); raw material is saccharified under the effect of saccharified koji and produces alcohol by the action of yeast. Based on 100 parts of main ingredients, break 50 parts of bran koji and spread it on the bottom of the pool. Spread the main ingredients on top of the bran koji, add 20 parts of bran and 10 parts of Saccharomyces cerevisiae, pour them into the production pool together, mix well, put 600-660 parts of water. Generally, the alcohol level can be measured after 5-7 days of fermentation. The general alcohol content is 5%-8%. At this time, the bran can be removed for so...

Embodiment 2

[0037] [Example 2] solid-state fermentation method: (referring to literature: Han Fenghua talks about vinegar brewing process [J], Shandong Food Fermentation, 2003 (3).)

[0038] see figure 2 :

[0039] 1. Raw material processing (this is prior art)

[0040] The main ingredients used (sweet potato, millet and sorghum) are ground into fine powder, mixed with bran and rice bran, and then added with water. The amount of water added is 60% of the total amount of water. After the water is moistened, put it in a pot, wait for the water to boil into steam, then steam for 1 hour, and simmer for 1 hour. After steaming, take it out of the pan, break up the lumps or sieve them, and stir them quickly to cool down. Lower the temperature of the clinker, the lower the temperature of the material in summer, the better, generally 30-33°C, and in winter, lower the temperature to below 40°C, then add the remaining 40% of water (cold water), and add distiller's mother and crushed bran koji at...

Embodiment 3

[0045] [Example 3] Enzymatic liquefaction ventilation backflow vinegar production (referring to literature: Geng Lianyin liquid backflow vinegar production technology [J], Shandong Food Fermentation, 1994 (4).)

[0046] see image 3 :

[0047] 1. Acetic acid fermentation tank (this is the prior art): generally in a cylindrical shape, at the bottom 20cm apart from the pool, a false bottom is placed on the frame, generally made of bamboo. Put vinegar unstrained spirits on the top, and leave vinegar juice on the bottom. There are 12 ventilation holes with a diameter of 10cm, which are arranged symmetrically and evenly around the pool. A juice discharge valve is left at the bottom of the pool, and two vinegar storage pools are made underground. A water pump is connected to the false bottom depository, and a vinegar spray pipe is connected to the outlet of the water pump. The return liquid is pumped into the spray pipe, and the liquid is evenly poured on the surface of the vineg...

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Abstract

The invention provides bifid vinegar comprising eatable vinegar brewing raw material, bifidobactirium, saccharomyces cerevisiae and acetic acid bacteria, wherein the mass ratio of the adding quantityof bifidobactirium strain liquid (10<8>-10<12>cfu / ml) to main raw material is 0.5:1; the mass ratio of the adding quantity of saccharomyces cerevisiae strain liquid (10<8>-10<12>cfu / ml) to the main raw material is 0.1:1-0.5:1; and the mass ratio of the adding quantity of acetic acid bacterium strain liquid (10<8>-10<12>cfu / ml) to the main raw material is 0.3:1-0.5:1. The bifid vinegar is brewed bya crude material vinegar-brewing method, a solid-state fermentation method and other methods, the acetic acid bacteria are fermented for about 24 hours at the temperature of 32-44 DEG C in the processing step of fermenting acetic acid, the bifidobactirium is added into a fermentation tank in an aseptic way and the mixture is fermented together after being stirred evenly; the total acidity is measured every day, salt is added after one week when the total acidity reaches 3-8%, and the fermentation is terminated. The bifid vinegar is prepared by fermenting the bifidobactirium (anaerobic) and the acetic acid bacteria (aerobic) togetherby a modern biological engineering technique according to the microecological principle of a human body, and the bifidobactirium oxidizes and synthesizes the acetic acid in the fermentation process, also generates lactic acid and other nutritional components which are good for the body and has higher nutritive value.

Description

technical field [0001] The invention relates to the subject fields of microbiology, microecology, bioengineering fermentation technology, nutrition and the like, and specifically relates to vinegar. Background technique [0002] Vinegar is a traditional condiment in my country. It is a condiment made from grain or fruit through natural fermentation of various microorganisms. It is rich in nutrients and contains protein, amino acids, organic acids, inorganic substances and various sugars. It contains more than 18 kinds of free amino acids, including all 8 kinds of amino acids necessary for the human body. It has high nutritional and health value. It not only adds flavor to dishes, but also plays an important role in medicine. Modern studies have shown that vinegar has pharmacological effects such as relieving fatigue, regulating blood sugar and lipid metabolism, anti-oxidation, and promoting appetite. [0003] For vinegar, people are no longer satisfied with traditional simpl...

Claims

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Application Information

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IPC IPC(8): C12J1/00C12R1/865C12R1/02C12R1/01
Inventor 张德纯席青管晓舟
Owner CHONGQING MEDICAL UNIVERSITY
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